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两种细菌外聚糖对微生物群落,发酵特征和麦料中的有氧稳定性的影响

Wei Liu^1,2, Zhijun Wang^1,2, Lin Sun³

¹Key Laboratory of Forage Cultivation, Processing and High Efficient Utilization of Ministry of Agriculture and Rural Affairs; Inner Mongolia Agricultural University, Hohhot, China.

Microbial biotechnology

|February 24, 2025

概括

外聚糖 (EPS) 通过增加乳酸和增强有氧稳定性来改善麦料发酵质量. 德克斯特兰在料发酵和保存方面显示出最显著的益处.

科学领域:

农业科学农业科学
微生物学微生物学
食品科学食品科学食品科学

背景情况:

料生产依赖乳酸发酵来保持料质量.
外源碳来源可以影响料发酵动态和微生物群落.
麦料发酵质量和有氧稳定性对于牲畜料至关重要.

研究的目的:

评估外聚糖 (EPS) 作为外源碳来源,以增强麦料发酵.
研究德克斯和莱文对料发酵参数和细菌组成的影响.
为了确定EPS对麦料有氧稳定性的影响.

主要方法:

麦料用无菌水 (对照组),德克斯或 levan.
发酵被监测了60天,随后进行了为期5天的有氧暴露测试.
分析了细菌群体的组成和料质量参数 (pH,乳酸,WSC).

主要成果:

EPS处理增加了乳酸含量,降低了料的pH值.
德克斯显著改善了有氧稳定性,并保留了更多的水溶性碳水化合物 (WSC) 含量.
EPS改变了细菌群体的组成,德克斯促进了Lactobacillus和Levans,有利于其他特定的品种.

结论:

外聚糖有效地提高了麦料发酵质量和有氧稳定性.
德克斯特兰对麦料发酵和保存产生了最显著的积极影响.
在改善料生产和料价值方面,EPS是一种有前途的添加剂.

关键词:

细菌社区是一种细菌社区.德克斯兰 (Dextran) 是一种发酵发酵发酵发酵利维亚利维亚利维亚麦质量质量的麦.

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