为考察不同乳酸菌对黑果腺肋花楸汁发酵成分及抗氧化活性的影响,该研究选取6株乳酸菌(植物乳植杆菌LP-G18、嗜酸乳杆菌LA-G80、干酪乳杆菌LC-G11、鼠李糖乳杆菌LR-G14、罗伊氏乳杆菌JYLB-291、副干酪乳杆JLPF-176)发酵黑果腺肋花楸汁,...为考察不同乳酸菌对黑果腺肋花楸汁发酵成分及抗氧化活性的影响,该研究选取6株乳酸菌(植物乳植杆菌LP-G18、嗜酸乳杆菌LA-G80、干酪乳杆菌LC-G11、鼠李糖乳杆菌LR-G14、罗伊氏乳杆菌JYLB-291、副干酪乳杆JLPF-176)发酵黑果腺肋花楸汁,并对发酵后黑果腺肋花楸汁的乳酸菌数、理化指标、色泽、生物活性物质及体外抗氧化活性进行分析,并对其品质指标进行相关性分析。结果表明,与对照相比,乳酸菌发酵可以增加乳酸菌数(均高于8.50 lg CFU/mL),降低pH、增加总酸、总黄酮和总多酚、总花色苷含量及主要黄酮、酚类和花色苷类化合物含量,降低还原糖含量及可溶性固形物含量,改善色泽,提升体外抗氧化活性。综合来看,菌株LR-G14,LC-G11及JLPF-176的抗氧化活性较佳。相关性分析表明,总黄酮、总多酚、丁香酸和肉桂酸与体外抗氧化活性呈显著正相关(P<0.05)。展开更多
The purpose of the paper was to study the effects of cellulolytic bacteria(CB)mixed with nitrogen-fixing bacteria(NFB)on fermentation in vitro.Nine CB strains and seven NFB strains were isolated from numen fluid of th...The purpose of the paper was to study the effects of cellulolytic bacteria(CB)mixed with nitrogen-fixing bacteria(NFB)on fermentation in vitro.Nine CB strains and seven NFB strains were isolated from numen fluid of three Holstein cows.Based onhigher activity of cellulose or nitrogenase,three CB types[CB-2(KT725624),CB-5(KT725623)and CB-6(KT725622)]and one NFB type[NFB-3(KT735054)]were screened out,respectively.Two parts were included in this study.The first part explored the optimal mixed ratio of CB to NFB through inoculating filter paper medium with the bacteria of 2×10^5 cfu·mL^-1.According to CMCase and FPase activities in the medium,the ratio of 4 to 1 was proven to be more effective.In the second part,rumen fermentation in vitro was conducted at 4:1 of CB to NFB,aiming at studying the effects of mixed bacteria.Six groups were classified,namely,control group(no bacteria),Group 1(CB-2+NFB-3),Group 2(CB-5+NFB-3),Group 3(CB-6+NFB-3),Group 4(NFB-3)and Group 5(CB-6).All the experimental groups had the same amount of bacteria(4×10^6 cfu·mL^-1)in the fermentation liquid.Samples were collected at 2,4,8,12 and 24 h of incubation.Compared with the groups with CB or NFB alone,gas production,dry matter degradability and bacterial protein expressions in the mixed groups increased.However,NH3-N concentration decreased and p H was stable.Meanwhile,related values among three mixed groups were significantly different;values in Group 2 were the best.展开更多
为探讨水稻秸秆饲料化的可行性,以中粳水稻秸秆为青贮原料,研究了添加乳酸菌和米糠对水稻秸秆青贮料品质的影响。将新鲜稻草切碎后加入添加物,设乳酸菌组、米糠组、乳酸菌+米糠组,乳酸菌添加量为1 kg鲜稻草中加入0.02 g 1.6×105CF...为探讨水稻秸秆饲料化的可行性,以中粳水稻秸秆为青贮原料,研究了添加乳酸菌和米糠对水稻秸秆青贮料品质的影响。将新鲜稻草切碎后加入添加物,设乳酸菌组、米糠组、乳酸菌+米糠组,乳酸菌添加量为1 kg鲜稻草中加入0.02 g 1.6×105CFU/g乳酸菌制剂,米糠添加量为1 kg鲜稻草中加入100 g米糠,同时设对照组(无添加物)。原料装入聚乙烯袋青贮,45 d后开袋检测。结果表明,与对照相比,乳酸菌组稻草青贮料的可溶性碳水化合物含量、干物质回收率、乳酸含量和乳酸/乙酸值分别提高了60.63%、3.82%、134.78%和332.64%,挥发性脂肪酸含量、氨态氮/总氮值分别降低了53.74%、36.68%,且差异均达显著水平(P<0.05);米糠组稻草青贮料的可溶性碳水化合物含量、干物质回收率、乳酸含量和乳酸/乙酸值较对照组分别提高了31.06%、17.08%、157.10%和349.31%,挥发性脂肪酸含量、氨态氮/总氮值分别降低了44.90%、46.68%,且与对照差异均达显著水平(P<0.05)。乳酸菌+米糠组的青贮料发酵品质最佳,除酸性洗涤纤维含量与对照差异不显著(P>0.05)外,其他指标均显著优于对照(P<0.05)。pH与挥发性脂肪酸含量呈较强的正相关性,而与乳酸含量和氨态氮/总氮值呈较强的负相关性。综合各测定指标结果表明,同时添加乳酸菌和米糠能更好地改善稻草青贮料品质。展开更多
文摘为考察不同乳酸菌对黑果腺肋花楸汁发酵成分及抗氧化活性的影响,该研究选取6株乳酸菌(植物乳植杆菌LP-G18、嗜酸乳杆菌LA-G80、干酪乳杆菌LC-G11、鼠李糖乳杆菌LR-G14、罗伊氏乳杆菌JYLB-291、副干酪乳杆JLPF-176)发酵黑果腺肋花楸汁,并对发酵后黑果腺肋花楸汁的乳酸菌数、理化指标、色泽、生物活性物质及体外抗氧化活性进行分析,并对其品质指标进行相关性分析。结果表明,与对照相比,乳酸菌发酵可以增加乳酸菌数(均高于8.50 lg CFU/mL),降低pH、增加总酸、总黄酮和总多酚、总花色苷含量及主要黄酮、酚类和花色苷类化合物含量,降低还原糖含量及可溶性固形物含量,改善色泽,提升体外抗氧化活性。综合来看,菌株LR-G14,LC-G11及JLPF-176的抗氧化活性较佳。相关性分析表明,总黄酮、总多酚、丁香酸和肉桂酸与体外抗氧化活性呈显著正相关(P<0.05)。
基金Supported by China Agriculture Research System(CARS-37)Northeast Agricultural University Innovation Funding for Postgraduate(yjscx14007)。
文摘The purpose of the paper was to study the effects of cellulolytic bacteria(CB)mixed with nitrogen-fixing bacteria(NFB)on fermentation in vitro.Nine CB strains and seven NFB strains were isolated from numen fluid of three Holstein cows.Based onhigher activity of cellulose or nitrogenase,three CB types[CB-2(KT725624),CB-5(KT725623)and CB-6(KT725622)]and one NFB type[NFB-3(KT735054)]were screened out,respectively.Two parts were included in this study.The first part explored the optimal mixed ratio of CB to NFB through inoculating filter paper medium with the bacteria of 2×10^5 cfu·mL^-1.According to CMCase and FPase activities in the medium,the ratio of 4 to 1 was proven to be more effective.In the second part,rumen fermentation in vitro was conducted at 4:1 of CB to NFB,aiming at studying the effects of mixed bacteria.Six groups were classified,namely,control group(no bacteria),Group 1(CB-2+NFB-3),Group 2(CB-5+NFB-3),Group 3(CB-6+NFB-3),Group 4(NFB-3)and Group 5(CB-6).All the experimental groups had the same amount of bacteria(4×10^6 cfu·mL^-1)in the fermentation liquid.Samples were collected at 2,4,8,12 and 24 h of incubation.Compared with the groups with CB or NFB alone,gas production,dry matter degradability and bacterial protein expressions in the mixed groups increased.However,NH3-N concentration decreased and p H was stable.Meanwhile,related values among three mixed groups were significantly different;values in Group 2 were the best.
