Microbial Dynamics and Pathogen Control During Fermentation of Distiller Grains: Effects of Fermentation Time on Feed Safety

作者：Mingming Zhu, Duhan Xu, Chaosheng Liao, Tiantian Zhang, Zhou BiJun, Wang KaiGong, Ping Li, Zhentao Cheng, Chao Chen · 发表于：International Journal of Molecular Sciences · 年份：2024 · DOI：10.3390/ijms252111463 · 被引用次数：8 · 研究领域：Probiotics and Fermented Foods、Meat and Animal Product Quality、Food Safety and Hygiene

Determining the effects of fermentation duration on the microbial ecosystem, potential pathogenic risks, and metabolite generation during the fermentation of distilled grains is essential for safeguarding the safety and enhancing the nutritional profile of animal feed. This study investigates the effect of varying fermentation times (9, 30, and 60 days) on microbial diversity, pathogenic risk, and metabolite profiles in distiller grains using 16S rDNA sequencing and LC–MS-based metabolomics. The results showed that early fermentation (9–30 days) enhanced the abundance of beneficial bacteria, such as Lactobacillus reuteri and Lactobacillus pontis (p < 0.05), while pathogenic bacteria, like Serratia marcescens and Citrobacter freundii, were significantly reduced (p < 0.05). Metabolomic analysis revealed an increase in unsaturated fatty acids and the degradation of biogenic amines during early fermentation. However, prolonged fermentation (60 days) led to a resurgence of pathogenic bacteria and reduced the synthesis of essential metabolites. These findings suggest that fermentation duration must be optimized to balance microbial safety and nutrient quality, with 30 days being the optimal period to reduce pathogenic risks and enhance feed quality.