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猪粪尿中添加不同底物对挥发性脂肪酸和本土菌群的影响研究

Keywords: 底物,猪粪尿混合物,挥发性脂肪酸,本土菌群

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Abstract:

猪粪尿中含有一些未经消化的有机物质,如蛋白质、淀粉,在厌氧或兼性厌氧条件下,粪尿中的微生物能利用这些有机质作为代谢底物,产生挥发性脂肪酸、醇类、胺类、芳香类等恶臭化合物,然而很少有研究比较不同底物在粪尿恶臭产生过程中的作用。本研究采用室内培养方法,将收集的新鲜猪粪、尿和去离子水按10∶7∶3的比例(重量比)进行混合摇匀配成猪排泄物样本,旨在探讨蛋白质、淀粉等不同底物在粪尿挥发性脂肪酸等恶臭化合物产生过程中的作用及其对粪尿本土菌群的影响。结果表明,玉米淀粉、酪蛋白的添加均促进了猪粪尿中总挥发性脂肪酸的产生量,5周后未添加的对照组、添加玉米淀粉、酪蛋白组总挥发性脂肪酸浓度分别由培养初期的60mmol·L-1增加至5周后的133、183、172mmol·L-1。就粪尿中总挥发性脂肪酸的具体组分而言,酪蛋白的添加增加了异丁酸、戊酸、异戊酸等长链或分支的挥发性脂肪酸在猪粪尿总挥发性脂肪酸中的比例,5周内异丁酸、戊酸、异戊酸占总挥发性脂肪酸比例分别由培养前的1.4%、7.4%、5.6%增加至5周后的13.9%、10%、14%。本土菌群中,玉米淀粉、酪蛋白的添加促进了猪粪尿中乳酸菌、优杆菌的增殖。玉米淀粉、酪蛋白的添加对链球菌、梭菌作用

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