摘要
为实现秸秆与白菜废弃物资源的无害化、资源化利用,从感官品质、化学组分、发酵品质等角度研究甲酸(FA)对干玉米秸秆与白菜废弃物混贮60 d时品质变化的影响,并利用MiSeq高通量测序技术研究细菌多样性的演替规律。无添加剂混贮组设为对照组(ME组)。结果表明,与ME组相比,甲酸能显著提高WSC、CL和H_OC的含量,使NDF、ADF和ADL含量显著下降;发酵过程中AN/TN显著下降,乳酸/乙酸比值显著增加。微生物多样性分析表明,甲酸显著增加了Lactobacillus乳酸菌属丰度,降低了Flavobacterium和Enterobacter等有害菌属丰度,能满足干玉米秸秆与白菜废弃物混贮60d不变质。
In order to realize the unharmed and resource utilization to straw and cabbage waste resources,the effects of formic acid on the sensory quality,chemical composition,fermentation quality and bacterial diversity for 60 days of dry straw and cabbage waste were studied in this paper,meanwhile the succession law of bacterial diversity was studied by using MiSeq.The control group(ME group)was fed with no additive group.The results showed that compared with the ME group,formic acid could significantly improve the content of WSC,CL and HOC;the content of NDF,ADF and ADL were significantly decreased;in reverse AN/TN was reduced and the ratio of lactic acid/acetic acid was increased significantly.Microbial diversity analysis showed that formic acid significantly increased the Lactobacillus and reduced Flavobacterium and Enterobacter,successes to satisfy the dry corn stalks and cabbage waste storage fresh in 60 days.
作者
任海伟
王聪
李志忠
刘菲菲
孙安琪
沈佳莉
孙文斌
黄娟娟
余倩倩
REN Hai-wei;WANG Cong;LI Zhi-zhong;LIU Fei-fei;SUN An-qi;SHEN Jia-li;SUN Wen-bin;HUANG Juan-juan;YU Qian-qian(School of Life Science and Engineering,Lanzhou University of Technology,Lanzhou,Gansu730050,China;China Western Energy&Environment Research Center,Lanzhou University of Technology,Lanzhou,Gansu730050,China;Key Laboratory of Complementary Energy System of Biomass and Solar Energy,Lanzhou,Gansu730050,China;College ofhorticulture,South China Agricultural University,Guangzhou,Guangdong510642,China)
出处
《草学》
2017年第A01期32-35,共4页
Journal of Grassland and Forage Science
基金
国家自然科学基金(51366009,51666010)
甘肃省自然科学基金项目(1506RJYA106,1508RJYA097)
兰州市科技计划项目(2014-2-20)资助.
关键词
甲酸
感官品质
化学成分
发酵品质
微生物多样性
formic acid
sensory quality
chemical composition
fermentation quality
bacteria diversity
