Wang Xingya, Sun Linlin, Zhang Shoumei, Guo Yuqiu, Chen Lirong, Gong Kuijie, Liu Kaichang
Crop Research Institute, Shandong Academy of Agricultural Sciences, Jinan, China.
Shandong Academy of Agricultural Sciences, Jinan, China.
Front Microbiol. 2024 Dec 4;15:1508842. doi: 10.3389/fmicb.2024.1508842. eCollection 2024.
The moisture content of corn kernels at harvest in China is relatively high, and wet storage effectively preserves high-moisture corn kernels. However, ensuring effective fermentation during storage is crucial.
To address this, we systematically investigated the variations in fermentation quality, mycotoxin concentrations, and microbial community composition under different additive treatments. The treatments included CK (control, deionized water), LAB homo- and hetero-lactic acid bacteria: and MF01, and EN (cellulase), followed by 60 and 90 days of fermentation.
The results indicated that both LAB and EN treatments significantly reduced the concentrations of deoxynivalenol (DON), aflatoxin B (AFB), and zearalenone (ZEN) compared to CK during the wet storage of high-moisture corn kernels. LAB treatment notably increased lactic and acetic acid levels, decreased pH and NH-N content, and improved crude protein (CP, 8.24% DM) and starch content (73.01% DM) compared to CK. LAB treatment also reduced water-soluble carbohydrate (WSC) content (5.05% DM). Microbial diversity was reduced in the LAB treatment, as evidenced by decreases in both common and unique operational taxonomic units, while the relative abundance of increased after 60 days compared to CK. In contrast, despite higher lactic and acetic acid levels in the EN treatment, the pH did not decrease significantly due to higher NH-N content. Overall, the LAB treatment outperformed other treatments by achieving lower mycotoxin concentrations, better fermentation quality, and superior preservation of nutritional components.
This study provides valuable theoretical support and practical guidance for improving the wet storage of high-moisture corn kernels and enhancing their safety and nutritional value during storage.
中国收获时玉米籽粒的含水量相对较高，湿储能有效保存高水分玉米籽粒。然而，确保储存期间的有效发酵至关重要。
为解决这一问题，我们系统研究了不同添加剂处理下发酵品质、霉菌毒素浓度和微生物群落组成的变化。处理包括CK（对照，去离子水）、LAB同型和异型乳酸菌： 以及MF01，和EN（纤维素酶），随后进行60天和90天的发酵。
结果表明，在高水分玉米籽粒湿储期间，与CK相比，LAB和EN处理均显著降低了脱氧雪腐镰刀菌烯醇（DON）、黄曲霉毒素B（AFB）和玉米赤霉烯酮（ZEN）的浓度。与CK相比，LAB处理显著提高了乳酸和乙酸水平，降低了pH值和NH-N含量，并提高了粗蛋白（CP，干物质8.24%）和淀粉含量（干物质73.01%）。LAB处理还降低了水溶性碳水化合物（WSC）含量（干物质5.05%）。LAB处理中微生物多样性降低，这通过常见和独特的操作分类单元数量减少得到证明，而与CK相比，60天后 的相对丰度增加。相比之下，尽管EN处理中乳酸和乙酸水平较高，但由于NH-N含量较高，pH值并未显著降低。总体而言，LAB处理在降低霉菌毒素浓度、改善发酵品质和更好地保存营养成分方面优于其他处理。
本研究为改善高水分玉米籽粒的湿储以及提高其储存期间的安全性和营养价值提供了有价值的理论支持和实践指导。
