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营养成分,微生物多样性和 Baijiu蒸厂的谷物功能预测通过固态发酵在不同温度下发酵料

Chun Wang¹, Xia Wang¹, Ling Ao^2,3

¹Department of Environmental Science and Engineering, Beijing Technology and Business University, Beijing, 100048, China.

Bioprocess and biosystems engineering

|February 16, 2026

概括

在34°C的 Baijiu蒸厂的谷物 (BDGs) 的微生物发酵显著减少了反营养因素和纤维,同时增加了蛋白质和氨基酸,提高了它们作为动物料成分的价值.

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:

由于抗营养因素 (ANF),高纤维和低蛋白质,Baijiu蒸厂的谷物 (BDGs) 作为动物料的使用有限.
微生物发酵可以提高料基质的营养质量,但温度对BDG发酵的影响尚不清楚.

研究的目的:

研究BDG发酵过程中温度对微生物群落动态和物理化学性质的影响.
确定最佳的发酵条件,以改善动物料应用的BDG营养质量.

主要方法:

使用 Bacillus subtilis,Candida utilis 和 Geotrichum candidum 在不同温度下发酵BDGs.
物理化学分析和高通量测序以评估营养含量和微生物群落的变化.

主要成果:

最佳的发酵性能发生在34°C,显著减少植物酸,宁和原料纤维.
在34°C时,原蛋白和氨基酸含量分别增加了15.5%和7.13%.
温度影响了微生物群落的继承,特定的细菌属被确定为营养变化的关键驱动因素.

结论:

温度是BDGs微生物发酵的关键因素,影响微生物动态和营养结果.
在34°C优化的发酵BDGs显示出作为动物料中蛋白质成分替代品的潜力.

关键词:

抗营养因素抗营养因素拜济乌蒸厂的谷物生产厂副产品的利用利用方法料微生物学料微生物学固态发酵发酵过程中的固态发酵.

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