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蜜枝和乳酸菌通过改变草料发酵中的微生物的组成和多样性来提高质量
Xia Liu1, Dong Li1, Qiang Liu2
1Institute of quality standards and testing technology for Agro products, Ningxia academy of agriculture and forestry sciences, Yinchuan, 750002, China.
Heliyon
|December 3, 2024
概括
蜜和乳酸菌通过改变微生物群落和减少真菌污染,增强了子料发酵. 这种组合为环保料生产提供了一种新的方法.
科学领域:
- 农业科学 农业科学
- 微生物学 微生物学
- 动物营养 动物营养
背景情况:
- 子料生产从添加剂中获益,但子使用的微生物机制尚不清楚.
- 了解微生物动态对于优化料质量和安全至关重要.
研究的目的:
- 为了研究蜜和乳酸菌共同培养的微生物机制在子料发酵中.
- 阐明这些添加剂对微生物群落组成,营养成分概况和发酵结果的影响.
主要方法:
- 在45天的无氧发酵过程中,使用了高通量测序和营养成分分析.
- 实验组包括补充乳酸菌 (M) 和不补充乳酸菌 (R) 的治疗方法,花的百分比不同.
- 蒙特尔测试用于将微生物群落与发酵参数相关联.
主要成果:
- 蜜和乳杆菌显著改变了子料中的微生物群落结构和多样性.
- 乳杆菌的存在将关键驱动因素从pH/乳酸转移到和纤维成分.
- 组合添加剂减少了真菌种群,并确定了每个治疗方法的独特生物标志物.
结论:
- 蜜和乳酸菌作为有效的料添加剂,重塑微生物动态以改善发酵.
- 这种组合为开发卫生和环保动物料提供了一个分子框架.
- 该研究支持可持续农业和料行业的创新战略.
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