研究论文 RESEARCH PAPER

不同储存方式和发酵时间对茅台酒糟常规营养成分含量、发酵品质和微生物多样性的影响

  • 樊雪莹 ,
  • 成启明 ,
  • 陈玉连 ,
  • 李平 ,
  • 龙见华 ,
  • 李茂雅 ,
  • 陈超
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  • 贵州大学动物科学学院, 贵阳 550000
樊雪莹(1996—),女,河南南阳人,硕士研究生,从事草产品加工研究。E-mail:fxy13781928832@163.com

收稿日期: 2022-01-10

  网络出版日期: 2022-08-11

基金资助

贵州省信息产业厅项目——酒糟生物饲料调制及其饲喂应用技术标准建设项目(Z2021144);贵州省科技计划项目——贵州黄牛饲草料生产利用关键技术研究与示范项目([2020]3009);贵州农业厅项目——肉牛产业技术服务体系及关岭牛繁育技术研究中心项目(黔农发[2020]28号);贵州大学培育项目(贵大培育[2020]9号)

Effects of Different Storage Methods and Fermentation Time on Conventional Nutrient Contents, Fermentation Quality and Microbial Diversity of Moutai Distiller’s Grains

  • FAN Xueying ,
  • CHENG Qiming ,
  • CHEN Yulian ,
  • LI Ping ,
  • LONG Jianhua ,
  • LI Maoya ,
  • CHEN Chao
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  • College of Animal Science, Guizhou University, Guiyang 550000, China

Received date: 2022-01-10

  Online published: 2022-08-11

摘要

本试验旨在研究不同储存方式和发酵时间对茅台酒糟常规营养成分含量、发酵品质和微生物多样性的影响。试验以添加发酵剂的茅台酒糟为原料,设置4个不同处理,即青贮窖(J)、自制真空发酵(Z)、吨包发酵(D)和罐装发酵(G)进行发酵,分别在发酵7、14和30 d时取样,检测酒糟的常规营养成分含量、发酵品质和微生物多样性。结果表明:1)储存方式对所有常规营养成分含量均有显著影响(P<0.05);发酵时间对干物质和粗蛋白质含量有显著影响(P<0.05),对中性洗涤纤维、酸性洗涤纤维和可溶性碳水化合物含量无显著影响(P>0.05);储存方式与发酵时间交互作用对干物质和粗蛋白质含量有显著影响(P<0.05),对中性洗涤纤维、酸性洗涤纤维和可溶性碳水化合物含量无显著影响(P>0.05)。2)储存方式和发酵时间及二者交互作用对所有发酵品质指标均有显著影响(P<0.05)。3)随着发酵时间的延长,J处理和Z处理乳杆菌属相对丰度下降,芽孢杆菌属相对丰度增加;D处理和G处理乳杆菌属和芽孢杆菌属相对丰度先下降后略有上升。由此可见,综合营养成分含量、发酵品质和微生物多样性等指标,建议茅台酒糟青贮窖发酵时间为7~14 d,自制真空发酵时间不超过7 d,吨包发酵时间为14~30 d,罐装发酵时间不超过30 d。

本文引用格式

樊雪莹 , 成启明 , 陈玉连 , 李平 , 龙见华 , 李茂雅 , 陈超 . 不同储存方式和发酵时间对茅台酒糟常规营养成分含量、发酵品质和微生物多样性的影响[J]. 动物营养学报, 2022 , 34(8) : 5283 -5294 . DOI: 10.3969/j.issn.1006-267x.2022.08.049

Abstract

The aim of this experiment was to investigate the effects of different storage methods and fermentation time on the conventional nutrient content, fermentation quality and microbial diversity of Moutai distillers’ grain. The Maotai distiller’s grains supplemented with ferment were used as raw materials, the treatments were as follows: silage silo (J), homemade vacuum fermentation (Z), ton bag fermentation (D) and canned fermentation (G). Moutai distillers’ grain were opened in each treatment after 7, 14 and 30 days of fermenting, and detected the conventional nutrient content, fermentation quality and microbial diversity of distillers’ grain. The results showed as follows: 1) the storage methods had significant effects on all conventional nutrient contents (P<0.05); the fermentation time had significant effects on the contents of dry matter and crude protein (P<0.05), but had no significant effects on the contents of neutral detergent fiber, acid detergent fiber and soluble carbohydrate (P>0.05); the interaction of storage methods and fermentation time had significant effects on the contents of dry matter and crude protein (P<0.05), but had no significant effects on the contents of neutral detergent fiber, acid detergent fiber and soluble carbohydrate (P>0.05). 2) The storage methods, fermentation time and their interaction had significant effects on all fermentation quality indexes (P<0.05). 3) With the fermentation time increased, the Lactobacillus relative abundance of J and Z treatments was decreased, and the Bacillus relative abundance of D and Z treatments was increased; the relative abundances of Lactobacillus and Bacillus of D and G treatments were decreased and then increased slightly. In summary, according to indexes of conventional nutrient content, fermentation quality and microbial diversity, it is suggested that the fermentation time of Moutai distillers’ grains in the silage silos should be 7 to14 days, the fermentation time of homemade vacuum fermentation should not exceed 7 days, the fermentation time of tonnage fermentation should be 14 to 30 days, and the fermentation time of canned fermentation should not exceed 30 days.

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