不同填装密度下添加乳酸菌和糖对小麦秸秆黄贮饲料发酵品质及微生物群落的影响  

Effects of Adding Lactic Acid Bacteria and Sugar on Fermentation Quality and Microbial Community of Wheat Straw Yellow Storage at Different Compaction Densities

作　　者：李东洋 乌尼尔 娜娜 孙林 杨宝珠 李鹅 薛艳林 LI Dongyang;Wuni′er;Nana;SUN Lin;YANG Baozhu;LI E;XUE Yanlin(College of Forestry and Prataculture,Ningxia University,Yinchuan 750021,China;Inner Mongolia Engineering Research Center of Development and Utilization of Microbial Resources in Silage/Inner Mongolia Academy of Agricultural and Animal Husbandry Sciences,Hohhot 010031,China;College of Life Science,China West Normal University,Nanchong 637002,China;Inner Mongolia University,Hohhot 010021,China)

机构地区：[1]宁夏大学林业与草业学院,宁夏银川750021 [2]青贮饲料微生物资源开发与利用内蒙古自治区工程研究中心/内蒙古自治区农牧业科学院,内蒙古呼和浩特010031 [3]西华师范大学生命科学学院,四川南充637002 [4]内蒙古大学,内蒙古呼和浩特010021

出　　处：《畜牧与饲料科学》2024年第2期9-19,共11页Animal Husbandry and Feed Science

基　　金：内蒙古农牧业青年创新基金项目(2023QNJJM01);中央引导地方科技发展资金项目(2022ZY0152)。

摘　　要：[目的]探究在不同填装密度下添加乳酸菌和糖对小麦秸秆黄贮饲料发酵损失率、发酵品质和微生物群落结构的影响。[方法]将小麦秸秆粉碎,调节水分含量至60%,混合均匀后随机分成2等份。取一份加入由活菌数为1×10^(5)CFU/g的植物乳杆菌(添加量为5 g/t)和白砂糖(添加量为10 kg/t)组成的混合添加剂并均匀喷洒3%的无菌水,按450、500、550 kg/m^(3)的密度进行填装调制黄贮饲料(添加剂处理组);另一份均匀喷洒3%的无菌水,按450、500、550 kg/m^(3)的密度进行填装调制黄贮饲料(对照组)。分别于发酵1、3、6、15、35、200 d测定2组不同填装密度黄贮饲料的发酵损失率;在发酵200 d开盖取样,测定发酵品质、微生物数量和微生物多样性。[结果]从黄贮3 d开始至200 d,2组黄贮饲料的发酵损失率均显著(P<0.05)增加;发酵35 d和200 d,添加剂处理组的发酵损失率显著(P<0.05)低于对照组。添加剂处理组的pH值显著(P<0.05)低于对照组,乳酸含量显著(P<0.05)高于对照组,氨态氮含量显著(P<0.05)低于对照组,酸碱缓冲能力值显著(P<0.05)高于对照组。添加剂处理组的乳酸菌数量和酵母菌数量显著(P<0.05)低于对照组。2组黄贮饲料中的主要菌属均为乳植杆菌属(Lactiplantibacillus)和迟缓乳杆菌属(Lentilactobacillus),相对丰度分别为22.12%~49.18%和1.45%~49.91%,这两个属在黄贮饲料中的总相对丰度大于34.25%。在450 kg/m3填装密度下,添加剂处理组的明串珠菌属(Leuconostoc)和肠杆菌属(Enterobacter)相对丰度显著(P<0.05)低于对照组;在500 kg/m3填装密度下,添加剂处理组的迟缓乳杆菌属、明串珠菌属相对丰度显著(P<0.05)低于对照组,而肠杆菌属、泛菌属(Pantoea)、罗尔斯通氏菌属(Ralstonia)和魏斯氏菌属(Weissella)相对丰度显著(P<0.05)高于对照组;在550 kg/m^(3)填装密度下,添加剂处理组的迟缓乳杆菌属、肠杆菌属和明串珠菌属相对丰度显著(P<0.05)低于[Objective]This study was conducted to assess the effects of adding lactic acid bacteria and sugars on fermentation weight loss,fermentation quality and microbial community structure of wheat straw yellow storage at different compaction densities.[Method]Wheat straw was crushed into proper length and the initial moisture content was adjusted to 60%.After well mixing,it was randomly divide into two equal parts.One part was supplemented with the additives composed of a commercially available microbial agent containing 1×10^(5) CFU/g of Lactobacillus plantarum(5 g/t)and white sugar(10 kg/t),evenly sprayed with 3%sterile water,and then compacted to prepare yellow storage at the densities of 450,500 and 550 kg/m^(3)(additive treatment group),respectively.The other part was evenly sprayed with 3%sterile water,and then compacted to prepare yellow storage at the densities of 450,500 and 550 kg/m^(3)(control group),respectively.Fermentation weight loss of the yellow storage of the two groups with different compaction densities were measured after fermentation for 1,3,6,15,35 and 200 d,respectively.At 200 d of fermentation,the yellow storage samples were taken to assess the fermentation quality,microbial quantity and microbial diversity.[Result]From 3 d to 200 d of fermentation,the fermentation weight loss of both groups increased significantly(P<0.05).At 35 d and 200 d of fermentation,the fermentation weight loss of the additive treatment group was significantly(P<0.05)lower than that of the control group.Compared with the control group,the additive treatment group had significantly(P<0.05)lower pH value,significantly(P<0.05)higher lactic acid content,significantly(P<0.05)reduced ammoniacal nitrogen content,and significantly(P<0.05)elevated acid-base buffering capacity.The number of lactic acid bacteria and yeasts of the additive treatment group was significantly(P<0.05)lower than that of the control group.Lactiplantibacillus and Lentilactobacillus were found as the dominant bacterial genera in both groups,with relative

关 键 词：乳酸菌添加剂 填装密度 小麦秸秆黄贮 微生物群落结构 发酵品质 

分 类 号：S816.5[农业科学—饲料科学]