Institute of Animal Science, Jiangsu Academy of Agricultural Science, Nangjing 210014, China; Key Laboratory of Crop and Animal Integrated Farming, Ministry of Agriculture, Jiangsu Academy of Agricultural Science, Nangjing 210014, China.
Zhongxin Agricultural Machinery Service Cooperative of Dafeng, Yancheng 224100, China.
Bioresour Technol. 2019 Feb;273:212-219. doi: 10.1016/j.biortech.2018.10.041. Epub 2018 Oct 22.
This study investigated the effects of lactic acid bacteria on bacterial and fungal community during the fermentation process and aerobic exposure phase of barley ensiled with preparation of lactic acid bacteria (LAB). The inoculated silages displayed higher contents of lactic acid, acetic acid, and propionic acid as well as a greater number of lactic acid bacteria during ensiling. LAB-treated silage decreased the bacterial diversity during both ensiling and aerobic exposure but increased the fungal diversity during ensiling of barley. LAB-treated silage during ensiling increased the abundance of Lactobacillus but decreased that of Weissella. After aerobic exposure, LAB-treated silage increased the abundance of Lactobacillus but decreased that of Acinetobacter. Acinetobacter, Enterococcus, Providencia, and Empedobacter were the dominant bacteria after aerobic exposure. In conclusion, LAB-treated silage enhanced the number of desirable Lactobacillus and inhibited the growth of undesirable microorganisms, such as Acinetobacter.
本研究探讨了在添加乳酸菌（LAB）的大麦青贮过程中发酵阶段和有氧暴露阶段乳酸菌对细菌和真菌群落的影响。接种青贮料在青贮过程中表现出更高的乳酸、乙酸和丙酸含量以及更多的乳酸菌。LAB 处理的青贮料在青贮和有氧暴露过程中降低了细菌多样性，但在青贮过程中增加了真菌多样性。在青贮过程中，LAB 处理的青贮料增加了乳杆菌的丰度，但降低了魏斯氏菌的丰度。有氧暴露后，LAB 处理的青贮料增加了乳杆菌的丰度，但降低了不动杆菌的丰度。有氧暴露后，优势细菌为不动杆菌、肠球菌、普罗维登斯菌和恩氏杆菌。总之，LAB 处理的青贮料增加了所需的乳杆菌数量，并抑制了不可取的微生物（如不动杆菌）的生长。
