| 不同深度垫料对养猪土著微生物发酵床稳定期微生物菌群的影响 |
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| 引用本文： | 张学峰,周贤文,陈群,魏炳栋,姜海龙.不同深度垫料对养猪土著微生物发酵床稳定期微生物菌群的影响[J].兽医大学学报,2013(9):1458-1462. |
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| 作者姓名： | 张学峰 周贤文 陈群 魏炳栋 姜海龙 |
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| 作者单位： | [1]吉林农业大学动物科学技术学院,吉林长春130118 [2]吉林省农业科学院畜牧分院,吉林公主岭136100 |
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| 基金项目： | 国家自然科学基金资助项目（30800795） |
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| 摘 要： | 通过对养猪土著微生物发酵床稳定期时核心发酵层的判断以及对该发酵床土著微生物的分布进行分析,旨在探讨不同深度垫料对养猪土著微生物发酵床稳定期微生物菌群的影响。试验分别从发酵床的表层和深30、40、50、70cm处取垫料样品后测其温度、pH值、自由水、硝态氮和粗纤维,并从中分离纯化出22株菌,采用16SrDNA序列分析鉴定微生物种类。结果表明,表层垫料温度显著小于其他4层（P〈0.05）,并且随着深度加深垫料温度依次降低;表层垫料pH值显著高于其他4层（P〈0.05）,其中30、40cm处垫料pH值相等,50、70cm处垫料pH值相等,40、50cm处垫料差异显著,整体呈下降趋势;表层垫料自由水、硝态氮和粗纤维含量与30cm处垫料含量差异不显著,从整体上看,30、40、50、70cm深垫料的自由水和硝态氮含量呈下降趋势,而粗纤维含量呈上升趋势;表层活菌数显著（P〈0.05）小于30cm深处垫料活菌数,30、40、50、70cm深垫料的活菌数依次降低。结果表明,30cm深处为该发酵床的核心发酵层,地衣芽孢杆菌为该发酵床的主要土著菌种。表层垫料的各项指标受环境影响较大,其所存在的菌种主要为大肠埃希菌属。40cm深处所分离的菌种主要为乙酰微小杆菌。50、70cm深处除分离出地衣芽孢杆菌外还分离出其他多种微生物。稳定期土著微生物发酵床各层的菌种分布主要与外界环境的变化有关。
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| 关 键 词： | 猪 发酵床 核心发酵层 微生物 地衣芽孢杆菌 稳定期 垫料 |
The influence of padding of different depth in native microorganism fermentation bed of pigs on microbial flora during steady period |
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| Authors: | ZHANG Xue-feng;ZHOU Xian-wen;CHEN Qun;WEI Bing-dong;JIANG Hai-long |
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| Institution: | ZHANG Xue-feng;ZHOU Xian-wen;CHEN Qun;WEI Bing-dong;JIANG Hai-long;College of Animal and Science Technology,Jilin Agricultural University;Institute of Animal Husbandry,Jilin Academy of Agricultural Sciences; |
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| Abstract: | The study was conducted to discussing the influence of different depth on microbial flora during steady period though verdicting the core ferment layer and analysising the distribution of native microorganism fermentation bed of pigs.Temperature,pH,primer water,nitrate nitrogen,crude fiber of padding were measured in surface layer and the depth of 30,40,50,70cm from fermentation bed respectively.Twenty-two bacteria strains were separated and identifed by using 16S rDNA sequence analysis.The result showed that the temperature of the surface layer was significantly less than the other four layers（P0.05）,and reduced with the depth of padding;the pH of surface layer significantly exceed the other four layers（P0.05）,the pH of depth in 30cm and 40cm was the same,the pH of depth in 50cm and 70cm was the same,the pH of depth in 40 cm and 50cm were significant difference,displaying a decreasing trend.The content of primer water,nitrate nitrogen and crude fiber in surface layer and 30cm were not significant difference,the content of primer water,nitrate nitrogen in depth of 30,40,50,70cm were on a declining curve as a whole.The concent of crude fiber had a uptrend;The total bacterial count of living in surface was significantly less than the depth of 30cm,the total bacterial count of living in depth of 30,40,50,70cm reduced in sequence.The result indicated that the depth of 30cm in fermentation bed was the core layer,The main native microbial variety in fermentation was Bacillus licheniformis.The main microbial variety was Escherichia coli with big impaction of environment in surface of fermentation bed.The strains in 40cm depth isolated mainly for Exiguobacterium acetylicum.Separating other microorganisms except Bacillus licheniformis in 50cm and 70cm.Microorganism distributives in aboriginal microbial fermentation bed during steady period is relevant with the environment change. |
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| Keywords: | pig fermentation bed the core of fermentation layer microbial varieties Bacillus licheniformis steady period padding |
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