采用马克斯克鲁维酵母(Marx Kluyveromyces)发酵麦麸,通过生化分析、流变特性测试及微观结构观察(Scanning electron microscope,SEM)等多种分析手段,研究其对面包面团生物化学特征和烘焙学特性的影响。结果表明:马克斯克鲁维酵母发酵...采用马克斯克鲁维酵母(Marx Kluyveromyces)发酵麦麸,通过生化分析、流变特性测试及微观结构观察(Scanning electron microscope,SEM)等多种分析手段,研究其对面包面团生物化学特征和烘焙学特性的影响。结果表明:马克斯克鲁维酵母发酵麦麸中富含多种天然酶,主要包括纤维素酶、木聚糖酶和阿魏酸酯酶;水解酶在面包制作过程中持续作用,促进木聚糖溶解和酚类化合物释放,赋予面包较高的营养价值;与仅添加木聚糖酶的麦麸面包面团相比,马克斯克鲁维酵母发酵麦麸面包面团具有更好的持气性及连续的面筋网络结构,面包全质构特性和比容显著提升。研究结果显示,马克斯克鲁维酵母发酵麦麸可以作为一种天然面包功能配料。展开更多
Based on preparation of co-fermented defatted rice bran(DFRB)using Bacillus subtilis,Saccharomyces cerevisiae,Lactobacillus plantarum and phytase,the present study aimed to evaluate the effects of cofermented DFRB on ...Based on preparation of co-fermented defatted rice bran(DFRB)using Bacillus subtilis,Saccharomyces cerevisiae,Lactobacillus plantarum and phytase,the present study aimed to evaluate the effects of cofermented DFRB on growth performance,antioxidant capacity,immune status,gut microbiota and permeability in finishing pigs.Ninety finishing pigs(85.30±0.97 kg)were randomly assigned to 3treatments(3 replicates/treatment)with a basal diet(Ctrl),a basal diet supplemented with 10% unfermented DFRB(UFR),and a basal diet supplemented with 10% fermented DFRB(FR)for 30 d.Results revealed that the diet supplemented with FR notably(P<0.05)improved the average daily gain(ADG),gain to feed ratio(G:F)and the digestibility of crude protein,amino acids and dietary fiber of finishing pigs compared with UFR.Additionally,FR supplementation significantly(P<0.05)increased total antioxidant capacity,the activities of superoxide dismutase and catalase,and decreased the content of malonaldehyde in serum.Furthermore,FR remarkably(P<0.05)increased serum levels of Ig G,antiinflammatory cytokines(IL-22 and IL-23)and reduced pro-inflammatory cytokines(TNF-α,IL-1β and INF-γ).The decrease of serum diamine oxidase activity and serum D-lactate content in the FR group(P<0.05)suggested an improvement in intestinal permeability.Supplementation of FR also elevated the content of acetate and butyrate in feces(P<0.05).Moreover,FR enhanced gut microbial richness and the abundance of fiber-degrading bacteria such as Clostridium butyricum and Lactobacillus amylovorus.Correlation analyses indicated dietary fiber in FR was associated with improvements in immune status,intestinal permeability and the level of butyrate-producing microbe C.butyricum,which was also verified by the in vitro fermentation analysis.These findings provided an experimental and theoretical basis for the application of fermented DFRB in finishing pigs.展开更多
文摘采用马克斯克鲁维酵母(Marx Kluyveromyces)发酵麦麸,通过生化分析、流变特性测试及微观结构观察(Scanning electron microscope,SEM)等多种分析手段,研究其对面包面团生物化学特征和烘焙学特性的影响。结果表明:马克斯克鲁维酵母发酵麦麸中富含多种天然酶,主要包括纤维素酶、木聚糖酶和阿魏酸酯酶;水解酶在面包制作过程中持续作用,促进木聚糖溶解和酚类化合物释放,赋予面包较高的营养价值;与仅添加木聚糖酶的麦麸面包面团相比,马克斯克鲁维酵母发酵麦麸面包面团具有更好的持气性及连续的面筋网络结构,面包全质构特性和比容显著提升。研究结果显示,马克斯克鲁维酵母发酵麦麸可以作为一种天然面包功能配料。
基金Science and Technology Projects of Zhejiang(2022C02043,2021C02008,CTZB-2020080127)China Agriculture Research System(CARS-35)National Center of Technology Innovation for Pigs。
文摘Based on preparation of co-fermented defatted rice bran(DFRB)using Bacillus subtilis,Saccharomyces cerevisiae,Lactobacillus plantarum and phytase,the present study aimed to evaluate the effects of cofermented DFRB on growth performance,antioxidant capacity,immune status,gut microbiota and permeability in finishing pigs.Ninety finishing pigs(85.30±0.97 kg)were randomly assigned to 3treatments(3 replicates/treatment)with a basal diet(Ctrl),a basal diet supplemented with 10% unfermented DFRB(UFR),and a basal diet supplemented with 10% fermented DFRB(FR)for 30 d.Results revealed that the diet supplemented with FR notably(P<0.05)improved the average daily gain(ADG),gain to feed ratio(G:F)and the digestibility of crude protein,amino acids and dietary fiber of finishing pigs compared with UFR.Additionally,FR supplementation significantly(P<0.05)increased total antioxidant capacity,the activities of superoxide dismutase and catalase,and decreased the content of malonaldehyde in serum.Furthermore,FR remarkably(P<0.05)increased serum levels of Ig G,antiinflammatory cytokines(IL-22 and IL-23)and reduced pro-inflammatory cytokines(TNF-α,IL-1β and INF-γ).The decrease of serum diamine oxidase activity and serum D-lactate content in the FR group(P<0.05)suggested an improvement in intestinal permeability.Supplementation of FR also elevated the content of acetate and butyrate in feces(P<0.05).Moreover,FR enhanced gut microbial richness and the abundance of fiber-degrading bacteria such as Clostridium butyricum and Lactobacillus amylovorus.Correlation analyses indicated dietary fiber in FR was associated with improvements in immune status,intestinal permeability and the level of butyrate-producing microbe C.butyricum,which was also verified by the in vitro fermentation analysis.These findings provided an experimental and theoretical basis for the application of fermented DFRB in finishing pigs.
