仔猪后肠中抗性淀粉降解的微生物机制

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1、showedthatresistantstarchRS4couldnotbedegradedbymicrobiotainthehindgutofpiglets．BycomparingthedifferenceinthefermentationcharacterofRS2betweencolonicandcecalinocula，lowerproducingrateoflacticacidwasobservedwhencecaldigestawasusedasinoculum．However,therewasnosi

2、gnificantdifferenceintheconcentrationofvolatilefattyacid。Thesecondsectionincludestwoparts．Partl：Toinvestigatethedifferencebetweenthefermentationofamylopectinandresistantstarchbycolonicandcecaldigestaofpiglets，16SrRNAgenebaseddenaturinggradientgelelectrophoresi

3、s(DGGE)andsequencingtechniquesandreal—timePCRwereusedformicrobialanalysis．ResultsthatthenumberofbandsinDGGEprofilesfromamylopectingroupwashigherthanthatinRSgroup．Samplesat6htimepointinRSgroupandallsamplesinamylopectingroupgatheredinthesameclusterwiththesimilar

4、ityhigherthan80％．DGGEprofilesfromRSfermentationsamplesbycolonicandcecalinoeulasharedmostofdominantbands．Oneofthemostdominantbands，bandAwasidentifiedtorelatedtoSubdoligranulumvariablie(99％)．BandsBandCapparedinprofilesfromsamplesafter6htimepointbelongedtoBlautia

5、producta(99％)．Real．timePCRanalysisthatthenumbersof16SrRNAgenecopysoftotalbacteriaandBacteroidesinamylopectinfermentationsamplesweresignificantlyhigherthaninRSsamples(尸<0．01)．ThenumbersofBifidobacteriumincreasedgradullyduringthefermentationinbothgroups．Part2：To

6、investigatethediversityofstarch-degradingbacteriaintheintestinaltractofpiglets，HungatetubetechniqueandplatestreakinginanaerobicworkstationwereusedtoisolatethesesWains．DNAofthesestrainswereextractedandusedforsequencingtheir16SrRNAgene．Morethanf0嘶strainswereisol

7、ated,ofallthesestrains，thirteenstrainswereidentifiedasfollow：strain1，Clostridiumperfringens，strain2，Escherichiacoli，strain4，Streptococcussuis，swain6，Anaerovibriolipolyticus，swain8，Bacilluslicheniformis，strain10，Streptococcuscaballi,strainl2，Streptococcusluteti

8、ensis，strain64，Clostridiumbutyricum，swain65，Prevotellabuccae，strain70，Enterococcuscanintestini,strain74，Clostridiumglycolicum，strain75，Ruminococcusgnavusandstrain33，Streptococcusbo