Synergistic Effect of Microorganisms and Enzymes on Nutritional Value of Corn Stover and Wheat Straw

作者：Bing-Long Chen, Jiancheng Liu, Mengjian Liu, Huiling Zhang, Xuanyue Li, Congcong Tian, Yong Chen · 发表于：Fermentation · 年份：2025 · DOI：10.3390/fermentation11040210 · 被引用次数：11 · 研究领域：Phytase and its Applications、Ruminant Nutrition and Digestive Physiology、Food composition and properties

In this study, Candida utilis, Lactobacillus plantarum, and non-starch polysaccharide enzymes (cellulase, laccase, β-glucanase, xylanase, and mannanase) were employed to examine the effects of various microorganism–enzyme combinations on the nutritional composition, fiber structure, and fermentation quality of corn stover and wheat straw. Furthermore, the synergistic effects of these treatments were assessed through the use of in vitro rumen fermentation. The results showed that the microorganism–enzyme combinations significantly increased the crude protein content (p < 0.05), while reducing the acid detergent fiber and neutral detergent fiber levels (p < 0.05) in both substrates. The fermentation broth pH decreased (p = 0.06 for corn stover; p < 0.05 for wheat straw) as a result of the treatments, with a significant increase in the lactate concentration (p < 0.05). The reducing sugar levels varied across the treatments (p < 0.05). Mycotoxin analysis revealed trace amounts of zearalenone, well below the Chinese feed hygiene standard. Scanning electron microscopy showed structural modifications, including fiber breakage and surface wrinkling, in the treated substrates. In vitro rumen fermentation demonstrated significant changes in the NH3-N production and volatile fatty acid profiles (p < 0.05). In conclusion, the addition of different microorganism–enzyme combinations can effectively improve the nutritional composition, fiber structure, and fermentation qua...