College of Animal Science and Technology, Northwest A&F University, Yangling, China.
Shaanxi Yangling First Biological Technology Co., Ltd, Yangling, China.
Int J Food Microbiol. 2024 Dec 2;425:110896. doi: 10.1016/j.ijfoodmicro.2024.110896. Epub 2024 Aug 30.
Apple pomace, an abundant agricultural by-product with low utilization rates, often leads to environmental pollution if not properly managed. This study aimed to enhance the nutritional value of apple pomace by comparing the effects of solid-state fermentation using complex probiotics and cellulase preparation. Additionally, the study investigated the dynamic changes in various components throughout the fermentation process with complex probiotics. The results of single-strain solid-state fermentation tests indicated that Lactiplantibacillus plantarum DPH, Saccharomyces cerevisiae SC9, and Bacillus subtilis C9 were the optimal strains for fermenting the most effective substrate combination, comprising 73 % apple pomace and 20 % millet bran. The strains (complex probiotics) and a cellulase preparation were used for the solid-state fermentation of the apple pomace mixture for nine days, respectively. The contents of acid detergent fiber, neutral detergent fiber, hemicellulose, and insoluble dietary fiber decreased by up to 9.99 %, 9.59 %, 23.21 %, and 14.34 %, respectively. In contrast, the content of soluble dietary fiber significantly increased by up to 29.74 %. Both methods reduced cellulose crystallinity and modified the substrate's surface structure, resulting in a looser arrangement. Fermentation with complex probiotics for three or six days increased the abundance of lactic acid bacteria, which comprised >87 % of the total microbial population. Concurrently, the abundance of detrimental bacteria, such as Salmonella, Acetobacter, Escherichia, and Pantoea, significantly decreased. Furthermore, fermentation with complex probiotics for six or nine days enhanced antioxidant properties, leading to a significant increase in beneficial metabolites, including amino acids, organic acids, gamma-aminobutyric acid, serotonin. In conclusion, complex probiotics can effectively substitute for cellulase preparation in the solid-state fermentation of apple pomace, with a six-day fermentation period yielding optimal results. This study provides valuable insights into enhancing the value of apple pomace in the feed industry and the effective application of agro-industrial by-products.
苹果渣是一种丰富的农业副产物，如果管理不当，往往会导致环境污染。本研究旨在通过比较使用复合益生菌和纤维素酶制剂进行固态发酵来提高苹果渣的营养价值。此外，还研究了复合益生菌发酵过程中各成分的动态变化。单菌株固态发酵试验结果表明，植物乳杆菌 DPH、酿酒酵母 SC9 和枯草芽孢杆菌 C9 是发酵最有效底物组合（含 73%苹果渣和 20%小米糠）的最佳菌株。将这些菌株（复合益生菌）和纤维素酶制剂分别用于苹果渣混合物的固态发酵，发酵时间为 9 天。结果表明，酸性洗涤剂纤维、中性洗涤剂纤维、半纤维素和不溶性膳食纤维的含量分别下降了 9.99%、9.59%、23.21%和 14.34%，而可溶性膳食纤维的含量显著增加了 29.74%。这两种方法都降低了纤维素结晶度，改变了底物的表面结构，使其排列更加疏松。用复合益生菌发酵 3 天或 6 天可以增加乳酸菌的丰度，占总微生物种群的>87%。同时，有害细菌如沙门氏菌、醋酸菌、大肠杆菌和 Pantoea 的丰度显著降低。此外，用复合益生菌发酵 6 天或 9 天可以增强抗氧化性能，导致有益代谢物（包括氨基酸、有机酸、γ-氨基丁酸、血清素）的含量显著增加。综上所述，复合益生菌可以有效地替代纤维素酶制剂用于苹果渣的固态发酵，6 天的发酵期可获得最佳效果。本研究为提高苹果渣在饲料工业中的价值和有效利用农业副产物提供了有价值的见解。
