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首页> 外文期刊>African Journal of Biotechnology >Biocontrol efficacy of Wickerhamomyces anomalus in moist maize storage
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Biocontrol efficacy of Wickerhamomyces anomalus in moist maize storage

机译：异常柳条柳条在湿玉米贮藏中的生防效力

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White maize cultivar ‘Kasai’ was harvested and stored moist, sealed in airtight plastic barrels, with and without inoculation of the biocontrol yeast, Wickerhamomyces anomalus. Microbes were enumerated at harvest and after 2, 5 and 8 months of storage. Moist storage of maize yielded a type of fermentation, in which high levels of lactic acid bacteria (LAB) naturally present on maize (108 cfu/g), were maintained throughout storage. Activity of LAB in both control and inoculated maize likely contributed to the decline in Enterobacteriaceae to < 10 cfu/g after 2 months storage, a good outcome for food and feed hygiene. The biocontrol yeast, W. anomalus, appeared to have died out in the inoculated treatment after 2 months; nevertheless, a positive effect was seen in significantly reduced mould counts to < 100 cfu/g compared with the uninoculated maize. Reducing moulds during storage minimises the risk for mycotoxin production. Storage for 8 months with the biocontrol yeast did not appear to affect nutritional parameters of the maize, such as dry matter, crude protein and total amino acids. Compared with the uninoculated control, inoculated maize had significantly better contents of three amino acids (alanine, aspartic acid and glycine), but poorer contents of six amino acids (arginine, lysine, ornithine, proline, serine and tyrosine). The absence of nutritional improvement in inoculated maize could be due to the poor survival of the biocontrol yeast, and altered formulation practices may address this.
机译：收获的白玉米品种“ Kasai”潮湿保存，密封在密闭的塑料桶中，有或没有接种生防霉酵母Wickerhamomyces anomalus。在收获时以及储存2、5和8个月后对微生物进行计数。玉米的潮湿储存产生了一种发酵，在整个储存过程中，玉米中天然存在的乳酸菌（LAB）含量高（108 cfu / g）。对照和接种玉米中LAB的活性都可能导致肠杆菌科在储存2个月后降至<10 cfu / g，这对食品和饲料卫生是一个很好的结果。生防菌酵母W. anomalus在2个月后的接种处理中似乎已经死亡;但是，与未接种的玉米相比，霉菌数量显着减少至<100 cfu / g时，看到了积极的效果。在存储过程中减少霉菌可最大程度降低霉菌毒素生产的风险。用生防酵母保存8个月似乎没有影响玉米的营养参数，例如干物质，粗蛋白和总氨基酸。与未接种的对照相比，接种的玉米的三个氨基酸（丙氨酸，天冬氨酸和甘氨酸）含量明显更好，但六个氨基酸（精氨酸，赖氨酸，鸟氨酸，脯氨酸，丝氨酸和酪氨酸）的含量却较差。接种的玉米营养缺乏改善可能是由于生物控制酵母的存活期较差，因此改变配方实践可能解决了这一问题。

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