不同发酵时间与添加剂对高水分玉米穗发酵品质及微生物多样性的影响  

Effects of Different Fermentation Time and Additives on Fermentation Quality and Microbial Diversity of High Moisture Corn Cobs

作　　者：魏姚 卞彬彬 冯引元 李佳宇 郭旭 李雁冰[1,2] WEI Yao;BIAN Binbin;FENG Yinyuan;LI Jiayu;GUO Xu;LI Yanbing(College of Animal Science and Technology,Heilongjiang Bayi Agricultural and Reclamation University,Daqing 163319,China;Key Laboratory of Efficient Utilization of Feed Resources and Nutritional Regulation in Cold Regions of Heilongjiang Province,Daqing 163319,China)

机构地区：[1]黑龙江八一农垦大学动物科技学院,大庆163319 [2]黑龙江省寒区饲料资源高效利用与营养调控重点实验室,大庆163319

出　　处：《动物营养学报》2025年第3期2045-2057,共13页CHINESE JOURNAL OF ANIMAL NUTRITION

基　　金：国家自然科学基金(32371787);黑龙江省自然科学基金(LH2023C028)。

摘　　要：本试验旨在探讨不同发酵时间与添加剂对高水分玉米穗发酵过程中营养成分、发酵品质和微生物多样性的影响。试验采用双因素设计,按照不同添加剂设置3个组,分别为对照组(无添加剂,CK组)、布氏乳杆菌组(布氏乳杆菌添加量为1×10^(5) CFU/g,NK组)与0.5%丙酸钠组(丙酸钠添加量为5 g/kg,SP组),每组3次重复,分别于发酵第7天与第60天对高水分玉米穗的相关指标进行分析。结果表明:1)添加剂对干物质含量有显著影响(P<0.05),发酵时间对粗灰分含量有显著影响(P<0.05),二者的交互作用对钙含量有极显著作用(P<0.01);在发酵第7天时,与CK组相比,SP组干物质含量显著降低(P<0.05)。2)在发酵第7天时,NK组的乳酸含量显著高于其他2组(P<0.05);在有氧稳定性中,与CK组相比,SP组的pH无显著变化(P>0.05)。3)在门水平上,与CK组相比,发酵第7天与第60天的SP组厚壁菌门相对丰度均呈增加趋势;在属水平上,与CK组相比,发酵第7天SP组的乳杆菌属相对丰度呈增加趋势,不良微生物相对丰度呈降低趋势。4)相关性分析显示,乳杆菌属相对丰度与粗蛋白质、酸性洗涤纤维含量呈正相关(P<0.05),丙酸含量与梭状芽孢杆菌属和艰难梭菌属相对丰度呈负相关(P<0.05)。综上所述,添加0.5%丙酸钠提高了高水分玉米穗的发酵品质,降低了营养成分的损失,提高了有益菌的相对丰度以及有氧稳定性。The aim of this experiment was to investigate the effects of different fermentation time and additives on nutrients,fermentation quality and microbial diversity of high moisture corn cobs.The experiment was designed with two factors,and three groups were set up according to different additives,namely control group(no additives,CK group),Lactobacillus brucei group(Lactobacillus brucei supplemental level was 1×10^(5) CFU/g,NK group)and 0.5%sodium propionate group(sodium propionate supplemental level was 5 g/kg,SP group).Each group was repeated three times.The relevant indexes of high water corn cobs were analyzed on the 7th and 60th day of fermentation,respectively.The results showed as follows:1)additives had a significant effect on dry matter content(P<0.05),fermentation time had a significant effect on crude ash content(P<0.05),and the interaction between the two had a very significant effect on calcium content(P<0.01).On the 7th day of fermentation,the dry matter content of SP group was significantly lower than that of CK group(P<0.05).2)Lactic acid content was significantly higher in the NK group than in the other two groups(P<0.05)at the 7th day of fermentation;in aerobic stabilization,pH was significantly higher in the CON group than the NK group(P<0.05),while there was no significant change in the SP group(P>0.05).3)At the phylum level,compared with the CK group,the relative abundance of Firmicutes in the SP group at 7 days and 60 days of fermentation showed an increasing trend.At the genus level,compared with the CK group,the relative abundance of Lactobacillus in the SP group showed an increasing trend on the 7th day of fermentation,and the relative abundance of adverse microorganisms showed a decreasing trend.4)Correlation analysis showed that the relative abundance of Lactobacillus was positively correlated with crude protein and acid detergent fiber contents(P<0.05),and propionic acid content was negatively correlated with the relative abundance of Clostridium and Peptoclostridium(P<0.05).In conclusio

关 键 词：高水分玉米穗 丙酸钠 布氏乳杆菌 发酵品质 微生物多样性 有氧稳定性 

分 类 号：S816[农业科学—饲料科学]