Abstract
This study evaluated the effects of Lactiplantibacillus plantarum subsp. plantarum ZA3, Artemisia argyi and their combination, on the fermentation characteristics, microbial community, mycotoxins and crude flavonoids content of fermented soybean meal during fermentation (under anaerobic conditions) and aerobic exposure (under aerobic conditions). The results showed that ZA3, Artemisia argyi and ZA3+ Artemisia argyi groups had lower pH values and higher lactic acid concentrations compared with controls, and additives increased the abundance of Lactiplantibacillus and decreased those of Acetobacter and Enterobacter; in particular, Artemisia argyi and ZA3+ Artemisia argyi reduced the abundance of fungi, such as Aspergillus, Pichia, Fusarium, Cladosporium and Xeromyces. Meanwhile, the contents of mycotoxins were lower in treated groups, and even mycotoxins in the control were significantly reduced after 30 d (p < 0.05). Crude flavonoids that were correlated positively with Lactococcus and negatively with Bacillus, Aspergillus, Enterobacter and Kazachstania were significantly higher in the Artemisia argyi and ZA3+ Artemisia argyi groups (p < 0.05).
Highlights
In response to the difficulties and challenges faced by the livestock industry, fermented feed has shown great promise; one important reason for this is that fermented feed is made from a wide range of raw materials that can be turned into valuable products through fermentation, avoiding competition for food between humans and animals and solving the problem of resource shortage
The content of crude flavonoids in Artemisia argyi (AA) was 23.7 mg g/kg dry matter (DM) and was 0.6 in Soybean meal (SBM), a mere fraction of AA. This is consistent with reports that more than 100 chemical components have been isolated from AA, including flavonoids, polysaccharides, terpenoids, volatile oils and aromatic aldehydes, of which flavonoids are the main group of active ingredients [23]
This study evaluated the fermentation quality, chemical composition, microorganism community and mycotoxins of short (12, 24, 36, 48, 60 h and 3 d), long fermentation (7, 12, 18 and 30 d), and their corresponding aerobic exposure stages after openings for fermented soybean meal (FSBM)
Summary
In response to the difficulties and challenges faced by the livestock industry, fermented feed has shown great promise; one important reason for this is that fermented feed is made from a wide range of raw materials that can be turned into valuable products through fermentation, avoiding competition for food between humans and animals and solving the problem of resource shortage. The utility of conventional SBM is limited by macromolecular proteins, pathogenic microorganisms, mycotoxins and many antinutritional factors; achieving full usage of SBM would be meaningful both for the efficient development of animal husbandry and for effective use of waste resources. The main studies on SBM have focused on the degradation of macromolecular proteins and antinutritional factors [2], and the most widely used methods to resolve the above problems include physical, chemical and solid-state fermentation (SSF). A number of issues regarding SBM fermentation, such as the microbial flora that are responsible for the quality of fermentation during fermentation, were only reported by Chen et al [4] and Wang et al [5], not to mention what happens after fermentation, and the effect of fermentation on toxins
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