Effects of Compound Probiotics and Cellulase Fermentation on Nutritional Quality and Microstructure of Artemisia argyi

  • XIE Fenglian ,
  • CHANG Juan ,
  • YIN Qingqiang ,
  • WANG Ping ,
  • LYU Zhanqi ,
  • ZHANG Hongying ,
  • YANG Mingfan ,
  • NING Changshen
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  • College of Animal Science and Veterinary Medicine, Henan Agriculture University, Zhengzhou 450002, China

Received date: 2019-09-03

  Online published: 2020-04-16

Supported by

 

Abstract

This experiment was conducted to study the effects of compound probiotics and cellulase fermentation on chemical ingredients, active ingredients, fermentation quality and microstructure of Artemisia argyi, and to explore the optimum fermentation time. The whole-plant Artemisia argyi powder (70%) and compound feed (30%, composed of 80% corn meal, 10% wheat bran and 10% glucose) were used as fermentation substrate in this experiment, and it was divided into 4 groups according to different treatment modes:control group did not add other substrates; compound probiotics group added with 1% compound probiotic (contained Lactobacillus casei 1.0×106 CFU/mL, Candida utilis 1.0×108 CFU/mL and Bacillus subtilis 1.0×106 CFU/mL); cellulase group added with 1% cellulase (filter paper activity was 130 FPU/g), and probiotics and enzyme combined group added with 1% compound probiotics and 1% cellulase, each group had 3 replicates. After blending the fermentation substrate, the distilled water was added according to solid:distilled water=5:3 (mass ratio), and then fermented after high-pressure sterilization. The fermentation time was 7 d. The results showed as follows:1) compared with the control group, single addition of compound probiotics significantly decreased the hemi-cellulose content (P<0.05), but had no significant effects on other fibre composition contents of Artemisia argyi (P>0.05); single addition of compound probiotics and cellulase or combined addition of compound probiotics and cellulase significantly decreased the neutral detergent fiber and hemicellulose contents of Artemisia argyi (P<0.05); single addition of cellulase or combined addition of compound probiotics and cellulase significantly increased the crude protein content of Artemisia argyi (P<0.05), and the crude protein content of Artemisia argyi in the probiotics and enzyme combined group was significantly higher than that in other groups (P<0.05). 2) Compared with the control group, the pH of Artemisia argyi was significantly reduced (P<0.05), while the water soluble carbohydrate content was significantly increased in the probiotics and enzyme combined group (P<0.05); the total flavonoids and polyphenols contents were significantly increased in the probiotics and enzyme combined group (P<0.05). 3) The surface microstructure of Artemisia argyi in the probiotics and enzyme combined group showed to be uneven and more fragmented. 4) On the 4th day of fermentation of the probiotics and enzyme combined group, the viable bacteria counts of Bacillus subtilis, Lactobacillus casei and Candida utilis and the contents of total flavonoids and polyphenols were in a high level, and the Candida utilis viable bacteria counts and total flavonoids content were significantly higher than other fermentation time (P<0.05). In conclusion, combined addition of compound probiotics and cellulase can significantly decrease the pH, significantly increase the contents of water soluble carbohydrate, total flavonoids and polyphenols, and improve the microstructure of Artemisia argyi, and the optimum fermentation time is 4 d.

Cite this article

XIE Fenglian , CHANG Juan , YIN Qingqiang , WANG Ping , LYU Zhanqi , ZHANG Hongying , YANG Mingfan , NING Changshen . Effects of Compound Probiotics and Cellulase Fermentation on Nutritional Quality and Microstructure of Artemisia argyi[J]. Chinese Journal of Animal Nutrition, 2020 , 32(4) : 1768 -1777 . DOI: 10.3969/j.issn.1006-267x.2020.04.035

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