在固态发酵下,Lentinus sajor-caju对高地大麦的化学成分和抗氧化活性的影响
Yuqiong Wang1, Yangci Liao2, Changlong Gou1
1College of Animal Science and Technology, Inner Mongolia Minzu University, Tongliao, Inner Mongolia, China.
Frontiers in microbiology
|June 6, 2024
概括
兰丁 (Lentinus sajor-caju) 发酵通过增加蛋白质和减少纤维含量,显著改善了高地大麦. 这种真菌治疗也提高了抗氧化能力,使草成为反动物更有价值的料.
科学领域:
- 农业科学 农业科学
- 菌类学 菌类学是指菌类学.
- 动物营养 动物营养
背景情况:
- 有效利用农业副产品,如草,对于可持续的动物农业至关重要.
- 菌固态发酵是一种有前途的方法,可以提高纤维料的营养价值.
研究的目的:
- 研究Lentinus sajor-caju发酵对高地大麦草的化学成分和抗氧化特性的影响.
- 评估L. sajor-caju处理的草作为反动物的功能性料的潜力.
主要方法:
- 高地大麦草在25°C下进行了21天的L. sajor-caju固态发酵.
- 使用LC-MS分析了化学成分,抗氧化能力和代谢概况.
- 进行了相关性分析,以将代谢物与抗氧化活性联系起来.
主要成果:
- 发酵显著增加了原蛋白 (51.55%) 和提取物 (76.43%),同时减少了半纤维素,纤维素和素.
- 在发酵的草中,总的抗氧化能力显著增加.
- 鉴定了600种不同的代谢物,其中黄类如kaempferol 3-xylosylglucoside,isoginkgetin和rhoifolin与抗氧化活性有很强的相关性.
结论:
- 兰丁 (Lentinus sajor-caju) 发酵有效地提高了高地大麦的营养和功能价值.
- 这一过程显示出改善农用吸管在反动物食中的潜力.
更多相关视频
10:30A Generalized Method for Determining Free Soluble Phenolic Acid Composition and Antioxidant Capacity of Cereals and Legumes
Published on: June 10, 2022
6.8K
09:12Optimization of Processing of Tiebangchui with Highland Barley Wine Based on the Box-Behnken Design Combined with the Entropy Method
Published on: May 19, 2023
625
相关概念视频
01:29Microbes in Food Production
Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...
01:25Microbes in Beverage Production
Alcoholic beverages such as wine, beer, and spirits are the products of microbial fermentation processes that transform simple sugars into ethanol and a wide array of complex flavor compounds. These transformations rely on the metabolic activities of specific yeasts and bacteria, which are selected and controlled to yield the desired beverage characteristics.Wine Fermentation and MaturationWine production begins with the crushing of grapes to release juice and pulp, forming a must that is...
01:27Microbes in the Production of Fermented Foods
Lactic acid bacteria (LAB) and molds are instrumental in fermenting plant-based foods to enhance preservation and ensure year-round availability. These microbial processes convert plant carbohydrates into organic acids and other metabolites that inhibit spoilage organisms and contribute to the sensory qualities of the final product.In sauerkraut production, cabbage goes through a microbial succession that starts with cocci such as Leuconostoc mesenteroides. These microbes begin fermentation by...
01:27Production of Alcohol
Continuous fermentation is a key strategy in industrial ethanol production, particularly when efficiency, scalability, and high yields are essential. This approach allows for uninterrupted operation and optimized resource utilization. The primary feedstock, corn starch, undergoes enzymatic hydrolysis facilitated by α-amylase and glucoamylase. These enzymes break down the starch into fermentable sugars such as glucose, which are readily assimilated by fermentative microorganisms.Fermentation...
01:25Production of Organic Acids
Lactic acid, an important organic acid extensively applied in food, pharmaceutical, and biodegradable polymer industries, is primarily produced via microbial fermentation. This method is favored over chemical synthesis due to its environmental sustainability and capacity for enantiomerically pure product formation. Among various microbial processes, the fermentation of starch-based substrates stands out due to the abundance and renewability of raw materials like corn and potatoes.Hydrolysis of...