In this study, the subcritical butane extraction process of fenugreek seed oil was optimized using response surface methodology with a Box-Behnken design. The optimum conditions for extracted oil from fenugreek seed was as follows: extraction temperature of 43.24 °C , extraction time of 32.80 min, and particle size of 0.26 mm. No significant differences were found between the experimental and predicted values. The physical and chemical properties of the oil showed that the oil could be used as edible oil. Fatty acid composition of oils obtained by subcritical butane under the optimum conditions and by accelerated solvent extraction showed negligible difference. The oils were rich in linoleic acid (42.71%–42.80%), linolenic acid (26.03%-26.15%), and oleic acid (14.24%-14.40%). The results revealed that the proposed method was feasible, and this essay shows the way to exploit fenugreek seeds by subcritical butane extraction under the scope of edible oils.

Silage, especially whole crop corn silage (WCCS), is an important part of ruminant diets, with its high moisture content and rich nutrient content, which can easily cause contamination by mold and their toxins, posing a great threat to ruminant production, food safety and human health. The objective of this study was to examine effects of lactic acid bacteria (LAB) Lactiplantibacillus (L.) plantarum subsp. plantarum ZA3 and Artemisia argyi (AA) on the fermentation characteristics, microbial community and mycotoxin of WCCS during 60 days (d) ensiling and subsequent 7 d aerobic exposure. The results showed that WCCS treated with LAB and AA both had lower pH value and ammonia nitrogen (NH₃-N) contents, and higher lactic and acetic acids concentration compared with other groups after 60 d ensiling. In addition, for microbial communities, Acetobacter and Enterobacter were inhibited in all AA group, while higher abundance of Lactobacilli was maintained; besides, Candida, Pichia and Kazachstania abundances were decreased in both 6% and 12% AA groups. The content of five kinds of mycotoxins were all significantly lower after 7 d of aerobic exposure. As for the total flavonoid (TF), which is significantly higher in all AA treated groups, it was positively correlated with Paenibacillus, Weissella and Lactobacilli, and negatively with Acetobacter, Enterobacteria, Kazachstania and Pichia.

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).