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用不同添加剂处理的子料的发酵特征和微生物群体的潮湿驱动的变化
Run Gao1, Bo Wu1, Zhiqiang Sun2
1Institute of Leisure Agriculture, Shandong Academy of Agricultural Sciences, Jinan, China.
Frontiers in veterinary science
|March 16, 2026
概括
减少的水分含量并添加特定的细菌或酸可以改善料发酵. 这些添加剂增强乳酸的产生和干物质含量,同时减少不良细菌和氨.
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:
- 草 (Medicago sativa L.) 的无氧发酵对于化物生产至关重要.
- 了解水分含量和添加剂对细菌生态系统的影响是优化料质量的关键.
研究的目的:
- 调查不同水分水平和添加剂如何影响杏仁料的细菌群体和发酵特征.
- 为了评估商业和选的Lactiplantibacillus plantarum和 propionic 酸在改善子料质量的有效性.
主要方法:
- 在三种水分水平 (78%,68%,58%) 进行了化,并进行了四种处理:控制,商业L. plantarum (CL),选L. plantarum (LP) 和酸 (P).
- 分析了细菌群体的组成,pH值,氨 (NH3-N) 和乳酸 (LA).
- 进行功能预测分析以评估代谢途径.
主要成果:
- 添加剂 (CL,LP,P) 降低了pH和NH3-N,并在78%和68%的湿度下降了Enterococcus的丰度.
- 这些处理增加了LA和干物质 (DM) 含量,但在较高的水分水平下降了Lactobacillus丰度.
- 在58%的湿度下,CL和LP降低了pH,NH3-N和Enterococcus,同时增加了Lactobacillus. 碳水化合物代谢在LP组中突出.
结论:
- 降低的水分含量 (至58%) 提高了添加剂在促进有益发酵方面的有效性.
- 像L. plantarum和酸这样的添加剂可以调节细菌生态系统,改善料质量.
- 像Lactobacillus和Sphingomonas这样的细菌物种与良好的料质量有积极的关联,而Enterococcus和其他物种则与负相关.
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