低温两阶段益生菌发酵提高了猪液体料的营养和安全性
Aoran Zhang1,2, Yuheng Cao1, Yunfan Zheng1
1Key Laboratory of Feed and Livestock and Poultry Products Quality & Safety Control, Ministry of Agriculture and Rural Affairs, New Hope Liuhe Co., Ltd, Chengdu, 610023, Sichuan, China.
Applied microbiology and biotechnology
|November 25, 2025
概括
使用Bacillus subtilis和Lactobacillus plantarum的新的两阶段液体发酵过程有效地减少了猪料中的反营养因素. 这种方法提高了营养价值,安全性和益生菌功能,改善了动物的生长,减少了经济损失.
科学领域:
- 动物营养和料科学 动物营养和料科学
- 微生物发酵技术 微生物发酵技术
- 食品微生物学 食品微生物学
背景情况:
- 动物料中的反营养因素会减少营养的利用,并造成经济损失.
- 液体发酵是通过减少反营养素来改善料质量的有希望的策略.
- 缺乏关于液体发酵和料细菌菌株选择的系统研究.
研究的目的:
- 为了评估两阶段液体发酵工艺的有效性,使用特定的细菌菌株进行完整的猪料.
- 研究发酵对抗营养因素,营养含量和微生物组成的影响.
- 为开发功能性发酵料及其实际应用奠定基础.
主要方法:
- 使用了两阶段 (有氧接下来是无氧) 的液体发酵过程,其中包括Bacillus subtilis和Lactobacillus plantarum.
- 评估了大豆抗原蛋白和原料纤维的降解.
- 分析了原始蛋白质,酸溶性蛋白质,生物氨基胺,抗氧化活性和酶活性的变化.
- 采用高通量16SrRNA测序来对微生物群落进行分析.
主要成果:
- 观察到大豆抗原蛋白和原料纤维的显著降解.
- 原蛋白和酸溶性蛋白质含量在发酵后显著增加.
- 生物氨基的积累被抑制,提高了料的可口性.
- 发酵促进了抗氧化和酶活性,促进了有益的细菌,同时减少了病原体.
结论:
- 两阶段的液体发酵策略有效地提高了完整猪的营养价值,安全性和益生菌性质.
- 这一过程降低了反营养因素,改善了整体料质量.
- 这些发现支持功能性发酵动物料的开发和应用.
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