Fermented liquid feed is feed that has been mixed with water at a ratio ranging from 1：1.5 to 1：4. By mixing with water lactic acid bacteria and yeasts naturally occurring in the feed proliferate and produce lactic ...Fermented liquid feed is feed that has been mixed with water at a ratio ranging from 1：1.5 to 1：4. By mixing with water lactic acid bacteria and yeasts naturally occurring in the feed proliferate and produce lactic acid, acetic acid and ethano which reduces the pH of the mixture. This reduction in pH inhibits pathogenic organisms from developing in the feed. In addition, when this low pH mixture is fed, it reduces the pH in the stomach of pigs and prevents the proliferation of pathogens such as coliforms and Salmonella in the gastrointestinal tract. For piglets, the use of fermented liquid feed offers the possibility of simultaneously providing feed and water, which may facilitate an easier transition from sow＇s milk to solid feed. Secondly, offering properly produced fermented liquid feed may strengthen the role of the stomach as the first line of defense against possible pathogenic infections by lowering the pH in the gastrointestinal tract thereby helping to exclude enteropathogens. Finally, feeding fermented liquid feed to pigs has been shown to improve the performance of suckling pigs, weaner pigs and growing-finishing pigs. In this review, current knowledge about the use of fermented liquid feed in pig diets will be discussed. This will include a discussion of the desirable properties of fermented liquid feed and factors affecting fermentation. In addition, advantages and disadvantages of fermented liquid feed will be discussed including its effects on gastrointestinal health, intestinal pH and the types of bacteria found in the gastrointestinal tract as well as the effects of fermented liquid feeds on pig performance.展开更多
Previously, fermentation has been associated with methods that improve the nutritional value of unconventional feed ingredients for broilers. In recent decades, the fermentation process has been employed to produce fu...Previously, fermentation has been associated with methods that improve the nutritional value of unconventional feed ingredients for broilers. In recent decades, the fermentation process has been employed to produce functional feeds that have the potential to improve broiler gastrointestinal tract microecology, health and production performance. Some of the functional ingredients found in fermented feed include lactic acid bacteria(LAB), lactic acid and other organic acids, and appear to play major roles in determining the beneficial effects of fermented feed on broiler gut health and performance. Unlike the pig, the available literature on broiler fermented feed is still rather limited. This review describes recent advances in the use of fermented feed(on the basis of conventional and unconventional feed ingredients) in broilers. Similarly, this review also shows that additional research is necessary to exploit fermented feed as a viable food source in broiler nutrition.展开更多
In order to increase nutritive values of soybean meal(SBM), 3 species of microbes were used to ferment SBM. Through a 3 x 3 orthogonal design and parameter measurements of soybean peptide and antinutritional factor co...In order to increase nutritive values of soybean meal(SBM), 3 species of microbes were used to ferment SBM. Through a 3 x 3 orthogonal design and parameter measurements of soybean peptide and antinutritional factor contents in the fermented soybean meal(FSBM), it was estimated that the best microbial proportion of Bacillus subtilis, Hansenula anomala and Lactobacillus casei was 2:1:2 for SBM fermentation(P < 0.05). The further piglet feeding experiment showed that 10% FSBM substitute for SBM had no significant effect on growth performance of suckling piglets(d 7-28)(P> 0.05). However, newlyweaned piglets(d 28-38) fed 10% FSBM and different levels of plasma protein obtained higher average daily gain(ADG) and feed conversion ratio(FCR), compared with those without FSBM but with 6% plasma protein(P < 0.05). Piglets(d 38-68) fed diets supplemented with FSBM and soybean protein concentrate(SBPC) at 3.75% and 7.5% respectively increased nutrient digestibility,fecal enzyme activity and lactic acid bacteria counts, and decreased fecal Escherichia coli counts(P < 0.05), compared with the control. These data indicated that FSBM had positive effects on nutrient digestibility and fecal microflora for piglets.展开更多
This study was to assess the effect of fermented rapeseed meal(FRSM) in the diet of sows,taking into account the physiological period(pregnancy or lactation) and reproductive cycle(primiparous or multiparous sows),on ...This study was to assess the effect of fermented rapeseed meal(FRSM) in the diet of sows,taking into account the physiological period(pregnancy or lactation) and reproductive cycle(primiparous or multiparous sows),on production performance,nutrient digestibility,colostrum immunoglobulin content,and microbial flora in sows.The experimental material included 30 primiparous gilts and 30 multiparous sows after their second lactation.The animals in the control groups C_G(gilts) and Cs(sows)received a standard diet for pregnant or lactating sows,depending on the reproductive period.Experimental groups E_G and E_S comprised gilts and multiparous sows,respectively,receiving a diet with a 4%share of FRSM in place of soybean meal up to 100 d of gestation.In addition,from 100 d of gestation to7 d of lactation,the sows in experimental groups received a diet with a 9% share of FRSM,and then again a diet with a 4% share of FRSM until the end of lactation.The addition of 4% to 9% share of a FRSM component in feed significantly improves production parameters,mainly in primiparous gilts,leading to an increase in litter size and in litter weight at 28 d of age.It also helps to improve the digestibility of crude protein,fat,and crude fiber,and positively affects the gut microbiota of sows.Fermentation of rapeseed meal is an effective way to reduce anti-nutrients and to increase the level of lactic acid in the diet It also stimulates the immune system,which improves piglet health,reducing the severity of diarrhoea and mortality.展开更多
Chinese traditional fermented foods have a very long history dating back thousands of years and have become an indispensable part of Chinese dietary culture. A plethora of research has been conducted to unravel the co...Chinese traditional fermented foods have a very long history dating back thousands of years and have become an indispensable part of Chinese dietary culture. A plethora of research has been conducted to unravel the composition and dynamics of microbial consortia associated with Chinese traditional fermented foods using culture- dependent as well as culture-independent methods, like different high-throughput sequencing （HTS） techniques. These HTS techniques enable us to understand the relationship between a food product and its microbes to a greater extent than ever before. Considering the importance of Chinese traditional fermented products, the objective of this paper is to review the diversity and dynamics of microbiota in Chinese traditional fermented foods revealed by HTS approaches.展开更多
With sustainable development of biotechnology,increasing attention has been placed on utilization of solid-state fermented feed(SFF).Solid-state fermented feed has been a candidate strategy to alleviate the contradict...With sustainable development of biotechnology,increasing attention has been placed on utilization of solid-state fermented feed(SFF).Solid-state fermented feed has been a candidate strategy to alleviate the contradiction between supply and demand of feed resources,ensure food hygiene safety,promoting energy conservation,and emission reduction.In production of SFF,a variety of organic acids,enzymes,vitamins,peptides,and other unknown growth factors are produced,which could affect performance of animals.Solid-state fermented feed produced by different fermentation techniques has great instability on different physiological stages of different animals,which hinders the application and standardized production of SFF.Herein,we summarize the current advances in the role of the characteristics of SFF prepared by different manufacturing technique and its research progress in animal experiments on growth performance,gastrointestinal ecology,and immune system,so as to provide references for further acquiring a relatively perfect set of SFF production and evaluation systems.展开更多
AIM: To investigate the effect of a fermented milk containing Bifidobacterium lactis DN-173010 and yogurt strains (BIO) on adult women with constipation in Beijing.METHODS: A total of 135 adult females with constipati...AIM: To investigate the effect of a fermented milk containing Bifidobacterium lactis DN-173010 and yogurt strains (BIO) on adult women with constipation in Beijing.METHODS: A total of 135 adult females with constipation were randomly allocated to consume for 2 wk either 100 g of the test fermented milk or 100 g of an acidified milk containing non-living bacteria (control).Stool frequency,defecation condition scores,stool consistency and food intake were recorded at baseline and after 1 and 2 wk in an intention-to-treat population of 126 subjects.In parallel,safety evaluation parameters were performed.RESULTS: At baseline,no differences were found between groups.Following consumption of test product,stool frequency was significantly increased after 1 wk (3.5 ± 1.5 vs 2.4 ± 0.6,P < 0.01) and 2 wk (4.1 ± 1.7 vs 2.4 ± 0.6,P < 0.01),vs baseline.Similarly,after 1 and 2 wk,of test product consumption,defecation condition (1.1 ± 0.9 vs 1.9 ± 1.2,P < 0.01 and 0.8 ± 1.0 vs 1.9 ± 1.2,P < 0.01,respectively) and stool consistency (1.0 ± 0.8 vs 1.5 ± 1.1,P < 0.01 and 0.6 ± 0.8 vs 1.5 ± 1.1,P < 0.01,respectively) were significantly improved.Compared with the control group,stool frequency was also significantly increased (3.5 ± 1.5 vs 2.5 ± 0.9,P < 0.01 and 4.1 ± 1.7 vs 2.6 ± 1.0,P < 0.01,respectively),and defecation condition (1.1 ± 0.9 vs 1.6 ± 1.1,P < 0.01 and 0.8 ± 1.0 vs 1.6 ± 1.1,P < 0.01,respectively) and stool consistency (1.0 ± 0.8 vs 1.4 ± 1.0,P < 0.05 and 0.6 ± 0.8 vs 1.3 ± 1.0,P < 0.01,respectively) significantly decreased after 1 and 2 wk of product consumption.During the same period,food intake did not change between the two groups,and safety parameters of the subjects were within normal ranges.CONCLUSION: This study suggests a beneficial effect of a fermented milk containing B.lactis DN-173010 on stool frequency,defecation condition and stool consistency in adult women with constipation constipated women after 1 and 2 wk of consumption.展开更多
This research was aimed at isolating and identifying the predominant lactic acid bacteria(LAB) in the traditional Chinese salt-fermented soybean food,douchi,from Yunnan,China.The predominant LAB present were isolated ...This research was aimed at isolating and identifying the predominant lactic acid bacteria(LAB) in the traditional Chinese salt-fermented soybean food,douchi,from Yunnan,China.The predominant LAB present were isolated and identified by conventional culture-dependent methods combined with molecular biological methods.Two hundred and sixty isolates were obtained from thirty kinds of traditional fermented douchi from six cities and counties in Yunnan,and those strains were divided into twelve groups by their morphological and biochemical characteristics.Based on 16S ribosomal DNA(rDNA) sequencing and analysis,56 representative strains were identified as belonging to 6 genera and 14 species:Lactobacillus(4 spp.),Weissella(3 spp.),Pediococcus(2 spp.),Staphylococcus(2 spp.),Enterococcus(1 sp.),and Bacillus(2 spp.).The results show that douchi contains a large natural population of LAB of diverse composition from which some strains could be selected as starters for functional fermented foods.This is the first study on the original douchi from Yunnan,and the results suggest that it may be a useful source for the isolation of LAB.This study has also laid a foundation for further research on developing functional douchi products.展开更多
This study was conducted to investigate the effects of fresh fermented soybean meal（FSM） on the growth performance of nursery piglets, nitrogen excretion in feces, and the concentrations of ammonia（NH3） and partic...This study was conducted to investigate the effects of fresh fermented soybean meal（FSM） on the growth performance of nursery piglets, nitrogen excretion in feces, and the concentrations of ammonia（NH3） and particulate matter（PM） in the piggery. A total of 472 nursery piglets（Landrace×Yorkshire,（16.3±0.36） kg body weight） were randomly allocated into two treatments with 236 pigs in each treatment. The pigs were fed the basal diet without fresh FSM（control） or diet containing 10%（100 g/kg） fresh FSM（FSM group）, and the crude protein content of the two groups was consistent. The feeding trial lasted for 28 d. The results showed that the pigs fed fresh FSM had increased（P〈0.05） average daily gain（ADG） compared with the control. There was no significant difference（P〈0.05） in feed to gain ratio（F：G） between the two groups. During the whole experiment, the concentration of NH3 in the piggery decreased（P〈0.05） by 19.0%, and the concentrations of PM（PM（10） and PM（2.5）） in the piggery decreased（P〈0.05） by 19.9% and 11.6%, respectively, in the FSM group, compared with the control. The ammonia nitrogen and nitrite content in feces increased（P〈0.05） by 32.9% and 28.4%, respectively, in the FSM group. The fecal p H declined（P〈0.05） significantly in the FSM group compared with the control. At the end of experiment, total protein（TP） concentration was increased（P〈0.05） significantly and blood urea nitrogen（BUN） concentration was decreased（P〈0.05） for pigs fed the diet with fresh FSM. The results indicated that dietary fresh FSM not only improved the growth performance of nursery piglets, but also reduced the NH3 concentration in the piggery due to nitrogen conversion, and decreased the concentrations of PM（10） and PM（2.5） in the piggery.展开更多
The paper briefly discusses the relationship between chronic diseases and gut health,and points out that an imbalance of intestinal microflora and an inadequate intake of dietary fiber are two important causes of chro...The paper briefly discusses the relationship between chronic diseases and gut health,and points out that an imbalance of intestinal microflora and an inadequate intake of dietary fiber are two important causes of chronic diseases.This paper also summarizes the research status of probiotic fermented fruit and vegetables,and discusses the main achievements of our group in this field and future developments of the related industry.The application of fermentation technology to fruit and vegetable processing and the development of a series of probiotic fermented fruit and vegetable products not only increase the added value of fruit and vegetables,but also organically combine probiotics and their active metabolites with prebiotics(dietary fiber,etc.),thereby promoting intestinal health as well as preventing and relieving chronic diseases.Fermentation technology provides a new approach to the study of the effect of probiotics on human health,and will have a revolutionary influence on probiotic application and on the fruit and vegetable processing industry.Thus,fruit and vegetable fermentation technology has excellent market potential.展开更多
Fermented foods represent an important segment of current food markets,especially traditional or ethnic food markets.The demand for efficient utilization of agrowastes,together with advancements in fermentation techno...Fermented foods represent an important segment of current food markets,especially traditional or ethnic food markets.The demand for efficient utilization of agrowastes,together with advancements in fermentation technologies(microbial-and enzyme-based processing),are stimulating rapid growth and innovation in the fermented food sector.In addition,the health-promoting benefits of fermented foods are attracting increasingly attention.The microorganisms contained in many common fermented foods can serve as“microfactories”to generate nutrients and bioactives with specific nutritional and health functionalities.Herein,recent research relating to the manufacture of fermented foods are critically reviewed,placing emphasis on the potential health benefits of fermentation-enabled wellness foods.The importance of the correct selection of microorganisms and raw materials and the need for precise control of fermentation processes are explored.Major knowledge gaps and obstacles to fermented food production and market penetration are discussed.The importance of integrating multidisciplinary knowledge,communicating with consumers,establishing regulatory frameworks specifically for fermentation-enabled wellness foods and functional fermented foods,are highlighted.展开更多
The inclusion of PepSoyGen (PSG), a commercially-available fermented soybean meal product, was evaluated with juvenile rainbow trout, Oncorhynchus mykiss in an initial 70-day feeding trial, with a supplemental trial i...The inclusion of PepSoyGen (PSG), a commercially-available fermented soybean meal product, was evaluated with juvenile rainbow trout, Oncorhynchus mykiss in an initial 70-day feeding trial, with a supplemental trial involving a subset of the experimental diets continuing for an additional 40 d. Six diets containing 0%, 10%, 20%, 30%, 40%, or 50% PSG, with the PSG directly replacing fish meal, were used in the first trial. There were no significant differences in weight gain or feed conversion ratio between the fish meal-based control diet and diets containing up to 30% PSG. However, weight gain was significantly reduced and feed conversion ratio significantly increased with the 40% and 50% PSG diets. No health assessment differences were observed in fish receiving any of the diets, and no evidence of gross gut inflammation was evident. There were no significant differences in weight gain or feed conversion ratio among the four dietary treatments ranging from 0% to 30% PSG which were fed for an additional 40 d after the initial 70-d trial (110 days total). Based on these results, juvenile rainbow trout diets can contain up to 30% PSG without any loss of rearing performance, thereby replacing at least 60% of the fish meal.展开更多
Hericium erinaceus(H. erinaceus) is one of the widely used edible mushrooms around the world, primarily in Asian countries. H. erinaceus is used in traditional medicines, and mushroom based foods. The fruiting body an...Hericium erinaceus(H. erinaceus) is one of the widely used edible mushrooms around the world, primarily in Asian countries. H. erinaceus is used in traditional medicines, and mushroom based foods. The fruiting body and mycelia of H. erinaceus are extracted using the solvents, and several bioactive compounds were identified. Several studies have reported that those bioactive compounds exhibit many health benefits such as hemagglutinating, antimicrobial, immunomodulatory, antitumor, antioxidant, and anti-aging activities, etc. This manuscript consciously updated the information about the composition of H. erinaceus, H. erinaceus based foods, and anti-hyperglycemic property of H. erinaceus.展开更多
文摘Fermented liquid feed is feed that has been mixed with water at a ratio ranging from 1：1.5 to 1：4. By mixing with water lactic acid bacteria and yeasts naturally occurring in the feed proliferate and produce lactic acid, acetic acid and ethano which reduces the pH of the mixture. This reduction in pH inhibits pathogenic organisms from developing in the feed. In addition, when this low pH mixture is fed, it reduces the pH in the stomach of pigs and prevents the proliferation of pathogens such as coliforms and Salmonella in the gastrointestinal tract. For piglets, the use of fermented liquid feed offers the possibility of simultaneously providing feed and water, which may facilitate an easier transition from sow＇s milk to solid feed. Secondly, offering properly produced fermented liquid feed may strengthen the role of the stomach as the first line of defense against possible pathogenic infections by lowering the pH in the gastrointestinal tract thereby helping to exclude enteropathogens. Finally, feeding fermented liquid feed to pigs has been shown to improve the performance of suckling pigs, weaner pigs and growing-finishing pigs. In this review, current knowledge about the use of fermented liquid feed in pig diets will be discussed. This will include a discussion of the desirable properties of fermented liquid feed and factors affecting fermentation. In addition, advantages and disadvantages of fermented liquid feed will be discussed including its effects on gastrointestinal health, intestinal pH and the types of bacteria found in the gastrointestinal tract as well as the effects of fermented liquid feeds on pig performance.
文摘Previously, fermentation has been associated with methods that improve the nutritional value of unconventional feed ingredients for broilers. In recent decades, the fermentation process has been employed to produce functional feeds that have the potential to improve broiler gastrointestinal tract microecology, health and production performance. Some of the functional ingredients found in fermented feed include lactic acid bacteria(LAB), lactic acid and other organic acids, and appear to play major roles in determining the beneficial effects of fermented feed on broiler gut health and performance. Unlike the pig, the available literature on broiler fermented feed is still rather limited. This review describes recent advances in the use of fermented feed(on the basis of conventional and unconventional feed ingredients) in broilers. Similarly, this review also shows that additional research is necessary to exploit fermented feed as a viable food source in broiler nutrition.
文摘In order to increase nutritive values of soybean meal(SBM), 3 species of microbes were used to ferment SBM. Through a 3 x 3 orthogonal design and parameter measurements of soybean peptide and antinutritional factor contents in the fermented soybean meal(FSBM), it was estimated that the best microbial proportion of Bacillus subtilis, Hansenula anomala and Lactobacillus casei was 2:1:2 for SBM fermentation(P < 0.05). The further piglet feeding experiment showed that 10% FSBM substitute for SBM had no significant effect on growth performance of suckling piglets(d 7-28)(P> 0.05). However, newlyweaned piglets(d 28-38) fed 10% FSBM and different levels of plasma protein obtained higher average daily gain(ADG) and feed conversion ratio(FCR), compared with those without FSBM but with 6% plasma protein(P < 0.05). Piglets(d 38-68) fed diets supplemented with FSBM and soybean protein concentrate(SBPC) at 3.75% and 7.5% respectively increased nutrient digestibility,fecal enzyme activity and lactic acid bacteria counts, and decreased fecal Escherichia coli counts(P < 0.05), compared with the control. These data indicated that FSBM had positive effects on nutrient digestibility and fecal microflora for piglets.
文摘This study was to assess the effect of fermented rapeseed meal(FRSM) in the diet of sows,taking into account the physiological period(pregnancy or lactation) and reproductive cycle(primiparous or multiparous sows),on production performance,nutrient digestibility,colostrum immunoglobulin content,and microbial flora in sows.The experimental material included 30 primiparous gilts and 30 multiparous sows after their second lactation.The animals in the control groups C_G(gilts) and Cs(sows)received a standard diet for pregnant or lactating sows,depending on the reproductive period.Experimental groups E_G and E_S comprised gilts and multiparous sows,respectively,receiving a diet with a 4%share of FRSM in place of soybean meal up to 100 d of gestation.In addition,from 100 d of gestation to7 d of lactation,the sows in experimental groups received a diet with a 9% share of FRSM,and then again a diet with a 4% share of FRSM until the end of lactation.The addition of 4% to 9% share of a FRSM component in feed significantly improves production parameters,mainly in primiparous gilts,leading to an increase in litter size and in litter weight at 28 d of age.It also helps to improve the digestibility of crude protein,fat,and crude fiber,and positively affects the gut microbiota of sows.Fermentation of rapeseed meal is an effective way to reduce anti-nutrients and to increase the level of lactic acid in the diet It also stimulates the immune system,which improves piglet health,reducing the severity of diarrhoea and mortality.
基金supported by the National Natural Science Foundation of China(Nos.31371826 and 31571808)the China Postdoctoral Science Foundation Funded Project(No.2016M592002)
文摘Chinese traditional fermented foods have a very long history dating back thousands of years and have become an indispensable part of Chinese dietary culture. A plethora of research has been conducted to unravel the composition and dynamics of microbial consortia associated with Chinese traditional fermented foods using culture- dependent as well as culture-independent methods, like different high-throughput sequencing （HTS） techniques. These HTS techniques enable us to understand the relationship between a food product and its microbes to a greater extent than ever before. Considering the importance of Chinese traditional fermented products, the objective of this paper is to review the diversity and dynamics of microbiota in Chinese traditional fermented foods revealed by HTS approaches.
基金supported by the National Natural Science Foundation of China(U180220167)the Beijing Swine Innovation Team of Modern Agriculture Industry Technological System。
文摘With sustainable development of biotechnology,increasing attention has been placed on utilization of solid-state fermented feed(SFF).Solid-state fermented feed has been a candidate strategy to alleviate the contradiction between supply and demand of feed resources,ensure food hygiene safety,promoting energy conservation,and emission reduction.In production of SFF,a variety of organic acids,enzymes,vitamins,peptides,and other unknown growth factors are produced,which could affect performance of animals.Solid-state fermented feed produced by different fermentation techniques has great instability on different physiological stages of different animals,which hinders the application and standardized production of SFF.Herein,we summarize the current advances in the role of the characteristics of SFF prepared by different manufacturing technique and its research progress in animal experiments on growth performance,gastrointestinal ecology,and immune system,so as to provide references for further acquiring a relatively perfect set of SFF production and evaluation systems.
基金Danone (Shanghai) Consulting Co.Ltd115 national science and technology program
文摘AIM: To investigate the effect of a fermented milk containing Bifidobacterium lactis DN-173010 and yogurt strains (BIO) on adult women with constipation in Beijing.METHODS: A total of 135 adult females with constipation were randomly allocated to consume for 2 wk either 100 g of the test fermented milk or 100 g of an acidified milk containing non-living bacteria (control).Stool frequency,defecation condition scores,stool consistency and food intake were recorded at baseline and after 1 and 2 wk in an intention-to-treat population of 126 subjects.In parallel,safety evaluation parameters were performed.RESULTS: At baseline,no differences were found between groups.Following consumption of test product,stool frequency was significantly increased after 1 wk (3.5 ± 1.5 vs 2.4 ± 0.6,P < 0.01) and 2 wk (4.1 ± 1.7 vs 2.4 ± 0.6,P < 0.01),vs baseline.Similarly,after 1 and 2 wk,of test product consumption,defecation condition (1.1 ± 0.9 vs 1.9 ± 1.2,P < 0.01 and 0.8 ± 1.0 vs 1.9 ± 1.2,P < 0.01,respectively) and stool consistency (1.0 ± 0.8 vs 1.5 ± 1.1,P < 0.01 and 0.6 ± 0.8 vs 1.5 ± 1.1,P < 0.01,respectively) were significantly improved.Compared with the control group,stool frequency was also significantly increased (3.5 ± 1.5 vs 2.5 ± 0.9,P < 0.01 and 4.1 ± 1.7 vs 2.6 ± 1.0,P < 0.01,respectively),and defecation condition (1.1 ± 0.9 vs 1.6 ± 1.1,P < 0.01 and 0.8 ± 1.0 vs 1.6 ± 1.1,P < 0.01,respectively) and stool consistency (1.0 ± 0.8 vs 1.4 ± 1.0,P < 0.05 and 0.6 ± 0.8 vs 1.3 ± 1.0,P < 0.01,respectively) significantly decreased after 1 and 2 wk of product consumption.During the same period,food intake did not change between the two groups,and safety parameters of the subjects were within normal ranges.CONCLUSION: This study suggests a beneficial effect of a fermented milk containing B.lactis DN-173010 on stool frequency,defecation condition and stool consistency in adult women with constipation constipated women after 1 and 2 wk of consumption.
基金Project supported by the State Key Laboratory of Food Science and Technology of Jiangnan University (No.SKLF-KF-200805)the Yunnan Provincial Science and Technology Department (No.KKSA200926038),China
文摘This research was aimed at isolating and identifying the predominant lactic acid bacteria(LAB) in the traditional Chinese salt-fermented soybean food,douchi,from Yunnan,China.The predominant LAB present were isolated and identified by conventional culture-dependent methods combined with molecular biological methods.Two hundred and sixty isolates were obtained from thirty kinds of traditional fermented douchi from six cities and counties in Yunnan,and those strains were divided into twelve groups by their morphological and biochemical characteristics.Based on 16S ribosomal DNA(rDNA) sequencing and analysis,56 representative strains were identified as belonging to 6 genera and 14 species:Lactobacillus(4 spp.),Weissella(3 spp.),Pediococcus(2 spp.),Staphylococcus(2 spp.),Enterococcus(1 sp.),and Bacillus(2 spp.).The results show that douchi contains a large natural population of LAB of diverse composition from which some strains could be selected as starters for functional fermented foods.This is the first study on the original douchi from Yunnan,and the results suggest that it may be a useful source for the isolation of LAB.This study has also laid a foundation for further research on developing functional douchi products.
基金Project supported by the Key Agricultural Projects of Ningbo Science and Technology Bureau of Zhejiang Province(No.2013C11008),China
文摘This study was conducted to investigate the effects of fresh fermented soybean meal（FSM） on the growth performance of nursery piglets, nitrogen excretion in feces, and the concentrations of ammonia（NH3） and particulate matter（PM） in the piggery. A total of 472 nursery piglets（Landrace×Yorkshire,（16.3±0.36） kg body weight） were randomly allocated into two treatments with 236 pigs in each treatment. The pigs were fed the basal diet without fresh FSM（control） or diet containing 10%（100 g/kg） fresh FSM（FSM group）, and the crude protein content of the two groups was consistent. The feeding trial lasted for 28 d. The results showed that the pigs fed fresh FSM had increased（P〈0.05） average daily gain（ADG） compared with the control. There was no significant difference（P〈0.05） in feed to gain ratio（F：G） between the two groups. During the whole experiment, the concentration of NH3 in the piggery decreased（P〈0.05） by 19.0%, and the concentrations of PM（PM（10） and PM（2.5）） in the piggery decreased（P〈0.05） by 19.9% and 11.6%, respectively, in the FSM group, compared with the control. The ammonia nitrogen and nitrite content in feces increased（P〈0.05） by 32.9% and 28.4%, respectively, in the FSM group. The fecal p H declined（P〈0.05） significantly in the FSM group compared with the control. At the end of experiment, total protein（TP） concentration was increased（P〈0.05） significantly and blood urea nitrogen（BUN） concentration was decreased（P〈0.05） for pigs fed the diet with fresh FSM. The results indicated that dietary fresh FSM not only improved the growth performance of nursery piglets, but also reduced the NH3 concentration in the piggery due to nitrogen conversion, and decreased the concentrations of PM（10） and PM（2.5） in the piggery.
基金Financial support from the National Key Research and Development Program of China(2017YFD0400705-2,2017YFD0400503-3)the National Natural Science Foundation of China(31560449 and 31760457)the Jiangxi Provincial Key Research and Development Project(20165ABC28004)are gratefully acknowledged.
文摘The paper briefly discusses the relationship between chronic diseases and gut health,and points out that an imbalance of intestinal microflora and an inadequate intake of dietary fiber are two important causes of chronic diseases.This paper also summarizes the research status of probiotic fermented fruit and vegetables,and discusses the main achievements of our group in this field and future developments of the related industry.The application of fermentation technology to fruit and vegetable processing and the development of a series of probiotic fermented fruit and vegetable products not only increase the added value of fruit and vegetables,but also organically combine probiotics and their active metabolites with prebiotics(dietary fiber,etc.),thereby promoting intestinal health as well as preventing and relieving chronic diseases.Fermentation technology provides a new approach to the study of the effect of probiotics on human health,and will have a revolutionary influence on probiotic application and on the fruit and vegetable processing industry.Thus,fruit and vegetable fermentation technology has excellent market potential.
文摘Fermented foods represent an important segment of current food markets,especially traditional or ethnic food markets.The demand for efficient utilization of agrowastes,together with advancements in fermentation technologies(microbial-and enzyme-based processing),are stimulating rapid growth and innovation in the fermented food sector.In addition,the health-promoting benefits of fermented foods are attracting increasingly attention.The microorganisms contained in many common fermented foods can serve as“microfactories”to generate nutrients and bioactives with specific nutritional and health functionalities.Herein,recent research relating to the manufacture of fermented foods are critically reviewed,placing emphasis on the potential health benefits of fermentation-enabled wellness foods.The importance of the correct selection of microorganisms and raw materials and the need for precise control of fermentation processes are explored.Major knowledge gaps and obstacles to fermented food production and market penetration are discussed.The importance of integrating multidisciplinary knowledge,communicating with consumers,establishing regulatory frameworks specifically for fermentation-enabled wellness foods and functional fermented foods,are highlighted.
文摘The inclusion of PepSoyGen (PSG), a commercially-available fermented soybean meal product, was evaluated with juvenile rainbow trout, Oncorhynchus mykiss in an initial 70-day feeding trial, with a supplemental trial involving a subset of the experimental diets continuing for an additional 40 d. Six diets containing 0%, 10%, 20%, 30%, 40%, or 50% PSG, with the PSG directly replacing fish meal, were used in the first trial. There were no significant differences in weight gain or feed conversion ratio between the fish meal-based control diet and diets containing up to 30% PSG. However, weight gain was significantly reduced and feed conversion ratio significantly increased with the 40% and 50% PSG diets. No health assessment differences were observed in fish receiving any of the diets, and no evidence of gross gut inflammation was evident. There were no significant differences in weight gain or feed conversion ratio among the four dietary treatments ranging from 0% to 30% PSG which were fed for an additional 40 d after the initial 70-d trial (110 days total). Based on these results, juvenile rainbow trout diets can contain up to 30% PSG without any loss of rearing performance, thereby replacing at least 60% of the fish meal.
文摘Hericium erinaceus(H. erinaceus) is one of the widely used edible mushrooms around the world, primarily in Asian countries. H. erinaceus is used in traditional medicines, and mushroom based foods. The fruiting body and mycelia of H. erinaceus are extracted using the solvents, and several bioactive compounds were identified. Several studies have reported that those bioactive compounds exhibit many health benefits such as hemagglutinating, antimicrobial, immunomodulatory, antitumor, antioxidant, and anti-aging activities, etc. This manuscript consciously updated the information about the composition of H. erinaceus, H. erinaceus based foods, and anti-hyperglycemic property of H. erinaceus.
