| 乳酸菌和糖蜜对构树叶青贮品质和细菌多样性的影响 |
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| 引用本文： | 孙蓉,刘悦,陈婷,吕仁龙,周汉林,李茂,字学娟.乳酸菌和糖蜜对构树叶青贮品质和细菌多样性的影响[J].草地学报,2023,31(1):280-286. |
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| 作者姓名： | 孙蓉 刘悦 陈婷 吕仁龙 周汉林 李茂 字学娟 |
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| 作者单位： | 1. 海南大学林学院, 海南 儋州 571737;2. 中国热带农业科学院热带作物品种资源研究所, 海南 儋州 571737;3. 中国热带农业科学院湛江试验站, 广东 湛江, 524000 |
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| 基金项目： | 国家自然科学基金项目(31860680)资助 |
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| 摘 要： | 为改善构树(Broussonetia papyrifera)叶青贮发酵品质，探究乳酸菌和糖蜜对构树叶青贮发酵指标和细菌多样性的影响，本实验以构树叶为原料，设置对照、添加乳酸菌(L)、糖蜜(M)和乳酸菌+糖蜜混合(ML)4个处理，贮藏30天后，测定其营养成分、发酵品质并及细菌群落结构。结果显示，除了添加乳酸菌组，其他添加剂处理pH值均显著降低(P<0.05),乳酸含量提高(P<0.05),乙酸(P<0.05)和丙酸含量下降。微生物分析表明与CK组相比，M和ML组均提高了细菌群落多样性，另外，添加剂处理改变了细菌群落结构，与CK相比，糖蜜处理组(M)乳杆菌属(Lactobacillus)相对丰度显著提升，魏斯氏菌属(Weissella)和肠杆菌属(Enterobacter)相对丰度降低。综上，构树叶青贮添加糖蜜可提高青贮饲料的发酵品质，并改变青贮细菌多样性。
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| 关 键 词： | 构树叶 乳酸菌 糖蜜 青贮发酵品质 细菌多样性 |
| 收稿时间： | 2022-07-20 |
Effect of Lactic Acid Bacteria and Molasses on the Silage Quality and Bacterial Diversity of Paper Mulberry |
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| SUN Rong,LIU Yue,CHEN Ting,LYU Ren-long,ZHOU Han-lin,LI Mao,ZI Xue-juan.Effect of Lactic Acid Bacteria and Molasses on the Silage Quality and Bacterial Diversity of Paper Mulberry[J].Acta Agrestia Sinica,2023,31(1):280-286. |
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| Authors: | SUN Rong LIU Yue CHEN Ting LYU Ren-long ZHOU Han-lin LI Mao ZI Xue-juan |
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| Institution: | 1. College of forestry, Hainan University, Danzhou, Hainan Province 571737, China;2. Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences, Danzhou, Hainan Province 571737, China;3. Zhanjiang Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, Guangdong Province 524000, China |
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| Abstract: | To improve the fermentation quality of paper mulberry silage,the effects of lactic acid bacteria and molasses on the fermentation index and bacterial diversity of mulberry leaf silage were investigated. In this experiment,Broussonetia papyrifera leaves were used as ensiling materials,four treatments were carried out as follows:control (CK),lactic acid bacteria (L),molasses (M),and lactic acid bacteria in combination with molasses (ML). After 30 days,the nutritional composition,silage quality,and bacterial community structure were determined. The results showed that except for the added lactic acid bacteria group,the pH of other additive treatments was significantly decreased (P<0.05),increased lactic acid content (P<0.05),and decreased acetic acid and propionic acid content (P<0.05). Microbial analysis showed that compared with the CK group,the bacterial diversity was raised in the M and ML group. In addition,the silage bacterial community structure was changed by additive treatment. Compared with CK,the abundance of Lactobacillus in the molasses treatment group (M) was increased significantly,meanwhile,Weissella and Enterobacter were decreased. In conclusion,adding molasses can improve the fermentation quality of paper mulberry silage and change the bacterial diversity of the silage. |
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| Keywords: | Broussonetia papyrifera leaves Lactic acid bacteria Molasses Silage quality Bacterial diversity |
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