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Research on the Effect of Microbial Fermentation Feeds on Slaughter Performance and Meat Quality in Pig with Large-scale Feeding 认领 引用 被引量：12
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作者 林标声 罗建 +1 位作者 李益明 杨小燕 《Agricultural Science & Technology》 CAS 2016年第10期2329-2331,2382,共3页
In this paper, Duroc-lanndrae-Yorkshire crossbred piggy of born at 75 days of age, bouncing with health and similar body weight were randomly divided into experimental group （136 pigs） and control group （136 pigs）... In this paper, Duroc-lanndrae-Yorkshire crossbred piggy of born at 75 days of age, bouncing with health and similar body weight were randomly divided into experimental group （136 pigs） and control group （136 pigs）. Pigs in control group were fed with conventional diets, and 4% microbial fermentation feeds were added to the basal diet of experimental group to research on the effect of performance and meat quality of pig breeding. The results indicated that after feeding 106 d, compared to control group, the slaughter performance, meat quality and content of fatty acid and amino acid of experimental group were all better, its slaughter rate increased 1.53%, the carcass weight increased 2.75% and the backfat thickness decreased 0.02 cm. In addition, the pork meat in test group hadn＇t antibiotic and heavy metal residues, while it had higher color score, lower pH45min and pH24h value, better tenderness and rate of cooked meat and higher content of fatty acids, polyunsaturated fatty acids and amino acids. Microbial fermentation feed using in test group can significantly improved the flavor and aroma of pork, and eating this pork conducive more to human health. Thus, the application of microbial fermenta- tion feed can provide a more safe, healthy and nutritious flavor pork for human beings. 展开更多
关键词 Microbial fermentation feeds Large-scale feeding Slaughter performance Meat quality
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Porcine Breeding Management in a Large-scale Piggery with Microbial Fermentation Bed 认领 引用 被引量：1
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作者 刘波 李兆龙 +6 位作者 唐建阳 黄勤楼 郑回勇 蓝江林 史怀 翁伯琦 余文权 《Agricultural Science & Technology》 CAS 2015年第1期160-166,171,共7页
[Objective] The behavior of eating, drinking, defecating and peeing of 1 500 pigs in a large-scale microbial fermentation bed-equipped piggery was observed. We hoped to find some simple indicators that could reflect t... [Objective] The behavior of eating, drinking, defecating and peeing of 1 500 pigs in a large-scale microbial fermentation bed-equipped piggery was observed. We hoped to find some simple indicators that could reflect the health status of swinery and to provide experience for the swinery performance management in large-scale microbial fermentation bed-equipped piggery. [Method] The body weight （BW）, daily BW gain, feed intake and other indicators of different-day-old pigs were recorded in details. Based on the recorded data, the models between BW, BW gain, average daily feed intake and feed/gain ratio and growth days （d） were established. In addition, the incidences of pox-like macula （dermatitis）, diarrhea （gastrointestinal disease）, cough （respiratory disease）, stiff pig （malnutrition）, conjunctivitis （eye disease） and foot inflection （trauma） among fattening pigs were also investigated. [Result] The BW range, average BW, daily BW gain, breeding days, daily feed intake range, average daily feed intake, staged feed intake, accumulated feed intake, feed/gain ratio and accumulated feed/gain ratio of different-day-old pigs were studied, respectively. Four dynamic models were established for the growth of pigs： （1） the BW （y）-age （x） mod- el： y=0.758 9x-19.883 （3=0.993 7）; （2） the BW gain （y）-age （x） model： y=1.039 5x05051 （F=0.885 4）; （3） the average daily feed intake （y）-age （x） model： y=0.023 5x-0.334 3 （F=0.991 7）; （4） the feed/gain ratio （y）-age （x） model： y=0.022x＋0.427 8 （P=0.988 5）. Based on these models, the corresponding theoretical growth value of pigs at different growth stage could be predicted. The main diseases occurred among the swinery in the large-scale microbial fermentation bed piggery included pox-like macula （dermatitis）, diarrhea （gastrointestinal disease）, cough （respiratory disease）, stiff pig （mal- nutrition）, conjunctivitis （eye disease） and foot inflection （trauma）. The deadly infec- tious diseases had been not found among the pigs. [Conclusion] When the actual BW, BW gain, average daily feed intake and feed/gain ratio were all lower than the theoretical values predicted by the models, the management should be enhanced. The average daily feed intake of 60 to 65-day-old pigs was lower than the theoretic value, indicating that the pigs could not adapt nicely to the fermentation bed at the very early stage. When the pigs grew up to 70 to 75 d old, the average daily feed intake was higher than the theoretical value, indicating that the pigs had adapted to the fermentation bed. In particularly, average daily feed intake of 75-day-old pigs was higher than the theoretical value by 21%. It was suggested the fermentation bed was conducive to the growth of pigs. Considering the occurrence of diseases among pigs, the overall incidence was relatively low. The incidence of each disease was all lower than 10% with little difficulty in treating. If the management of mattress was strength- ened, such as paying attention to feeding and keeping water clean, many diseases could heal by themselves. 展开更多
关键词 Disease investigation Large-scale breeding Microbial fermentation bed Porcine growth model
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Piglets Behavior Characteristics under Breeding Mode of Microbial Fermentation Bed 认领 引用 被引量：1
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作者 TANG Jian-yang ZHENG Xue-fang +3 位作者 LIU Bo LAN Jiang-lin LU Shu-xian HU Gui-ping 《Animal Husbandry and Feed Science》 CAS 2013年第1期32-36,共5页
[Objective] This experiment aimed to compare piglets behavior under microbial fermentation bed breeding mode and traditional rearing mode. [Method] Pig behavior＇s statistical analysis under both microbial fermentatio... [Objective] This experiment aimed to compare piglets behavior under microbial fermentation bed breeding mode and traditional rearing mode. [Method] Pig behavior＇s statistical analysis under both microbial fermentation bed pig breeding mode and traditional rearing mode was se lected to study the effect of different breeding environment on pig＇s growth [ Result] The results showed that the duration of piglets lying and sleeping behavior accounted for the highest proportion of tested behavior, up to more than 70% ,followed by feeding and drinking which reached 15.96% （under microbial fermentation bed breeding mode） and 9.33% （under traditional rearing mode） respectively. Compared with traditional intensive rearing mode, piglet exploratory behavior＇s occurrence probability and duration increased significantly, by 28.62% and 12.21% respectively. Fighting behavior＇s occurrence probability and duration decreased significantly, by 49.83% and 91.26% respectively. Nutrient index and health index were introduced to evaluate piglet＇s general heath condition under microbial fermentation bed breeding mode, and results indicated that the health index of piglets under microbial fermentation bed breeding mode had slight difference from that under traditional mode, namely 10.83 and 10.03 respectively. But health index of piglets under microbial fermentation bed breeding mode was 245.12, much higher than 21.96 under traditional mode. [ Conclusion] Piglets would be healthier under microbial fermentation bed breeding mode. 展开更多
关键词 Microbial fermentation bed Pig breeding Behavior observation
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Research on the Effects of Microbial Fermentation Engineering on Food Nutrition and Health Care Function 认领 引用
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作者 WANGYouqiang LIUYufeng 《外文科技期刊数据库（文摘版）自然科学》 2022年第4期176-179,共4页
From ancient times to the present, it is an unchangeable truth that "the people take food as the heaven". In today's society, facing the huge temptation of economic benefits, illegal businesses are all s... From ancient times to the present, it is an unchangeable truth that "the people take food as the heaven". In today's society, facing the huge temptation of economic benefits, illegal businesses are all shoddy, lacking in both, and the problem of food safety has become increasingly prominent. In response to this problem, China has successively implemented a number of food safety laws and regulations, including the "Food Safety Law of the People's Republic of China" and the "Regulations for the Implementation of Food Safety Law of the People's Republic of China". Local governments have also formulated a series of rules and regulations related to food safety according to the actual local market conditions, which provide an important guarantee to safeguard the lives, health and safety of the people. However, at present, there are still some defects in China's food safety laws and regulations, which need to be continuously strengthened and improved. 展开更多
关键词 microbial fermentation food nutrition health function
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A review on the effects of different microbial strains fermentationand synergistic interactions on polyphenols during winemaking 认领 引用
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作者 Yanan Dong Yutong Wang +2 位作者 Wanxuan Li Jiaqing Cao Xiangrong Zhang 《Journal of Polyphenols》 CAS 2026年第1期41-52,共12页
Polyphenols are key components in wine that contribute to its color, mouthfeel, antioxidant properties, and healthbenefits. Traditionally, the extraction and bioconversion of polyphenols depend on alcoholic fermentati... Polyphenols are key components in wine that contribute to its color, mouthfeel, antioxidant properties, and healthbenefits. Traditionally, the extraction and bioconversion of polyphenols depend on alcoholic fermentation mediated bySaccharomyces cerevisiae. This review summarizes recent study on non-Saccharomyces yeasts, lactic acid bacteria, andtheir synergistic interactions that significantly modulate the composition, stability, and bioactivity of polyphenols. Thesemicroorganisms regulate the extraction, transformation, and stabilization of polyphenols through enzymatic reactions andinterspecific interactions. Modern winemaking techniques, such as sequential inoculation, co-fermentation, and microbialimmobilization, allow targeted control over the composition and concentration of polyphenols in wine. Potential futureresearch should systematically elucidate polyphenol–microbe interaction mechanisms. In addition, functional microbial strainswill be developed to enhance wine quality and health-promoting attributes. Progress in these areas will further promote thewinemaking industry toward precision and functionalization. 展开更多
关键词 polyphenols microbial fermentation microbial regulation
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Sustainable microbial fermentation of plant Proteins:Potential,biological resources,fermentation mechanisms,applications and challenges in food industry 认领 引用 被引量：1
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作者 Maosi Fan Xuelian He +8 位作者 Yating Cao Kalekristos Yohannes Woldemariam Min Cai Zhengkai Wang Yushan Jiao Wensheng Tang Xiaoming Wei Yingli Liu Jing Wang 《Food Bioscience》 SCIE 2025年第6期488-505,共18页
The increasing global population and the need for sustainable development strategies are driving the demand for alternative food protein resources.Plant proteins may be key in reducing human dependence on animal prote... The increasing global population and the need for sustainable development strategies are driving the demand for alternative food protein resources.Plant proteins may be key in reducing human dependence on animal proteins.For plant-based foods,microbial fermentation improves bioavailability and removes undesirable compounds.During fermentation,the production and release of metabolites and complex enzyme systems contribute to the diversity of hydrolysates.This critical review clarifies the intrinsic relationship between microbial diversity,bioactive peptides and flavor regulation by constructing a visual map of the"fermented plant protein"cluster,sorts out plant protein resources and bacterial metabolic characteristics,explains the fermentation mechanism through the integration of multi-omics technologies,summarizes the challenges of fermented plant protein strain synergy and metabolic regulation,nutritional optimization and safety challenges,production and processing challenges,structure-activity relationship and dynamic interaction,etc.,and provides a clear direction for improvement for subsequent research.By optimizing resource conversion efficiency,reducing environmental carbon footprint,and improving protein nutritional functional properties,plant protein fermentation technology not only promotes the green transformation of food production,but also provides innovative solutions to alleviate the structural imbalance of the global protein supply chain,and contributes to the sustainable development of the food security system. 展开更多
关键词 Microbial fermentation Plant protein Bioactive peptides Flavor Mechanism of fermentation
Effect of microbial fermentation on the flavor profile and volatile compounds of bamboo leaves 认领 引用 被引量：1
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作者 Zhuoqun Fei Zhaojun Wang +5 位作者 Qiuming Chen Maomao Zeng Jie Chen Benu Adhikari Fengxian Guo Zhiyong He 《Food Bioscience》 SCIE 2025年第11期2369-2386,共18页
This study established a flavor wheel for bamboo leaves and enhanced their flavor through fermentation.Utilizing headspace/solid-phase microextraction coupled with gas chromatography/mass spectrometry/olfactometry to ... This study established a flavor wheel for bamboo leaves and enhanced their flavor through fermentation.Utilizing headspace/solid-phase microextraction coupled with gas chromatography/mass spectrometry/olfactometry to determine odor activity values,we identified 21 aroma compounds in bamboo leaves,including 9 key odorants.A sensory evaluation was conducted to assess the effects of five food-grade microbial fermentations on bamboo leaves.The results showed the fermentation with Rhizomucor pusillus CICC 41598 was found to be undesirable,whereas one-day fermentations with Saccharomyces cerevisiae CICC 1905,Lactiplantibacillus plantarum CICC 21793,Aspergillus niger CICC 40048,and Eurotium cristatum CICC 2099 were determined to be the most feasible options.Microbial fermentations effectively suppressed off-flavors of in bamboo leaves,among which hexanal(grassy note)decreased by 50-87%,while the earthy compound 1-octen-3-ol reduced by 76-89%,and 1-octen-3-one disappeared entirely.Furthermore,each strain fermentation produced specific desirable flavors,for instance,Saccharomyces cerevisiae CICC 1905 generated fruity esters;Lactiplantibacillus plantarum CICC 21793 produced high OAV metal-cooling trans-β-damascenone;Aspergillus niger CICC 40048 yielded fruity/oily aromatic aldehydes;Eurotium cristatum CICC 2099 significantly enhanced floral-fruity aromas.This research demonstrates that microbial fermentation is an effective strategy for improving the flavor profile and achieving high-value utilization of bamboo leaves. 展开更多
关键词 Bamboo leaves Sensory evaluation Microbial fermentation Aroma compounds
Modulating structural and microbial fermentation properties of soy yogurt via carboxymethyl cellulose and yeast extract 认领 引用 被引量：1
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作者 Bum Ju Kil Minjung Kim Yoon Hyuk Chang 《Food Bioscience》 SCIE 2025年第9期3933-3942,共10页
The objective of this study was to evaluate the effects of carboxymethyl cellulose(CMC)and yeast extract(YE)supplementation on the structural and microbial fermentation properties of soy yogurt(SY).CMC at concentratio... The objective of this study was to evaluate the effects of carboxymethyl cellulose(CMC)and yeast extract(YE)supplementation on the structural and microbial fermentation properties of soy yogurt(SY).CMC at concentrations of 0%,0.3%,0.5%,and 0.7%was added to soy milk with 0.1%YE to assess the impact on microbial growth,pH,water-holding capacity,structure,and flow behavior.CMC addition significantly enhanced gel network formation and viscosity,while YE promoted microbial growth,as evidenced by a significantly higher viable cell count in YE-supplemented samples.Notably,the co-application of CMC and YE resulted in the lowest pH with viable cell counts(8.45 Log CFU/mL),compared to YE without supplementation(8.13 Log CFU/mL),indicating improved fermentation property.Field emission scanning electron microscopy(FE-SEM)analysis showed that CMC increased microstructural compactness and decreased pore size,further improved by YE.X-ray diffraction(XRD),Fourier transform infrared spectroscopy(FT-IR),and flow rheological analyses showed consistency index(K)increased from CMC addition,indicating enhanced gel network formation and stability.These findings indicate that CMC primarily enhances the physical matrix,while YE mainly supports microbial proliferation,with their combined application resulting in improvements in key quality attributes such as water-holding capacity,microstructural compactness,and microbial fermentation properties.Therefore,the formulation containing CMC and YE is recommended for optimal physicochemical and fermentation performance in plant-based yogurt production. 展开更多
关键词 Soy yogurt Carboxymethyl cellulose Yeast extract Structural property Microbial fermentation property
Divergent roles of amylose-butyric acid complexes with contrasting guest loadings in microbial fermentation 认领 引用
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作者 Huifang Liu Zhixiong Lin +3 位作者 Yi Zhang Baodong Zheng Hongliang Zeng Yixin Zheng 《Food Bioscience》 SCIE 2025年第11期982-991,共10页
Hydrophobically modified amylose has emerged as a promising functional material for the targeted delivery and sustained release of complexed butyric acid in the gastrointestinal tract.However,the impact of butyric aci... Hydrophobically modified amylose has emerged as a promising functional material for the targeted delivery and sustained release of complexed butyric acid in the gastrointestinal tract.However,the impact of butyric acidloaded starch inclusion complexes(ICs)on the gut microbial fermentation process remains poorly understood.In this study,pre-modified V-type lotus seed amylose interacted with butyric acid to form digestion-resistant ICs.The role of structurally distinct ICs(prepared using 50%and 95%butyric acid,yielding post-digestion complexation indices of 65%and 35%,respectively)on microbiota composition and short-chain fatty acids production during in vitro fermentation were investigated.The results showed that butyric acid-rich ICs functioned as an efficient carbon source,extending the exponential growth phase of microbial communities while displaying pronounced sustained-release behavior.In addition,ICs with reduced complexation indices promoted Firmicutes abundance and inhibited pathogenic bacteria(e.g.,Escherichia-Shigella)more effectively than those with higher indices.After 36 h of fermentation,the ICs culture medium demonstrated approximately 20-fold higher butyric acid concentration relative to uncomplexed lotus seed starch.These findings indicate that butyric acid-incorporated ICs exhibit superior fermentability and microbiome-modulating potential,thereby providing a theoretical foundation for next-generation prebiotic development. 展开更多
关键词 Butyric acid Inclusion complex Microbial fermentation
Beany flavor in pea protein:Recent advances in formation mechanism,analytical techniques and microbial fermentation mitigation strategies 认领 引用 被引量：6
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作者 Longbei Xiang Bo Jiang +5 位作者 Youling L.Xiong Leon Zhou Fang Zhong Ran Zhang Assam Bin Tahir Ziqun Xiao 《Food Bioscience》 SCIE 2023年第6期53-65,共13页
Pea protein is an emerging functional ingredient in structuring plant-based meat analogs.Due to its hypoallergenic,non-GMO,and high nutritional value,pea protein has succeeded in capturing the interests of scientists ... Pea protein is an emerging functional ingredient in structuring plant-based meat analogs.Due to its hypoallergenic,non-GMO,and high nutritional value,pea protein has succeeded in capturing the interests of scientists around the globe.Nevertheless,the beany flavor is a significant impediment to consumer acceptance of pea protein products,creating a gap for further research on the formation mechanism and removal methods of beany flavor is essential for the robust development of pea protein food and nutritional products.Herein,this review summarizes the key beany flavor compounds,their formation mechanisms,and interactions between pea protein and off-flavor compounds,along with the extrapolation of the extraction methods,detection methods,sensory evaluation,and the application of omics techniques for flavor analyses.The possible metabolic pathways of related microorganisms to reduce beany flavor in pea protein are also discussed.The formation of beany flavor is a complex process;the lipoxygenase-hydroperoxide lyase mechanism is to be held responsible for the main formation pathway,interaction between flavor compounds and pea protein,as well as the interaction between flavor compounds,collectively impact the overall flavor profiles.Modern food flavor analysis techniques combined with sensory evaluation provide more accurate support for the identification and analyzing beany flavor.Microbial fermentation is to be considered a thought-provoking strategy for decreasing off-flavor.At the same time,its metabolic mechanism requires further exploration,still proving to be an allusion for the development and delivery of plant-based foods with a lessened beany flavor. 展开更多
关键词 Pulse protein Volatile beany off-flavor compounds Formation mechanism Enzymes Food flavor characterization Microbial fermentation
Effect of microbial fermentation on the sensory characteristics and chemical compositions of Chinese sweet tea(Lithocarpus litseifolius(Hance)Chun) 认领 引用 被引量：15
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作者 Weimin Huang Changyi Zhang +10 位作者 Zepeng Gu Cheng Li Zhengfeng Fang Zhen Zeng Zhiqing Zhang Bin Hu Hong Chen Wenjuan Wu Tiqiang Wang Xiguo Lan Yuntao Liu 《Food Bioscience》 SCIE 2022年第2期572-584,共13页
Sweet tea,which has hundreds of years of use among in Chinese folk,is a traditional herbal tea with pleasant sweetness,bitterness and astringency.In the current study,we used traditional microbial fermentation to impr... Sweet tea,which has hundreds of years of use among in Chinese folk,is a traditional herbal tea with pleasant sweetness,bitterness and astringency.In the current study,we used traditional microbial fermentation to improve sensory characteristics of sweet tea,especially for the reduction of bitterness and astringency.The dynamic changes of non-volatile,volatile compounds and microbial community were investigated during microbial fermentation.The contents of polyphenols,flavonoids,soluble sugar,soluble protein,catechins and dihydrochalcones decreased significantly while the tea pigments,free amino acids and gallic acid content inversely increased during microbial fermentation.A total of 61 volatile compounds were identified and quantified in sweet tea,of which 20 key compounds were identified as odor active compounds(OAV),including 3 aldehydes,1 ketone,4 alcohols,9 esters,4 alkenes and 3 other compounds.In addition,eight fungi and four bacteria were considered as core microorganisms,such as Aspergillus,Alternaria,Cladosporium,Epicoccum,Itersonilia,Penicillium,Periconia,Wallemia,Aureimonas,Enterobacter,Klebsiella and Stenotrophomonas,which were significantly correlated with non-volatile compounds and flavor compounds.These results provided theoretical guidance for processing of fermented sweet tea. 展开更多
关键词 Sweet tea Microbial fermentation Sensory characteristics Chemical composition Microbial community
Digestion performance and microbial community in full-scale methane fermentation of stillage from sweet potato-shochu production 认领 引用
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作者 Tsutomu Kobayashi Yueqin Tang +2 位作者 Toyoshi Urakami Shigeru Morimura Kenji Kida 《Journal of Environmental Sciences》 SCIE EI CAS CSCD 2014年第2期423-431,共9页
Sweet potato shochu is a traditional Japanese spirit produced mainly in the South Kyushu area in Japan. The amount of stillage reaches approximately 8 x 105 tons per year. Wastewater mainly containing stillage from th... Sweet potato shochu is a traditional Japanese spirit produced mainly in the South Kyushu area in Japan. The amount of stillage reaches approximately 8 x 105 tons per year. Wastewater mainly containing stillage from the production of sweet potato-shochu was treated thermophilically in a fullscale treatment plant using fixed-bed reactors （8 reactors ×283 m3）. Following the addition of Ni2＋ and Co2＋, the reactors have been stably operated for six years at a high chemical oxygen demand （COD） loading rate of 14 kg/（m3.day）. Analysis of coenzyme content and microbial communities indicated that similar microbial communities were present in the liquid phase and on the fiber carders installed in reactors. Bacteria in the phyla Firmieutes as well as Bacteroidetes were dominant bacteria, and Methanosarcina thermophila as well as Methanothermobacter crinale were dominant methanogens in the reactors. This study reveals that stillage from sweet potato-shochu production can be treated effectively in a full-scale fixed-bed reactor under thermophilic conditions with the help of Ni2~ and Co2＋. The high diversity of bacterial community and the coexistence of both aceticlastic and hydrogenotrophic methanogens contributed to the excellent fermentation performance. 展开更多
关键词 thermophilic methane fermentation stillage treatment full-scale fixed-bed reactor microbial community
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Intervention effect and mechanism of Compound Herba Gueldenstaedtiae in a mouse model of breast hyperplasia 认领 引用
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作者 Wu Yilin Tian Hongying +8 位作者 Sun Jiale Jiao Jiajia Zhao Zihan Shao Jinhuan Zhao Kaiyue Zhou Min Li Qian Li Zexin Yue Changwu 《中国组织工程研究》 CAS 北大核心 2026年第17期4377-4389,共13页
BACKGROUND:Breast hyperplasia is a common benign breast disease mainly caused by endocrine disorders,manifested as abnormal hyperplasia of breast tissue.In recent years,traditional Chinese medicine compounds and probi... BACKGROUND:Breast hyperplasia is a common benign breast disease mainly caused by endocrine disorders,manifested as abnormal hyperplasia of breast tissue.In recent years,traditional Chinese medicine compounds and probiotics have shown good potential in regulating the endocrine system and improving the intestinal microecology,providing new ideas for the treatment of breast hyperplasia.OBJECTIVE:To explore the effects and mechanisms of traditional Chinese medicine compounds and fermented probiotic compounds on breast hyperplasia in mice,providing new theoretical and experimental bases for the clinical treatment and prevention of breast hyperplasia.METHODS:(1)Network pharmacology tools were used to predict the anti-breast-hyperplasia activity of Herba Gueldenstaedtiae(Euphorbia humifusa),as well as its potential targets and signaling pathways.The databases included:TCMSP,OMIM,GeneCards database,UniProt website,Venny2.1.0 website,Metascape,HERB website,and STRING database,all of which are open-access databases.Network pharmacology can predict and screen key information such as the targets corresponding to the active ingredients of traditional Chinese medicine,disease targets,and action pathways through network analysis and computer-system analysis.Therefore,it has been increasingly widely used in the research of traditional Chinese medicine.(2)A breast hyperplasia model was induced in mice by injecting estrogen and progesterone.Mice in the normal blank group were injected intraperitoneally with normal saline every day.Mice in the model group and drugadministration groups were injected intraperitoneally with estradiol benzoate injection at a concentration of 0.5 mg/kg every day for 25 days.From the 26th day,the injection of estradiol benzoate injection was stopped.Mice in the normal blank group were injected intramuscularly with normal saline every day,and mice in the model group and drug-administration groups were injected intramuscularly with progesterone injection at a concentration of 5 mg/kg for 5 days.After the model was established,each group was given drugs respectively.The normal blank group and the model group were gavaged with 0.2 mL/d of normal saline;the positive blank group(Xiaozheng Pill group)was gavaged with an aqueous solution of Xiaozheng Pill at 0.9 mg/g;the low-,medium-and high-dose groups of Compound Herba Gueldenstaedtiae were gavaged with an aqueous solution of the compound medicine at 0.75,1.5,and 3.0 mg/(g·d)respectively;the low-,medium-and high-dose groups of traditional Chinese medicine-bacteria fermentation were gavaged with an aqueous solution of the compound medicine at 0.75,1.5,and 3.0 mg/(g·d)respectively.The administration was continuous for 30 days.RESULTS AND CONCLUSION:(1)The results of network pharmacology research showed that the Compound Herba Gueldenstaedtiae(Euphorbia humifusa)contained 46 active ingredients,which were related to 1213 potential targets.After comparison with 588 known breast-hyperplasia targets,it was speculated that 50 of these targets might be related to the direct effect of the compound on breast hyperplasia.(2)After drug intervention,there was no significant change in the high-dose group of Compound Herba Gueldenstaedtiae compared with the normal blank group.The liver indicators of the other intervention groups all significantly decreased(P<0.05).(3)In terms of kidney and uterine indicators,the medium-dose group of Compound Herba Gueldenstaedtiae decreased significantly compared with the normal blank group(P<0.05).In terms of the uterine index,the model group increased significantly compared with the normal blank group(P<0.01).(4)After 1-month drug treatment,the number of lobules and acini in the breast tissue of the Xiaozheng Pill group,the low,medium,and high-dose group of Compound Herba Gueldenstaedtiae,the low,medium,and highdose groups of traditional Chinese medicine-bacteria fermentation decreased,and the duct openings narrowed.With the increase of drug dose,diffuse hyperplasia of breast tissue was significantly improved.(5)The ELISA results showed that compared with the model group,the estrogen level was lower in the medium-dose group of traditional Chinese medicine-bacteria fermentation after the intervention(P<0.05).In addition,the follicle-stimulating hormone level in the low-dose group of Compound Herba Gueldenstaedtiae was lower than that of the model group(P<0.05).(6)The intervention in the mouse model led to changes in the abundance of short chain fatty acids and intestinal flora in all groups.To conclude,the Compound Herba Gueldenstaedtiae and its probiotic fermentation products significantly improved mammary gland hyperplasia in mice by regulating hormone levels,improving the structure of the gut microbiota,and increasing the content of shortchain fatty acids,providing new ideas and potential sources of drugs for the treatment of breast hyperplasia. 展开更多
关键词 Herba Gueldenstaedtiae traditional Chinese medicine compound mice with breast hyperplasia microbial fermentation gut microbiota network pharmacology short-chain fatty acids hormone levels inflammatory response endocrine disorders
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Synthesis,function,and application of plant-derived natural products in food 认领 引用
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作者 Linshan Li Chi Shu +5 位作者 Jinlong Tian Wenwen Zeng Liang Wang Zhenyu Wang Qiuwei Zhao Bin Li 《Food Innovation and Advances》 2026年第1期13-25,共13页
Natural products are widely distributed across various organisms,and exhibit potent physiological activities.Among these,plant-derived natural products are extensively utilized in the food,pharmaceutical,and healthcar... Natural products are widely distributed across various organisms,and exhibit potent physiological activities.Among these,plant-derived natural products are extensively utilized in the food,pharmaceutical,and healthcare industries.Traditional extraction methods primarily rely on plant extraction but suffer from drawbacks such as low yield,long growth cycles,and high resource consumption.Consequently,microbial fermentation technology has emerged as an alternative solution,offering advantages including the ability to utilize abundant raw materials and its environmentally friendly and sustainable characteristics.This review summarizes recent advances in the biosynthesis and functional mechanisms of four classes of plant-derived natural products—alkaloids,terpenoids,phenylpropanoids,and polysaccharides—while also examining the challenges and future prospects for their practical applications. 展开更多
关键词 biosynthesis natural products plant extraction alkaloids terpenoids plant derived natural products microbial fermentation fermentation technology
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Tobacco microbial screening and application in improving the quality of tobacco in different physical states 认领 引用 被引量：13
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作者 Ying Ning Li-Yuan Zhang +6 位作者 Jing Mai Jia-En Su Jie-Yun Cai Yi Chen Yong-Lei Jiang Ming-Jun Zhu Bin-Bin Hu 《Bioresources and Bioprocessing》 SCIE EI 2023年第1期954-970,共17页
The first-cured tobacco contains macromolecular substances with negative impacts on tobacco products quality,and must be aged and fermented to mitigate their effects on the tobacco products quality.However,the natural... The first-cured tobacco contains macromolecular substances with negative impacts on tobacco products quality,and must be aged and fermented to mitigate their effects on the tobacco products quality.However,the natural fermentation takes a longer cycle with large coverage area and low economic efficiency.Microbial fermentation is a method to improve tobacco quality.The change of chemical composition of tobacco during the fermentation is often correlated with shapes of tobacco.This study aimed to investigate the effects of tobacco microorganisms on the quality of different shapes of tobacco.Specifically,Bacillus subtilis B1 and Cytobacillus oceanisediminis C4 with high protease,amylase,and cellulase were isolated from the first-cured tobacco,followed by using them for solid-state fermentation of tobacco powder(TP)and tobacco leaves(TL).Results showed that strains B1 and C4 could significantly improve the sensory quality of TP,enabling it to outperform TL in overall texture and skeleton of tobacco products during cigarette smoking.Compared with the control,microbial fermentation could increase reducing sugar;regulate protein,starch,and cellulose,reduce nicotine,improve total aroma substances,and enable the surface of fermented TP and TL to be more loose,wrinkled,and porous.Microbial community analysis indicated that strains B1 and C4 could change the native structure of microbial community in TP and TL.LEfSe analysis revealed that the potential key biomarkers in TP and TL were Bacilli,Pseudonocardia,Pantoea,and Jeotgalicoccus,which may have cooperative effects with other microbial taxa in improving tobacco quality.This study provides a theoretical basis for improving tobacco fermentation process for better cigarettes quality. 展开更多
关键词 Tobacco powder Tobacco leaf Microbial fermentation Tobacco quality Microbial community analysis
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An Optimal Control Strategy Combining SVM with RGA for Improving Fermentation Titer 认领 引用 被引量：7
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作者 高学金 王普 +3 位作者 齐咏生 张亚庭 张会清 严爱军 《Chinese Journal of Chemical Engineering》 SCIE EI CAS 2010年第1期95-101,共7页
An optimal control strategy is proposed to improve the fermentation titer,which combines the support vector machine(SVM)with real code genetic algorithm(RGA).A prediction model is established with SVM for penicillin f... An optimal control strategy is proposed to improve the fermentation titer,which combines the support vector machine(SVM)with real code genetic algorithm(RGA).A prediction model is established with SVM for penicillin fermentation processes,and it is used in RGA for fitting function.A control pattern is proposed to overcome the coupling problem of fermentation parameters,which describes the overall production condition.Experimental results show that the optimal control strategy improves the penicillin titer of the fermentation process by 22.88%,compared with the routine operation. 展开更多
关键词 microbial fermentation optimal control modeling support vector machine genetic algorithm
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Liquid-state fermentation with Bacillus subtilis Bs-07 to enhance anticoagulant function of Auricularia auricula polysaccharide 认领 引用 被引量：1
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作者 张智 刘东敏 +7 位作者 徐冰心 胡俊飞 刘奇 国勇 梁卓然 卢香泥 赵梓辰 王振宇 《Journal of Southeast University(English Edition)》 EI CAS 2015年第1期143-148,共6页
In order to improve the anticoagulant function of Auricularia auricula, Auricularia auricula polysaccharide （AAP） was converted into its derivatives by the microbial fermentation method and then polysaccharide deriv... In order to improve the anticoagulant function of Auricularia auricula, Auricularia auricula polysaccharide （AAP） was converted into its derivatives by the microbial fermentation method and then polysaccharide derivatives with stronger anticoagulant activity were prepared. The optimal conditions for fermenting the polysaccharide from A. auricula were examined and the in vitro anticoagulant activities of transformed and untransformed polysaccharides were compared. Response surface tests and an orthogonal experiment indicated that the best conditions for microbial conversion of AAP3 were an AAP3 concentration of 4.0 mg/ mL, a ratio of substrate （AAP3 ） to donor （p-hydroxybenzoic acid） of 40：1, and a pH of 6.0. Bacillus subtilis Bs-07 was inoculated and then placed on a rotary shaker （ 120 r/min）, followed by fermentation for 48 h at 35 ℃. The conversion rate was found to be greater than 40%. The result of in vitro anticoagulant activity showed that the transformed polysaccharide improved activated partial thromboplastin time, prothrombin time, and thrombin time values and greatly enhanced anticoagulant activity compared to the untransformed polysaccharide. 展开更多
关键词 Auricularia auricula polysaccharide microbial fermentation anticoagulation
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Microbial production of L-malate from renewable non-food feedstocks 认领 引用 被引量：1
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作者 Youming Jiang Xiaohan Ye +4 位作者 Tianwen Zheng Weiliang Dong Fengxue Xin Jiangfeng Ma Min Jiang 《Chinese Journal of Chemical Engineering》 SCIE EI CAS CSCD 2021年第2期105-111,共7页
L-malate is an intermediate of the tricarboxylic acid cycle which is naturally occurred in various microorganisms,and it has been widely applied in polymer,beverage and food,textile,agricultural and pharmaceutical ind... L-malate is an intermediate of the tricarboxylic acid cycle which is naturally occurred in various microorganisms,and it has been widely applied in polymer,beverage and food,textile,agricultural and pharmaceutical industries.Driven by the pursuit of a sustainable economy,microbial production of L-malate has received much attention in last decades.In this review,we focus on the utilization of wastes and/or byproducts as feedstocks for the microbial production of L-malate.Firstly,we present the recent developments on the natural or engineered metabolic pathways that dedicate to the biosynthesis of L-malate,and also provide a comprehensive discussions on developing high-efficient producers.Then,the recent achievements in microbial production of L-malate from various carbon sources were concluded and discussed.Furthermore,some abundant non-food feedstocks which have been used for microbial production of other chemicals were reviewed,as they may be potential candidate feedstock for L-malate production in future.Finally,we outlined the major challenges and proposed further improvements for the production of L-malate. 展开更多
关键词 L-malate Renewable feedstock Microbial fermentation Bioeconomy C4 dicarboxylic acid
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Design of Environmental Monitoring and Control System for Large-scale Pig House with Fermentation Bed 认领 引用 被引量：6
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作者 Bo LIU Huiyong ZHENG +8 位作者 Yingzhi LIN Shengbing LIU Hongyi ZHENG Chunzhong YOU Huai SHI Jianglin LAN Zhaolong LI Jianyang TANG Qinlou HUANG 《Agricultural Science & Technology》 CAS 2015年第2期391-399,共9页
The design and assembly of environmental monitoring and control system for large-scale pig house with fermentation bed helped to solve the problem of environmental automatic control in piggery.The sensors would monito... The design and assembly of environmental monitoring and control system for large-scale pig house with fermentation bed helped to solve the problem of environmental automatic control in piggery.The sensors would monitor the temperature,humidity,light,wind direction,wind speed,CO2,NH3and other parameters.On-line real-time data collection was achieved.The expert system was constructed to control the temperature in piggery below 30℃,to control the air and mattress humidities higher than 65%.Under the conditions of different season or different wind speed,even in day and night,the control actuators were different.The actuators included fanning wet curtain,lighting,micro spraying,spraying,propeller fan,electric aluminum alloy shutter and spraying systems on the roof.The actuators were integrated,and they control the piggery environment simultaneously.The system also designed the remote video monitor interface,parameter-monitoring curved interface and operation interface,which provided a good man-machine interface. 展开更多
关键词 Environmental control Large-scale pig house Microbial fermentation bed
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Direct-fed microbial: Animal nutrition and reproduction responses 认领 引用
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作者 Abdelfattah Z M Salem Nicolas Di Lorenzo 《Journal of Integrative Agriculture》 SCIE CAS CSCD 2015年第3期494-496,共3页
Manipulating the gastrointestinal microbial ecosystem to enhance animal performance and reproductive responses has been one of the main goals of animal science researchers and veterinarians.Recent restrictions to the ... Manipulating the gastrointestinal microbial ecosystem to enhance animal performance and reproductive responses has been one of the main goals of animal science researchers and veterinarians.Recent restrictions to the use of antimicrobials as growth promoters led researchers to seek alternative practices that can show promise both from the standpoint of efficacy as well as from the practical and economic aspects.One of the alternatives that surfaced as very promising in the last few decades is the use of direct-fed microbials （DFM） as a means to modulate the effects of the gastrointestinal microbiome on the host immune status, health and productivity. 展开更多
关键词 microbial nutrition reproduction goals promise ecosystem fermentation anaerobic digestion pleased
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