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Dynamic effects of Pichia anomala inoculation on the mixed storage quality of dry maize straw and cabbage wastes and their microbial communities(PDF)

Chinese Journal of Applied & Environmental Biology[ISSN:1006-687X/CN:51-1482/Q]

2019 03
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Dynamic effects of Pichia anomala inoculation on the mixed storage quality of dry maize straw and cabbage wastes and their microbial communities
REN Haiwei1 2 3 TANG Duoli1 KANG Bao1 WANG Yu2 3 LI Zhizhong1** ZHANG Dong2 3 WANG Lei1 & LI Panpan1
1 School of Life Science and Engineering, Lanzhou University of Technology, Lanzhou 730050, China 2 China Western Energy & Environment Research Center, Lanzhou University of Technology, Lanzhou 730050, China 3 Key Laboratory of Complementary Energy System of Biomass and Solar Energy, Lanzhou 730050, China
Pichia anomala dry maize straw cabbage wastes fermentation quality microbial community diversity
TQ92 : X712

To improve the mixed storage quality of dry maize straw and cabbage wastes, the effects of Pichia anomala inoculation on their fermentation quality was studied. The experiment was conducted with an additive-free control group (ME group) and a microbial treatment group inoculated with Pichia anomala (PA group). The two feedstocks were continuously stored and fermented at a constant temperature for 170 days in accordance with ensiling theory, and their sensory quality, chemical composition, and fermentation quality were analyzed at different intervals during this process. The high-throughput sequencing technology of Illumina Miseq was used to investigate the changes in bacterial community diversity that occurred during mixed ensiling. The results showed that the content of dry matter, crude protein, water soluble carbohydrates, and lactic acid in the PA group increased significantly over time compared to those in the ME group (P < 0.05). In contrast, the pH and content of acid detergent fiber and neutral detergent fiber in the PA group decreased significantly compared to those in the ME group over 170 days of storage (P < 0.05). The ratio of lactic acid to acetic acid and that of lactic acid to total organic acids were both improved by inoculation with P. anomala, which showed that P. anomala improved the fermentation quality of the ensilage. The results of analyses of bacterial community diversity showed that the bacterial communities in the PA group (inoculated with Pichia anomala) were dominated by the Firmicutes and Proteobacteria at the phylum level, and Lactobacillus and Paralactobacillus were dominant at the genus level. The abundances of spoilage bacteria, such as Enterobacter, Pseudomonas, and Flavobacterium, decreased after inoculation with P. anomala, and Enterobacter disappeared after storage for 130 days. The total abundance of lactic acid bacteria in the PA group always remained above 50%. In conclusion, it was found that inoculation with P. anomala can improve the fermentation quality of dry maize straw and cabbage wastes so that dried straw can be stored for nearly half a year before its use.


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Last Update: 2019-06-25