添加白菜尾菜和甲酸对干玉米秸秆贮存品质的影响  

Effects on the storage quality of dry corn stalk of adding cabbage wastes and organic acid

作　　者：任海伟[1,2,3,4] 孙安琪 任军乐 李志忠 范文广[1] 王昱[2,3,4] 刘菲菲[1] 沈佳莉 孙文斌 REN Hai-wei;SUN An-qi;REN Jun-le;LI Zhi-zhong;FAN Wen-guang;WANG Yu;LIU Fei-fei;SHEN Jia-li;SUN Wen-bin(College of Life Science and Engineering,Lanzhou University of Technology,Lanzhou 730050,China;China Western Energy & Environment Research Center,Lanzhou University of Technology,Lanzhou 730050,China;Key Laboratory of Complementary Energy System of Biomass and Solar Energy,Lanzhou 730050,China;China Northwestern Collaborative Innovation Center of Low-carbon Urbanization Technologies,Lanzhou 730050,China)

机构地区：[1]兰州理工大学生命科学与工程学院,甘肃兰州730050 [2]兰州理工大学西部能源与环境研究中心,甘肃兰州730050 [3]甘肃省生物质能与太阳能互补供能系统重点实验室,甘肃兰州730050 [4]西北低碳城镇支撑技术协同创新中心,甘肃兰州730050

出　　处：《草业学报》2019年第8期61-71,共11页Acta Prataculturae Sinica

基　　金：国家自然科学基金(51366009,51666010);中国博士后科学基金面上项目(2018M631217);甘肃省自然科学基金项目(17JR5RA117,18JR3RA150);兰州市科技计划项目(2014-2-20);兰州理工大学红柳优秀青年人才支持计划(YQ2018)资助

摘　　要：基于干玉米秸秆与白菜尾菜的理化互补特性,详细研究了添加白菜尾菜对干秸秆贮存品质的影响,并进一步探讨添加甲酸对二者混贮品质的调控效果,结合高通量测序技术解析贮存过程中的微生物多样性。试验设置干秸秆单一贮存组(SE组)、干秸秆/白菜混贮组(ME组)和干秸秆/白菜混贮+甲酸组(FB组)3个试验组,(18±1)℃恒温密闭贮存60d,间隔30d分析有机组分含量、发酵品质及细菌多样性的动态变化。结果表明,ME和FB组的干物质损失率和pH值均显著低于对照SE组(P<0.05),长时间贮存有利于降低酸性洗涤木质素(ADL)含量。与SE组相比,ME和FB组乳酸细菌多样性更为丰富,包含乳杆菌属、类乳杆菌属、肉食杆菌属、乳球菌属、片球菌属、肠球菌属等。肠杆菌属是贮存过程中的主要腐败菌,但60d时FB组中肠杆菌属丰度明显低于SE组。可见,废弃白菜与干玉米秸秆进行混合湿法贮存能减少干物质损失,调控发酵微生物菌群结构,加入甲酸能进一步优化木质纤维组分。Based on the physicochemical complementarity between dry corn stalk(DCS)and cabbage waste(CW),this experiment investigated the effects of the addition of cabbage wastes on the storage quality of dry corn stalk.The effects of adding formic acid to DCS with CW were also tested.The microbial community diversity during storage was investigated using Miseq high throughput sequencing technology.Three materials were prepared for testing of their storage fermentation reactions:(i)DCS with no additives(SE);(ii)DCS mixed with CW(ME);(iii)DCS mixed with CW and with the addition of formic acid(FB).The prepared materials were stored at 18±1℃for 60 days,to undergo a fermentation reaction similar to silage making.The dynamic changes in the chemical composition,fermentation quality and microbial community diversity were analyzed at 30-day intervals.It was found that dry matter loss and pH value of the ME and FB materials were significantly(P<0.05)lower than in the SE material,and that longer-term storage of 60 d was beneficial through reduction of acid detergent lignin(ADL)content.The microbial community data indicated a greater diversity and abundance of lactic acid bacteria in ME and FB than in SE materials,with the more important genera identified being Lactobacillus,Paralactobacillus,Carnobacterium,Lactococcus,Pediococcus and Enterococcus.The main spoilage bacterium identified during storage was Enterobacter,and the abundance of Enterobacter in FB was significantly lower than in SE material.In summary,addition of CW to DCS reduced the loss of dry matter during fermentation and storage,and improved the structure of the microbial community.The application of formic acid during mixed storage of DCA and CW can further assist lignocellulosic breakdown.

关 键 词：干玉米秸秆 白菜尾菜 甲酸 贮存品质 

分 类 号：S816.53[农业科学—饲料科学]