桑叶发酵菌株的生物学特性及发酵桑叶品质分析

Analysis of Biological Characteristics of Mulberry Leaf Fermentation Strains and Quality of Fermented Mulberry Leaves

本研究旨在分析桑叶发酵菌株的生物学特性和发酵桑叶品质,以得到优良发酵菌株,推动发酵桑叶在畜禽生产中替代豆粕等蛋白质饲料的广泛应用。本研究在对候选菌株的生物学特性分析的基础上,筛选优良菌株进行桑叶发酵,并对发酵桑叶的营养特性进行了分析。结果表明:候选菌株中乳酸片球菌(PA)、戊糖片球菌(PP)和敏捷乳杆菌(LA)对大肠杆菌等病原菌有广谱抑菌效果,4株芽孢杆菌有较强产纤维素酶和蛋白酶能力,11株菌对酸、温度、胆盐和人工胃肠液均具有耐受能力。经PA、PP、唾液乳杆菌(LS)、加氏乳杆菌(LG)和枯草芽孢杆菌1(BS1)发酵后桑叶的粗蛋白质含量显著高于未发酵桑叶(P<0.05);经凝结芽孢杆菌(BC)和枯草芽孢杆菌2(BS2)发酵后桑叶的粗纤维含量显著低于未发酵桑叶以及PP和LS发酵组(P<0.05);经PA和PP发酵后桑叶的pH显著低于其他组(P<0.05),其乳酸含量则显著高于其他组(P<0.05);7株乳酸菌发酵组乳酸菌数量显著高于其他组(P<0.05)。综合分析菌株生物学特性和发酵桑叶品质,选取的优良菌株为PA、PP、LS、LA、LR9、BS1和BL作为桑叶发酵菌株。

This study aimed to analyze the biological characteristics of mulberry leaf fermentation strains and quality of fermented mulberry leaves,with the goal of obtaining excellent fermentation strains and promoting the widespread application of fermented mulberry leaves as substitutes for protein feeds such as soybean meal in livestock and poultry production.Excellent strains for mulberry leaf fermentation were selected based on the analysis of their biological characteristics,and the nutritional characteristics of the fermented mulberry leaves were thoroughly analyzed.The results indicated that the candidate strains,such as Pediococcus lactis(PA),Pediococcus pentose(PP)and Lactobacillus agile(LA),exhibited broad-spectrum antibacterial effects against pathogens like Escherichia coli.Furthermore,4 strains of Bacillus demonstrated strong cellulase and protease production capabilities,while 11 strains exhibited tolerance to acid,temperature,bile salts and artificial gastrointestinal fluids.Additionally,the crude protein content of mulberry leaves fermented by PA,PP,Lactobacillus salivarius(LS),Lactobacillus gasseri(LG),and Bacillus subtilis 1(BS1)was significantly higher than that of unfermented mulberry leaves(P<0.05).The crude fiber content of mulberry leaves fermented by Bacillus coagulans(BC)and Bacillus subtilis 2(BS2)was significantly lower than that of the unfermented mulberry leaves and PP and LS fermentation groups(P<0.05).Notably,the pH of mulberry leaves fermented by PA and PP was significantly lower than that in the other groups(P<0.05),and the lactic acid number was significantly higher than that in other groups(P<0.05).In conclusion,the better strains of PA,PP,LS,LA,LR9,BS1 and BL are selected as the mulberry leaf fermentation strains by comprehensively analyzing the biological characteristics of the strains and the quality of fermented mulberry leaves.