Hasil untuk "Fermentation industries. Beverages. Alcohol"

Tejaswini Bollikonda

Large Language Models (LLMs) are increasingly deployed in sensitive domains such as healthcare, finance, and law, yet their integration raises pressing concerns around trust, accountability, and reliability. This paper explores adaptive trust metrics for multi LLM ecosystems, proposing a framework for quantifying and improving model reliability under regulated constraints. By analyzing system behaviors, evaluating uncertainty across multiple LLMs, and implementing dynamic monitoring pipelines, the study demonstrates practical pathways for operational trustworthiness. Case studies from financial compliance and healthcare diagnostics illustrate the applicability of adaptive trust metrics in real world settings. The findings position adaptive trust measurement as a foundational enabler for safe and scalable AI adoption in regulated industries.

Margarita Saubenova, Yelena Oleinikova, Alexander Rapoport et al.

Milk serves as a crucial source of natural bioactive compounds essential for human nutrition and health. The increased production of high-protein dairy products is a source of whey—a valuable secondary product that, along with other biologically valuable substances, contains significant amounts of whey proteins and is often irrationally used or not utilized at all. Acid whey, containing almost all whey proteins and approximately one-quarter of casein, presents a valuable raw material for generating peptides with potential health benefits. These peptides exhibit properties such as antioxidant, antimicrobial, anti-inflammatory, anticarcinogenic, antihypertensive, antithrombotic, opioid, mineral-binding, and growth-stimulating activities, contributing to improved human immunity and the treatment of chronic diseases. Bioactive peptides can be produced by enzymatic hydrolysis using a variety of proteolytic enzymes, plant extracts, and microbial fermentation. With the participation of plant enzymes, peptides that inhibit angiotensin-converting enzyme are most often obtained. The use of enzymatic hydrolysis and microbial fermentation by lactic acid bacteria (LAB) produces more diverse peptides from different whey proteins with α-lactalbumin and β-lactoglobulin as the main targets. The resulting peptides of varying lengths often have antimicrobial, antioxidant, antihypertensive, and antidiabetic characteristics. Peptides produced by LAB are promising for use in medicine and the food industry as antioxidants and biopreservatives. Other beneficial properties of LAB-produced, whey-derived peptides have not yet been fully explored and remain to be studied. The development of whey drinks rich in bioactive peptides and based on the LAB proteolytic activity is underway. The strain specificity of LAB proteases opens up broad prospects for combining microorganisms to obtain products with the widest range of beneficial properties.

Mingjing Yang, Jintao Wang, Li Li et al.

Compound-fermented wines integrate the aromas, flavor compounds, and nutritional components from several raw materials, enriching the flavor and texture of the final product. This study aimed to explore the influence of edible flowers on the quality of pear wine by evaluating the total phenol and flavonoid contents, antioxidant capacities, and tyrosinase inhibition abilities during the mixed fermentation of pears (P) with Rosa rugosa (PR), Dendrobium candidum (PD), Chrysanthemum morifolium (PC), Lonicera japonica (PL), and Osmanthus fragrans Lour (PO), using standard methods The findings revealed that total phenol and flavonoid contents, antioxidant capacities, and tyrosinase inhibition abilities significantly increased in compound pear-flower wine. Specifically, total polyphenol content (TPC), total flavonoid content (TFC), the DPPH(1,1-diphenyl-2-picryl-hydrazyl radical) radical scavenging activity (DRSA), Trolox equivalent antioxidant capacity (TEAC), and ferric reducing antioxidant power (FRAP) for PR were 580.69 ± 9.51 mg of gallic acid equivalents (GAE) per liter of the sample (mg GAE/L), 600.05 ± 36.6 mg of rutin per liter of the sample (mg RE/L), 0.51 ± 0.00 μmol of Trolox equivalents (TE) per milliliter (μmol TE/mL), 10.11 ± 0.06 μmol TE/mL and 6.35 ± 0.35 μmol of Fe2+ equivalents (FE) per milliliter (μmol FE/mL), respectively. Additionally, we further analyzed the volatile and non-volatile components of P and PR at different fermentation stages. A significant difference was observed between the non-volatile and volatile metabolites, with pear rose wine (PRW) demonstrating superior characteristics compared with pear wine (PW). Phenolic acids and flavonoids were closely associated with the formation of non-volatile metabolites, while esters, hydrocarbons, alcohols, and ketones were significantly linked to volatile formation. Notably, 2(5H)-furanone, 5-ethyl-3-hydroxy-4-methyl-, emerged as a significant aroma contributor with a relative odor activity value (ROAV) of 236,348.11, giving a sweet, fruity, nutty taste. Compared with PR, decanoic acid ethyl ester increased 634.67-fold in PRW. These findings provide a foundation for further exploration into optimized fermentation protocols, mechanistic studies on flavor and bioactive compound formation, and potential commercial applications in the functional beverage industry.

Karina Nascimento Pereira, Handray Fernandes de Souza, Amanda Cristina Dias de Oliveira et al.

Mead is a fermented alcoholic beverage obtained by diluting honey in water and adding yeast. However, the addition of fruit to this beverage gives rise to melomel. In this study we are proposing an interesting novelty which consists of developing cupuaçu (Theobroma grandiflorum) melomel by fermenting Saccharomyces cerevisiae var. boulardii. The aim of this study was to develop cupuaçu (Theobroma grandiflorum) melomel produced by S. boulardii and to evaluate its physicochemical and microbiological characteristics after refrigerated storage at 4 °C. To do this, a central composite design (CCD) was employed, with two independent variables, i.e., the initial soluble solids content of the honey must (°Brix) and the concentration of the cupuaçu pulp (%). A standardized amount of 1 g/L of S. boulardii yeast was used at a temperature of 25 °C and a fermentation time of 30 days. Using the results of the central composite design (CCD), the best conditions for producing the beverage were defined according to the objectives of the study. Thus, the experimental comparison was carried out under the conditions of 25 °Brix of initial soluble solids in the honey must, 10% cupuaçu pulp, and 10 days of fermentation at 25 °C. The cupuaçu melomel exhibited a cell viability of the probiotic yeast S. boulardii above 107 log CFU/mL, with an alcohol content of 8.22% (v/v), a pH of 3.43, a total acidity of 54.8 of (mEq/L), and soluble solids of 12.42°Brix. In addition, the beverage was subjected to simulated gastric and intestinal juices in vitro to evaluate the survival of the microorganisms under these conditions, and a concentration of 106 log CFU/mL of S. boulardii was obtained. In this way, it was possible to produce a probiotic fermented alcoholic beverage made from honey and cupuaçu.

K. L. van der Enden, R. Kirschner, M. Krumtünger et al.

A future quantum internet brings promising applications related to security, privacy and enabling distributed quantum computing. Integration of these concepts into the future trends of the automotive sector is of considerable interest, as it enables both the development of practical quantum internet use cases and the adoption of innovative technologies in the automotive sector. In this work we analyze cross-platform megatrends in both the quantum internet and the automotive industry, identifying mutually beneficial regions of interest. In the short-term ($<10$ years) hardware miniaturization and automation of quantum internet technology provides a synergy interface between the two domains. For the long-term ($\geq10$ years) we develop a comprehensive list of use cases for the quantum internet within the automotive sector. We find considerable relevancy of augmenting autonomous driving, vehicle ad hoc networks and sensor fusion with blind quantum computing, anonymous transmission and quantum cryptographic tools. These results can be used to target future research, engineering and venture developments for both domains. Furthermore, our approach can be applied to other industries, enabling a structured methodology for identifying and developing feasible use cases for the quantum internet in diverse domains.

Levent Yurdaer Aydemir, Hande Demir, Zafer Erbay et al.

The growing demand for sustainable plant-based dairy alternatives has spurred interest in valorizing agro-industrial byproducts like hazelnut cake, a protein-rich byproduct of oil extraction. This study developed formulations for vegan ice cream using unfermented (HIC) and <i>Aspergillus oryzae</i>-fermented hazelnut cake (FHIC), comparing their physicochemical, functional, and sensory properties to conventional dairy ice cream (DIC). Solid-state fermentation (72 h, 30 °C) enhanced the cake’s bioactive properties, and ice creams were characterized for composition, texture, rheology, melting behavior, antioxidant activity, and enzyme inhibition pre- and post-in vitro digestion. The results indicate that FHIC had higher protein content (64.64% vs. 58.02% in HIC) and unique volatiles (e.g., benzaldehyde and 3-methyl-1-butanol). While DIC exhibited superior overrun (15.39% vs. 4.01–7.00% in vegan samples) and slower melting, FHIC demonstrated significantly higher post-digestion antioxidant activity (4.73 μmol TE/g DPPH vs. 1.44 in DIC) and angiotensin-converting enzyme (ACE) inhibition (4.85–7.42%). Sensory evaluation ranked DIC highest for overall acceptability, with FHIC perceived as polarizing due to pronounced flavors. Despite textural challenges, HIC and FHIC offered nutritional advantages, including 18–30% lower calories and enhanced bioactive compounds. This study highlights fermentation as a viable strategy to upcycle hazelnut byproducts into functional vegan ice creams, although the optimization of texture and flavor is needed for broader consumer acceptance.

Xinchao Yang, Xinyu Li, Yuanxiu Wang et al.

In this study, we combined the citric acid cycle with the biosynthesis pathways of L-proline and L-hydroxyproline to construct a strain that produces L-hydroxyproline directly from glucose and other raw materials, without the addition of L-proline and α-ketoglutarate. The results showed that the level of L-hydroxyproline production was 550 mg/L. Through the optimization of one-way and orthogonal experiments, the optimal shake flask fermentation conditions were obtained, at which time the production of L-hydroxyproline reached 1800 mg/L, which was 3.3-fold higher. The glutamate permease gene <i>GltS</i> was added to the recombinant plasmid pRSFDuet1-p4h-proBA, and the recombinant plasmid obtained was transformed into <i>E. coli</i> T7E by Gibson seamless cloning to obtain the recombinant strain T7E/pRSFDuet1-p4h-GltS-proBA. Finally, by the addition of 30 mmol/L of sodium glutamate, the recombinant strain achieved a yield of L-hydroxyproline of 2150 mg/L, which was about 1.2-fold higher than the yield of L-hydroxyproline without the addition of sodium glutamate.

Lourdes González-Salitre, Luis Guillermo González-Olivares, Alexis Alejandro Salazar-Navarro et al.

Selenium is an essential micronutrient which is found in many foods and beverages in low concentrations. Craft beer, one of the most widely consumed fermented beverages globally, presents a strategic opportunity for selenium intake through organic nanoparticles. This study aimed to confirm the presence of selenium nanoparticles in the fermentation process of an ale-style beer using <i>S. boulardii</i> yeast selenized with Na₂SeO₃ (74 ppm), through spectroscopic analysis and TEM. The yeast accumulated 5.92 mg/g of dry cell mass, and the beer contained 0.642 mg/g of selenium. UV-VIS detected nanoparticles with a peak at 300 nm and FT-IR at a wavelength of 1398.85 cm⁻¹. The particle size ranged between 74 to 175 nm, with a maximum ζ-potential of −4.2 mV, an electrophoretic mobility of −0.3492 μm × cm Vs⁻¹, and a conductivity of 2.656 mS cm⁻¹. TEM analysis revealed that the nanoparticles exhibited circular/ovoid shapes. The fermentation process, combined with the ingredients used to produce ale-type craft beer, proved to be a feasible method for the biosynthesis of selenium nanoparticles using <i>S. boulardii</i>, offering a reliable option for developing and innovating functional craft beers.

L. Vane

R. Nyanzi, P. Jooste, E. Buys

Yogurt is a milk-based product manufactured by lactic acid fermentation enabled by symbiotic yogurt cultures. Yogurt is largely considered to be a health product, and it is employed to deliver probiotics and prebiotics to the consumer. However, not all yogurts are probiotic, neither are they all functional products. There is increasing demand for health-promoting beverages, which is prompting the dairy industry to develop functional probiotic yogurts to meet the demand. However, there seems to be a scarcity of reviews providing critical information on regulatory frameworks in regions of the world, clinical trial outcomes, and methodological approaches for enumerating multiprobiotic strains in yogurt. This review, relating to functional probiotic yogurt, covers the newest information on the topic for the period mostly between 2014 and 2019. Conformance to regulations is paramount and hence, global regulatory frameworks for probiotic yogurt and prebiotic and nonprebiotic ingredients included in yogurt are reviewed. The paper emphasizes the need for convincing clinical trial outcomes that provide the dairy industry with an opportunity to market products with substantiated beneficial claims. The paper also discusses probiotic strains in functional yogurt, which is required to have population levels above the recommended therapeutic minimum during shelf life. The multiprobiotic species added to yogurt may present challenges relating to methodological and analytical approaches needed to determine viability of each strain contained in such yogurt. Hence, the review also presents the pros and cons of the culture-dependent and culture-independent approaches for the enumeration of probiotic cells in yogurt. The review is arguably valuable to the dairy industry, functional food developers, related scientists, and researchers, as well as policy makers.

Fernanda Papa Spada, Severino Matias de Alencar, Stanislau Bogusz Junior et al.

Cocoa is the third most important global agricultural export commodity. However, because it is a crop sensitive to climatic change, there has been an active search for cocoa substitutes worldwide. Roasted jackfruit seeds were previously described as having a chocolate aroma and are affordable and accessible. In this study, we characterized and identified by SPME-GC-O and SPME-GC-MS the aroma profile of cocoa-based beverages formulated with jackfruit seed flour as a natural cocoa substitute. Our analysis tentatively identified 71 odor-active aroma descriptors with some similarities between formulations. Overall, 15 odor-active aromas were present in all beverages. The formulation containing only cocoa/chocolate showed the following aroma descriptors: cocoa, hazelnut, peanut butter, earthy, and roast, which are mostly related to the presence of 2,3-dimethylpyrazine and 2,3-diethyl-5-methylpyrazine. The fermented beverage had a content of complex pyrazines such as 2,3,5-trimethyl-6-isopentylpyrazine and methylpropylpyrazine. Our data indicated that both the control and fermented beverages showed a similar aromatic profile, mainly earthy, pyrazine, and chocolate. Qualitative similarities in the pyrazine content were observed between the fermented jackfruit seed flour and cocoa beverages. In conclusion, fermented jackfruit seed flour can be incorporated into cocoa-based beverages as a natural chocolate substitute, offering the potential to elevate the chocolate aroma.

Yulia Miller, Valentina Pomozova, T. Kiseleva

Fermented drinks production is a promising sector of the food industry. Therefore, the new technological solutions development aimed at product quality improvement and production optimization is always relevant. To optimize the fermentation stage and production in general, a man has to identify new resources – new yeast strains. The research aimed at studying the possibility of dry baking yeast “Saf-instant”, “Saf-levur”, “Nevada” and “Angel” use in the fermented grain drinks technology. The developed technology feature was wheat and oat malt use along with traditional barley and rye fermented malt. The authors introduced two formulations of drinks for production with the following composition: the first sample consists of barley malt 45 %, wheat malt 25 %, rye fermented malt 30 %; the second one – barley malt 45 %, oat malt 25 %, rye fermented malt 30 %. The authors optimized the grain wort preparation mode for each formulation with grinding stage adjustment according to temperature and pauses duration. Experimentally, a man established the recommended yeast administration rate at the fermentation stage – 20 million cells/cm3 of wort, optimal temperature (28–30 °C) and stage duration (17–18 hours). As a result, the yeast “Nevada” and “Angel” had the greatest fermentation activity. During fermentation, in drinks, in addition to ethyl alcohol and carbon dioxide, there were higher alcohols (isobutyl, propyl, isoamyl), esters (methyl acetate, isoamyl acetate), and organic acids (succinic, malic, citric, lactic, oxalic, formic, acetic). The organic acids presence enables to improve the beverages quality by its nutritional value increase. The resulting fermented grain drinks meet the standardized requirements for similar beverages fully in terms of quality. The developed technology using new yeast strains can be recommended for introduction into production.

Callum E. Flowerday, Nitish Bhardwaj, Ryan Thalman et al.

Absorption cross-sections for the 5th (6 $\leftarrow$ 0) and 6th (7 $\leftarrow$ 0) OH overtones for gas-phase methanol, ethanol, and isopropanol were measured using a slow flow cell and Incoherent Broadband Cavity-Enhanced Absorption Spectroscopy (IBBCEAS). Measurements were performed in two wavelength regions, 447-457 nm, and 508-518 nm, using two different instruments. The experimental results are consistent with previous computational predictions of the excitation energies for these transitions. Treating the OH stretch as a local mode allowed for calculation of the fundamental vibrational frequency ($ω_e$), anharmonicity constant ($ω_e x_e$), and the vertical dissociation energy (VDE) for each alcohol studied. The fundamental vibrational frequency is $3848 \pm 18 \, \text{cm}^{-1}$, $3807 \pm 55 \,\text{cm}^{-1}$, and $3813 \pm 63 \, \text{cm}^{-1}$ for methanol, ethanol, and isopropanol, respectively. The anharmonicity constant was measured to be $84.8 \pm 2.1 \, \text{cm}^{-1}$, $80.2 \pm 5.9 \, \text{cm}^{-1}$, and $84.4 \pm 6.8 \, \text{cm}^{-1}$ for methanol, ethanol, and isopropanol, respectively. The OH vertical dissociation energy was measured to be $499.4 \pm 18.4$ kJ/mol, $518.0 \pm 56.7$ kJ/mol, and $492.7 \pm 59.9$ kJ/mol. The spectroscopically measured values are compared to thermodynamically measured OH bond dissociation energies. The observed differences in previous measurements of the bond dissociation energies compared to the values reported herein can be explained due to the difference between vertical dissociation energies and bond dissociation energies. If the OH overtone stretching mode is excited in methanol to either the 5th or 6th overtone, the bimolecular reaction between methanol and O$_2$ becomes thermodynamically feasible and could contribute to formation of methoxy and HO$_2$ radicals under the proper combination of pressure and temperature.

Peter A. V. Gade, Trygve Skjøtskift, Henrik W. Bindner et al.

Energy-intensive industries can adapt to help balance the power grid. By using a real-world case study of a zinc galvanizing process in Denmark, we show how a modest investment in power control of the furnace enables the provision of various ancillary services. We consider two types of services, namely frequency containment reserve (FCR) and manual frequency restoration reserve (mFRR), and numerically conclude that the monetary value of both services is significant, such that the pay-back time of investment is potentially within a year. The FCR service provision is more preferable as its impact on the temperature of the zinc is negligible.

Tiago M. Fernández-Caramés, Paula Fraga-Lamas

The Metaverse is a concept that proposes to immerse users into real-time rendered 3D content virtual worlds delivered through Extended Reality (XR) devices like Augmented and Mixed Reality (AR/MR) smart glasses and Virtual Reality (VR) headsets. When the Metaverse concept is applied to industrial environments, it is called Industrial Metaverse, a hybrid world where industrial operators work by using some of the latest technologies. Currently, such technologies are related to the ones fostered by Industry 4.0, which is evolving towards Industry 5.0, a paradigm that enhances Industry 4.0 by creating a sustainable and resilient world of industrial human-centric applications. The Industrial Metaverse can benefit from Industry 5.0, since it implies making use of dynamic and up-to-date content, as well as fast human-to-machine interactions. To enable such enhancements, this article proposes the concept of Meta-Operator: an Industry 5.0 worker that interacts with Industrial Metaverse applications and with his/her surroundings through advanced XR devices. This article provides a description of the technologies that support Meta-Operators: the main components of the Industrial Metaverse, the latest XR technologies and the use of Opportunistic Edge Computing communications (to interact with surrounding IoT/IioT devices). Moreover, this paper analyzes how to create the next generation of Industrial Metaverse applications based on Industry 5.0, including the integration of AR/MR devices with IoT/IIoT solutions, the development of advanced communications or the creation of shared experiences. Finally, this article provides a list of potential Industry 5.0 applications for the Industrial Metaverse and analyzes the main challenges and research lines. Thus, this article provides useful guidelines for the researchers that will create the next generation of applications for the Industrial Metaverse.

Bruno Santos, Rogério Luís C. Costa, Leonel Santos

Unlocking the potential of Industry 5.0 hinges on robust cybersecurity measures. This new Industrial Revolution prioritises human-centric values while addressing pressing societal issues such as resource conservation, climate change, and social stability. Recognising the heightened risk of cyberattacks due to the new enabling technologies in Industry 5.0, this paper analyses potential threats and corresponding countermeasures. Furthermore, it evaluates the existing industrial implementation frameworks, which reveals their inadequacy in ensuring a secure transition from Industry 4.0 to Industry 5.0. Consequently, the paper underscores the necessity of developing a new framework centred on cybersecurity to facilitate organisations' secure adoption of Industry 5.0 principles. The creation of such a framework is emphasised as a necessity for organisations.

Yupaporn Phannarangsee, Haruthairat Kitwetcharoen, Sudarat Thanonkeo et al.

This study investigated the role of the <i>Zymomonas mobilis recA</i> gene in conferring stress resistance when expressed in <i>Escherichia coli</i>. The <i>recA</i> gene was cloned and expressed in <i>E. coli</i> BL21(DE3), producing a 39 kDa polypeptide. The results of comparative analyses demonstrated that the recombinant strain significantly enhanced survival rates under various stress conditions. In oxidative stress tests, the recombinant <i>E. coli</i> pET-22b(+)-recA exhibited superior survival at 3 mM and 5 mM H₂O₂ concentrations. Heat stress experiments at 50 °C and 55 °C revealed increased survival for the recombinant strain. Under ethanol stress, particularly at 20% (<i>v</i>/<i>v</i>), <i>E. coli</i> pET-22b(+)-recA displayed higher viability than controls. UV-C exposure tests further highlighted the protective effect of <i>recA</i> expression, with the recombinant strain maintaining viability after 60 min of exposure, while control strains showed no survival. These results indicate that the <i>Z. mobilis recA</i> gene product enhances resistance to oxidative, heat, ethanol, and UV-C stresses when expressed in <i>E. coli</i>. This study elucidates the broad stress-protective functions of the RecA protein across bacterial species and suggests potential applications in developing stress-tolerant bacterial strains for biotechnological purposes.

Yeonhee Pyo, Yeon Ja Jung

p-Cymene (p-C) [1-methyl-4-(1-methylethyl)-benzene] is a monoterpene found in a variety of plants and has several biological activities, including antioxidant, anti-inflammatory, antimicrobial, and anticancer properties. This paper explores the microbial fermentation pathways involved in the biosynthesis of p-C, with an emphasis on its potential as a therapeutic agent. Through microbial and biochemical processes, p-C can be produced using renewable precursors such as limonene and 1,8-cineole. Recent advances in fermentation technology have enhanced the efficiency of p-C production, highlighting its role in various industries. Additionally, this paper reviews the antimicrobial bioactivity of p-C, focusing on its ability to inhibit pathogens and modulate immune responses. The integration of microbial biosynthesis and fermentation methods offers a sustainable approach to producing p-C for applications in the perfume, cosmetics, food, and pharmaceutical sectors. Understanding these biosynthetic pathways is crucial for advancing the use of p-C as a bio-based chemical with therapeutic potential. In particular, p-C inhibits the expression of cytokine signal 3 in intestinal inflammation and modulates antioxidant and immunomodulatory systems to protect barrier cells and maintain the mucus layer.

Bin Zhang, Jie Bao

Since its initial discovery in sour milk by Swedish chemist C [...]

Chuang Li, Zhiqi Lu, Ruxin Qi et al.

Silage is the most important component of a ruminant diet and has important production and health significance in ruminant production. The aim of the research was to investigate how the mixed silage of Chinese cabbage waste and rice straw (mixed silage) impacts the fecal microorganisms and metabolites in Hu sheep using Illumina sequencing and metabolomic analysis. A total of 16 Hu sheep (8 rams and 8 ewes) weighing about 39 kg and 5.5 months old were used as experimental sheep and divided into two groups (4 rams and 4 ewes, <i>n</i> = 8) using the principle of randomized trials: the control group with peanut sprouts, corn husks, and sorghum husks as roughage and the silage group with the mixed silage as roughage. There were no significant differences in the average daily gain (ADG), dry matter intake (DMI), or feed conversion rate (FCR) between the control group and the mixed silage groups (<i>p</i> > 0.05). Microbiome results showed that 15 microorganisms such as <i>Ruminococcaceae UCG 010</i>, <i>Breznakia</i>, <i>Erysipelothrix</i>, <i>Desulfovibrio</i>, <i>Succiniclasticum</i>, and <i>Shuttleworthia</i> were significantly different between the two groups. In addition, metabolomics showed that the mixed silage modulated the concentrations and metabolic pathways of metabolites in the manure. Significantly different metabolites were mainly enriched in amino acid anabolism (“glycine, serine, and threonine metabolism”, “valine, leucine, and isoleucine biosynthesis”, “arginine biosynthesis”, etc.), nucleic acid metabolism (pyrimidine metabolism). In conclusion, the addition of mixed silage to the diet of Hu sheep can alter the structure of the hindgut microflora and regulate the metabolism of amino acids and nucleotides, which affects health performance.