Effects of different fermentation methods on fermentation quality and microbial diversity of brewer's grains
This experiment was conducted to investigate the effects of different fermentation methods on the fermentation quality and microbial diversity of brewer's grains.The experiment was used functional oligosaccharides and compound probiotics to ferment brewer's grains,and divided into 4 groups:Group A was the control group(unfermented group),Group B was the barreled fermentation group,Group C was the traditional compaction fermentation group,Group D was water-sealed fermentation group.The fermentation time was 14 days.The results showed that the concentrations of crude protein,soluble carbohydrate and neutral detergent fiber in brewer's grains in group B were significantly higher than those in Group A(P＜0.05).The pH value and ammonia nitrogen content of Groups B,C and D were significantly lower than those of the Group A(P＜0.05).The lactic acid and acetic acid concentrations of Groups B,C,and D were significantly higher than those of Group A(P＜0.05).In addition,the content of lactic acid in Group B was significantly higher than that in Groups C and D(P＜0.05),and the content of lactic acid in Group D was significantly higher than that in Group C(P＜0.05).Butyric acid was not detected in any of the groups.The relative abundances of firmicutes in Groups B,C,and D were higher than that in Group A,but the relative abundances of proteobacteria were lower than that in Group A.The dominant species in Groups A and C were Bacillus,while the dominant species in Groups B and D were Lactobacillus.The study indicates that the quality of fermented brewer's grains is best when using the barrel fermentation method,followed by the hydraulic pressure capping method,and worse when using the traditional compacting method in silos.
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