期刊文献

Effects of nisin on bacterial community and fermentation profiles, in vitro rumen fermentation, microbiota, and methane emission of alfalfa silage 收藏

尼沙肽对细菌群落和发酵谱的影响，体外瘤胃发酵，微生物群和苜蓿青贮饲料的甲烷排放
原文求助 发布源
作者
Ziqian Li[1];Musen Wang[1];Samaila Usman[2];Ashiq Khan[1];Yixin Zhang[1];Fuhou Li[1];Jie Bai[1];Mengyan Chen[1];Ying Zhang[1];Xusheng Guo[1]
作者单位
[1]State Key Laboratory of Grassland Agro-ecosystems, School of Life Sciences Lanzhou University Lanzhou P.R. China;[2]State Key Laboratory of Grassland Agro-ecosystems; Key Laboratory of Grassland Livestock Industry Innovation, Ministry of Agriculture and Rural Affairs; College of Pastoral Agriculture Science and Technology Lanzhou University Lanzhou P. R. China
关键词
nisin;silage;fermentation;rumen;methane emissions;microbiota
关键词译文
Nisin;青贮饲料；发酵；瘤胃；甲烷排放；微生物群
发布日期
05 June 2023
页码
6706-6718
DOI
10.1002/jsfa.12765
来源信息
Journal of the Science of Food and Agriculture ISSN：0022-5142, 2023年, 103卷, 13期, 6706-6718页
摘要
Alfalfa (Medicago sativa L.) has been used widely in preparing silage. However, forage legumes are prone to contamination by spoilage bacteria during fermentation. Nisin has broad-spectrum antibacterial properties and has been applied as an inhibitor of rumen methane emissions. However, little research has been carried out on the application of nisin in silage. This study therefore aimed to investigate the impacts of different nisin concentrations on the bacterial community and fermentation dynamics, in vitro ruminal fermentation characteristics, microbiota, and methane emissions of alfalfa silage.
摘要译文
苜蓿（Medicago Sativa L.）已广泛用于制备青贮饲料。但是，草料豆类在发酵过程中易于通过变质细菌污染。Nisin具有广谱抗菌特性，已被用作瘤胃甲烷排放的抑制剂。但是，几乎没有研究尼沙蛋白在青贮饲料中的应用。因此，这项研究的目的是研究不同尼宁浓度对细菌群落和发酵动力学，体外瘤胃发酵特征，菌群和苜蓿青蛙的甲烷排放的影响。
Ziqian Li[1];Musen Wang[1];Samaila Usman[2];Ashiq Khan[1];Yixin Zhang[1];Fuhou Li[1];Jie Bai[1];Mengyan Chen[1];Ying Zhang[1];Xusheng Guo[1]. Effects of nisin on bacterial community and fermentation profiles, in vitro rumen fermentation, microbiota, and methane emission of alfalfa silage[J]. Journal of the Science of Food and Agriculture, 2023,103(13): 6706-6718