饲料研究2024，Vol.47Issue(19)：113-116,4.DOI:10.13557/j.cnki.issn1002-2813.2024.19.022
不同发酵方式对啤酒糟发酵品质和微生物多样性的影响
Effects of different fermentation methods on fermentation quality and microbial diversity of brewer's grains
摘要
Abstract
This experiment was conducted to investigate the effects of different fermentation methods on the fermentation quality and microbial diversity of brewer's grains.The experiment was used functional oligosaccharides and compound probiotics to ferment brewer's grains,and divided into 4 groups:Group A was the control group(unfermented group),Group B was the barreled fermentation group,Group C was the traditional compaction fermentation group,Group D was water-sealed fermentation group.The fermentation time was 14 days.The results showed that the concentrations of crude protein,soluble carbohydrate and neutral detergent fiber in brewer's grains in group B were significantly higher than those in Group A(P＜0.05).The pH value and ammonia nitrogen content of Groups B,C and D were significantly lower than those of the Group A(P＜0.05).The lactic acid and acetic acid concentrations of Groups B,C,and D were significantly higher than those of Group A(P＜0.05).In addition,the content of lactic acid in Group B was significantly higher than that in Groups C and D(P＜0.05),and the content of lactic acid in Group D was significantly higher than that in Group C(P＜0.05).Butyric acid was not detected in any of the groups.The relative abundances of firmicutes in Groups B,C,and D were higher than that in Group A,but the relative abundances of proteobacteria were lower than that in Group A.The dominant species in Groups A and C were Bacillus,while the dominant species in Groups B and D were Lactobacillus.The study indicates that the quality of fermented brewer's grains is best when using the barrel fermentation method,followed by the hydraulic pressure capping method,and worse when using the traditional compacting method in silos.关键词
啤酒糟/不同发酵方式/发酵品质/微生物多样性Key words
brewer's grains/different fermentation methods/fermentation quality/microbial diversity分类
农业科技引用本文复制引用
梁金逢,熊敏芬,黄华强,朱文,唐明娟,肖正中..不同发酵方式对啤酒糟发酵品质和微生物多样性的影响[J].饲料研究,2024,47(19):113-116,4.基金项目
广西科技基地和人才专项(项目编号:桂科AD21238004) （项目编号:桂科AD21238004）
