添加植物乳杆菌对低水分稻秸青贮微生物组成影响研究

doi:10.11686/cyxb2018217

摘要/Abstract

摘要： 为了明确乳酸菌添加剂对低水分青贮过程中微生物组成及发酵品质的变化影响,探讨微生物与挥发性脂肪酸间存在的相互关系,采用气相色谱法与高通量测序技术对青贮过程中(3、5、7、10、15、30、60 d)挥发性脂肪酸生成量及微生物组成进行测定,并分析两者之间的互作关系。结果表明,与对照组相比,添加植物乳杆菌(5×10⁶ cfu·g^-1 FM)后可以显著降低低水分粳稻青贮的丙酸、正丁酸、异丁酸、正戊酸和异戊酸的生成量(P<0.05),提高乙酸生成量(P<0.05),并降低青贮中微生物多样性(P<0.05),提高厚壁菌门的丰度,抑制变形菌门的丰度,提高乳杆菌属的丰度,降低其他菌属特别是肠杆菌属所占丰度。低水分粳稻青贮过程中,优势菌门分别为变形菌门、厚壁菌门、拟杆菌门、放线菌门和蓝菌门,优势菌属分别为肠杆菌属、乳杆菌属、克雷伯氏杆菌属、沙雷氏菌属、乳球菌属、泛菌属、柠檬酸杆菌属、拉乌尔菌属、肠球菌属、沙门氏菌属和梭菌属。乳杆菌属与乙酸、戊酸分别呈正、负相关(P<0.05),同时与肠杆菌属、柠檬酸杆菌属、芽孢杆菌属、日沟维肠杆菌属、乳球菌属、魏斯氏菌属等呈负相关(P<0.05)。乳球菌属、厌氧杆菌属、肠球菌属和梭菌属均呈现出与丙酸、正丁酸、异丁酸正相关,戊酸与气球菌属、芽孢杆菌属、柠檬酸杆菌属、梭菌属、肠杆菌属等15属微生物均表现出正相关(P<0.05)。肠杆菌属、芽孢杆菌属、柠檬酸杆菌属、勒克氏菌属、日沟维肠杆菌属等5属微生物与乙酸含量负相关(P<0.05),魏斯氏菌属表现出与丙酸、异丁酸正相关(P<0.05)。添加植物乳杆菌可以提高低水分粳稻青贮的发酵品质,抑制多种挥发性脂肪酸的生成,同时降低青贮过程中细菌组成的多样性。

关键词: 低水分青贮, 粳稻秸秆, 挥发性脂肪酸, 微生物组成, 互作关系

Abstract: An experiment was conducted to investigate the effects of differences in the bacterial community on low moisture rice stalk silage fermentation characteristics, and the correlation between bacterial community composition and fermentation outcomes in the presence of lactic acid bacteria (Lactobacillus plantarum). In this study, volatile fatty acids (VFAs) were measured by gas chromatography, and bacterial community composition was measured by high-throughput 16S rRNA gene sequencing during ensiling (i.e. after 3, 5, 7, 10, 15, 30, 60 d). It was found that the inoculation of L. plantarum decreased either propionic acid, isobutyric acid, butyric acid, isovaleric acid, valeric acid contents (P<0.05), or abundance of Proteobacteria, while Enterobacter increased acetic acid content (P<0.05), and Lactobacillus, reduced microbial diversity compared to control samples. The most abundant phylum in low moisture silage were Proteobacteria, Firmicutes, Actinobacteria, Cyanobacteria, Bacteroidetes. The most abundant genera in low moisture silage were Enterobacter, Lactobacillus, Klebsiella, Serratia, Latococcus, Pantoea, Citrobacter, Raoultella, Enterococcus, Salmonella, Clostridium. Lactobacillus abundance was positively correlated with acetic acid and negatively correlated with valeric acid (VAL), and moreover, showed negative correlation with presence of the genera Enterobacter, Citrobacter, Bacillus, Pluralibacter, Lactococcus, and Weissella, the abundance of genera above-metioned were positively correlated with two or three production of propionic acid, isobutyric acid, butyric acid, isovaleric acid, and valeric acid. Lactococcus, Anaerobacter, Enterococcus, and Clostridium presence was positively correlated with propionic acid, isobutyric acid, and butyric acid formation. Fifteen genera altered VAL production during fermentation, while 5 operational taxonomic units were associated with acetic acid production. Weissella presence showed positive correlation with both propionic acid and isobutyric acid production. In summary, inoculation of L. plantarum improved the fermentation quality, inhibited VFA content, and reduce the diversity of bacterial genera in low moisture rice stalk silage.

Key words: low moisture silage, rice stalk, volatile fatty acid, bacterial community, interaction

司华哲, 李志鹏, 南韦肖, 金春爱, 李光玉, 刘晗璐. 添加植物乳杆菌对低水分稻秸青贮微生物组成影响研究[J]. 草业学报, 2019, 28(3): 184-192.

SI Hua-zhe, LI Zhi-peng, NAN Wei-xiao, JIN Chun-ai, LI Guang-yu, LIU Han-lu. Effects of bacterial community composition on fermentation characteristics of Lactobacillus plantarum in low moisture content rice stalk silage[J]. Acta Prataculturae Sinica, 2019, 28(3): 184-192.

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