Analysis of Biological Characteristics of Mulberry Leaf Fermentation Strains and Quality of Fermented Mulberry Leaves
This study aimed to analyze the biological characteristics of mulberry leaf fermentation strains and quality of fermented mulberry leaves,with the goal of obtaining excellent fermentation strains and promoting the widespread application of fermented mulberry leaves as substitutes for protein feeds such as soybean meal in livestock and poultry production.Excellent strains for mulberry leaf fermentation were selected based on the a-nalysis of their biological characteristics,and the nutritional characteristics of the fermented mulberry leaves were thoroughly analyzed.The results indicated that the candidate strains,such as Pediococcus lactis(PA),Pediococcus pentose(PP)and Lactobacillus agile(LA),exhibited broad-spectrum antibacterial effects a-gainst pathogens like Escherichia coli.Furthermore,4 strains of Bacillus demonstrated strong cellulase and pro-tease production capabilities,while 11 strains exhibited tolerance to acid,temperature,bile salts and artificial gastrointestinal fluids.Additionally,the crude protein content of mulberry leaves fermented by PA,PP,Lacto-bacillus salivarius(LS),Lactobacillus gasseri(LG),and Bacillus subtilis 1(BS1)was significantly higher than that of unfermented mulberry leaves(P＜0.05).The crude fiber content of mulberry leaves fermented by Bacillus coagulans(BC)and Bacillus subtilis 2(BS2)was significantly lower than that of the unfermented mulberry leaves and PP and LS fermentation groups(P＜0.05).Notably,the pH of mulberry leaves fermented by PA and PP was significantly lower than that in the other groups(P＜0.05),and the lactic acid number was significantly higher than that in other groups(P＜0.05).In conclusion,the better strains of PA,PP,LS,LA,LR9,BS1 and BL are selected as the mulberry leaf fermentation strains by comprehensively analyzing the bio-logical characteristics of the strains and the quality of fermented mulberry leaves.[Chinese Journal of Animal Nutrition,2024,36(6):4070-4080]
万方数据
维普
