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Guo B, Wu Q, Jiang C, Chen Y, Dai Y, Ji C, Zhang S, Dong L, Liang H, Lin X. Inoculation of Yarrowia lipolytica promotes the growth of lactic acid bacteria, Debaryomyces udenii and the formation of ethyl esters in sour meat. Food Microbiol 2024; 119:104447. [PMID: 38225049 DOI: 10.1016/j.fm.2023.104447] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2023] [Revised: 11/23/2023] [Accepted: 12/01/2023] [Indexed: 01/17/2024]
Abstract
Yarrowia lipolytica N12 and A13 with high lipase activity obtained by mutagenesis were inoculated into sour meat, and their effects on physicochemical properties, microbial community succession, free amino acids, and volatile compounds of sour meat were investigated. Inoculation fermentation increased the contents of free amino acids observably, rapidly reduced pH, promoted the accumulation of total acids, decreased 2-thiobarbituric acid reactive substances (TBARS) values. In addition, the addition of Y. lipolytica might contribute to the growth of lactic acid bacteria, Candida spp., and Debaryomyces udenii, which play an important role in production of volatile compounds. It was shown that inoculation promoted the production of esters, aldehydes, and alcohols, especially ethyl esters, giving sour meat a better meat flavor. Besides, it was found that Y. lipolytica A13 had better fermenting property. Sample of A13 group had higher contents of ethyl esters, free amino acids and dominant microorganisms. The results may help to provide new strains for sour meat fermentation.
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Affiliation(s)
- Bingrui Guo
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China.
| | - Qi Wu
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China.
| | - Cuicui Jiang
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China.
| | - Yingxi Chen
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China.
| | - Yiwei Dai
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China.
| | - Chaofan Ji
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China.
| | - Sufang Zhang
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China.
| | - Liang Dong
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China.
| | - Huipeng Liang
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China; Institute of Technology, China Resources Beer (Holdings) Company Limited, Room 306 China Resources Building No.8 Jianguomen North Avenue, Dongcheng District, Beijing, 100005, China.
| | - Xinping Lin
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China.
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Ghosh SK, Lekshmi M, Reddy R, Balange AK, Xavier M, Nayak BB. Comparative efficiency of native and non-native starter culture in the production of bio-silage using composite waste from fish and vegetables. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2023:10.1007/s11356-023-27266-w. [PMID: 37198363 DOI: 10.1007/s11356-023-27266-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/11/2022] [Accepted: 04/24/2023] [Indexed: 05/19/2023]
Abstract
The efficiency of native and non-native starter cultures in the production of bio-silage using composite waste from fish and vegetables was studied. An ensilage experiment was conducted in a natural way (without starter culture) of composite waste (fish to vegetable at 80 to 20%) to isolate the native fermentative microflora. An Enterococcus faecalis strain isolated from the natural ensilage of composite waste showed higher efficiency over other commercial LAB strains generally used for ensilation. A total of 60 isolates were screened and characterized biochemically from ensilaged composite waste. Among them, 12 proteolytic and lipolytic positive isolates were identified as Enterococcus faecalis, based on a BLAST search of the 16S rRNA gene sequences. Subsequently, composite bio-silage was prepared by inoculating starter cultures with three (3) treatments T1 (native-Enterococcus faecalis), T2 (non-native-Lactobacillus acidophilus), T3 (a mixture of E. faecalis and L. acidophilus) and compared with control (composite bio-silage without starter culture). The highest non-protein nitrogen (0.78 ± 0.01 mg of N /100 g) and degree of hydrolysis (70.00 ± 0.06% of protein/100 g) was seen in the T3 sample, and the lowest (0.67 ± 0.02 mg of N/100 g and 50.40 ± 0.04% of protein/100 g) was seen in the control. At the end of ensilation, the pH fell (5.95-3.88) in conjunction with the formation of lactic acid (0.23-2.05 g of lactic acid/100 g), and the lactic acid bacteria count nearly doubled (log 5.60-10.60). The lipid peroxidation products PV (0.11-0.41 milli equivalent of oxygen/kg of fat) and TBARs (1.64-6.95 mg of malonaldehyde/kg of silage) were changed within a reasonable range in the following pattern Control > T2 > T3 > T1, which led to oxidatively stable products. The findings revealed that native starter culture E. faecalis, which can be employed as a single or in combination with non-native L. acidophilus, performed better in the bio-ensilation process. Additionally, the finished composite bio-silage can be used as a novel, protein-carbohydrate rich feed component to help manage wastes from both sectors.
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Affiliation(s)
- Subal Kumar Ghosh
- Department of Post-Harvest Technology, ICAR-Central Institute of Fisheries Education, Versova, Mumbai, 400061, Maharashtra, India
| | - Manjusha Lekshmi
- Department of Post-Harvest Technology, ICAR-Central Institute of Fisheries Education, Versova, Mumbai, 400061, Maharashtra, India
| | - Ramakrishna Reddy
- Department of Post-Harvest Technology, ICAR-Central Institute of Fisheries Education, Versova, Mumbai, 400061, Maharashtra, India
| | - Amjad Khansaheb Balange
- Department of Post-Harvest Technology, ICAR-Central Institute of Fisheries Education, Versova, Mumbai, 400061, Maharashtra, India
| | - Martin Xavier
- Department of Post-Harvest Technology, ICAR-Central Institute of Fisheries Education, Versova, Mumbai, 400061, Maharashtra, India
| | - Binaya Bhusan Nayak
- Department of Post-Harvest Technology, ICAR-Central Institute of Fisheries Education, Versova, Mumbai, 400061, Maharashtra, India.
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Wang Q, Li X, Xue B, Wu Y, Song H, Luo Z, Shang P, Liu Z, Huang Q. Low-salt fermentation improves flavor and quality of sour meat: Microbiology and metabolomics. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114157] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
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Jiang L, Chen Y, Deng L, Liu F, Wang T, Shi X, Wang B. Bacterial community diversity and its potential contributions to the flavor components of traditional smoked horsemeat sausage in Xinjiang, China. Front Microbiol 2022; 13:942932. [PMID: 35966695 PMCID: PMC9365192 DOI: 10.3389/fmicb.2022.942932] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2022] [Accepted: 07/05/2022] [Indexed: 11/13/2022] Open
Abstract
Smoked horsemeat sausage is a famous fermented traditional food in Xinjiang, China. However, the microbial diversity and its potential contributions to the flavor components of smoked horsemeat sausage are unclear. In this study, the microbial community and flavor components of smoked horsemeat sausage from six regions of Xinjiang were measured by using amplicon sequencing and headspace solid-phase microextraction combined with gas chromatography–mass spectrometry (HS-SPME-GC–MS) technology, respectively. Relations among microbial communities, flavor components and environmental factors were subsequently predicted based on redundancy analysis (RDA) and Monte Carlo permutation tests. Although smoked horsemeat sausage samples from different regions possessed distinct microbial communities, lactic acid bacteria (LAB) were identified as the dominant consortium in smoked horsemeat sausage. Lactobacillus, Vagococcus, Lactococcus, and Carnobacterium were detected at high abundance in different sausages. The moisture content, nitrite content, and pH of the sausage might be important factors influencing the dominant bacterial community, according to the RDA. Among the dominant consortia, the eight core bacterial genera showed considerable correlations with the formation of sixteen volatile compounds in smoked horsemeat sausage based on multivariate statistical analysis. For example, the levels of Leuconostoc and Lactobacillus were positively correlated with those of 1-hexadecanol, hexyl acetate, 2-methyl-phenol, 1-pentanol, d-limonene, and 2-heptanone, and the levels of Leuconostoc, Lactobacillus, and Weissella were negatively correlated with those of 1-octanol, acetic acid, octanal, heptanal, and 1-hexanol. This study will provide a theoretical basis for understanding the microbial metabolic modes of Xinjiang smoked horsemeat sausages.
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Affiliation(s)
- Lei Jiang
- College of Life and Geographical Sciences, Kashi University, Kashi, China
| | - Yu Chen
- Food College, Shihezi University, Shihezi, China
- College of Enology, Northwest A&F University, Yangling, China
| | - Li Deng
- Food College, Shihezi University, Shihezi, China
| | - Fei Liu
- College of Life and Geographical Sciences, Kashi University, Kashi, China
| | - Tengbin Wang
- Xinjiang Academy of Analysis and Testing, Wulumuqi, China
| | - Xuewei Shi
- Food College, Shihezi University, Shihezi, China
- Xuewei Shi,
| | - Bin Wang
- Food College, Shihezi University, Shihezi, China
- *Correspondence: Bin Wang,
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Liu A, Yan X, Shang H, Ji C, Zhang S, Liang H, Chen Y, Lin X. Screening of Lactiplantibacillus plantarum with High Stress Tolerance and High Esterase Activity and Their Effect on Promoting Protein Metabolism and Flavor Formation in Suanzhayu, a Chinese Fermented Fish. Foods 2022; 11:foods11131932. [PMID: 35804748 PMCID: PMC9265898 DOI: 10.3390/foods11131932] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2022] [Revised: 06/22/2022] [Accepted: 06/26/2022] [Indexed: 01/31/2023] Open
Abstract
In this study, three Lactiplantibacillus plantarum, namely 3-14-LJ, M22, and MB1, with high acetate esterase activity, acid, salt, and high-temperature tolerance were selected from 708 strains isolated from fermented food. Then, L. plantarum strains MB1, M22, and 3-14-LJ were inoculated at 107 CFU/mL in the model and 107 CFU/g in actual Suanzhayu systems, and the effects during fermentation on the physicochemical properties, amino acid, and volatile substance were investigated. The results showed that the inoculated group had a faster pH decrease, lower protein content, higher TCA-soluble peptides, and total amino acid contents than the control group in both systems (p < 0.05). Inoculation was also found to increase the production of volatile compounds, particularly esters, improve the sour taste, and decrease the bitterness of the product (p < 0.05). L. plantarum M22 was more effective than the other two strains in stimulating the production of isoamyl acetate, ethyl hexanoate, and ethyl octanoate. However, differences were discovered between the strains as well as between the model and the actual systems. Overall, the isolated strains, particularly L. plantarum M22, have good fermentation characteristics and have the potential to become excellent Suanzhayu fermenters in the future.
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Affiliation(s)
- Aoxue Liu
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (A.L.); (X.Y.); (H.S.); (C.J.); (S.Z.); (H.L.); (Y.C.)
| | - Xu Yan
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (A.L.); (X.Y.); (H.S.); (C.J.); (S.Z.); (H.L.); (Y.C.)
| | - Hao Shang
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (A.L.); (X.Y.); (H.S.); (C.J.); (S.Z.); (H.L.); (Y.C.)
| | - Chaofan Ji
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (A.L.); (X.Y.); (H.S.); (C.J.); (S.Z.); (H.L.); (Y.C.)
| | - Sufang Zhang
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (A.L.); (X.Y.); (H.S.); (C.J.); (S.Z.); (H.L.); (Y.C.)
| | - Huipeng Liang
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (A.L.); (X.Y.); (H.S.); (C.J.); (S.Z.); (H.L.); (Y.C.)
| | - Yingxi Chen
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (A.L.); (X.Y.); (H.S.); (C.J.); (S.Z.); (H.L.); (Y.C.)
| | - Xinping Lin
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (A.L.); (X.Y.); (H.S.); (C.J.); (S.Z.); (H.L.); (Y.C.)
- Department of Agricultural, Forest, and Food Science, University of Turin, Grugliasco, 10095 Turin, Italy
- Correspondence: ; Tel.: +86-0411-86318675; Fax: +86-0411-86318655
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6
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Peng X, Ed-Dra A, Yue M. Whole genome sequencing for the risk assessment of probiotic lactic acid bacteria. Crit Rev Food Sci Nutr 2022; 63:11244-11262. [PMID: 35694810 DOI: 10.1080/10408398.2022.2087174] [Citation(s) in RCA: 24] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Probiotic bacteria exhibit beneficial effects on human and/or animal health, and have been widely used in foods and fermented products for decades. Most probiotics consist of lactic acid bacteria (LAB), which are used in the production of various food products but have also been shown to have the ability to prevent certain diseases. With the expansion of applications for probiotic LAB, there is an increasing concern with regard to safety, as cases with adverse effects, i.e., severe infections, transfer of antimicrobial resistance genes, etc., can occur. Currently, in vitro assays remain the primary way to assess the properties of LAB. However, such methodologies are not meeting the needs of strain risk assessment on a high-throughput scale, in the context of the evolving concept of food safety. Analyzing the complete genetic information, including potential virulence genes and other determinants with a negative impact on health, allows for assessing the safe use of the product, for which whole-genome sequencing (WGS) of individual LAB strains can be employed. Genomic data can also be used to understand subtle differences in the strain level important for beneficial effects, or protect patents. Here, we propose that WGS-based bioinformatics analyses are an ideal and cost-effective approach for the initial in silico microbial risk evaluation, while the technique may also increase our understanding of LAB strains for food safety and probiotic property evaluation.
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Affiliation(s)
- Xianqi Peng
- Department of Veterinary Medicine & Institute of Preventive Veterinary Sciences, College of Animal Sciences, Zhejiang University, Hangzhou, China
| | | | - Min Yue
- Department of Veterinary Medicine & Institute of Preventive Veterinary Sciences, College of Animal Sciences, Zhejiang University, Hangzhou, China
- Hainan Institute of Zhejiang University, Sanya, China
- State Key Laboratory for Diagnosis and Treatment of Infectious Diseases, National Clinical Research Center for Infectious Diseases, National Medical Center for Infectious Diseases, The First Affiliated Hospital, College of Medicine, Zhejiang University, Hangzhou, China
- Zhejiang Provincial Key Laboratory of Preventive Veterinary Medicine, Hangzhou, China
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Klinmalai P, Fong-in S, Phongthai S, Klunklin W. Improving the Quality of Frozen Fillets of Semi-Dried Gourami Fish ( Trichogaster pectoralis) by Using Sorbitol and Citric Acid. Foods 2021; 10:2763. [PMID: 34829044 PMCID: PMC8618321 DOI: 10.3390/foods10112763] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2021] [Revised: 11/04/2021] [Accepted: 11/08/2021] [Indexed: 11/16/2022] Open
Abstract
Semi-dried gourami fish (Trichogaster pectoralis) is popularly consumed domestically and exported as a frozen product. This study was conducted to prevent deterioration quality in frozen fish fillets during storage. This research aims to investigate the effects of sorbitol and citric acid at concentrations of 2.5% and 5% (w/w) of frozen gourami fish fillets compared to the fillets soaked in distilled water on physicochemical properties, such as cooking loss, cooking yield, drip loss, pH, TBARS, color, and texture profile analyses (TPA) during storage at -18 ± 2 °C for a period of 0, 20, and 40 days. The fish soaked in sorbitol and citric acid solutions had significantly (p < 0.05) higher protein and fat contents than the control sample. Sorbitol was able to retain moisture in the product; therefore, the drip loss and cooking loss were the lowest, and cooking yield was the highest among other samples (p < 0.05). The addition of 5% (w/v) citric acid in frozen fish fillets can significantly retard the thiobarbituric acid reactive substance (TBARS) (p < 0.05) during storage when compared to fish soaked in sorbitol solution kept for the same period. However, the addition of citric acid resulted in low quality in texture and color of frozen fish fillets. The use of sorbitol was the best alternative in frozen fish fillet product due to reducing the negative effects of freezing quality of the products and generating a cryoprotective effect compared to the fillets soaked in distilled water.
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Affiliation(s)
- Phatthranit Klinmalai
- Division of Food Innovation and Bioindustry, College of Maritime Studies and Management, Chiang Mai University, Samut Sakhon 74000, Thailand;
| | - Suwalee Fong-in
- Division of Food Science and Technology, School of Agriculture and Natural Resources, University of Phayao, 19 Phaholyothin Rd, Muang Phayao, Mae Ka 56000, Thailand;
| | - Suphat Phongthai
- School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand;
- The Cluster of Agro Bio-Circular-Green Industry (Agro BCG), Chiang Mai University, Chiang Mai 50100, Thailand
| | - Warinporn Klunklin
- School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand;
- The Cluster of Agro Bio-Circular-Green Industry (Agro BCG), Chiang Mai University, Chiang Mai 50100, Thailand
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8
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Eissa AE, Yusuf MS, Younis NA, Fekry M, Dessouki AA, Ismail GA, Ford H, Abdelatty AM. Effect of poultry offal silage with or without betaine supplementation on growth performance, intestinal morphometry, spleen histomorphology of Nile tilapia (Oreochromis niloticus) fingerlings. J Anim Physiol Anim Nutr (Berl) 2021; 106:1189-1195. [PMID: 34713529 DOI: 10.1111/jpn.13655] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2021] [Revised: 10/07/2021] [Accepted: 10/10/2021] [Indexed: 01/05/2023]
Abstract
Fishmeal (FM) is the main protein source in fish feed. However, it is quite expensive due to its limited resources. Therefore, finding a dietary alternative to the FM to sustain fish production is crucial, and the current study was performed to assess the impact of poultry offal silage (POS) with or without betaine supplementation; as an effective and cheaper alternative to FM; on feed efficiency, growth performance, spleen morphology and intestinal morphometry of Nile tilapia (Oreochromis niloticus) fingerlings. Four dietary treatments were formulated: (1) FM based diet, (2) FM-B; FM diet +0.7% betaine, (3) POS diet and (4) POS-B; POS diet +0.7% betaine. Each dietary treatment consisted of three replicates (n = 10/replicate), and the experiment was continued for 16 weeks. By the end of the experiment, spleen and intestine specimens were collected from 15 fish (n = 5/replicate) for histopathological assessment. The results were statistically analysed using GLM procedures of SAS 9.4. Feed efficiency increased in both POS-B and FM-B groups (p = 0.01), while body weight and body weight gain showed only weak tendencies towards an increase (p = 0.10 and 0.12, respectively). The villi length was the highest in POS-B fed group (p < 0.01). In addition, melanomacrophage centres of the spleen increased in both betaine-supplemented groups (p < 0.01). From our findings, we conclude that betaine supplementation with poultry offal silage improved production performance and immune status of Nile tilapia fish.
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Affiliation(s)
- Alaa Eldin Eissa
- Department of Aquatic Animal Medicine and Management, Faculty of Veterinary Medicine, Cairo University, Giza, Egypt
| | - Mohamed S Yusuf
- Department of Nutrition and Clinical Nutrition, Faculty of Veterinary Medicine, Suez Canal University, Ismailia, Egypt
| | - Nehal A Younis
- Department of Aquatic Animal Medicine and Management, Faculty of Veterinary Medicine, Cairo University, Giza, Egypt
| | - Mohamed Fekry
- Fish Farming and Technology Institute, Suez Canal University, Ismailia, Egypt
| | - Amina A Dessouki
- Pathology Department, Faculty of Veterinary Medicine, Suez Canal University, Ismailia, Egypt
| | - Gehad A Ismail
- Agriculture Research Centre, Animal Health Research Institute, Fish Diseases Research Department, Doki, Egypt
| | - H Ford
- Department of Animal and Rangeland Sciences, Oregon State University, Corvallis, OR, USA
| | - Alzahraa M Abdelatty
- Department of Nutrition and Clinical Nutrition, Faculty of Veterinary Medicine, Cairo University, Giza, Egypt
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9
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Jiang C, Liu M, Yan X, Bao R, Liu A, Wang W, Zhang Z, Liang H, Ji C, Zhang S, Lin X. Lipase Addition Promoted the Growth of Proteus and the Formation of Volatile Compounds in Suanzhayu, a Traditional Fermented Fish Product. Foods 2021; 10:foods10112529. [PMID: 34828810 PMCID: PMC8625596 DOI: 10.3390/foods10112529] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2021] [Revised: 10/09/2021] [Accepted: 10/15/2021] [Indexed: 11/16/2022] Open
Abstract
This work investigated the effect of lipase addition on a Chinese traditional fermented fish product, Suanzhayu. The accumulation of lactic acid and the decrease of pH during the fermentation were mainly caused by the metabolism of Lactobacillus. The addition of lipase had little effect on pH and the bacterial community structure but promoted the growth of Proteus. The addition of lipase promotes the formation of volatile compounds, especially aldehydes and esters. The formation of volatile compounds is mainly divided into three stages, and lipase had accelerated the fermentation process. Lactobacillus, Enterococcus and Proteus played an important role not only in inhibition of the growth of Escherichia-Shigella, but also in the formation of flavor. This study provides a rapid fermentation method for the Suanzhayu process.
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Affiliation(s)
| | | | | | | | | | | | | | | | | | | | - Xinping Lin
- Correspondence: or ; Tel.: +86-0411-8631-8675
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10
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Yang J, Jiang C, Bao R, Liu M, Lv J, Yang Z, Xu W, Liang H, Ji C, Li S, Zhang S, Lin X. Effects of flavourzyme addition on physicochemical properties, volatile compound components and microbial community succession of Suanzhayu. Int J Food Microbiol 2020; 334:108839. [PMID: 32906081 DOI: 10.1016/j.ijfoodmicro.2020.108839] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2020] [Revised: 07/21/2020] [Accepted: 08/17/2020] [Indexed: 12/15/2022]
Abstract
Flavourzyme is known to promote protein decomposition, resulting in more peptides and amino acids which can improve the quality of fermented foods. In this study, the effects of flavourzyme addition on the fermentation of Suanzhayu fish were investigated. The results showed that the addition of 50 U/g flavourzyme reduced the water activity (aw) of products and promoted the release of trichloroacetic acid (TCA)-soluble peptides and free amino acids (FAAs). Thus, the stability of the product was improved and its nutritional value was increased. In addition, with the addition of flavourzyme, Lactobacillus and Saccharomyces more quickly became the dominant genera in the fermentation. Furthermore, the formation of alcohols, aldehydes, and esters was promoted in flavourzyme addition group. Redundant analysis (RDA) indicated that Lactobacillus and Lactococcus play important roles in the formation of flavors, especially for the characteristic flavors of Suanzhayu. Flavourzyme addition may be a novel method to greatly improve the properties of Suanzhayu and shorten the fermentation time.
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Affiliation(s)
- Jing Yang
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, People's Republic of China
| | - Cuicui Jiang
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, People's Republic of China
| | - Ruiqi Bao
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, People's Republic of China
| | - Mengyang Liu
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, People's Republic of China
| | - Jing Lv
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, People's Republic of China
| | - Zhaoxia Yang
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, People's Republic of China
| | - Wenhuan Xu
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, People's Republic of China
| | - Huipeng Liang
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, People's Republic of China
| | - Chaofan Ji
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, People's Republic of China
| | - Shengjie Li
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, People's Republic of China
| | - Sufang Zhang
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, People's Republic of China
| | - Xinping Lin
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, People's Republic of China.
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11
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Wu P, Li L, Jiang J, Sun Y, Yuan Z, Feng X, Guo Y. Effects of fermentative and non-fermentative additives on silage quality and anaerobic digestion performance of Pennisetum purpureum. BIORESOURCE TECHNOLOGY 2020; 297:122425. [PMID: 31786034 DOI: 10.1016/j.biortech.2019.122425] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/21/2019] [Revised: 11/11/2019] [Accepted: 11/12/2019] [Indexed: 06/10/2023]
Abstract
The effect of additives on the silage quality, microbial community, and anaerobic digestion performance of Pennisetum purpureum with high moisture content was studied. The sample treated with a mixed additive had best silage quality with the lowest pH and highest lactic acid/acetic acid ratio. Different additives influenced the dominant desirable bacteria. Correspondingly, Enterobacter was the dominant bacterial genus for sample with non-fermentative additives, whereas for the samples with fermentative or mixed additives, both Enterobacter and Lactobacillus had high relative abundance. The parameters of NH3-N, hemicellulose and lactic acid were positively correlated with the specific methane yield, while the lignin content was inversely correlated with the specific methane yield. The higher specific methane yield of 293.81 ± 0.15-334.69 ± 22.75 mL/g VS was obtained for samples treated with fermentative additive. Therefore, the mixed additive and fermentative additive are recommended for the silage of material with high-moisture content to improve the silage quality and methane yield.
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Affiliation(s)
- Peiwen Wu
- Key Laboratory of Ministry of Education for Water Quality Security and Protection in Pearl River Delta, Guangdong Provincial Key Laboratory of Radionuclides Pollution Control and Resources, School of Environmental Science and Engineering, Guangzhou University, Guangzhou 510006, China; Guangzhou Institute of Energy Conversion, Chinese Academy of Sciences, Guangzhou 510006, China
| | - Lianhua Li
- Guangzhou Institute of Energy Conversion, Chinese Academy of Sciences, Guangzhou 510006, China; CAS Key Laboratory of Renewable Energy, Guangzhou 510640, China; Guangdong Provincial Key Laboratory of New and Renewable Energy Research and Development, Guangzhou 510640, China
| | - Junfeng Jiang
- Key Laboratory of Ministry of Education for Water Quality Security and Protection in Pearl River Delta, Guangdong Provincial Key Laboratory of Radionuclides Pollution Control and Resources, School of Environmental Science and Engineering, Guangzhou University, Guangzhou 510006, China; Guangzhou Institute of Energy Conversion, Chinese Academy of Sciences, Guangzhou 510006, China
| | - Yongming Sun
- Guangzhou Institute of Energy Conversion, Chinese Academy of Sciences, Guangzhou 510006, China; CAS Key Laboratory of Renewable Energy, Guangzhou 510640, China; Guangdong Provincial Key Laboratory of New and Renewable Energy Research and Development, Guangzhou 510640, China
| | - Zhenhong Yuan
- Guangzhou Institute of Energy Conversion, Chinese Academy of Sciences, Guangzhou 510006, China; CAS Key Laboratory of Renewable Energy, Guangzhou 510640, China; Guangdong Provincial Key Laboratory of New and Renewable Energy Research and Development, Guangzhou 510640, China
| | - Xidan Feng
- Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
| | - Yufang Guo
- Key Laboratory of Ministry of Education for Water Quality Security and Protection in Pearl River Delta, Guangdong Provincial Key Laboratory of Radionuclides Pollution Control and Resources, School of Environmental Science and Engineering, Guangzhou University, Guangzhou 510006, China.
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12
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Lv J, Li C, Li S, Liang H, Ji C, Zhu B, Lin X. Effects of temperature on microbial succession and quality of sour meat during fermentation. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108391] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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13
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Francisco KCA, Brandão PF, Ramos RM, Gonçalves LM, Cardoso AA, Rodrigues JA. Salting‐out assisted liquid–liquid extraction with dansyl chloride for the determination of biogenic amines in food. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14300] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Karen C. A. Francisco
- Departamento de Química Analítica Instituto de Química Universidade Estadual Paulista Júlio de Mesquita Filho (UNESP) Av. Prof. Francisco Degni, 55 Araraquara 14800‐900 SP Brazil
| | - Pedro F. Brandão
- REQUIMTE/LAQV Departamento de Química e BioquímicaFaculdade de Ciências da Universidade do Porto (FCUP) Rua do Campo Alegre, 687 Porto 4169‐007 Portugal
| | - Rui Miguel Ramos
- REQUIMTE/LAQV Departamento de Química e BioquímicaFaculdade de Ciências da Universidade do Porto (FCUP) Rua do Campo Alegre, 687 Porto 4169‐007 Portugal
| | - Luís Moreira Gonçalves
- Departamento de Química Fundamental Instituto de Química Universidade de São Paulo (USP) Avenida Prof. Lineu Prestes, 748 São Paulo05508‐000 SP Brazil
| | - Arnaldo A. Cardoso
- Departamento de Química Analítica Instituto de Química Universidade Estadual Paulista Júlio de Mesquita Filho (UNESP) Av. Prof. Francisco Degni, 55 Araraquara 14800‐900 SP Brazil
| | - José António Rodrigues
- REQUIMTE/LAQV Departamento de Química e BioquímicaFaculdade de Ciências da Universidade do Porto (FCUP) Rua do Campo Alegre, 687 Porto 4169‐007 Portugal
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14
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Özyurt G, Ozogul Y, Kuley Boga E, Özkütük AS, Durmuş M, Uçar Y, Ozogul F. The Effects of Fermentation Process with Acid and Lactic Acid Bacteria Strains on the Biogenic Amine Formation of Wet and Spray-Dried Fish Silages of Discards. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2019. [DOI: 10.1080/10498850.2019.1578314] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Gülsün Özyurt
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Balcalı, Adana, Turkey
| | - Yesim Ozogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Balcalı, Adana, Turkey
| | - Esmeray Kuley Boga
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Balcalı, Adana, Turkey
| | - A. Serhat Özkütük
- Department of Fisheries, Yumurtalık Vocational School, University of Cukurova, Yumurtalık, Adana, Turkey
| | - Mustafa Durmuş
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Balcalı, Adana, Turkey
| | - Yılmaz Uçar
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Balcalı, Adana, Turkey
| | - Fatih Ozogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Balcalı, Adana, Turkey
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15
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Özyurt G, Özkütük AS, Uçar Y, Durmuş M, Özoğul Y. Fatty acid composition and oxidative stability of oils recovered from acid silage and bacterial fermentation of fish (Sea bass - Dicentrarchus labrax
) by-products. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13705] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
Affiliation(s)
- Gülsün Özyurt
- Department Seafood Processing Technology; Faculty of Fisheries; University of Cukurova; 01330 Sarıçam Adana Turkey
| | - Ali Serhat Özkütük
- Department of Fisheries; Yumurtalık Vocational School; University of Cukurova; 01680 Yumurtalık Adana Turkey
| | - Yılmaz Uçar
- Department Seafood Processing Technology; Faculty of Fisheries; University of Cukurova; 01330 Sarıçam Adana Turkey
| | - Mustafa Durmuş
- Department Seafood Processing Technology; Faculty of Fisheries; University of Cukurova; 01330 Sarıçam Adana Turkey
| | - Yeşim Özoğul
- Department Seafood Processing Technology; Faculty of Fisheries; University of Cukurova; 01330 Sarıçam Adana Turkey
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16
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Affiliation(s)
- Nevin Şanlier
- Biruni University, Faculty of Health Sciences, Nutrition and Dietetics Department, İstanbul, Turkey
| | - Büşra Başar Gökcen
- Gazi University, Faculty of Health Sciences, Nutrition and Dietetics Department, Ankara, Turkey
| | - Aybüke Ceyhun Sezgin
- Gazi University, Faculty of Tourism, Department of Gastronomy and Culinary Art, Gölbaşı/Ankara, Turkey
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17
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Yuan X, Wen A, Desta ST, Dong Z, Shao T. Effects of four short-chain fatty acids or salts on the dynamics of nitrogen transformations and intrinsic protease activity of alfalfa silage. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:2759-2766. [PMID: 27754550 DOI: 10.1002/jsfa.8103] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/30/2016] [Revised: 10/14/2016] [Accepted: 10/17/2016] [Indexed: 06/06/2023]
Abstract
BACKGROUND Short-chain fatty salts have been widely used as food and forage preservatives because of their antimicrobial properties. This study evaluated the effects of four chemical compounds with antimicrobial properties on nitrogen transformations and intrinsic protease activity of alfalfa silage. RESULTS Potassium diformate (PD) and formic acid (FA) rapidly reduced silage pH. Silages treated with sodium diacetate (SD) and calcium propionate (CAP) had higher final peptide N concentrations than other silage. The free amino acid N contents in PD and FA treated silages were lower than other silages at all intervals of ensilage. The ammonia N concentrations in FA and PD silages were the lowest, followed by SD and CAP silages. As ensiling progressed, the aminopeptidase activity was completely lost by day 5 for FA and PD silages and inactive by day 7 for SD silage, while it remained active after day 7 for control and CAP silage. The carboxypeptidase activities in FA and PD silages were already reduced below 50% by day 1 of ensiling. CONCLUSION Potassium diformate was as effective as formic acid in depressing the proteolysis, while sodium diacetate and calcium propionate were inferior to formic acid in protecting alfalfa proteins from being hydrolysed. © 2016 Society of Chemical Industry.
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Affiliation(s)
- XianJun Yuan
- Institute of Ensiling and Processing of Grass, Nanjing Agricultural University, Wei gang 1, Nanjing, 210095, China
| | - AiYou Wen
- Institute of Ensiling and Processing of Grass, Nanjing Agricultural University, Wei gang 1, Nanjing, 210095, China
- College of Animal Science, Anhui Science and Technology University, Feng yang, 233100, China
| | - Seare T Desta
- Institute of Ensiling and Processing of Grass, Nanjing Agricultural University, Wei gang 1, Nanjing, 210095, China
| | - ZhiHao Dong
- Institute of Ensiling and Processing of Grass, Nanjing Agricultural University, Wei gang 1, Nanjing, 210095, China
| | - Tao Shao
- Institute of Ensiling and Processing of Grass, Nanjing Agricultural University, Wei gang 1, Nanjing, 210095, China
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18
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Wen A, Yuan X, Wang J, Desta ST, Shao T. Effects of four short-chain fatty acids or salts on dynamics of fermentation and microbial characteristics of alfalfa silage. Anim Feed Sci Technol 2017. [DOI: 10.1016/j.anifeedsci.2016.11.017] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Desta ST, Yuan X, Li J, Shao T. Ensiling characteristics, structural and nonstructural carbohydrate composition and enzymatic digestibility of Napier grass ensiled with additives. BIORESOURCE TECHNOLOGY 2016; 221:447-454. [PMID: 27668877 DOI: 10.1016/j.biortech.2016.09.068] [Citation(s) in RCA: 76] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/04/2016] [Revised: 09/14/2016] [Accepted: 09/15/2016] [Indexed: 06/06/2023]
Abstract
Ensiling characteristics, structural and nonstructural carbohydrate composition and enzymatic digestibility (ED) of Napier grass silage was examined. Napier grass ensiled with no additive control, 0.2% formic acid, 0.4% molasses, and 0.3% fibrolytic enzyme for, 7, 30, 60 and 90days. Additives increased lactic acid, soluble carbohydrate and decreased all of lignocellulosic contents except acid detergent lignin and pH than control. The highest value of nonstructural carbohydrate and large reduction in lignocellulosic contents was observed in formic acid and fibrolytic enzyme silage respectively. The content of glucose and fructose showed rapid drop in the first 7days of ensilage. Ensilage decreased lignocellulosic contents and increased ED compared to fresh material. The ED of formic acid and molasses silage was significantly higher than control and fibrolytic enzyme silages in all tested days. In summery the ensiling quality structural and nonstructural carbohydrate and ED value of mature Napier grass silage improved through additives.
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Affiliation(s)
- Seare T Desta
- Institute of Ensiling and Processing of Grass, Nanjing Agricultural University, Nanjing 210095, China
| | - XianJun Yuan
- Institute of Ensiling and Processing of Grass, Nanjing Agricultural University, Nanjing 210095, China
| | - Junfeng Li
- Institute of Ensiling and Processing of Grass, Nanjing Agricultural University, Nanjing 210095, China
| | - Tao Shao
- Institute of Ensiling and Processing of Grass, Nanjing Agricultural University, Nanjing 210095, China.
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