Palatability and physicochemical properties of sausages prepared via lactic acid fermentation and drying at low temperature

The present study aimed to assess the palatability of sausages undergoing low‐temperature fermentation and drying process. Lactobacillus sakei D‐1001 or Lactobacillus salivarius A001 were used as starter cultures for fermentation, and the following properties of the sausages were investigated: colony‐forming units of lactic acid bacteria; concentrations of lactic acid, protein, peptides, and free amino acids; distribution of protein; composition of free amino acids; and physical properties and taste. Alterations in the composition of proteins, peptides, and free amino acids as well as in various physical properties were caused by fermentation by lactic acid bacteria. A sensory test indicated that the palatability of the fermented sausages was greater than that of the non‐fermented sausages, particularly in terms of hardness and juiciness. This was considered to be due to protein degeneration and changes in the physical properties of the sausages as a result of fermentation by lactic acid bacteria. However, the taste of the fermented sausages was sourer than that of the non‐fermented sausages, and therefore, inferior. Our study revealed that the palatability of the sausages in terms of hardness and juiciness were increased by low‐temperature fermentation by lactic acid bacteria and the drying process.     

Effect of pineapple stem starch feeding on rumen microbial fermentation,blood lipid profile,and growth performance of fattening cattle

Pineapple stem starch (PS) was evaluated for its suitability as a new starch source in concentrate for fattening cattle, based on the growth performance, blood profile, and rumen parameters of 36 steers in a 206‐day feeding study. PS was formulated as a 40% concentrate and fed with forage in comparison with ground corn (GC) and ground cassava (CA) formulated at the same level. PS feeding improved weight gain and feed conversion ratio without affecting feed intake. PS did not obviously influence blood lipid profiles throughout the experiment. Ruminal concentration of total short‐chain fatty acids (SCFA) increased with PS without affecting SCFA composition throughout the feeding study. Rumen amylolytic group, especially Ruminococcus bromii, was dominant in the rumen microbial community, and showed increased abundance by PS feeding throughout the experiment. These results clearly indicate the potential of PS as a useful starch source for fattening cattle in terms of rumen fermentation and growth performance.     

猪呼吸道疾病综合征药物防控技术研究进展

猪呼吸道疾病综合征（PRDC）在养猪业中广泛流行,发病原因复杂,由多种细菌、病毒、寄生虫及环境应激等因素共同引发,普遍造成猪生长迟缓和猪肉品质下降,还有相当比例的病猪死亡,严重影响养猪业的发展。胸膜肺炎放线杆菌（APP）、副猪嗜血杆菌（Hps）、链球菌（SS）是常见的细菌性病原,而猪繁殖与呼吸障碍综合征病毒（PRRSV）、猪圆环病毒2型（PCV2）、伪狂犬病毒（PRV）是常见的病毒性病原,合理用药防治PRDC十分关键。头孢喹肟、氟苯尼考及加米霉素等抗生素因抗菌谱广、抗菌活性强、在猪体内药代动力学特征优良等优点被广泛用于防控细菌性感染的猪呼吸道疾病。对于病毒性感染的猪呼吸道疾病,常用的抗病毒药物有细胞因子及中药,尤其是中药,不仅可以抗病毒还可增强机体免疫力,应用前景非常广阔。文章系统地阐述了上述抗菌药物的抗菌机理、药效学及药动学,详细介绍了上述抗病毒药物的抗病毒机理及其在病毒性猪呼吸道疾病上的应用,以期为合理用药防控PRDC提供一定的建议。     

玉米联合固氮菌激素分泌作用研究

用生物测定法证实玉米联合固氮菌能分泌生长素类物质和赤霉素类物质，从而证明了ＺＸ—５，ＺＸ—８菌株能提高作物产量的生理生化基础，并证实它们属不能分泌细胞分裂素类物质．     

基于高通量测序的准噶尔盆地荒漠土壤细菌多样性及群落结构特征

荒漠草地占新疆草地总面积的46.9%,不同荒漠类型的气候差异显著,植被和土壤类型也各不相同。以准噶尔盆地大面积分布的3种代表性荒漠植被类型(南缘伊犁绢蒿荒漠、腹地白梭梭荒漠和北缘盐生假木贼荒漠)为研究对象,应用高通量测序技术,分析比较3种荒漠植被类型的土壤细菌群落组成和多样性特征。结果表明:放线菌门、变形菌门、绿弯菌门、酸杆菌门、芽单胞菌门和拟杆菌门是准噶尔盆地荒漠土壤中6个主要优势类群细菌,其相对丰度累计超过94%。放线菌门在3种荒漠类型中相对丰度最高,均超过50%,但差异不显著(P>0.05);酸杆菌门在伊犁绢蒿荒漠中相对丰度最高,厚壁菌门在白梭梭荒漠丰度最高,拟杆菌门在盐生假木贼荒漠丰度最高,且这3种菌门在3种荒漠类型中差异显著(P<0.05);在3种荒漠类型中,白梭梭荒漠细菌操作分类单元(OTU)数最少,多样性最低。Pearson相关性分析和RDA分析结果均表明,年均降水量和土壤有机碳是影响细菌群落结构组成和多样性最显著的环境因子。     

不同乳酸菌添加量和发酵时间对全株玉米青贮营养价值及发酵品质的影响

本试验以登海605玉米品种为材料,于蜡熟期2/3乳线时进行刈割,乳酸菌制剂的添加量分别为0,10,20和30 mg·kg^-1,4个处理,每个处理4个重复,在室温条件下发酵45和90 d,取样测定营养成分、发酵品质和瘤胃降解率等指标,旨在研究不同乳酸菌添加量和发酵时间对全株玉米青贮营养价值的影响。结果表明:干物质(DM)受乳酸菌添加量和发酵时间的影响较小,差异不显著(P>0.05);随乳酸菌添加量的增加,发酵90 d的中性洗涤纤维(NDF)含量显著线性降低(P=0.018),而相对饲喂价值(RFV)显著线性增加(P=0.006)。发酵90 d的酸性洗涤纤维(ADF)含量和pH值较45 d显著降低(P<0.01),而乳酸和乙酸含量显著增加(P<0.05)。随乳酸菌添加量的增加,乳酸含量显著线性增加(P<0.05)。24 h的DM和NDF消化率受乳酸菌添加量和发酵时间的影响较小,差异不显著(P>0.05)。发酵90 d时,48 h DM降解率随乳酸菌添加量的增加显著线性增加(P=0.034),48 h NDF降解率较45 d显著增加(P=0.022)。发酵90 d时,20 mg·kg^-1组的RFV、总可消化养分(TDN)和有机酸含量最高,而pH值最低。综上所述,乳酸菌添加量和发酵时间对全株玉米青贮的营养成分含量、发酵品质和DM瘤胃降解率均有显著影响,全株玉米青贮在发酵90 d且乳酸菌添加量为20 mg·kg^-1的营养价值和发酵品质最优。     

小麦纹枯病菌拮抗细菌的稳定性及对小麦纹枯病菌致病作用的影响

从江苏省51个市(县)采集的550余份小麦纹枯病病叶鞘上共分离获得441个细菌分离物,其中35个菌株对小麦纹枯病菌产生了拮抗作用,占总菌株数的7.94%。经300 d转代保存后仍有28株菌保持了对小麦纹枯病菌的拮抗或抑制作用。拮抗细菌与纹枯菌混合接种小麦,对纹枯菌的侵染有抑制作用,其中GC4菌株对纹枯病的抑制率达63%。     

燕麦根际固氮菌分泌IAA的动态变化研究

对从草坪草和牧草根际分离出的4株联合固氮菌分泌IAA的能力和分泌动态进行了研究,结果表明:在培养3 d后,菌株分泌IAA的能力基本稳定。因此,为了进一步的验证上述结果,又进行了连续14 d分泌IAA的动态测定。2次测定的IAA浓度不同,但2次测定的IAA分泌动态规律基本一致。其中I012I、033I、034I、041分泌IAA能力分别为29.1μg/ml2、5.2μg/ml2、5.5μg/ml、36.1μg/ml。     

生物固氮菌肥在南瓜上的使用效应

生物固氮菌肥施用于大棚菜地的南瓜上,在只施有机肥不施含氮化肥条件下,表现为促进南瓜早期生长,提早开花,增加结瓜数和产量;而在施有机肥基础上施用含氮化肥条件下,则表现为早期生长缓慢,开花期推迟,结瓜数减少,但瓜型较大,单瓜重最高。     

黄花菜叶枯病病原研究

经病原形态特征、致病性和培养性状研究,认为黄花菜叶枯病病原为Stemphylium vesic-arium,过去取名的黄花菜叶枯病(Colletotrichum lily)应改名为黄花莱叶枯性炭疽病。