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[1]任海伟,唐多利,康宝,等.接种异常毕赤酵母对干玉米秸秆与废弃白菜混贮品质的动态影响及微生物群落结构分析[J].应用与环境生物学报,2019,25(03):710-718.[doi:10.19675/j.cnki.1006-687x.201807033]
 REN Haiwei,,et al.Dynamic effects of Pichia anomala inoculation on the mixed storage quality of dry maize straw and cabbage wastes and their microbial communities[J].Chinese Journal of Applied & Environmental Biology,2019,25(03):710-718.[doi:10.19675/j.cnki.1006-687x.201807033]
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接种异常毕赤酵母对干玉米秸秆与废弃白菜混贮品质的动态影响及微生物群落结构分析()
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《应用与环境生物学报》[ISSN:1006-687X/CN:51-1482/Q]

卷:
25卷
期数:
2019年03期
页码:
710-718
栏目:
研究论文
出版日期:
2019-06-25

文章信息/Info

Title:
Dynamic effects of Pichia anomala inoculation on the mixed storage quality of dry maize straw and cabbage wastes and their microbial communities
作者:
任海伟唐多利康宝王昱李志忠张东王蕾李盼盼
1兰州理工大学生命科学与工程学院 兰州 730050 2兰州理工大学西部能源与环境研究中心 兰州 730050 3甘肃省生物质能与太阳能互补供能系统重点实验室 兰州 730050
Author(s):
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
关键词:
异常毕赤酵母干玉米秸秆废弃白菜发酵品质细菌群落多样性
Keywords:
Pichia anomala dry maize straw cabbage wastes fermentation quality microbial community diversity
分类号:
TQ92 : X712
DOI:
10.19675/j.cnki.1006-687x.201807033
摘要:
为提升干玉米秸秆与废弃白菜的混贮品质,研究接种异常毕赤酵母(Pichia anomala)对干玉米秸秆与废弃白菜混贮发酵品质的动态影响. 试验设置无添加剂对照组(ME)和微生物处理组(PA),连续恒温贮存发酵170 d,间隔一定时间分析感官质量、有机组分和发酵品质,并利用高通量测序技术考察发酵过程中细菌群落的动态变化. 结果显示:与ME组相比,贮存170 d期间PA组中的干物质、粗蛋白、可溶性碳水化合物和乳酸含量显著增加(P < 0.05),pH值、中性洗涤纤维和酸性洗涤纤维含量显著降低(P < 0.05),乳酸/乙酸和乳酸/总有机酸比值得到优化. 细菌群落结构显示:PA组中门水平优势菌为厚壁菌(Firmicutes)和变形菌(Proteobacteria),属水平优势菌为乳杆菌(Lactobacillus)和类乳杆菌(Paralactobacillu). 接种异常毕赤酵母能使肠杆菌(Enterobacter)、假单胞菌(Pseudomonas)和黄杆菌(Flavobacterium)等腐败菌的相对丰度逐步降低,130 d时肠杆菌消失,有益乳酸菌的总丰度始终保持在50%以上. 本研究表明接种异常毕赤酵母能改善干玉米秸秆与白菜的混贮发酵品质,使干秸秆能保质贮存近半年时间,结果可为其资源化利用提供原料保障. (图5 表5 参38)
Abstract:
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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更新日期/Last Update: 2019-06-25