碳水化合物成分和细菌群体的动态变化在枯和未枯的甜的化过程中发生
Zhiqiang Sun1,2, Yiting Liu1, Fangcai Ji1
1College of Grassland Science and Technology, China Agricultural University, Beijing, China.
Frontiers in microbiology
|September 3, 2024
概括
糖果的化迅速产生适合生物燃料生产的高质量发酵. 这一过程涉及显著的碳水化合物分解和细菌群落的转变,突出其生物资源应用的潜力.
科学领域:
- 农业科学 农业科学
- 生物技术是生物技术.
- 微生物学 微生物学
背景情况:
- 甜是一种富含碳水化合物的高产作物,使其成为生物燃料生产的有希望的原料.
- 化是一种用于保存料作物的发酵过程,但其应用于用于生物燃料原料的甜需要进一步调查.
研究的目的:
- 为了研究发酵动态,碳水化合物成分和细菌群体在枯和未枯的甜时的变化.
- 评估化糖果作为生物燃料生产的预处理原料的适用性.
主要方法:
- 甜 (已和未) 被封装了60天.
- 分析了发酵特性 (有机酸,pH),碳水化合物成分 (中性清洁剂纤维 - NDF) 和细菌群体组成.
- 使用一阶指数衰变模型建模了NDF的退化.
主要成果:
- 化糖呈现出快速发酵和高品质,乳酸和酸水平稳定,pH值在9天内低于4.2.
- 发生了5-10%的NDF和半纤维素降解,NDF降解符合一阶指数衰变模型.
- 细菌群体从*Lactococcus*转移到*Lactobacillus*,而*Lactobacillus*的丰度与NDF含量有负相关性 (r = -0.68,p < 0.001).
- 经过60天的时间, *Lactobacillus* 的相对丰度在枯的甜中达到76.30%,在未枯的甜中达到93.49%,表明发酵质量良好.
结论:
- 化作为甜的有效生物预处理,增强其生物燃料生产潜力.
- 甜在化过程中迅速达到良好的发酵质量,优于其他化材料,并显示出显著的生物资源潜力.
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