标题：Dynamics Changes of Microorganisms Community and Fermentation Quality in Soybean Meal Prepared with Lactic Acid Bacteria and Artemisia argyi through Fermentation and Aerobic Exposure Processes
摘要：This study evaluated the effects of
Lactiplantibacillus plantarum subsp.
plantarum ZA3,
Artemisia argyi and their combination, on the fermentation characteristics, microbial community, mycotoxins and crude flavonoids content of fermented soybean meal during fermentation (under anaerobic conditions) and aerobic exposure (under aerobic conditions). The results showed that ZA3,
Artemisia argyi and ZA3+
Artemisia argyi groups had lower pH values and higher lactic acid concentrations compared with controls, and additives increased the abundance of
Lactiplantibacillus and decreased those of
Acetobacter and
Enterobacter; in particular,
Artemisia argyi and ZA3+
Artemisia argyi reduced the abundance of fungi, such as
Aspergillus,
Pichia,
Fusarium,
Cladosporium and
Xeromyces. Meanwhile, the contents of mycotoxins were lower in treated groups, and even mycotoxins in the control were significantly reduced after 30 d (
p < 0.05). Crude flavonoids that were correlated positively with
Lactococcus and negatively with
Bacillus,
Aspergillus,
Enterobacter and
Kazachstania were significantly higher in the
Artemisia argyi and ZA3+
Artemisia argyi groups (
p < 0.05).
