不同添加剂对Leymus chinensis料的发酵特性,营养成分和微生物群落的影响
Yuting Yan1,2,3, Muqier Zhao1,2,3, Pengbo Sun1,2,3
1Key Laboratory of Forage Cultivation, Processing and High Efficient Utilization, Ministry of Agriculture, Hohhot, China.
BMC microbiology
|May 15, 2025
概括
乳植物菌植物 (LP) 和其与乳菌布赫内里 (LPLB) 的结合改善了Leymus chinensis的料质量. 这些添加剂降低了pH值和纤维含量,同时保留了营养素并增强了微生物的稳定性.
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:
- (Leymus chinensis) 是中国的一种高品质的多年草,因产量,蛋白质和口感而受到重视.
- 料生产对于保持料质量和可用性至关重要.
研究的目的:
- 为了评估Lactiplantibacillus plantarum (LP),Lactobacillus buhneri (LB),它们的组合 (LPLB) 和复杂的酶制剂 (CE) 对Leymus chinensis料的影响.
- 分析这些添加剂对料发酵质量,微生物群落和营养成分的影响.
主要方法:
- 与对照组相比,Lymus chinensis料使用了不同的添加剂:LP,LB,LPLB和CE.
- 分析了发酵参数 (pH,乳酸,WSC),纤维含量 (ADF,NDF) 和微生物群落结构.
主要成果:
- 所有的处理都降低了pH值. 在LPLB群体中,乳酸和WSC的含量较高,ADF和NDF的含量较低,表明发酵程度较高.
- 乳酸菌在治疗组中占主导地位,抑制了Enterobacter,导致微生物多样性减少,但稳定性增加.
- 关键的代谢途径,如氧酸盐和二碳酸盐代谢,受到显著的影响,特别是LP.
结论:
- 添加剂,特别是LP和LPLB,通过降低pH和纤维,增加乳酸,并保存原蛋白和WSC,改善了Leymus chinensis料.
- 观察到增强的微生物稳定性和发酵质量,保持了料的营养价值.
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