College of Forestry and Landscape Architecture, 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, South China Agricultural University, Guangzhou, China.
College of Forestry and Landscape Architecture, 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, South China Agricultural University, Guangzhou, China.
Bioresour Technol. 2021 Jun;329:124915. doi: 10.1016/j.biortech.2021.124915. Epub 2021 Mar 2.
CO production during ensiling is a source of greenhouse gases emissions and a cause of nutrient loss of silage. To investigate the influence of additives on CO production and relevant bacterial communities, stylo and rice straw were ensiled with sucrose and Lactobacillus plantarum (LP). After 30 days fermentation, LP reduced CO production (from 66.2 to 0 mL/100 g fresh matter in stylo, from 83.7 to 16.6 mL/100 g fresh matter in rice straw) and weight loss (from 2.71 to 1.72% in stylo, from 2.75 to 2.40% in rice straw). CO production was positively correlated (P < 0.05) with Lactococcus (0.99), Leuconostoc (0.55), Lachnoclostridium (0.45), Prevotella (0.23) and was negatively correlated (P < 0.05) with Serratia (-0.66), Sphingobacterium (-0.58), Pediococcus (-0.36). LP decreased the relative abundance of genera positively correlated with CO production and increased that of genera negatively correlated. In conclusion, LP could reduce CO production by altering bacterial community during ensiling.
在青贮过程中 CO 的产生是温室气体排放的一个来源，也是青贮饲料中营养物质损失的一个原因。为了研究添加剂对 CO 产生和相关细菌群落的影响，用蔗糖和植物乳杆菌（LP）对柳枝稷和水稻秸秆进行青贮。发酵 30 天后，LP 减少了 CO 的产生（从柳枝稷中的 66.2 降至 0 毫升/100 克新鲜物质，从水稻秸秆中的 83.7 降至 16.6 毫升/100 克新鲜物质）和重量损失（从柳枝稷中的 2.71%降至 1.72%，从水稻秸秆中的 2.75%降至 2.40%）。CO 的产生与乳球菌（0.99）、肠球菌（0.55）、毛螺菌科（0.45）、卟啉单胞菌（0.23）呈正相关（P<0.05），与蜂房哈夫尼菌（-0.66）、鞘氨醇单胞菌科（-0.58）、片球菌（-0.36）呈负相关（P<0.05）。LP 降低了与 CO 产生呈正相关的属的相对丰度，并增加了与 CO 产生呈负相关的属的相对丰度。总之，LP 可以通过改变青贮过程中的细菌群落来减少 CO 的产生。
