异常毕赤酵母和纤维素酶对甜高粱青贮质量及微生物多样性的影响  

Effects of Pichia anomala and Cellulase on Ensiling Quality and Microbial Diversity of Sweet Sorghum Silages

作　　者：任海伟[1,2] 黎金莲 南亭植 卢娜娜 郭晓鹏 陆栋[3] 刘瑞媛[3] 张丙云[1] REN Haiwei;LI Jinlian;NAN Tingzhi;LU Nana;GUO Xiaopeng;LU Dong;LIU Ruiyuan;ZHANG Bingyun(School of Life Science and Engineering,Lanzhou University of Technology,Lanzhou 730050,China;Northwest Low-Carbon Town Support Technology Collaborative Innovation Center,Lanzhou 730050,China;Institute of Modern Physics,Chinese Academy of Sciences,Lanzhou 730000,China)

机构地区：[1]兰州理工大学生命科学与工程学院,兰州730050 [2]西北低碳城镇支撑技术省部共建协同创新中心,兰州730050 [3]中国科学院近代物理研究所,兰州730000

出　　处：《动物营养学报》2023年第6期4011-4027,共17页CHINESE JOURNAL OF ANIMAL NUTRITION

基　　金：国家自然科学基金项目(51666010);甘肃省自然科学基金重点项目(21JR7RA203);中国博士后科学基金项目(2019T120961)。

摘　　要：本试验旨在探究添加异常毕赤酵母和纤维素酶对甜高粱青贮质量及微生物多样性的动态影响,并采用隶属函数法对青贮质量进行综合评价,以筛选适宜添加剂。试验设置纤维素酶组(CE组)、异常毕赤酵母组(PA组)、异常毕赤酵母+纤维素酶组(PC组)3个添加剂组和1个空白对照组(CK组),分别于青贮第7、14和21天时对其感官质量、常规营养成分含量、发酵品质以及微生物群落结构进行分析。结果表明:1)3个添加剂组酸性洗涤纤维和中性洗涤纤维含量在青贮第21天时均显著低于CK组(P<0.05),相对饲喂价值显著高于CK组(P<0.05)。PA组在青贮第21天时可溶性碳水化合物、粗蛋白质和淀粉含量均显著高于其他3个组(P<0.05),主要营养成分保存良好。2)整个青贮过程中,4个组pH、氨态氮/总氮值以及有机酸组成和含量均处于优良青贮范围。基于隶属函数法分析发现,青贮第21天时PA组隶属函数值平均值最高,青贮质量综合评价效果最好。3)4个组在属水平上的微生物群落包含泛菌属(Pantoea)、明串珠菌属(Leuconostoc)和肠杆菌属(Enterobacter)以及少量乳杆菌属(Lactobacillus)、沙雷氏菌属(Serratia)、片球菌属(Pediococcus)和葡糖杆菌属(Gluconobacter)等28个属。PA组在整个青贮期间乳杆菌属、明串珠菌属、片球菌属、魏斯氏菌属(Weissella)、双歧杆菌属(Bifidobacterium)和肠球菌属(Enterococcus)等6种乳酸菌总相对丰度为19.05%~23.61%,同时含有较高相对丰度的泛菌属和葡糖杆菌属,通过优化细菌群落结构形成了一种新的稳定的青贮微生态体系。综上所述,添加异常毕赤酵母可以明显改善甜高粱的青贮质量,有望成为一种经济高效且适用于甜高粱的专用青贮添加剂。This experiment was conducted to investigate the dynamic effects of Pichia anomala and cellulase on ensiling quality and microbial diversity of sweet sorghum silages.A membership function method was used to analyze the comprehensive evaluation of ensiling quality,and thereby to screen a suitable additive for sweet sorghum silages.Silage samples were divided into three additive groups including cellulase group(CE group),Pichia anomala group(PA group)and Pichia anomala+cellulase group(PC group),and a blank control group(CK group),all of which were investigated for sensory quality,conventional nutrient contents,fermen⁃tation quality and microbial community structure at days 7,14 and 21 of silage,respectively.The results showed as follows:1)compared with the CK group,the contents of acid detergent fiber and neutral detergent fiber in CE,PA and PC groups were significantly decreased at day 21 of silage(P<0.05),while their relative feed values were significantly increased(P<0.05).The contents of water⁃soluble carbohydrates,crude protein and starch in PA group were significantly higher than those in the other three groups at 21 days of silage(P<0.05),indicating that the main nutrient components of sweet sorghum were well preserved after ensiling.2)During ensiling,the fermentation characteristics including pH,the ratio of ammonia nitrogen to total nitrogen as well as the composition and contents of organic acids of all silages were in the range of excellent fermenta⁃tion quality,which was considered to up to the standard of high⁃quality silage.Furthermore,it was found that the average membership function value in PA group was essentially higher than that in the other groups based on the membership function method,resulting in the superior comprehensive performance of ensiling quality in PA group at day 21 of silage.3)The microbial community at genus level in each group included in 28 genera such as Pantoea,Leuconostoc and Enterobacter,accompanied by minor amounts of Lactobacillus,Serratia,Pediococcus and Glucobac

关 键 词：甜高粱 异常毕赤酵母 纤维素酶 青贮质量 微生物多样性 

分 类 号：S816.79[农业科学—饲料科学]