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Ge L, Huang Y, Li X, Wang N, Liu J, Liu M, Mei Y, Yang M, Zhao J, Zhao N. Temperature-driven divergence in molecular distribution and microbial invasion and the associated texture softening during dual-phase fermentation of Paocai. Food Chem 2024; 457:140171. [PMID: 38908247 DOI: 10.1016/j.foodchem.2024.140171] [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: 03/05/2024] [Revised: 06/18/2024] [Accepted: 06/19/2024] [Indexed: 06/24/2024]
Abstract
Temperature is an important driving force that shapes the texture of fermented vegetables through driving the molecular distribution and microbial invasion between the liquid phase (brine) and the solid phase (vegetables) during fermentation. The objective of this study was to investigate the texture softening by investigating firmness, microstructure, physicochemical properties, molecular distribution and microbial community between brine and vegetables of Paocai as affected by fermentation temperatures of 10 °C, 20 °C and 30 °C. Results demonstrated that, compared with 10 °C and 30 °C, 20 °C attenuated softening of Paocai by restraining microbial invasion and suppressing pectinolysis. Moreover, at 20 °C, a balanced molecular distribution and microbial community were achieved between vegetables and brine, thus accomplishing acid-production fermentation. By contrast, 10 °C and 30 °C promoted nonfermentative microbial genera, retarding fermentation. This study provided an understanding of the divergent influence of temperature on quality formation of fermented vegetables during fermentation.
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Affiliation(s)
- Lihong Ge
- College of Life Science, Sichuan Normal University, Chengdu, China; Ministry of Education Key Laboratory for Land Resources Evaluation and Monitoring in Southwest, Sichuan Normal University, Chengdu, China
| | - Yuli Huang
- Institute of Agro-products Processing Science and Technology, Sichuan Academy of Agricultural Sciences, Chengdu, China; College of Resources, Sichuan Agricultural University, Chengdu, China
| | - Xin Li
- College of Life Science, Sichuan Normal University, Chengdu, China
| | | | - Jiaqi Liu
- College of Life Science, Sichuan Normal University, Chengdu, China
| | - Mengting Liu
- College of Life Science, Sichuan Normal University, Chengdu, China
| | - Yuan Mei
- Institute of Agro-products Processing Science and Technology, Sichuan Academy of Agricultural Sciences, Chengdu, China
| | - Menglu Yang
- Institute of Agro-products Processing Science and Technology, Sichuan Academy of Agricultural Sciences, Chengdu, China
| | - Jichun Zhao
- College of Food Science, Southwest University, Chongqing, China
| | - Nan Zhao
- Institute of Agro-products Processing Science and Technology, Sichuan Academy of Agricultural Sciences, Chengdu, China.
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Hu Y, Pan G, Zhao M, Yin H, Wang Y, Sun J, Yu Z, Bai C, Xue Y. Suitable fermentation temperature of forage sorghum silage increases greenhouse gas production: Exploring the relationship between temperature, microbial community, and gas production. THE SCIENCE OF THE TOTAL ENVIRONMENT 2024; 950:175325. [PMID: 39117229 DOI: 10.1016/j.scitotenv.2024.175325] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/23/2024] [Revised: 07/13/2024] [Accepted: 08/04/2024] [Indexed: 08/10/2024]
Abstract
Silage is an excellent method of feed preservation; however, carbon dioxide, methane and nitrous oxide produced during fermentation are significant sources of agricultural greenhouse gases. Therefore, determining a specific production method is crucial for reducing global warming. The effects of four temperatures (10 °C, 20 °C, 30 °C, and 40 °C) on silage quality, greenhouse gas yield and microbial community composition of forage sorghum were investigated. At 20 °C and 30 °C, the silage has a lower pH value and a higher lactic acid content, resulting in higher silage quality and higher total gas production. In the first five days of ensiling, there was a significant increase in the production of carbon dioxide, methane, and nitrous oxide. After that, the output remained relatively stable, and their production at 20 °C and 30 °C was significantly higher than that at 10 °C and 40 °C. Firmicutes and Proteobacteria were the predominant silage microorganisms at the phylum level. Under the treatment of 20 °C, 30 °C, and 40 °C, Lactobacillus had already dominated on the second day of silage. However, low temperatures under 10 °C slowed down the microbial community succession, allowing, bad microorganisms such as Chryseobacterium, Pantoea and Pseudomonas dominate the fermentation, in the early stage of ensiling, which also resulted in the highest bacterial network complexity. According to random forest and structural equation model analysis, the production of carbon dioxide, methane and nitrous oxide is mainly affected by microorganisms such as Lactobacillus, Klebsiella and Enterobacter, and temperature influences the activity of these microorganisms to mediate gas production in silage. This study helps reveal the relationship between temperature, microbial community and greenhouse gas production during silage fermentation, providing a reference for clean silage fermentation.
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Affiliation(s)
- Yifei Hu
- College of Horticulture, Shenyang Agricultural University, Shenyang 110161, China
| | - Gang Pan
- College of Horticulture, Shenyang Agricultural University, Shenyang 110161, China
| | - Meirong Zhao
- College of Horticulture, Shenyang Agricultural University, Shenyang 110161, China
| | - Hang Yin
- College of Horticulture, Shenyang Agricultural University, Shenyang 110161, China
| | - Yibo Wang
- College of Horticulture, Shenyang Agricultural University, Shenyang 110161, China
| | - Juanjuan Sun
- Institute of Grassland Research, Chinese Academy of Agricultural Sciences, Hohhot 010010, China
| | - Zhu Yu
- College of Grassland Science and Technology, China Agricultural University, Beijing 100193, China
| | - Chunsheng Bai
- College of Horticulture, Shenyang Agricultural University, Shenyang 110161, China.
| | - Yanlin Xue
- Inner Mongolia Engineering Research Center of Development and Utilization of Microbial Resources in Silage, Inner Mongolia Academy of Agriculture and Animal Husbandry Science, Hohhot 010031, China.
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Zhao M, Bao J, Wang Z, Sun P, Liu J, Yan Y, Ge G. Utilisation of Lactiplantibacillus plantarum and propionic acid to improve silage quality of amaranth before and after wilting: fermentation quality, microbial communities, and their metabolic pathway. Front Microbiol 2024; 15:1415290. [PMID: 38903783 PMCID: PMC11187283 DOI: 10.3389/fmicb.2024.1415290] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2024] [Accepted: 05/17/2024] [Indexed: 06/22/2024] Open
Abstract
Objective The aim of this study was to investigate the effects of Lactiplantibacillus plantarum (L. plantarum) and propionic acid (PA) on fermentation characteristics and microbial community of amaranth (Amaranthus hypochondriaus) silage with different moisture contents. Methods Amaranth was harvested at maturity stage and prepared for ensiling. There were two moisture content gradients (80%: AhG, 70%: AhS; fresh material: FM) and three treatments (control: CK, L. plantarum: LP, propionic acid: PA) set up, and silages were opened after 60 d of ensiling. Results The results showed that the addition of L. plantarum and PA increased lactic acid (LA) content and decreased pH of amaranth after fermentation. In particular, the addition of PA significantly increased crude protein content (p < 0.05). LA content was higher in wilted silage than in high-moisture silage, and it was higher with the addition of L. plantarum and PA (p < 0.05). The dominant species of AhGLP, AhSCK, AhSLP and AhSPA were mainly L. plantarum, Lentilactobacillus buchneri and Levilactobacillus brevis. The dominant species in AhGCK include Enterobacter cloacae, and Xanthomonas oryzae was dominated in AhGPA, which affected fermentation quality. L. plantarum and PA acted synergistically after ensiling to accelerate the succession of dominant species from gram-negative to gram-positive bacteria, forming a symbiotic microbial network centred on lactic acid bacteria. Both wilting and additive silage preparation methods increased the degree of dominance of global and overview maps and carbohydrate metabolism, and decreased the degree of dominance of amino acid metabolism categories. Conclusion In conclusion, the addition of L. plantarum to silage can effectively improve the fermentation characteristics of amaranth, increase the diversity of bacterial communities, and regulate the microbial community and its functional metabolic pathways to achieve the desired fermentation effect.
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Affiliation(s)
- Muqier Zhao
- College of Grassland, Resources and Environment, Inner Mongolia Agricultural University, Hohhot, China
- Key Laboratory of Forage Cultivation, Processing and High Efficient Utilization of Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, China
| | - Jian Bao
- Inner Mongolia Academy of Agricultural and Animal Husbandry Sciences, Hohhot, China
| | - Zhijun Wang
- College of Grassland, Resources and Environment, Inner Mongolia Agricultural University, Hohhot, China
- Key Laboratory of Forage Cultivation, Processing and High Efficient Utilization of Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, China
| | - Pengbo Sun
- College of Grassland, Resources and Environment, Inner Mongolia Agricultural University, Hohhot, China
- Key Laboratory of Forage Cultivation, Processing and High Efficient Utilization of Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, China
| | - Jingyi Liu
- College of Grassland, Resources and Environment, Inner Mongolia Agricultural University, Hohhot, China
- Key Laboratory of Forage Cultivation, Processing and High Efficient Utilization of Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, China
| | - Yuting Yan
- College of Grassland, Resources and Environment, Inner Mongolia Agricultural University, Hohhot, China
- Key Laboratory of Forage Cultivation, Processing and High Efficient Utilization of Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, China
| | - Gentu Ge
- College of Grassland, Resources and Environment, Inner Mongolia Agricultural University, Hohhot, China
- Key Laboratory of Forage Cultivation, Processing and High Efficient Utilization of Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, China
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Khan S, Ahmad F, Khalid N. Applications of Strain-Specific Probiotics in the Management of Cardiovascular Diseases: A Systemic Review. Mol Nutr Food Res 2024; 68:e2300675. [PMID: 38549453 DOI: 10.1002/mnfr.202300675] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2023] [Revised: 02/14/2024] [Indexed: 05/08/2024]
Abstract
Cardiovascular diseases (CVDs) are a leading cause of global mortality and novel approaches for prevention and management are needed. The human gastrointestinal tract hosts a diverse microbiota that is crucial in maintaining metabolic homeostasis. The formulation of effective probiotics, alone or in combination, has been under discussion due to their impact on cardiovascular and metabolic diseases. Probiotics have been shown to impact cardiovascular health positively. An imbalance in the presence of Firmicutes and Bacteroidetes has been linked to the progression of CVDs due to their impact on bile acid and cholesterol metabolism. The probiotics primarily help in the reduction of plasma low-density lipoprotein levels and attenuation of the proinflammatory markers. These beneficial microorganisms contribute to lowering cholesterol levels and produce essential short-chain fatty acids. The impact of lipid-regulating probiotic strains on human health is quite significant. However, only a few have been tested for potential beneficial efficacy, and ambiguity exists regarding strain dosages, interactions with confounding factors, and potential adverse effects. Hence, more comprehensive studies and randomized trials are needed to understand the mechanisms of probiotics on CVDs and to ensure human health. This review assesses the evidence and highlights the roles of strain-specific probiotics in the management of CVDs.
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Affiliation(s)
- Saleha Khan
- Department of Human Nutrition and Dietetics, School of Food and Agricultural Sciences, University of Management and Technology, Lahore, 54000, Pakistan
| | - Firdos Ahmad
- Department of Basic Medical Sciences, College of Medicine, University of Sharjah, Sharjah, 27272, United Arab Emirates
| | - Nauman Khalid
- Department of Human Nutrition and Dietetics, School of Food and Agricultural Sciences, University of Management and Technology, Lahore, 54000, Pakistan
- College of Health Sciences, Abu Dhabi University, Abu Dhabi, 59911, United Arab Emirates
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Kharazian ZA, Xu D, Su R, Guo X. Effects of inoculation and dry matter content on microbiome dynamics and metabolome profiling of sorghum silage. Appl Microbiol Biotechnol 2024; 108:257. [PMID: 38456919 PMCID: PMC10923742 DOI: 10.1007/s00253-024-13096-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2023] [Revised: 02/22/2024] [Accepted: 02/28/2024] [Indexed: 03/09/2024]
Abstract
Sorghum forage was ensiled for 90 days at two dry matter (DM) contents (27 vs. 39%) without or with Lactiplantibacillus plantarum inoculation. On day 90 of fermentation, silages were sampled to assess the microbial community dynamics and metabolome profile. L. plantarum inoculation improved silage quality, as shown by a lower pH and greater acetic acid concentration. Loss of DM remained unaffected by L. plantarum inoculation but was greater in low- vs. high-DM sorghum silages (14.4 vs. 6.62%). The microbiome analysis revealed that Pseudomonas congelans represented the dominant species of the epiphytic microbiota in both low- and high-DM sorghum forage before ensiling. However, L. buchneri represented the dominant species at the end of ensiling. Ensiling fermentation resulted in distinct metabolic changes in silages with varying DM content. In low-DM silages, ensiling fermentation led to the accumulation of 24 metabolites and a reduction in the relative concentration of 13 metabolites. In high-DM silages, ensiling fermentation resulted in an increase in the relative concentration of 26 metabolites but a decrease in the concentration of 8 metabolites. Compared to non-inoculated silages, L. plantarum inoculation resulted in an increased concentration of 3 metabolites and a reduced concentration of 5 metabolites in low-DM silages. Similarly, in high-DM silages, there was an elevation in the relative concentration of 3 metabolites, while a decrease in 7 other metabolites. Ten metabolites with bio-functional activity were identified, including chrysoeriol, isorhamnetin, petunidin 3-glucoside, apigenin, caffeic acid, gallic acid, p-coumaric acid, trans-cinnamic acid, herniarin, and 3,4-dihydroxy-trans-cinnamate. This study presents a comprehensive analysis of microbiome and metabolome profiling of sorghum forage during ensiling as a function of DM content and L. plantarum inoculation, with a particular emphasis on identifying metabolites that may possess bio-functional properties. KEY POINTS: • DM loss was not different by L. plantarum but higher in low- vs. high-DM silage. • L. buchneri dominated ensiling, regardless of DM level. • 10 metabolites with bio-functional activity were identified.
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Affiliation(s)
- Zohreh Akhavan Kharazian
- State Key Laboratory of Grassland and Agro-Ecosystems, School of Life Sciences, Lanzhou University, Lanzhou, 730000, China
- Probiotics and Biological Feed Research Center, Lanzhou University, Lanzhou, 730000, China
| | - Dongmei Xu
- State Key Laboratory of Grassland and Agro-Ecosystems, School of Life Sciences, Lanzhou University, Lanzhou, 730000, China
- Probiotics and Biological Feed Research Center, Lanzhou University, Lanzhou, 730000, China
| | - Rina Su
- State Key Laboratory of Grassland and Agro-Ecosystems, School of Life Sciences, Lanzhou University, Lanzhou, 730000, China
- Probiotics and Biological Feed Research Center, Lanzhou University, Lanzhou, 730000, China
| | - Xusheng Guo
- State Key Laboratory of Grassland and Agro-Ecosystems, School of Life Sciences, Lanzhou University, Lanzhou, 730000, China.
- Probiotics and Biological Feed Research Center, Lanzhou University, Lanzhou, 730000, China.
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Esen S. Optimizing ruminant nutrition: Insights from a comprehensive analysis of silage composition and in vitro gas production dynamics using nonlinear models. Biosystems 2023; 234:105062. [PMID: 37844828 DOI: 10.1016/j.biosystems.2023.105062] [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: 09/10/2023] [Revised: 10/13/2023] [Accepted: 10/13/2023] [Indexed: 10/18/2023]
Abstract
Achieving sustainable livestock management necessitates optimizing animal production while minimizing environmental impact. To achieve this, feed efficiency must be enhanced, and nutrition blueprints must be understood. In ruminant nutrition, this is of paramount importance, as it exposes degradation kinetics and nutritional benchmarks, allowing feed management and formulations to be more ecologically balanced. Previous research efforts have focused on exploring the relationship between a restricted set of nutrient parameters and the in vitro gas production dynamics. In the current study, an extensive dataset derived from freeze-dried kefir culture treated white clover silage was used to examine intricate relationships between eight nonlinear models and diverse variables. This dataset contains in vitro gas production data along with nutritional composition, microbial populations, fermentation quality, digestibility, mineral concentration, and fatty acid profiles. Through rigorous application of mathematical models, the performance in capturing gas production dynamics was critically assessed. Among these, the Michaelis‒Menten (MM) and Mitscherlich (MIT) models fit the data well and offer superior predictions of gas production dynamics. Asymptotic gas volume was negatively correlated with crude protein content, emphasizing the influence of protein on gas production. Fiber composition plays a significant role in fermentation kinetics, as evidenced by significant correlations between degradation rate constant and crude protein concentrations. The degradation rate constant of insoluble fraction exhibited significant positive correlations with crude protein and neutral detergent fiber contents. Moreover, mineral content had significant effects on gas production dynamics. Zinc content showed a strong and significant positive correlation with the gas production rate coefficient, underscoring its crucial role in enhancing microbial activity. Conversely, calcium content displayed a significant but weak negative correlation with the final asymptotic gas volume, indicating its potential to modulate gas production. In summury, this study provides detailed insights into the intricate relationship between mathematical models and various variables in rumen fermentation. The MM and MIT models have proven to be robust tools, offering nuanced perspectives on gas production dynamics. These findings pave the path for improving sustainable ruminant nutritional practices and refining feed management strategies.
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Affiliation(s)
- Selim Esen
- Balikesir Directorate of Provincial Agriculture and Forestry, Republic of Turkey Ministry of Agriculture and Forestry, Balikesir, 10470, Turkey.
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Kunnummal SP, Sori N, Khan MA, Khan M. Plant-Based Nutraceutical Formulation Modulates the Human Gut Microbiota and Ferulic Acid Esterase Activity During In Vitro Fermentation. Curr Microbiol 2023; 81:3. [PMID: 37940729 DOI: 10.1007/s00284-023-03518-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2023] [Accepted: 10/06/2023] [Indexed: 11/10/2023]
Abstract
Oxidative stress is an imbalance between free reactive oxygen species and antioxidant defences leading to neurological and other chronic disorders. The interaction between food and gut microbiota and their metabolites significantly reduces oxidative stress and influences host physiology and metabolism. This process mainly involves enzymes that hydrolyse complex polysaccharides and produce metabolites. Ferulic acid esterases (FAE) one of the most important enzymes of the gut microbiome, release ferulic acid from feruloylated sugar ester conjugates, that occur naturally in grains, fruits, and vegetables. FA is crucial in combating oxidative stress resulted from free radical formation. This study investigated the effect of two plant-based nutraceutical formulations, cereal-millet-based (PC1) and fruit-vegetable-based (PC2), on gut microbiota and the production of FAE, short chain fatty acids (SCFA) and other small metabolites in in vitro fermentation using human faecal samples. After in vitro fermentation, both nutraceutical formulations increased the abundance of Bifidobacterium, Lactobacillus, Prevotella, Feacalibacteria, and Clostridium leptum. Furthermore, they induced the production of FAE, xylanase and pectinase enzymes, SCFA and other small metabolites, resulting in increased antioxidation activity of the fermentate. PC1 stimulated FAE and xylanase production more effectively. These results demonstrated a positive correlation between the feruloylated nutraceutical formulation and the production of FAE and other accessory enzymes, suggesting that PC1 and PC2 stimulate the proliferation of the FAE-producing microbial consortium of the gut microbiome and therefore, increase FA and SCFA concentration. From this study it is evident that FA-rich plant-based formulation can be used as a prophylactic nutraceutical supplement to alleviate oxidative stress by modulating the gut microbiota.
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Affiliation(s)
- Saarika Pothuvan Kunnummal
- Department of Microbiology and Fermentation Technology, CSIR- Central Food Technological Research Institute, Mysuru, Karnataka, 570020, India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, India
| | - Nidhi Sori
- Department of Microbiology and Fermentation Technology, CSIR- Central Food Technological Research Institute, Mysuru, Karnataka, 570020, India
| | - Mudassir Azeez Khan
- Department of Community Medicine, Mysore Medical College and Research Institute, Mysuru, Karnataka, India
| | - Mahejibin Khan
- Department of Microbiology and Fermentation Technology, CSIR- Central Food Technological Research Institute, Mysuru, Karnataka, 570020, India.
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, India.
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Tian S, Chu Q, Ma S, Ma H, Song H. Dietary Fiber and Its Potential Role in Obesity: A Focus on Modulating the Gut Microbiota. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:14853-14869. [PMID: 37815013 DOI: 10.1021/acs.jafc.3c03923] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/11/2023]
Abstract
Dietary fiber is a carbohydrate polymer with ten or more monomeric units that are resistant to digestion by human digestive enzymes, and it has gained widespread attention due to its significant role in health improvement through regulating gut microbiota. In this review, we summarized the interaction between dietary fiber, gut microbiota, and obesity, and the beneficial effects of dietary fiber on obesity through the modulation of microbiota, such as modifying selective microbial composition, producing starch-degrading enzymes, improving gut barrier function, reducing the inflammatory response, reducing trimethylamine N-oxide, and promoting the production of gut microbial metabolites (e.g., short chain fatty acids, bile acids, ferulic acid, and succinate). In addition, factors affecting the gut microbiota composition and metabolites by dietary fiber (length of the chain, monosaccharide composition, glycosidic bonds) were also concluded. Moreover, strategies for enhancing the biological activity of dietary fiber (fermentation technology, ultrasonic modification, nanotechnology, and microfluidization) were subsequently discussed. This review may provide clues for deeply exploring the structure-activity relationship between dietary fiber and antiobesity properties by targeting specific gut microbiota.
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Affiliation(s)
- Shuhua Tian
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China
| | - Qiang Chu
- Tea Research Institute, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310058, PR China
| | - Shaotong Ma
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China
| | - Huan Ma
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China
| | - Haizhao Song
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China
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Vasco-Correa J, Zuleta-Correa A, Gómez-León J, Pérez-Taborda JA. Advances in microbial pretreatment for biorefining of perennial grasses. Appl Microbiol Biotechnol 2023:10.1007/s00253-023-12639-5. [PMID: 37410135 DOI: 10.1007/s00253-023-12639-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2023] [Revised: 06/09/2023] [Accepted: 06/15/2023] [Indexed: 07/07/2023]
Abstract
Perennial grasses are potentially abundant sources of biomass for biorefineries, which can produce high yields with low input requirements, and many added environmental benefits. However, perennial grasses are highly recalcitrant to biodegradation and may require pretreatment before undergoing many biorefining pathways. Microbial pretreatment uses the ability of microorganisms or their enzymes to deconstruct plant biomass and enhance its biodegradability. This process can enhance the enzymatic digestibility of perennial grasses, enabling saccharification with cellulolytic enzymes to produce fermentable sugars and derived fermentation products. Similarly, microbial pretreatment can increase the methanation rate when the grasses are used to produce biogas through anaerobic digestion. Microorganisms can also increase the digestibility of the grasses to improve their quality as animal feed, enhance the properties of grass pellets, and improve biomass thermochemical conversion. Metabolites produced by fungi or bacteria during microbial pretreatment, such as ligninolytic and cellulolytic enzymes, can be further recovered as added-value products. Additionally, the action of the microorganisms can release chemicals with commercialization potential, such as hydroxycinnamic acids and oligosaccharides, from the grasses. This review explores the recent advances and remaining challenges in using microbial pretreatment for perennial grasses with the goal of obtaining added-value products through biorefining. It emphasizes recent trends in microbial pretreatment such as the use of microorganisms as part of microbial consortia or in unsterilized systems, the use and development of microorganisms and consortia capable of performing more than one biorefining step, and the use of cell-free systems based on microbial enzymes. KEY POINTS: • Microorganisms or enzymes can reduce the recalcitrance of grasses for biorefining • Microbial pretreatment effectiveness depends on the grass-microbe interaction • Microbial pretreatment can generate value added co-products to enhance feasibility.
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Affiliation(s)
- Juliana Vasco-Correa
- Department of Agricultural and Biological Engineering, Penn State University, University Park, PA, USA.
- Sociedad Colombiana de Ingeniería Física (SCIF), Pereira, Risaralda, Colombia.
| | - Ana Zuleta-Correa
- Marine Bioprospecting Line-BIM, Marine and Coastal Research Institute "José Benito Vives de Andréis" (INVEMAR), Santa Marta D.T.C.H, Magdalena, Colombia
| | - Javier Gómez-León
- Marine Bioprospecting Line-BIM, Marine and Coastal Research Institute "José Benito Vives de Andréis" (INVEMAR), Santa Marta D.T.C.H, Magdalena, Colombia
| | - Jaime Andrés Pérez-Taborda
- Sociedad Colombiana de Ingeniería Física (SCIF), Pereira, Risaralda, Colombia
- Grupo de Nanoestructuras y Física Aplicada (NANOUPAR), Universidad Nacional de Colombia Sede De La Paz, La Paz, Cesar, Colombia
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Chen L, Wang Y, Li X, MacAdam JW, Zhang Y. Interaction between plants and epiphytic lactic acid bacteria that affect plant silage fermentation. Front Microbiol 2023; 14:1164904. [PMID: 37362945 PMCID: PMC10290204 DOI: 10.3389/fmicb.2023.1164904] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2023] [Accepted: 05/17/2023] [Indexed: 06/28/2023] Open
Abstract
Lactic acid bacteria (LAB) have the ability to ferment water-soluble carbohydrates, resulting in the production of significant amounts of lactic acid. When utilized as additives in silage fermentation and feed, they have been shown to enhance the quality of these products. Epiphytic LAB of plants play a major role in the fermentation of silage plants. Plant species in turn affect the community structure of epiphytic LAB. In recent years, an increasing number of studies have suggested that epiphytic LAB are more effective than exogenous LAB when applied to silage. Inoculating silage plants with epiphytic LAB has attracted extensive attention because of the potential to improve the fermentation quality of silages. This review discusses the interaction of epiphytic LAB with plants during silage fermentation and compares the effects of exogenous and epiphytic LAB on plant fermentation. Overall, this review provides insight into the potential benefits of using epiphytic LAB as an inoculant and proposes a theoretical basis for improving silage quality.
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Affiliation(s)
- Lijuan Chen
- College of Animal Science and Technology, Anhui Agricultural University, Hefei, China
| | - Yili Wang
- College of Animal Science and Technology, Anhui Agricultural University, Hefei, China
| | - Xi Li
- College of Animal Science and Technology, Anhui Agricultural University, Hefei, China
| | - Jennifer W. MacAdam
- College of Agriculture and Applied Sciences, Utah State University, Logan, UT, United States
| | - Yunhua Zhang
- College of Resources and Environment, Anhui Agricultural University, Hefei, China
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Andrada E, Marquez A, Chagra Dib EP, Gauffin-Cano P, Medina RB. Corn Stover Silage Inoculated with Ferulic Acid Esterase Producing L. johnsonii, L. plantarum, L. fermentum, and L. brevis Strains: Fermentative and Nutritional Parameters. FERMENTATION-BASEL 2023. [DOI: 10.3390/fermentation9040331] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
Abstract
Corn stover (CS) is an abundant lignocellulosic by-product of the grain industry. Ferulic acid esterase producing (FAE+)-lactobacilli can potentially improve ensiled forages’ nutritive value through the hydrolysis of ferulic acid ester bonds present in cell walls during the fermentation process, but this has not been addressed in CS silage. In this study, we characterized 8 FAE+ lactobacilli regarding their FAE activity and inoculant aptitude: Lactobacillus (L.) johnsonii (CRL2237, CRL2238, CRL2240), L. plantarum (ETC182, CRL046, CRL2241), L. fermentum CRL1446 and L. brevis CRL2239. Next, 25% dry matter (DM) CS mini silos were prepared and either not inoculated (UN) or inoculated with each strain (105 CFU g fresh matter−1). Compared to UN, DM loss was significantly reduced in CRL046 and CRL2239, and organic matter increased in CRL2241-inoculated silages. Although the rest of the digestibility measures were not improved, in situ acid detergent fiber degradability (ADFD) was increased by the CRL2238 strain when compared to UN. Results in inoculated silages were not correlated with FAE activity quantification or growth/acidification studies in a CS-derived culture broth. This study demonstrates the potential of several FAE+ lactobacilli strains as CS inoculants and encourages further research.
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Zhai J, Wang B, Sun Y, Yang J, Zhou J, Wang T, Zhang W, Qi C, Guo Y. Effects of Aspergillus niger on cyanogenic glycosides removal and fermentation qualities of ratooning sorghum. Front Microbiol 2023; 14:1128057. [PMID: 36891380 PMCID: PMC9986436 DOI: 10.3389/fmicb.2023.1128057] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2022] [Accepted: 02/01/2023] [Indexed: 02/22/2023] Open
Abstract
Introduction Cyanogenic glycosides (CNglcs) are bioactive plant products involving in plant defense against herbivores by virtue of their abilities to release toxic hydrogen cyanide (HCN). Aspergillus niger has been shown to be effective in producing β-glucosidase, which could degrade CNglcs. However, whether A. niger could remove CNglcs under ensiling conditions is still unknown. Methods In this study, we first investigated the HCN contents in ratooning sorghums for two years, then the sorghums were ensiled with or without the addition of A. niger. Results Two years' investigation indicated that the contents of HCN in fresh ratooning sorghum were larger than 801 mg/kg FW (fresh weight), which could not be reduced by silage fermentation under safety threshold (200 mg/kg FW). A. niger could produce β-glucosidase over a range of pH and temperature, which degraded the CNglcs and removed the hydrogen cyanide (HCN) at early days of ratooning sorghum fermentation. The addition of A. niger (2.56 × 107 CFU/ml) altered the microbial community, increased bacterial diversity, improved the nutritive qualities, and reduced the HCN contents in ensiled ratooning sorghum lower than 100 mg/kg FW after 60 days of fermentation. Overall, the addition of 150 ml A. niger + 50 ml sterile water per 3 kg silage could efficiently remove CNglcs from ratooning sorghum silage. Conclusion In conclusion, A. niger could produce β-glucosidase which degraded the CNglcs during the early days of fermentation, benefiting the ensiling process and improving the utilization of ratooning sorghum.
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Affiliation(s)
- Jianrong Zhai
- Qingdao Key Laboratory of Specialty Plant Germplasm Innovation and Utilization in Saline Soils of Coastal Beach, Qingdao Agricultural University, Qingdao, China.,Key Laboratory of National Forestry and Grassland Administration on Grassland Resources and Ecology in the Yellow River Delta, Qingdao Agricultural University, Qingdao, China.,College of Animal Science and Technology, Southwest University, Chongqing, China
| | - Bo Wang
- Qingdao Key Laboratory of Specialty Plant Germplasm Innovation and Utilization in Saline Soils of Coastal Beach, Qingdao Agricultural University, Qingdao, China.,Key Laboratory of National Forestry and Grassland Administration on Grassland Resources and Ecology in the Yellow River Delta, Qingdao Agricultural University, Qingdao, China.,College of Grassland Science, Qingdao Agricultural University, Qingdao, China
| | - Yingpeng Sun
- Qingdao Key Laboratory of Specialty Plant Germplasm Innovation and Utilization in Saline Soils of Coastal Beach, Qingdao Agricultural University, Qingdao, China.,Key Laboratory of National Forestry and Grassland Administration on Grassland Resources and Ecology in the Yellow River Delta, Qingdao Agricultural University, Qingdao, China.,College of Grassland Science, Qingdao Agricultural University, Qingdao, China
| | - Jianfeng Yang
- Qingdao Key Laboratory of Specialty Plant Germplasm Innovation and Utilization in Saline Soils of Coastal Beach, Qingdao Agricultural University, Qingdao, China.,Key Laboratory of National Forestry and Grassland Administration on Grassland Resources and Ecology in the Yellow River Delta, Qingdao Agricultural University, Qingdao, China.,College of Animal Science and Technology, Southwest University, Chongqing, China
| | - Junfeng Zhou
- Chongqing Jiangxiaobai Farm Co., Ltd., Chongqing, China
| | - Tianyu Wang
- Qingdao Key Laboratory of Specialty Plant Germplasm Innovation and Utilization in Saline Soils of Coastal Beach, Qingdao Agricultural University, Qingdao, China.,Key Laboratory of National Forestry and Grassland Administration on Grassland Resources and Ecology in the Yellow River Delta, Qingdao Agricultural University, Qingdao, China.,College of Grassland Science, Qingdao Agricultural University, Qingdao, China
| | - Wenlan Zhang
- Qingdao Key Laboratory of Specialty Plant Germplasm Innovation and Utilization in Saline Soils of Coastal Beach, Qingdao Agricultural University, Qingdao, China.,Key Laboratory of National Forestry and Grassland Administration on Grassland Resources and Ecology in the Yellow River Delta, Qingdao Agricultural University, Qingdao, China.,College of Grassland Science, Qingdao Agricultural University, Qingdao, China
| | - Cai Qi
- College of Animal Science and Technology, Southwest University, Chongqing, China
| | - Yanjun Guo
- Qingdao Key Laboratory of Specialty Plant Germplasm Innovation and Utilization in Saline Soils of Coastal Beach, Qingdao Agricultural University, Qingdao, China.,Key Laboratory of National Forestry and Grassland Administration on Grassland Resources and Ecology in the Yellow River Delta, Qingdao Agricultural University, Qingdao, China.,College of Grassland Science, Qingdao Agricultural University, Qingdao, China
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13
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Shen D, Ma S, Li X, Lu Y. Effect of Lactobacillus with Feruloyl Esterase-Producing Ability on Dextran Sodium Sulfate-Induced Ulcerative Colitis in Mice. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:14817-14830. [PMID: 36394387 DOI: 10.1021/acs.jafc.2c02066] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/16/2023]
Abstract
Ulcerative colitis (UC) is becoming an increasingly serious health problem. This study aimed to investigate the effect of a newly isolated Lactobacillus species that produces feruloyl esterase (FAEb) on dextran sodium sulfate (DSS)-induced UC in mice. In this study, FAEb supplementation slowed body weight loss and mitigated colon length shortening, the severity of fecal occult blood, and increases in the disease activity index (DAI) in UC model mice. FAEb supplementation was also shown to reduce the expression of proinflammatory factors, increase the antioxidant capacity, improve the production of beneficial short-chain fatty acids (SCFAs), upregulate the expression of tight junction proteins, reduce the histopathological scores, and reduce mucous barrier damage in the gut. Furthermore, FAEb supplementation was shown to inhibit inflammatory NF-κB signaling pathway activity, increase the abundance of beneficial bacteria, and regulate the balance of microbiota in the gut. These results suggest that FAEb may serve as a potential probiotic to prevent and treat UC.
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Affiliation(s)
- Dan Shen
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, P. R. China
| | - Shaotong Ma
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, P. R. China
| | - Xiangfei Li
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, P. R. China
| | - Yingjian Lu
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, P. R. China
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14
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Zhao M, Zhang H, Pan G, Yin H, Sun J, Yu Z, Bai C, Xue Y. Effect of exogenous microorganisms on the fermentation quality, nitrate degradation and bacterial community of sorghum-sudangrass silage. Front Microbiol 2022; 13:1052837. [PMID: 36386706 PMCID: PMC9664940 DOI: 10.3389/fmicb.2022.1052837] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2022] [Accepted: 10/07/2022] [Indexed: 11/05/2022] Open
Abstract
This study aims to investigate the effects of adding Lactobacillus buchneri (LB), Lactobacillus brevis (LBR) and Bacillus subtilis (BS) on the fermentation quality, nitrate degradation and bacterial community of sorghum-sudangrass silage. The results showed that the addition of LB significantly increased the pH and acetic acid content (p < 0.05), but high-quality silage was obtained. The addition of LBR and BS improved the fermentation quality of sorghum-sudangrass silage. The use of additives reduced the nitrate content in sorghum-sudangrass silage. The LB group increased the release of N2O at 3–7 days of ensiling (p < 0.05), and LBR and BS increased the release of N2O at 1–40 days of ensiling (p < 0.05). On the first day of ensiling, all silages were dominated by Weisslla, over 3 days of ensiling all silages were dominated by Lactobacillus. Acinetobacter, Serratia, Aquabacterium, and unclassified_f_enterobacteriaceae showed significant negative correlations with nitrate degradation during sorghum-sudangrass ensiling (p < 0.05). The BS and LBR groups increased the metabolic abundance of denitrification, dissimilatory nitrate reduction, and assimilatory nitrate reduction (p < 0.05). Overall, the additive ensures the fermentation quality of sorghum-sudangrass silage and promotes the degradation of nitrate by altering the bacterial community.
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Affiliation(s)
- Meirong Zhao
- College of Horticulture, Shenyang Agricultural University, Shenyang, China
| | - Hongyu Zhang
- College of Horticulture, Shenyang Agricultural University, Shenyang, China
| | - Gang Pan
- College of Horticulture, Shenyang Agricultural University, Shenyang, China
| | - Hang Yin
- College of Horticulture, Shenyang Agricultural University, Shenyang, China
| | - Juanjuan Sun
- Institute of Grassland Research, Chinese Academy of Agricultural Sciences, Hohhot, China
| | - Zhu Yu
- College of Grassland Science and Technology, China Agricultural University, Beijing, China
| | - Chunsheng Bai
- College of Horticulture, Shenyang Agricultural University, Shenyang, China
- *Correspondence: Chunsheng Bai,
| | - Yanlin Xue
- Inner Mongolia Engineering Research Center of Development and Utilization of Microbial Resources in Silage, Inner Mongolia Academy of Agriculture and Animal Husbandry Science, Hohhot, China
- Inner Mongolia Key Laboratory of Microbial Ecology of Silage, Inner Mongolia Academy of Agriculture and Animal Husbandry Science, Hohhot, China
- Yanlin Xue,
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15
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Liu Y, Li Y, Lu Q, Sun L, Du S, Liu T, Hou M, Ge G, Wang Z, Jia Y. Effects of Lactic Acid Bacteria Additives on the Quality, Volatile Chemicals and Microbial Community of Leymus chinensis Silage During Aerobic Exposure. Front Microbiol 2022; 13:938153. [PMID: 36118219 PMCID: PMC9478463 DOI: 10.3389/fmicb.2022.938153] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2022] [Accepted: 06/23/2022] [Indexed: 11/26/2022] Open
Abstract
Silage exposed to air is prone to deterioration and production of unpleasant volatile chemicals that can seriously affect livestock intake and health. The aim of this study was to investigate the effects of Lactobacillus plantarum (LP), Lactobacillus buchneri (LB), and a combination of LP and LB (PB) on the quality, microbial community and volatile chemicals of Leymus chinensis silage at 0, 4, and 8 days after aerobic exposure. During aerobic exposure, LP had higher WSC and LA contents but had the least aerobic stability, with more harmful microorganisms such as Penicillium and Monascus and produced more volatile chemicals such as Isospathulenol and 2-Furancarbinol. LB slowed down the rise in pH, produced more acetic acid and effectively improved aerobic stability, while the effect of these two additives combined was intermediate between that of each additive alone. Correlation analysis showed that Actinomyces, Sphingomonas, Penicillium, and Monascus were associated with aerobic deterioration, and Weissella, Pediococcus, Botryosphaeria, and Monascus were associated with volatile chemicals. In conclusion, LB preserved the quality of L. chinensis silage during aerobic exposure, while LP accelerated aerobic deterioration.
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Affiliation(s)
- Yichao Liu
- Key Laboratory of Forage Cultivation, Processing and High Efficient Utilization of Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, China
- Key Laboratory of Grassland Resources of Ministry of Education, Inner Mongolia Agricultural University, Hohhot, China
| | - Yuyu Li
- Key Laboratory of Forage Cultivation, Processing and High Efficient Utilization of Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, China
- Key Laboratory of Grassland Resources of Ministry of Education, Inner Mongolia Agricultural University, Hohhot, China
| | - Qiang Lu
- Key Laboratory of Forage Cultivation, Processing and High Efficient Utilization of Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, China
- Key Laboratory of Grassland Resources of Ministry of Education, Inner Mongolia Agricultural University, Hohhot, China
| | - Lin Sun
- Inner Mongolia Academy of Agricultural and Animal Husbandry Sciences, Hohhot, China
| | - Shuai Du
- National Engineering Laboratory of Biological Feed Safety and Pollution Prevention and Control, Key Laboratory of Animal Nutrition and Feed Science of Zhejiang Province, Institute of Feed Science, Zhejiang University, Hangzhou, China
| | - Tingyu Liu
- College of Agriculture, Inner Mongolia University for Nationalities, Tongliao, China
| | - Meiling Hou
- College of Agriculture, Inner Mongolia University for Nationalities, Tongliao, China
| | - Gentu Ge
- Key Laboratory of Forage Cultivation, Processing and High Efficient Utilization of Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, China
- Key Laboratory of Grassland Resources of Ministry of Education, Inner Mongolia Agricultural University, Hohhot, China
| | - Zhijun Wang
- Key Laboratory of Forage Cultivation, Processing and High Efficient Utilization of Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, China
- Key Laboratory of Grassland Resources of Ministry of Education, Inner Mongolia Agricultural University, Hohhot, China
| | - Yushan Jia
- Key Laboratory of Forage Cultivation, Processing and High Efficient Utilization of Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, China
- Key Laboratory of Grassland Resources of Ministry of Education, Inner Mongolia Agricultural University, Hohhot, China
- *Correspondence: Yushan Jia,
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Ferulic Acid Esterase Producing Lactobacillus johnsonii from Goat Feces as Corn Silage Inoculants. Microorganisms 2022; 10:microorganisms10091732. [PMID: 36144334 PMCID: PMC9500823 DOI: 10.3390/microorganisms10091732] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2022] [Revised: 08/19/2022] [Accepted: 08/22/2022] [Indexed: 11/17/2022] Open
Abstract
Ferulic acid esterase (FAE+)-producing lactobacilli are being studied as silage inoculants due to their potential of increasing forage fiber digestibility. In this work, three FAE+ Lactobacillus (L.) johnsonii strains were isolated from caprine feces and characterized according to their potential probiotic characteristics and as silage inoculants. Limosilactobacillus fermentum CRL1446, a human probiotic isolated from goat cheese, was also included in the experiments as a potential silage inoculant. FAE activity quantification, probiotic characterization, and growth in maize aqueous extract indicated that L. johnsonii ETC187 might have a better inoculant and probiotic aptitude. Nevertheless, results in whole-corn mini silos indicated that, although acid detergent fiber (ADF) was significantly reduced by this strain (3% compared with the uninoculated (UN) group), L. johnsonii ETC150 and CRL1446 not only induced similar ADF reduction but also reduced dry matter (DM) loss (by 7.3% and 6.5%, respectively) compared with the UN group. Additionally, CRL1446 increased in vitro DM degradability by 10%. All treatments reduced gas losses when compared with the UN group. The potential probiotic features of these strains, as well as their beneficial impact on corn fermentation shown in this study, encourage further studies as enhancers in animal production.
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17
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Tian J, Yin X, Zhang J. Effects of wilting during a cloudy day and storage temperature on the fermentation quality and microbial community of Napier grass silage. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:4384-4391. [PMID: 35075653 DOI: 10.1002/jsfa.11792] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/14/2021] [Revised: 01/14/2022] [Accepted: 01/24/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND Wilting affects the chemical compositions and epiphytic microorganisms of grasses to some extent, thereby influencing the fermentation characteristics of silage. The present study investigated the effects of wilting during a cloudy day and ensiling temperature (20, 30 and 40 °C) on the fermentation of Napier grass (Pennisetum purpureum). RESULTS Wilting during a cloudy day significantly decreased the water-soluble carbohydrate content (P < 0.05) and significantly increased pH, counts of lactic acid bacteria and aerobic bacteria in grass (P < 0.05). Wilting increased the relative abundance of the Enterobacteriaceae family, as well as genera such as Acinetobacter, Pantoea and Lactococcus, and also decreased that of Sphingomonas and Methylobacterium, in fresh grass. Although ensiling increased the relative abundance of Lactobacillus, a Enterobacteriaceae genus was the dominant microorganism in Napier grass before ensiling and after ensiling. Wilting increased pH, acetic acid, butyric acid and NH3 -N contents, and also reduced the lactic acid content, of Napier grass silage. Additionally, the fermentation quality of silages at 30 °C was poorer, irrespective of wilting, as indicated by high pH, high butyric acid and NH3 -N contents, high relative abundance of Clostridium and Bifidobacterium, and a low lactic acid content. Ensiling at 40 °C enhanced lactic acid bacteria fermentation and also suppressed clostridial fermentation and the growth of microorganisms in silages. CONCLUSION Napier grass should be ensiled immediately after being harvested during a cloudy day and ensiling at 30 °C should be avoided to prevent poor fermentation. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Jing Tian
- South Pratacultural Center, South China Agricultural University/Guangdong Engineering Research Center for Grassland Science, Guangzhou, China
| | - Xiang Yin
- South Pratacultural Center, South China Agricultural University/Guangdong Engineering Research Center for Grassland Science, Guangzhou, China
| | - Jianguo Zhang
- South Pratacultural Center, South China Agricultural University/Guangdong Engineering Research Center for Grassland Science, Guangzhou, China
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18
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Tang W, Liao L, Xiao Y, Zhai J, Su H, Chen Y, Guo Y. Epicuticular wax of sweet sorghum influenced the microbial community and fermentation quality of silage. Front Microbiol 2022; 13:960857. [PMID: 35966662 PMCID: PMC9372506 DOI: 10.3389/fmicb.2022.960857] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2022] [Accepted: 07/04/2022] [Indexed: 11/17/2022] Open
Abstract
Epicuticular wax, as secondary metabolites (hydrophobic compounds) covering plant surface, plays important roles in protecting plants from abiotic and biotic stresses. However, whether these compounds will influence fermentation process of silage is still not clear. In this study, two sweet sorghum cultivars with varying epicuticular wax on sheath (bloom), Yajin 2 (YJ, less bloom), and Jintian (JT, dense bloom), were harvested at flowering and maturing stages, and ensiled with or without bloom, aiming to evaluate the effects of bloom on fermentation quality, feed nutrition and microbial community. The bloom was collected manually with de-waxed cotton and extracted with chloroform. The results showed that the bloom reduced the concentrations of water-soluble carbohydrate and crude protein of the two cultivars at both stages, reduced lactic acid (LA) for YJ at both stages and for JT at flowering stage, and increased LA for JT at mature stage. The α-diversity of bacterial communities of the silage fermentation with bloom was significantly lower than that without bloom. Bloom increased the abundance of Lactobacillus, reduced that of Bacillus and Weissella, and significant correlations were observed between fermentative qualities and bacterial abundances. However, decreased diversity of bacterial community and the contents of LA implied that shifts in bacterial community might exert negative effects on silage fermentation. Our results suggest that bloom wax could alter the microbial community composition of ensiled sweet sorghums, which thus influence the fermentation qualities.
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Affiliation(s)
- Wei Tang
- College of Grassland Science, Qingdao Agricultural University, Qingdao, China
| | - Longxing Liao
- College of Agronomy and Biotechnology, Southwest University, Chongqing, China
| | - Yu Xiao
- College of Agronomy and Biotechnology, Southwest University, Chongqing, China
| | - Jianrong Zhai
- College of Animal Science and Technology, Southwest University, Chongqing, China
| | - Hang Su
- College of Animal Science and Technology, Southwest University, Chongqing, China
| | - Yingjie Chen
- College of Animal Science and Technology, Southwest University, Chongqing, China
| | - Yanjun Guo
- College of Grassland Science, Qingdao Agricultural University, Qingdao, China
- *Correspondence: Yanjun Guo,
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The Effect of Different Lactic Acid Bacteria Inoculants on Silage Quality, Phenolic Acid Profiles, Bacterial Community and In Vitro Rumen Fermentation Characteristic of Whole Corn Silage. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8060285] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Abstract
Corn silage is an important source of forage, but whether or not bacterial inoculants should be applied is somewhat controversial in ruminant feeding practice. In the present study, chopped whole corn plants treated with a single inoculant of Lactobacillus buchneri (LB), Lactobacillus plantarum (LP), Pediococcus pentosaceus (PP) served as either homofermentation (e.g., lactate only) or heterofermentation (e.g., lactate and acetate) controls and compared with those treated with either a mixture of the lactic acid bacteria (QA: 60% LP, 10%PP, 30% LB) or a mixture of the lactic acid bacteria (QB: 60% LP, 15% PP, 25% LB), to investigate their effects on the fermentation quality, ester-linked phenolic acids, and in vitro digestibility. After 60 day ensiling, the addition of QA exhibited the lowest pH (3.51) with greater lactic acid (LA) production. The ester-linked ferulic acid (FAest) and p-coumaric acid (pCAest) concentrations were significantly decreased during 60 days ensiling. And among all these groups, the LB and QA treated group showed a lower concentration of FAest and pCAest than other groups. After 60 days ensiling, Lactobacillus was the dominant genus in all LAB treated groups. Meanwhile, negative correlations of Bacillus, Bacteroides, Bifidobacterium, Blautia, Prevotella, Ruminococcus, and Roseburia with FAest content after 60 days ensiling occurred in the present study. Komagataeibacter was mainly found in LB and PP addition silages, and presented a significant negative effect with the level of acid detergent fiber (ADF). To explore whether the addition of LABs can improve digestibility of whole corn silage, an in vitro rumen fermentation was conducted using the 60 day ensiled whole corn silages as substrates. The QA addition group exhibited a greater 48 h and 96 h in vitro dry matter and ADF disappearance, greater 48 h gas production and less methane emissions. Even though there were the same neutral NDF levels in corn silages treated with LB and QA after 60 days ensiling, the QA treated silages with lower FAest and pCAest presented higher IVDMD after 96 h and 48 h in vitro fermentation. In brief, the addition of mixed inoculants of 60% LB,10% PP, 30% LB compared with the addition of whichever single HoLAB or HeLAB inoculants, facilitated the release of ester-linked phenolic acids (e.g., ferulic and p-coumaric acids) and remarkably, improved silage quality in terms of sharp pH decline and greater lactate production. Taken together with the improvement in rumen microbial fermentation, the results obtained in the present study provided concrete evidence for the role of mixed LAB application in corn silage preparation for ruminant feeding practices.
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Alrosan M, Tan TC, Mat Easa A, Gammoh S, Alu'datt MH. Recent updates on lentil and quinoa protein-based dairy protein alternatives: Nutrition, technologies, and challenges. Food Chem 2022; 383:132386. [PMID: 35176718 DOI: 10.1016/j.foodchem.2022.132386] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2021] [Revised: 01/07/2022] [Accepted: 02/05/2022] [Indexed: 12/27/2022]
Abstract
Due to its high nutritional value and increasing consumption trends, plant-based proteins were used in a variety of dietary products, either in their entirety or as partial substitutions. There is indeed a growing need to produce plant-based proteins as alternatives to dairy-based proteins that have good functional properties, high nutritional values, and high protein digestibility. Among the plant-based proteins, both lentil and quinoa proteins received a lot of attention in recent years as dairy-based protein alternatives. To ensure plant-based proteins a success in food applications, food industries and researchers need to have a comprehensive scientific understanding of these proteins. The demand for proteins is highly dependent on several factors, mainly functional properties, nutritional values, and protein digestibility. Fermentation and protein complexation are recognised to be suitable techniques in enhancing the functional properties, nutritional values, and protein digestibility of these plant-based proteins, making them potential alternatives for dairy-based proteins.
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Affiliation(s)
- Mohammad Alrosan
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 USM Pulau Pinang, Malaysia; Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, P.O. Box 3030, Irbid 22110, Jordan.
| | - Thuan-Chew Tan
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 USM Pulau Pinang, Malaysia.
| | - Azhar Mat Easa
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 USM Pulau Pinang, Malaysia
| | - Sana Gammoh
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, P.O. Box 3030, Irbid 22110, Jordan
| | - Muhammad H Alu'datt
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, P.O. Box 3030, Irbid 22110, Jordan
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21
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Díaz-García L, Chaparro D, Jiménez H, Gómez-Ramírez LF, Bernal AJ, Burbano-Erazo E, Jiménez DJ. Top-Down Enrichment Strategy to Co-cultivate Lactic Acid and Lignocellulolytic Bacteria From the Megathyrsus maximus Phyllosphere. Front Microbiol 2022; 12:744075. [PMID: 35035382 PMCID: PMC8753987 DOI: 10.3389/fmicb.2021.744075] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2021] [Accepted: 10/11/2021] [Indexed: 12/15/2022] Open
Abstract
Traditionally, starting inoculants have been applied to improve ensiling of forage used for livestock feed. Here, we aimed to build up a bioinoculant composed of lactic acid-producing and lignocellulolytic bacteria (LB) derived from the Megathyrsus maximus (guinea grass) phyllosphere. For this, the dilution-to-stimulation approach was used, including a sequential modification of the starting culture medium [Man, Rogosa, and Sharpe (MRS) broth] by addition of plant biomass (PB) and elimination of labile carbon sources. Along 10 growth-dilution steps (T1–T10), slight differences were observed in terms of bacterial diversity and composition. After the sixth subculture, the consortium started to degrade PB, decreasing its growth rate. The co-existence of Enterobacteriales (fast growers and highly abundance), Actinomycetales, Bacillales, and Lactobacillales species was observed at the end of the selection process. However, a significant structural change was noticed when the mixed consortium was cultivated in higher volume (500ml) for 8days, mainly increasing the proportion of Paenibacillaceae populations. Interestingly, Actinomycetales, Bacillales, and Lactobacillales respond positively to a pH decrease (4–5), suggesting a relevant role within a further silage process. Moreover, gene-centric metagenomic analysis showed an increase of (hemi)cellulose-degrading enzymes (HDEs) during the enrichment strategy. Reconstruction of metagenome-assembled genomes (MAGs) revealed that Paenibacillus, Cellulosimicrobium, and Sphingomonas appear as key (hemi)cellulolytic members (harboring endo-glucanases/xylanases, arabinofuranosidases, and esterases), whereas Enterococcus and Cellulosimicrobium have the potential to degrade oligosaccharides, metabolize xylose and might produce lactic acid through the phosphoketolase (PK) pathway. Based on this evidence, we conclude that our innovative top-down strategy enriched a unique bacterial consortium that could be useful in biotechnological applications, including the development/design of a synthetic bioinoculant to improve silage processes.
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Affiliation(s)
- Laura Díaz-García
- Microbiomes and Bioenergy Research Group, Department of Biological Sciences, Universidad de los Andes, Bogotá, Colombia
| | - Dayanne Chaparro
- Microbiomes and Bioenergy Research Group, Department of Biological Sciences, Universidad de los Andes, Bogotá, Colombia
| | - Hugo Jiménez
- Colombian Corporation for Agricultural Research (Agrosavia), Mosquera, Colombia
| | | | - Adriana J Bernal
- Laboratory of Molecular Interactions of Agricultural Microbes, Department of Biological Sciences, Universidad de los Andes, Bogotá, Colombia
| | | | - Diego Javier Jiménez
- Microbiomes and Bioenergy Research Group, Department of Biological Sciences, Universidad de los Andes, Bogotá, Colombia
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22
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Wang L, Wang S, Yao Q, Wang B, Duan W, Zhou H, Duan K. Chemical constituents of Peperomia tetraphylla (Forst. F.) Hooker et Arnott. BIOCHEM SYST ECOL 2021. [DOI: 10.1016/j.bse.2021.104342] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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23
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Sharma A, Singh J, Sharma P, Tomar GS, Singh S, Grover M, Nain L. One-pot microbial bioconversion of wheat bran ferulic acid to biovanillin. 3 Biotech 2021; 11:462. [PMID: 34745813 DOI: 10.1007/s13205-021-03006-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2021] [Accepted: 09/27/2021] [Indexed: 11/30/2022] Open
Abstract
Due to growing consumer preference towards natural ingredients in food products, the production of flavors by microbial biotransformation of agrowastes provides an eco-friendly, cost-effective and sustainable pathway for biovanillin production. In the present study, biovanillin was produced by microbial biotransformation of ferulic acid (FA) using Streptomyces sp. ssr-198. The strain was able to grow in glucose medium supplemented with 1 g/L FA and produce 20.91 ± 1.11 mg/L vanillin within 96 h, along with 5.78 ± 0.13 mg/L vanillic acid in 144 h. Estimation of enzymes involved in FA degradation detected maximum feruloyl-CoA synthetase activity (1.21 ± 0.03 U/mg protein) at 96 h and maximum vanillin dehydrogenase activity (0.31 ± 0.008 U/mg protein) at 168 h, with small amounts of ferulic acid esterase activity (0.13 ± 0.002 U/mg protein) in the fermentation medium. Further, the glucose deficient production medium supplemented with 3 g/L of ferulic acid when inoculated with Streptomyces sp. ssr-198 (6% wet weight) produced maximum vanillin (685 ± 20.11 mg/L) within 72 h at 37 °C under agitation (150 rpm) and declined thereafter. Furthermore, in a one-pot experiment, wherein crude ferulic acid esterase (700 IU/g of substrate) from Enterococcus lactis SR1 was added into 10% w/v wheat bran (natural source of ferulic acid) based medium and was inoculated with 1% w/v of Streptomyces sp. ssr-198 resulted in maximum vanillin production (1.02 ± 0.02 mg/g of substrate) within 60 h of incubation. The study provides an insight into synergistic effect of using FAE of E. lactis SR1 and Streptomyces sp. ssr-198 for bioproduction of biovanillin using agro residues. SUPPLEMENTARY INFORMATION The online version contains supplementary material available at 10.1007/s13205-021-03006-0.
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Affiliation(s)
- Abha Sharma
- Division of Microbiology, ICAR-Indian Agriculture Research Institute, New Delhi, Delhi 110012 India
| | - Jyoti Singh
- Division of Microbiology, ICAR-Indian Agriculture Research Institute, New Delhi, Delhi 110012 India
| | - Pushpendra Sharma
- Division of Microbiology, ICAR-Indian Agriculture Research Institute, New Delhi, Delhi 110012 India
| | - Govind Singh Tomar
- Division of Microbiology, ICAR-Indian Agriculture Research Institute, New Delhi, Delhi 110012 India
| | - Surender Singh
- Department of Microbiology, Central University of Haryana, Mahendergarh, Haryana 123031 India
| | - Minakshi Grover
- Division of Microbiology, ICAR-Indian Agriculture Research Institute, New Delhi, Delhi 110012 India
| | - Lata Nain
- Division of Microbiology, ICAR-Indian Agriculture Research Institute, New Delhi, Delhi 110012 India
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24
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Feng L, Tang N, Liu R, Gong M, Wang Z, Guo Y, Wang Y, Zhang Y, Chang M. The relationship between flavor formation, lipid metabolism, and microorganisms in fermented fish products. Food Funct 2021; 12:5685-5702. [PMID: 34037049 DOI: 10.1039/d1fo00692d] [Citation(s) in RCA: 36] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Abstract
Traditional fermented fish products are favored due to their unique flavors. The fermentation process of fish is accompanied by the formation of flavor substances through a complex metabolic reaction of microorganisms, especially lipolysis and lipid oxidation. However, it is difficult to precisely control the reaction of microorganisms during the fermentation process in modern industrial production, and fermented fish products have lost their traditional characteristic flavors. The purpose of this review is to summarize the different kinds of fermented fish, core microorganisms in it, and flavor formation mechanisms, providing guidance for industrial cultural starters. Future research on the flavor formation mechanism is necessary to confirm the relationship between flavor formation, lipid metabolism, and microorganisms to ensure stable flavor and safety, and to elucidate the mechanism directly toward industrial application.
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Affiliation(s)
- Lin Feng
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China.
| | - Nianchu Tang
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China.
| | - Ruijie Liu
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China.
| | - Mengyue Gong
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China.
| | - Zhangtie Wang
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China.
| | - Yiwen Guo
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China.
| | - Yandan Wang
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China.
| | - Yao Zhang
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China.
| | - Ming Chang
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China.
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25
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Kong F, Lu N, Liu Y, Zhang S, Jiang H, Wang H, Wang W, Li S. Aspergillus oryzae and Aspergillus niger Co-Cultivation Extract Affects In Vitro Degradation, Fermentation Characteristics, and Bacterial Composition in a Diet-Specific Manner. Animals (Basel) 2021; 11:1248. [PMID: 33926015 PMCID: PMC8145302 DOI: 10.3390/ani11051248] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2021] [Revised: 04/22/2021] [Accepted: 04/23/2021] [Indexed: 12/25/2022] Open
Abstract
AOAN may provide enzymes to improve the digestibility of feeds and enhance rumen fermentation. This study determined the effects of AOAN on digestibility, fermentation characteristics, and bacterial composition using in vitro gas recording fermentation system. A total of 30 mg of AOAN was supplemented into 500 mg of TMR, corn silage, oat hay, and alfalfa hay. Fermentation parameters and bacterial communities were determined after 48 h fermentation, and digestibility was determined after 7, 24, 30, and 48 h fermentation. Gas production and dry matter (DM), crude protein (CP), neutral detergent fiber (NDF), and acid detergent fiber (ADF) digestibility were significantly increased by AOAN supplementation at 48 h (p < 0.05), except for digestibility of CP of the TMR (p > 0.05). AOAN increased starch digestibility in corn silage (p < 0.05) and tended to increase that in TMR (0.05 < p < 0.10). AOAN supplementation increased total volatile fatty acid production (p < 0.05). The molar proportions of acetate and acetate to propionate ratio of oat hay and alfalfa hay were increased (p < 0.05). The 16S rRNA analysis revealed that the microbial richness of TMR and oat hay, and microbial evenness of TMR were increased (p < 0.05). AOAN did not affect the α diversity, β diversity, and bacterial composition of the corn silage. The relative abundance of Prevotella was increased and Ruminococcus was decreased in TMR, oat hay, and alfalfa hay. In conclusion, results suggest that AOAN has the potential to improve the utilization of diets differently, including providing enzymes with changing microbiota (TMR, oat hay, and alfalfa hay) or providing enzymes alone (corn silage).
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Affiliation(s)
- Fanlin Kong
- Beijing Engineering Technology Research Center of Raw Milk Quality and Safety Control, The State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China; (F.K.); (N.L.); (Y.L.); (S.Z.)
| | - Na Lu
- Beijing Engineering Technology Research Center of Raw Milk Quality and Safety Control, The State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China; (F.K.); (N.L.); (Y.L.); (S.Z.)
| | - Yanfang Liu
- Beijing Engineering Technology Research Center of Raw Milk Quality and Safety Control, The State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China; (F.K.); (N.L.); (Y.L.); (S.Z.)
| | - Shu Zhang
- Beijing Engineering Technology Research Center of Raw Milk Quality and Safety Control, The State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China; (F.K.); (N.L.); (Y.L.); (S.Z.)
| | - Hongqin Jiang
- China Representative Office, Ascor Chimici S.R.L., 201199 Bologna, Italy; (H.J.); (H.W.)
| | - Haomin Wang
- China Representative Office, Ascor Chimici S.R.L., 201199 Bologna, Italy; (H.J.); (H.W.)
| | - Wei Wang
- Beijing Engineering Technology Research Center of Raw Milk Quality and Safety Control, The State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China; (F.K.); (N.L.); (Y.L.); (S.Z.)
| | - Shengli Li
- Beijing Engineering Technology Research Center of Raw Milk Quality and Safety Control, The State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China; (F.K.); (N.L.); (Y.L.); (S.Z.)
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