Zhao Zheng, Sun Lina, Sha Zhimin, Chu Changbin, Wang Qingfeng, Zhou Deping, Wu Shuhang
Eco-environmental Protection Institute of Shanghai Academy of Agricultural Sciences, Shanghai, 201403, China.
School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, China.
Heliyon. 2023 May 25;9(6):e16650. doi: 10.1016/j.heliyon.2023.e16650. eCollection 2023 Jun.
The disposal of fresh waste grape berries restraining the sustainable development of vineyards. The aims of this study were to evaluate the effects of different exogenous probiotic inoculants on the fermentation of fresh waste grape berries. In the fermentation process, the variations of pH and EC value, chemical characteristics of the fermentation products, as well as the microbial communities' composition were simultaneously observed. In addition, the feasibility of using the fermentation products as chemical fertilizer substitute in agricultural production also has been verified in this study. The results indicated that the different probiotic inoculants has shown clear impacts on the variation trends of pH and EC value in the grape waste fermentation. and are ideal probiotics for the fermentation of waste grape, which enhanced the contents of free Aa and other nutrients in fermentation products. Compared with Fn treatment (without exogenous inoculants), the total free Aa contents in Fs (inoculation with ) and Fm (inoculation with and mixture) treatments have improved by 199.1% and 325.5%, respectively. The microbial communities' composition during the fermentation process also been greatly influenced by the different inoculants. At the genus level, and were the dominant bacteria, while and were the dominant fungi in the fermentation. Using the fermentation products as chemical fertilizer substitute has enhanced the quality of grape. Compared with traditional chemical fertilization treatment (T1), application with fermented grape waste (T2) has significantly improved VC and soluble solid contents in grape berries by 16.89% and 20.12%, respectively. In conclusion, fermentation with suitable probiotics was an efficient approach for the disposal and recycling of fresh waste grape in vineyards.
新鲜废弃葡萄浆果的处理制约着葡萄园的可持续发展。本研究的目的是评估不同外源益生菌接种剂对新鲜废弃葡萄浆果发酵的影响。在发酵过程中，同时观察了pH值和电导率值的变化、发酵产物的化学特性以及微生物群落组成。此外，本研究还验证了将发酵产物用作农业生产中化肥替代品的可行性。结果表明，不同的益生菌接种剂对葡萄废弃物发酵过程中pH值和电导率值的变化趋势有明显影响。 和 是葡萄废弃物发酵的理想益生菌，它们提高了发酵产物中游离氨基酸和其他营养成分的含量。与Fn处理（不添加外源接种剂）相比，Fs处理（接种 ）和Fm处理（接种 和 混合物）中游离氨基酸的总含量分别提高了199.1%和325.5%。不同接种剂对发酵过程中的微生物群落组成也有很大影响。在属水平上， 和 是主要细菌，而 和 是发酵过程中的主要真菌。将发酵产物用作化肥替代品提高了 葡萄的品质。与传统化肥处理（T1）相比，施用发酵葡萄废弃物（T2）显著提高了葡萄浆果中维生素C和可溶性固形物的含量，分别提高了16.89%和20.12%。总之，用合适的益生菌进行发酵是处理和回收葡萄园新鲜废弃葡萄的有效方法。
