Piglets Behavior Characteristics under Breeding Mode of Microbial Fermentation Bed

[Objective] This experiment aimed to compare piglets behavior under microbial fermentation bed breeding mode and traditional rearing mode. [Method] Pig behavior＇s statistical analysis under both microbial fermentation bed pig breeding mode and traditional rearing mode was se lected to study the effect of different breeding environment on pig＇s growth [ Result] The results showed that the duration of piglets lying and sleeping behavior accounted for the highest proportion of tested behavior, up to more than 70% ,followed by feeding and drinking which reached 15.96% （under microbial fermentation bed breeding mode） and 9.33% （under traditional rearing mode） respectively. Compared with traditional intensive rearing mode, piglet exploratory behavior＇s occurrence probability and duration increased significantly, by 28.62% and 12.21% respectively. Fighting behavior＇s occurrence probability and duration decreased significantly, by 49.83% and 91.26% respectively. Nutrient index and health index were introduced to evaluate piglet＇s general heath condition under microbial fermentation bed breeding mode, and results indicated that the health index of piglets under microbial fermentation bed breeding mode had slight difference from that under traditional mode, namely 10.83 and 10.03 respectively. But health index of piglets under microbial fermentation bed breeding mode was 245.12, much higher than 21.96 under traditional mode. [ Conclusion] Piglets would be healthier under microbial fermentation bed breeding mode.

Effect of microbial fermentation on the sensory characteristics and chemical compositions of Chinese sweet tea(Lithocarpus litseifolius(Hance)Chun)

Sweet tea,which has hundreds of years of use among in Chinese folk,is a traditional herbal tea with pleasant sweetness,bitterness and astringency.In the current study,we used traditional microbial fermentation to improve sensory characteristics of sweet tea,especially for the reduction of bitterness and astringency.The dynamic changes of non-volatile,volatile compounds and microbial community were investigated during microbial fermentation.The contents of polyphenols,flavonoids,soluble sugar,soluble protein,catechins and dihydrochalcones decreased significantly while the tea pigments,free amino acids and gallic acid content inversely increased during microbial fermentation.A total of 61 volatile compounds were identified and quantified in sweet tea,of which 20 key compounds were identified as odor active compounds(OAV),including 3 aldehydes,1 ketone,4 alcohols,9 esters,4 alkenes and 3 other compounds.In addition,eight fungi and four bacteria were considered as core microorganisms,such as Aspergillus,Alternaria,Cladosporium,Epicoccum,Itersonilia,Penicillium,Periconia,Wallemia,Aureimonas,Enterobacter,Klebsiella and Stenotrophomonas,which were significantly correlated with non-volatile compounds and flavor compounds.These results provided theoretical guidance for processing of fermented sweet tea.

Microbial production of L-malate from renewable non-food feedstocks

L-malate is an intermediate of the tricarboxylic acid cycle which is naturally occurred in various microorganisms,and it has been widely applied in polymer,beverage and food,textile,agricultural and pharmaceutical industries.Driven by the pursuit of a sustainable economy,microbial production of L-malate has received much attention in last decades.In this review,we focus on the utilization of wastes and/or byproducts as feedstocks for the microbial production of L-malate.Firstly,we present the recent developments on the natural or engineered metabolic pathways that dedicate to the biosynthesis of L-malate,and also provide a comprehensive discussions on developing high-efficient producers.Then,the recent achievements in microbial production of L-malate from various carbon sources were concluded and discussed.Furthermore,some abundant non-food feedstocks which have been used for microbial production of other chemicals were reviewed,as they may be potential candidate feedstock for L-malate production in future.Finally,we outlined the major challenges and proposed further improvements for the production of L-malate.

Research Advance on Application of Microbial Fermented Fodder in Broilers Production: A Short Review

Recently, interest in animal production and poultry production in particular has increased, because poultry meat and eggs and their products are more widely consumed than other products. Human health is also considered one of the priorities. Nowadays, the fermentation industry has become very popular due to its great benefits in the pharmaceutical industry, the improvement of foodstuffs and the animal feed industry and its improvement. Moreover, microbial fermentation can enhance the content and digestibility of nutrients in nontraditional diets while decreasing the quantity of crude fiber and anti-nutritional elements such as tannins. The functional components (organic acids, bioactive peptides, lactic acid bacteria) found in microbial fermented feed can increase meat production in cattle, pigs, and sheep, and broiler productivity, carcass quality, intestinal health, immunological function, and so on. This paper examines the application study of microbial fermented feed in broiler production and serves as a resource for microbial fermented feed promotion and use in broiler production.

Development of Microbial Fermented Feed and Its Effect on the Production Performance of Holstein Cows

[Objectives]This study was conducted to investigate the development method of microbial fermented feed and its effect on the production performance of Holstein cows.[Methods]Thirty Holstein cows were selected and randomly divided into 2 groups,15 cows in each group.The diet composition of the experimental group was:concentrate supplement added with 30% microbial fermented feed+silage+alfalfa hay,and the diet composition of the control group was:concentrate supplement added with 30% flax cake+silage+alfalfa hay.The experimental period was 60 d.[Results]Compared with the control group,the experimental group increased the average daily milk yield per cow by 2.25%(P>0.05)and the total increase in average milk yield per cow in the experimental period by 43.51%(P<0.01),and reduced the average feed-to-milk ratio by 9.20%(P<0.05).The average gross profit per cow of the experimental group was 40.34 yuan higher than that of the control group,showing an increase of 3.53% in the economic benefit.[Conclusions]Feeding a diet supplemented with the microbial fermented feed could improve the efficiency of Holstein cow farming and is recommended to be promoted.

Direct-fed microbial: Animal nutrition and reproduction responses

Manipulating the gastrointestinal microbial ecosystem to enhance animal performance and reproductive responses has been one of the main goals of animal science researchers and veterinarians.Recent restrictions to the use of antimicrobials as growth promoters led researchers to seek alternative practices that can show promise both from the standpoint of efficacy as well as from the practical and economic aspects.One of the alternatives that surfaced as very promising in the last few decades is the use of direct-fed microbials （DFM） as a means to modulate the effects of the gastrointestinal microbiome on the host immune status, health and productivity.

Influences of four processing methods on main nutritional components of foxtail millet: A review

Foxtail millet, originated from China and now cultivated worldwide, is a kind of high dietary fiber whole grain food, and has a high level of vitamins and proteins. Furthermore, foxtail millet has many positive effects on the adjuvant treatment of diabetes, cancer, and cardiovascular diseases because of the abundance in polyphenols. Nonetheless, foxtail millet has poor processing characteristics due to the absence of gluten, restricting the development of foxtail millet products. Studies have demonstrated that heat-moisture treatment, extrusion, superfine grinding, and microbial fermentation are promising methods to improve the processing qualities of foxtail millet. Heat-moisture treatment is helpful to increase the content of resistant starch but has less influence on other components, further reduce the GI value of foxtail millet. The extrusion has positive effects on improving the solubility of foxtail millet starch and increasing the contents of polyunsaturated fatty acid, linoleic and linolenic acids, and adverse effects on reducing the solubility of foxtail millet proteins and causing losses of nutrients due to Maillard reaction. Superfine grinding can reduce the particle size of foxtail millet to obtain a better mouthfeel of foxtail millet products. The superfine foxtail millet flour has better solubility, higher freeze-thaw stability, and lower gelatinization temperature. Microbial fermentation contributes positively to reducing the molecular weight and retrogradation value of foxtail millet starch, degrading rapidly digested starch, and improving the digestibility of foxtail millet protein. This paper briefly introduced the effects of different processing methods on foxtail millet nutrients, aiming to provide references for increasing the variety and improving the quality of foxtail millet products.

Biotechnological Strategies of Riboflavin Biosynthesis in Microbes

Riboflavin is an essential micronutrient for humans and must be obtained exogenously from foods or sup-plements.Numerous studies have suggested a major role of riboflavin in the prevention and treatment of various diseases.There are mainly three strategies for riboflavin synthesis,including total chemical syn-thesis,chemical semi-synthesis,and microbial fermentation,the latter being currently the most promis-ing strategy.In recent years,flavinogenic microbes have attracted increasing attention.Fungi,including Eremothecium ashbyii and Ashbya gossypii,and bacteria,including Bacillus subtilis,Escherichia coli,and lac-tic acid bacteria,are ideal cell factories for riboflavin overproduction.Thus they are good candidates for enhancing the level of riboflavin in fermented foods or designing novel riboflavin bio-enriched foods with improved nutritional value and/or beneficial properties for human health.This review briefly describes the role of riboflavin in human health and the historical process of its industrial production,and then highlights riboflavin biosynthesis in bacteria and fungi,and finally summarizes the strategies for ribofla-vin overproduction based on both the optimization of fermentation conditions and the development of riboflavin-overproducing strains via chemical mutagenesis and metabolic engineering.Overall,this review provides an updated understanding of riboflavin biosynthesis and can promote the research and development of fermented food products rich in riboflavin.

Way to efficient microbial paclitaxel mass production

The microbial synthesis of paclitaxel is attractive for its short-cycle,cost-effectiveness,and sustainability.However,low paclitaxel productivity,depleted capacity during subculture and storage,and unclear biosynthesis mechanisms restrain industrial microbial synthesis.Along with the isolation of various paclitaxel-producing microorganisms and the development of versatile molecular tools,tremendous promises for microbial paclitaxel synthesis have become increasingly prominent.In this review,we summarize the progress of microbial synthesis of paclitaxel in recent years,focusing on paclitaxel-producing endophytes and representative engineering microorganism hosts that were used as chassis for paclitaxel precursor synthesis.Numerous wide-type microbes can manufacture paclitaxel,and fermentation process optimization and strain improvement can greatly enhance the productivity.Engineered microbes can efficiently synthesize precursors of paclitaxel by introducing exogenous synthetic pathway.Mining paclitaxel synthetic pathways and genetic manipulation of endophytes will accelerate the construction of microbial cell factories,indefinitely contributing to paclitaxel mass production by microbes.This review emphasizes the potential and provides solutions for efficient microbial paclitaxel mass production.

Digestion performance and microbial community in full-scale methane fermentation of stillage from sweet potato-shochu production

Sweet potato shochu is a traditional Japanese spirit produced mainly in the South Kyushu area in Japan. The amount of stillage reaches approximately 8 x 105 tons per year. Wastewater mainly containing stillage from the production of sweet potato-shochu was treated thermophilically in a fullscale treatment plant using fixed-bed reactors （8 reactors ×283 m3）. Following the addition of Ni2＋ and Co2＋, the reactors have been stably operated for six years at a high chemical oxygen demand （COD） loading rate of 14 kg/（m3.day）. Analysis of coenzyme content and microbial communities indicated that similar microbial communities were present in the liquid phase and on the fiber carders installed in reactors. Bacteria in the phyla Firmieutes as well as Bacteroidetes were dominant bacteria, and Methanosarcina thermophila as well as Methanothermobacter crinale were dominant methanogens in the reactors. This study reveals that stillage from sweet potato-shochu production can be treated effectively in a full-scale fixed-bed reactor under thermophilic conditions with the help of Ni2~ and Co2＋. The high diversity of bacterial community and the coexistence of both aceticlastic and hydrogenotrophic methanogens contributed to the excellent fermentation performance.