柠檬酸对阳春砂青贮发酵特性及细菌多样性的影响。
Effects of citric acid on fermentation characteristics and bacterial diversity of Amomum villosum silage.
机构信息
Guangdong Province Research Center of Woody Forage Engineering Technology, Guangdong Research and Development Centre of Modern Agriculture (Woody Forage) Industrial Technology, Guangdong Key Laboratory for Innovative Development and Utilization of Forest Plant Germplasm, State Key Laboratory for Conservation and Utilization of Subtropical Agro-bioresources, Integrative Microbiology Research Centre, College of Forestry and Landscape Architecture, South China Agricultural University, Guangzhou, China.
China Agricultural University, Beijing, China.
出版信息
Bioresour Technol. 2020 Jul;307:123290. doi: 10.1016/j.biortech.2020.123290. Epub 2020 Apr 1.
To study the effects of citric acid on fermentation process of Amomum villosum silage, A. villosum was ensiled without or with 1%, 2% citric acid and fermentation parameters and bacterial diversity were analyzed after 3, 7, 14, 30 days ensiling, respectively. Citric acid treated silages had lower dry matter loss (1.83% vs 2.23%), pH (3.84 vs 6.02), ammonia-N (0.33 vs 1.79 g/kg DM) and coliform bacteria number (<2.00 vs 7.27 log CFU/g FM) than the control after 30 days ensiling. The relative abundance of lactic acid bacteria, Pediococcus and Lactobacillus increased, whereas undesirable microorganisms like Enterobacter, Escherichia-Shigella and Pantoea decreased in citric acid treated A. villosum silage. These results indicated that quality A. villosum silage could be obtained by citric acid addition.
为了研究柠檬酸对砂仁青贮发酵过程的影响，分别在未添加和添加 1%、2%柠檬酸的条件下对砂仁进行青贮，在青贮后第 3、7、14 和 30 天分别分析发酵参数和细菌多样性。与对照组相比，添加柠檬酸的青贮料在第 30 天的干物质损失（1.83%比 2.23%）、pH（3.84 比 6.02）、氨态氮（0.33 比 1.79g/kg DM）和大肠菌群数（<2.00 比 7.27log CFU/g FM）较低。添加柠檬酸的砂仁青贮料中乳酸杆菌、肠球菌和乳杆菌的相对丰度增加，而肠杆菌、埃希氏菌-志贺氏菌和 pantoea 等不良微生物的相对丰度降低。这些结果表明，柠檬酸的添加可以获得高质量的砂仁青贮料。
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