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益生菌-酶协同作用通过修改微生物组结构和共生关系来调节蒸谷的发酵

Liandi Yang¹, Jin Zhang¹, Zhihua Chen¹

¹College of Animal Science and Technology, Southwest University, Chongqing 402460, China.

Journal of agricultural and food chemistry

|February 20, 2025

概括

益生菌和酶通过减少纤维含量和增加消化能力,显著改善了蒸商的谷物 (DGS). 这种共同发酵通过微生物协同作用增强了DGS的营养价值.

科学领域:

动物科学动物科学
微生物学微生物学
料科学料科学

背景情况:

蒸谷物 (DGS) 的纤维含量很高,限制了它们在反动物饮食中的使用.
提高DGS营养含量和消化能力对于有效的反动物营养至关重要.

研究的目的:

评估益生菌和酶对DGS营养质量和反动物可降解性的影响.
研究这些添加剂在无氧储存期间对微生物群落的影响.

主要方法:

DGS被单独或组合使用益生菌 (Lactiplantibacillus plantarum, Bacillus subtilis) 和酶 (β-glucanase,xylanase,β-mannanase,cellulase) 治疗.
营养含量,中性清洁剂纤维 (NDF),酸性清洁剂纤维 (ADF) 和经过30天的无氧储存后的反动物可降解性被分析.
评估了微生物群落的组成和酶活动.

主要成果:

与对照剂,益生菌或仅用酶相比,联合益生菌-酶治疗 (EB) 显著降低了NDF,ADF,半纤维素和纤维素含量.
在48小时后,EB组中,NDF和ADF的内可降解性显著增加.
酶活性与纤维含量有负相关性,与Bacillus和Rummeliibacillus的丰度有正相关性.

结论:

益生菌和酶的共同发酵增强了DGS的营养价值和类可降解性.
益生菌-酶协同作用,微生物社区转移和共生关系有助于提高DGS质量.

关键词:

蒸厂的谷物蒸厂的谷物在试验室中,小麦芽的消化能力.微生物群落中的微生物群落.益生菌-酶共同发酵

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