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Liu J, Song G, Zhou L, Yuan Y, Wang D, Yuan T, Li L, Yuan H, Xiao G, Gong J. Recent advances in the effect of ultrasound on the binding of protein−polyphenol complexes in foodstuff. FOOD FRONTIERS 2023. [DOI: 10.1002/fft2.221] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/05/2023] Open
Affiliation(s)
- Jiayuan Liu
- Zhejiang Provincial Key Lab for Biological and Chemical Processing Technologies of Farm Product, School of Biological and Chemical Engineering Zhejiang University of Science and Technology Hangzhou China
| | - Gongshuai Song
- Zhejiang Provincial Key Lab for Biological and Chemical Processing Technologies of Farm Product, School of Biological and Chemical Engineering Zhejiang University of Science and Technology Hangzhou China
| | - Like Zhou
- Zhejiang Provincial Key Lab for Biological and Chemical Processing Technologies of Farm Product, School of Biological and Chemical Engineering Zhejiang University of Science and Technology Hangzhou China
| | - Yawen Yuan
- Zhejiang Provincial Key Lab for Biological and Chemical Processing Technologies of Farm Product, School of Biological and Chemical Engineering Zhejiang University of Science and Technology Hangzhou China
| | - Danli Wang
- Zhejiang Provincial Key Lab for Biological and Chemical Processing Technologies of Farm Product, School of Biological and Chemical Engineering Zhejiang University of Science and Technology Hangzhou China
| | - Tinglan Yuan
- Zhejiang Provincial Key Lab for Biological and Chemical Processing Technologies of Farm Product, School of Biological and Chemical Engineering Zhejiang University of Science and Technology Hangzhou China
| | - Ling Li
- Zhejiang Provincial Key Lab for Biological and Chemical Processing Technologies of Farm Product, School of Biological and Chemical Engineering Zhejiang University of Science and Technology Hangzhou China
| | - Haina Yuan
- Zhejiang Provincial Key Lab for Biological and Chemical Processing Technologies of Farm Product, School of Biological and Chemical Engineering Zhejiang University of Science and Technology Hangzhou China
| | - Gongnian Xiao
- Zhejiang Provincial Key Lab for Biological and Chemical Processing Technologies of Farm Product, School of Biological and Chemical Engineering Zhejiang University of Science and Technology Hangzhou China
| | - Jinyan Gong
- Zhejiang Provincial Key Lab for Biological and Chemical Processing Technologies of Farm Product, School of Biological and Chemical Engineering Zhejiang University of Science and Technology Hangzhou China
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Zheng Y, Li M, Xu J, Sun H, Cheng Q, Xie Y, Wang C, Chen C, Li P. Effects of different cutting methods and additives on the fermentation quality and microbial community of Saccharum arundinaceum silage. Front Microbiol 2022; 13:999881. [PMID: 36212833 PMCID: PMC9539546 DOI: 10.3389/fmicb.2022.999881] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2022] [Accepted: 08/30/2022] [Indexed: 11/13/2022] Open
Abstract
To develop a new high-yielding and polysaccharide-containing forage resource for livestock, the effects of different cutting methods and additives on Saccharum arundinaceum silage were evaluated. The wilted S. arundinaceum were chopped and knead-wired. The silages from each cutting method were treated with Lactobacillus plantarum (LP), cellulase (CE) and the combination of LP and CE (LP + CE) for 3, 7, 15, 30, and 60 days. Compared with the CK treatment, CE treatment exhibited better effects in the degradation of neutral detergent fiber (NDF), LP exhibited a better performance in preserving the content of dry matter (DM), and adding LP + CE significantly enhanced (P < 0.05) the contents of lactic acid (LA), crude protein (CP) and DM and significantly reduced (P < 0.05) the pH and NDF content during ensiling. In addition, both additives exerted a remarkable effect on the silage bacterial community (P < 0.05), with a dramatic increase in the Lactobacillus abundance and a decrease in the abundance of Enterobacter. Lactic acid bacteria (LAB) became the most dominant bacteria that affected the fermentation quality of LP and LP + CE silages. Meanwhile, chopped silages showed better fermentation quality and nutrient preservation and a higher abundance of LAB. Our research indicated that the chopped S. arundinaceum ensiling with LP + CE could exert a positive effect on LA fermentation and preservation of nutrient substances by shifting the bacterial community. In conclusion, S. arundinaceum can serve as a new silage resource for feed utilization by the ensiling method of LP + CE-chopped.
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Affiliation(s)
- Yulong Zheng
- Collage of Animal Science, Guizhou University, Guiyang, Guizhou, China
| | - Mengxin Li
- Collage of Animal Science, Guizhou University, Guiyang, Guizhou, China
| | - Jinyi Xu
- Collage of Animal Science, Guizhou University, Guiyang, Guizhou, China
| | - Hong Sun
- Collage of Animal Science, Guizhou University, Guiyang, Guizhou, China
| | - Qiming Cheng
- Collage of Animal Science, Guizhou University, Guiyang, Guizhou, China
| | - Yixiao Xie
- Collage of Animal Science, Guizhou University, Guiyang, Guizhou, China
| | - Chunmei Wang
- Collage of Animal Science, Guizhou University, Guiyang, Guizhou, China
- Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education, Guizhou University, Guiyang, Guizhou, China
| | - Chao Chen
- Collage of Animal Science, Guizhou University, Guiyang, Guizhou, China
| | - Ping Li
- Collage of Animal Science, Guizhou University, Guiyang, Guizhou, China
- Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education, Guizhou University, Guiyang, Guizhou, China
- *Correspondence: Ping Li,
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