Dynamics and functionalities of bacterial community during foxtail millet dough fermentation by metagenomic analysis

Liu, Junli; Zhao, Wei; Zhang, Aixia; Li, Pengliang; Liu, Jingke

doi:10.1016/j.jfutfo.2023.11.006

Journal of Future Foods

2024

DOI: 10.1016/j.jfutfo.2023.11.006

|View full text |Cite

Dynamics and functionalities of bacterial community during foxtail millet dough fermentation by metagenomic analysis

Junli Liu,

Wei Zhao,

Aixia Zhang

et al.

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...

Citation Types

Supporting

Mentioning

Contrasting

Year Published

2024

Publication Types

Select...

Article3

Relationship

Self Cite0

Independent3

Authors

Journals

Cited by 3 publications

References 54 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

Efficient conversion from food waste to composite carbon source through rapid fermentation and ceramic membrane filtration

Xiao,

Yang,

Sun

et al. 2024

Chemosphere

View full text Add to dashboard Cite

Efficient conversion from food waste to composite carbon source through rapid fermentation and ceramic membrane filtration

Xiao,

Yang,

Sun

et al. 2024

Chemosphere

View full text Add to dashboard Cite

Pre-digestion of corn straw with kitchen waste improves synergistic methanogenic profiles at different carbon-to-nitrogen ratios

Hua,

Hou,

Zhao

et al. 2024

Industrial Crops and Products

View full text Add to dashboard Cite

Effect of Corn Straw Treated with Lactobacillus plantarum and Cellulase on Ruminal Fermentation and Microbiota of Hu Sheep

Wang,

Wang

et al. 2024

Fermentation

View full text Add to dashboard Cite

This study aimed to assess how the bacterial–enzyme co-fermentation of corn straw affects fermentation quality, the digestion rate in Hu sheep, and rumen microorganisms. Orthogonal experiments were utilized to establish the optimal fermentation conditions, which were subsequently applied in bacterial–enzyme fermentation trials involving four groups: group A (control), group B (enzyme added), group C (bacteria added), and group D (bacteria + enzyme). The results show that the optimal fermentation conditions were the addition of 2% corn flour, 2% cottonseed meal, and 60% moisture. In comparison with group A, group D demonstrated the most favorable outcomes, notably reducing the pH and cellulose content while enhancing the lactic acid content. The relative abundances of Pantoea and Weissella reduced, whereas those of Lactiplantibacillus and Limosilactobacillus increased, in the fermented corn straw. In the animal experiments, group D exhibited significantly higher digestibility of NDF and ADF; total VFA, acetic acid, and NH3-N contents; and enzyme activity compared with groups A and B. Additionally, the relative abundances of Prevotella, NK4A214-group, Entodinium, and Polyplastron increased, while those of Dasytricha and Enoploplastron decreased, in group D compared with group A. It can be concluded that Lactobacillus plantarum and cellulase treatments enhance the nutritional value of corn straw by improving ruminal fermentation and regulating the sheep rumen microbiota.

show abstract

scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.

Contact Info

customersupport@researchsolutions.com

10624 S. Eastern Ave., Ste. A-614

Henderson, NV 89052, USA

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

Blog Terms and Conditions API Terms Privacy Policy Contact Cookie Preferences Do Not Sell or Share My Personal Information

Made with 💙 for researchers

Part of the Research Solutions Family.

Dynamics and functionalities of bacterial community during foxtail millet dough fermentation by metagenomic analysis

Cited by 3 publications

References 54 publications

Efficient conversion from food waste to composite carbon source through rapid fermentation and ceramic membrane filtration

Efficient conversion from food waste to composite carbon source through rapid fermentation and ceramic membrane filtration

Pre-digestion of corn straw with kitchen waste improves synergistic methanogenic profiles at different carbon-to-nitrogen ratios

Effect of Corn Straw Treated with Lactobacillus plantarum and Cellulase on Ruminal Fermentation and Microbiota of Hu Sheep

Contact Info

Product

Resources

About