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Effects of temperature on the mixed storage fermentation quality of dry corn stalk 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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Effects of temperature on the mixed storage fermentation quality of dry corn stalk and cabbage wastes and their microbial communities
REN Haiwei1 2 3 FENG Yingping1 LIU Tong1 WANG Yu2 3 LI ZhiZhong1** PEI Jiawen1 WANG Lei1 & LI Panpan1
1School of Life Science and Engineering, Lanzhou University of Technology, Lanzhou 730050, China 2China Western Energy & Environment Research Center, Lanzhou University of Technology, Lanzhou 730050, China 3Key Laboratory of Complementary Energy System of Biomass and Solar Energy, Lanzhou 730050, China
dry corn stalk (DCS) cabbage waste (CW) storage temperature mixed silage quality microbial community diversity high-throughput sequencing

The objective of this study was to investigate whether the mixed storage quality of dry corn stalk and cabbage wastes was affected by different temperatures. Three treatments, including low temperature (-3 ± 1 ℃, LX), room temperature (18 ± 1 ℃, RX), and medium temperature (34 ± 1 ℃, MX) treatments, were conducted in accordance with the climatic conditions in Northwest China. All of the experimental groups were stored for 90 successive days based on the theory of ensiling. Furthermore, the sensory quality, content of organic compounds, and fermentation quality were analyzed after 30 and 90 days of storage, respectively. Moreover, the high-throughput sequencing technology of Illumina Miseq was used to analyze the changes in bacterial community diversity that occurred during ensiling. Results showed that the content of dry matter and lactic acid in the RX and MX groups were significantly higher than those in the LX group (P < 0.05), while the ratio of ammonia nitrogen to total nitrogen and the content of water-soluble carbohydrates and cellulose were significantly lower in these than in the LX group (P < 0.05) after 30 days. After storage for 90 days, the pH, neutral detergent fiber content, and the ratio of ammonia nitrogen to total nitrogen in the RX group were significantly lower than those in the LX and MX groups (P < 0.05). The ratio of lactic acid to acetic acid and that of lactic acid to total organic acids were higher in the RX group than those in the LX and MX groups throughout the three-month storage period, indicating that the fermentation intensity of the Lactobacillus series was increased in this treatment. The butyric acid content was lower, and the biodegradation potential, sensory quality, and Flieg score were higher, in all three treatments compared to those in un-stored raw materials, indicating that all of them achieved good storage quality. The results of analyses of bacterial community diversity showed that the dominant bacteria at the phylum level in all three treatments were Proteobacteria and Firmicutes, and the relative abundance of Firmicutes in the LX and RX groups was significantly higher than that in un-stored raw materials. The dominant bacteria at the genus level in all three treatments were Lactobacillus, Carnobacterium, Leuconostoc, and genera within the family Enterobacteriaceae. The relative abundances of spoilage bacteria, such as genera of Enterobacteriaceae, in the LX and RX groups were lower than those in the MX group, while the relative abundances of Lactobacillus, Leuconostoc, and Carnobacterium were higher in these than in the MX group. In conclusion, the room temperature (18 ± 1 ℃) treatment was found to be the most beneficial in this study because it improved the strength of lactic acid fermentation while inhibiting the growth of spoilage bacteria and optimizing and recombining the composition of organic acids and other organic components in the ensilage to achieve higher storage quality.


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Last Update: 2019-06-25