温度对干玉米秸秆与废弃白菜混贮发酵品质的影响和微生物菌群解析
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摘要
为研究干玉米秸秆和废弃白菜在不同季节温度条件下的混合贮存品质差异性,参考西北地区气候条件设置低温(-3±1℃,LX)、室温(18±1℃,RX)和中温(34±1℃,MX)3个处理组,连续混贮90 d,间隔一定时间分析感官质量、有机组分和发酵品质,并利用Illumina Miseq高通量测序技术考察混贮发酵期间微生物菌群的动态变化.结果表明,混贮30 d时,RX和MX组中干物质和乳酸含量显著高于LX组(P <0.05),氨态氮/总氮和可溶性碳水化合物、纤维素含量显著低于LX组(P <0.05).贮存90 d时,RX组的中性洗涤纤维含量、pH值及氨态氮/总氮均显著低于LX和MX组(P <0.05).贮存3个月期间,RX组的乳酸/乙酸和乳酸/总有机酸比值始终高于LX组和MX组,乳酸发酵强度较高;3个处理组的生物降解潜力均高于原料,丁酸含量很低,感官质量均为优等,费氏评分等级为好或很好,均达到优良贮存品质.微生物群落结果显示,3个处理组中门水平优势菌为变形菌(Proteobacteria)和厚壁菌(Firmicutes),且LX和RX组中的厚壁菌门相对丰度较原料明显升高;属水平优势菌为肠杆菌(Enterobacteriaceae)、乳杆菌(Lactobacillus)、肉食杆菌(Carnobacterium)及明串珠菌(Leuconostoc),且LX和RX组中的肠杆菌等腐败菌相对丰度低于MX组,乳杆菌、明串珠菌和肉食杆菌等乳酸细菌的相对丰度高于MX组.本研究表明在室温(18±1℃)条件下混贮更有利于提高乳酸发酵强度,抑制腐败菌生长,从而使有机酸和有机组分得到优化重组,实现较高贮存品质.结果可为干玉米秸秆和废弃白菜在不同季节的处理利用提供理论基础.(图5表9参36)
The objective of this study was to investigate whether the mixed storage quality of dry corn stalk and cabbage wastes was affected by different temperatures. Three treatments, including low temperature(-3 ± 1 ℃, LX), room temperature(18 ±1 ℃, RX), and medium temperature(34 ± 1 ℃, MX) treatments, were conducted in accordance with the climatic conditions in Northwest China. All of the experimental groups were stored for 90 successive days based on the theory of ensiling.Furthermore, the sensory quality, content of organic compounds, and fermentation quality were analyzed after 30 and 90 days of storage, respectively. Moreover, the high-throughput sequencing technology of Illumina Miseq was used to analyze the changes in bacterial community diversity that occurred during ensiling. Results showed that the content of dry matter and lactic acid in the RX and MX groups were significantly higher than those in the LX group(P < 0.05), while the ratio of ammonia nitrogen to total nitrogen and the content of water-soluble carbohydrates and cellulose were significantly lower in these than in the LX group(P < 0.05) after 30 days. After storage for 90 days, the pH, neutral detergent fiber content, and the ratio of ammonia nitrogen to total nitrogen in the RX group were significantly lower than those in the LX and MX groups(P < 0.05).The ratio of lactic acid to acetic acid and that of lactic acid to total organic acids were higher in the RX group than those in the LX and MX groups throughout the three-month storage period, indicating that the fermentation intensity of the Lactobacillus series was increased in this treatment. The butyric acid content was lower, and the biodegradation potential, sensory quality,and Flieg score were higher, in all three treatments compared to those in un-stored raw materials, indicating that all of them achieved good storage quality. The results of analyses of bacterial community diversity showed that the dominant bacteria at the phylum level in all three treatments were Proteobacteria and Firmicutes, and the relative abundance of Firmicutes in the LX and RX groups was significantly higher than that in un-stored raw materials. The dominant bacteria at the genus level in all three treatments were Lactobacillus, Carnobacterium, Leuconostoc, and genera within the family Enterobacteriaceae. The relative abundances of spoilage bacteria, such as genera of Enterobacteriaceae, in the LX and RX groups were lower than those in the MX group, while the relative abundances of Lactobacillus, Leuconostoc, and Carnobacterium were higher in these than in the MX group. In conclusion, the room temperature(18 ± 1 ℃) treatment was found to be the most beneficial in this study because it improved the strength of lactic acid fermentation while inhibiting the growth of spoilage bacteria and optimizing and recombining the composition of organic acids and other organic components in the ensilage to achieve higher storage quality.
The objective of this study was to investigate whether the mixed storage quality of dry corn stalk and cabbage wastes was affected by different temperatures. Three treatments, including low temperature(-3 ± 1 ℃, LX), room temperature(18 ±1 ℃, RX), and medium temperature(34 ± 1 ℃, MX) treatments, were conducted in accordance with the climatic conditions in Northwest China. All of the experimental groups were stored for 90 successive days based on the theory of ensiling.Furthermore, the sensory quality, content of organic compounds, and fermentation quality were analyzed after 30 and 90 days of storage, respectively. Moreover, the high-throughput sequencing technology of Illumina Miseq was used to analyze the changes in bacterial community diversity that occurred during ensiling. Results showed that the content of dry matter and lactic acid in the RX and MX groups were significantly higher than those in the LX group(P < 0.05), while the ratio of ammonia nitrogen to total nitrogen and the content of water-soluble carbohydrates and cellulose were significantly lower in these than in the LX group(P < 0.05) after 30 days. After storage for 90 days, the pH, neutral detergent fiber content, and the ratio of ammonia nitrogen to total nitrogen in the RX group were significantly lower than those in the LX and MX groups(P < 0.05).The ratio of lactic acid to acetic acid and that of lactic acid to total organic acids were higher in the RX group than those in the LX and MX groups throughout the three-month storage period, indicating that the fermentation intensity of the Lactobacillus series was increased in this treatment. The butyric acid content was lower, and the biodegradation potential, sensory quality,and Flieg score were higher, in all three treatments compared to those in un-stored raw materials, indicating that all of them achieved good storage quality. The results of analyses of bacterial community diversity showed that the dominant bacteria at the phylum level in all three treatments were Proteobacteria and Firmicutes, and the relative abundance of Firmicutes in the LX and RX groups was significantly higher than that in un-stored raw materials. The dominant bacteria at the genus level in all three treatments were Lactobacillus, Carnobacterium, Leuconostoc, and genera within the family Enterobacteriaceae. The relative abundances of spoilage bacteria, such as genera of Enterobacteriaceae, in the LX and RX groups were lower than those in the MX group, while the relative abundances of Lactobacillus, Leuconostoc, and Carnobacterium were higher in these than in the MX group. In conclusion, the room temperature(18 ± 1 ℃) treatment was found to be the most beneficial in this study because it improved the strength of lactic acid fermentation while inhibiting the growth of spoilage bacteria and optimizing and recombining the composition of organic acids and other organic components in the ensilage to achieve higher storage quality.
引文
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4 Agneessens L,Viaene J,Vanden NT,Vandecasteeleb B,De NS.Effect of ensilaged vegetable crop residue amendments on soil carbon and nitrogen dynamics[J].Sci Horticult,2015,192:311-319
5 Weiss K,K roschewsk i B,Auerbach H.Effects of ai r exposu re,temperature and additives on fermentation characteristics,yeast count,aerobic stability and volatile organic compounds in corn silage[J].JDairy Sci,2016,99(10):8053-8069
6 Zhou Y,Drouin P,Lafrenière C.Effect of temperature(5-25°C)on epiphytic lactic acid bacteria populations and fermentation of wholeplant corn silage[J].J Appl Microbiol,2016,121(3):657-671
7 Kondo M,Shimizu K,Jayanegara A,Mishima T,Matsui H,Karita S,Goto M,Fujihara T.Changes in nutrient composition and in vitro ruminal fermentation of total mixed ration silage stored at different temperatures and periods[J].J Sci Food Agric,2016,96(4):1175-1180
8冯巧娟,朱琳,吴安琪,张建国.青贮时间和温度对木薯块根和叶发酵品质及氢氰酸含量的影响[J].草业科学,2018,35(5):1293-1298[Feng QJ,Zhu L,Wu AQ,Zhang JG.Effect of ensiling time and temperature on the fermentaion quality and content of hydrocyanic acid in cassava roots and leaves[J].Pratacult Sci,2018,35(5):1293-1298]
9 Li LH,Sun YM,Yuan ZH,Kong XY,Wao Y,Yang LG,Zhang Y,Li D.Effect of microalgae supplementation on the silage quality and anaerobic digestion performance of Manyflower silvergrass[J].Bioresour Technol,2015,189(10):334-340
10胡宗福,常杰,萨仁呼,王思珍,牛化欣.基于宏基因组学技术检测全株玉米青贮期间和暴露空气后的微生物多样性[J].动物营养学报,2017,29(10):3750-3760[Hu ZF,Chang J,Sarnhu,Wang SZ,Niu HX.Microbial diversity of whole-plant maize during ensilage and after air exposure analyzed by metagenomics technology[J].Chin J Anim Nutr,2017,29(10):1-11]
11陶莲,刁其玉.青贮发酵对玉米秸秆品质及菌群构成的影响[J].动物营养学报,2016,28(1):198-207[Tao L,Diao QY.Effects of ensiling on qualityand bacteria composition of corn stalk[J].Chin J Anim Nutr,2016,28(1):198-207]
12刘晶晶.生物添加剂对柳枝稷青贮的作用及机理研究[D].北京:中国农业大学,2015[Liu JJ.Effect of lactic acid bacteria and fibrolytic en z y mes on the fer mentation qualit y of switchg rass silage and mechanism involved[D].Beijing:China agricultural university,2015]
13冯骁骋,曾洁,李伟军,高静,王志军.天然草原牧草青贮饲料评级体系进展研究.草原与草业,2016,28(1):48-52[Feng XC,Zeng J,LIWJ,Gao J,Wang ZJ.Study on progress of grading system for natural grassland silage[J].Grassl Pratacult,2016,28(1):48-52]
14陈冠舟,张白鹭,纪梦梦,吴晓刚,周君仪,陈家楠,王芸,田浩,张晓君.高通量测序探究啮食聚苯乙烯泡沫塑料黄粉虫的肠道菌群结构[J].微生物学通报,2017,44(9):2011-2018[Chen GZ,Zhang BL,Ji MM,Wu XG,Zhou JY,Chen JN,Wang Y,Tian H,Zhang XJ.Gut microbiota of polyst y rene-eating mealwor ms analyzed by high-th roughput sequencing[J].Microbiol Chin,2017,44(9):2011-2018]
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