摘要
本研究旨在探讨添加不同益生菌对桑枝叶发酵品质的影响,以带枝条桑叶为材料,设对照组和6个处理组,处理组分别添加不同浓度的布氏乳杆菌或枯草芽孢杆菌,两种菌的添加水平均为10^(6) CFU/g鲜重(fresh weight,FW)、10^(8) CFU/g FW、10^(10) CFU/g FW,每组6个重复,桑枝叶发酵15 d后取样进行发酵品质分析。结果表明,与对照组相比,布氏乳杆菌处理组pH显著降低(P<0.05),分别下降32.56%、34.88%和36.63%,而106水平枯草芽孢杆菌组pH显著下降12.65%(P<0.05),其余各组差异不显著,说明布氏乳杆菌产酸能力明显强于枯草芽孢杆菌;与对照组相比,不同浓度布氏乳杆菌组均显著提升了粗蛋白质含量(P<0.05),而枯草芽孢杆菌组差异不显著;布氏乳杆菌或枯草芽孢杆菌处理桑枝叶,粗脂肪和中性洗涤纤维含量均显著降低(P<0.05)。此外,枯草芽孢杆菌组发酵桑枝叶的干物质含量显著高于对照组(P<0.05),分别提高50.47%、56.79%和57.49%(P<0.05),而布氏乳杆菌组干物质含量仅10^(6)水平比对照组显著升高16.33%(P<0.05)。以上结果表明,两种益生菌均具有提高粗蛋白质、分解脂肪和降解纤维的能力,布氏乳杆菌处理桑枝叶的发酵品质优于枯草芽孢杆菌。
This experiment was to study the effects of adding Lactobacillus buchneri and Bacillus subtilis on the fermentation quality of mulberry branches and leaves.The results showed as follows:compared with the control group,the pH value of the Lactobacillus buchneri treatment group decreased significantly(P<0.05),which decreased by 32.56%,34.88%,and 36.63%,respectively.The pH value of Bacillus subtilis treatment group was only 10^(6) CFU/g FW,which was significantly lower than the control group by 12.65%(P<0.05).The above results indicate that the acid production ability of Lactobacillus buchneri was significantly stronger than that of Bacillus subtilis;Compared with the control group,different concentrations of Lactobacillus buchneri treatment group significantly increased the crude protein content(P<0.05),while the mulberry branches and leaves treated with Lactobacillus buchneri or Bacillus subtilis significantly reduced the content of crude fat and neutral detergent fiber(P<0.05).In addition,the dry matter content of Bacillus subtilis group was significantly higher than that of the control group(P<0.05),increasing by 50.47%,56.79%and 57.49%,while the dry matter content of Lactobacillus buchneri treatment group at 10^(6) CFU/g FW was significantly higher than the control group by 16.33%(P<0.05).It was concluded that both probiotics have the ability to increase the content of crude protein,to decrease the content of crude fat and crude fiber.Furthermore,the fermentation quality of mulberry branches and leaves treated by Lactobacillus buchneri is better than that of Bacillus subtilis.
作者
万荣
黄剑
苏桂梅
陈锦德
杨郑州
岑宇
WAN Rong;HUANG Jian;SU Guimei;CHEN Jingde;YANG Zhengzhou;CEN Yu(Agriculture and Food Engineering College,Baise University;Industrial College of Subtropical Characteristic Agriculture;Guangxi Key Laboratory of Biology for Mango,Baise Guangxi 533000,China)
出处
《中国饲料》
北大核心
2022年第8期25-28,共4页
China Feed
基金
广西科技计划项目(桂科AD21075029)。
关键词
桑枝叶
布氏乳杆菌
枯草芽孢杆菌
发酵品质
branch and leaf of mulberry
Lactobacillus buchneri
Bacillus subtilis
fermentation qulaity
