发酵时间对罗汉果渣发酵品质及微生物多样性的影响.

This experiment was conducted to explore the effects of fermentation time on quality and microbial diversity of fermented monk fruit pomace. The test took the fresh monk fruit pomace as material, weighed into breathing bag and stored at ambient temperature. Fermented monk fruit pomace were taken at days 0(D0), 5(D5), 15 (D15), 35(D35), 60(D60) and 90(D90) of fermentation. Nutrient contents, fermentation indexes and microbial diversity were analyzed. The results showed as follows: the dry matter (DM) content decreased with the extension of the fermentation time, the crude protein(CP) level decreased first and then increased with the fermentation time, and the crude protein level of D35 was higher than that of D60 and D90. The fermented monk fruit pomace showed low pH and high lactic acid content at 35 days of fermentation. However, the acetic acid content of D60 and D90 were significantly increased compared with the other days. Firmicutes (65.37%) and Proteobacteria (33.37%) were the dominant bacteria at the phylum level of the fresh monk fruit pomace, and Lactobacillus (32.83%) was the dominant bacteria at the genus level. Lactobacillus (93.32%) was the dominant bacteria at the genus level of D5, and Prevotella (58.08%) of D60 was the dominant bacteria at the genus level. Correlation showed that Bifidobacterium, Clostridium_sensu_stricto_12, Dialister abundance were positively correlated with acetic acid, butyric acid, NH3-N/TN, propionic acid levels.It is concluded that monk fruit pomace is suitable for the preparation of fermented feed, and the fermentation time is 35 days. [ABSTRACT FROM AUTHOR]