Microbial-environmental interactions reveal the evaluation of fermentation time on the nutrient properties of soybean meal

文献类型： 外文期刊

第一作者： Jin, Baohu

作者： Jin, Baohu;Cai, Minglang;Wang, Aimin;Tian, Hongyan;Zhang, Wuxiao;Shao, Peng;Chen, Huangen;Liu, Xingguo;Zhu, Hao;Gu, Xizhang;Li, Hongqin;Liu, Cong;Wang, Xinsheng

作者机构：

关键词： Co-occurrence network; Lactobacillus; Microbial source-tracking analysis; Solid-state fermentation; Soybean meal

期刊名称：ISRAELI JOURNAL OF AQUACULTURE-BAMIDGEH （ 影响因子：0.6； 五年影响因子：0.6 ）

ISSN： 0792-156X

年卷期： 2022 年 74 卷

页码：

收录情况： SCI

摘要： Microbial fermentation techniques are often used to improve their quality, where the keys are fermentation strains and fermentation time. This study studied the interaction between microbiota and environmental (or nutritional) factors and microbiota at different fermentation times to determine the most appropriate time, using lactic acid bacteria as fermentation strains. It can be concluded that fermentation improved the nutritional value of soybean meals. In the early stages of fermentation, debris in soybean meal highly proliferated and destabilized the microbial community, while pH and nutritional conditions played an important role in helping its stabilization. In addition, we must pay attention to the interspecific interactions of microorganisms, which makes it easy to understand how the microbial community maintains community stability. A 4-day fermentation of soybean meal with Lactobacillus is recommended.

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