Zi Xuejuan, Li Mao, Yu Daogeng, Tang Jun, Zhou Hanlin, Chen Yeyuan
Key Laboratory of Ministry of Education for Genetics and Germplasm Innovation of Tropical Special Trees and Ornamental Plants, Key Laboratory of Germplasm Resources of Tropical Special Ornamental Plants of Hainan Province, College of Forestry, College of Tropical Crops, Hainan University, Danzhou, China.
Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences, Danzhou, China.
Front Microbiol. 2021 Apr 29;12:627820. doi: 10.3389/fmicb.2021.627820. eCollection 2021.
This study investigated the fermentation quality of 12 varieties of grown in different regions of Southern China. Following the production of silage from the natural fermentation of , the interplay between the chemical composition, fermentation characteristics, environmental factors, and microbiome was examined to understand the influence of these factors on the fermentation quality of silage. The silage quality produced by most of the was low; the pH value of the silage was high (4.26-4.86), whilst the lactic acid content was low (10.7-24.1 g/kg DM), with V-scores between 57.9 and 78.3. The bacterial alpha diversities of the 12 silages were distinct. There was a predominance of undesirable bacteria (, , and , which likely caused the poor fermentation quality. The chemical composition and fermentation characteristics of the silage were closely correlated with the composition of the bacterial community. Furthermore, environmental factors (precipitation, temperature, humidity, location) were found to significantly influence the microbiome of the silage. The results confirmed that silage produced from the natural fermentation of 12 different varieties had significant variation in their bacterial communities. The difference in environmental factors, due to the being grown in various locations across south china, greatly affected the bacterial community found in the silage and thus the fermentation quality. The specific cultivar used for the silage and the environment in which the cultivar is grown must therefore be considered before the initiation of production of silage in order to ensure a higher quality product.
本研究调查了中国南方不同地区种植的12个品种（此处原文未明确品种具体名称）的发酵品质。在对（此处原文未明确具体物质）进行自然发酵生产青贮饲料后，研究了化学成分、发酵特性、环境因素和微生物群落之间的相互作用，以了解这些因素对青贮饲料发酵品质的影响。大多数（此处原文未明确具体物质）生产的青贮饲料质量较低；青贮饲料的pH值较高（4.26 - 4.86），而乳酸含量较低（10.7 - 24.1 g/kg干物质），V值在57.9至78.3之间。12种（此处原文未明确具体物质）青贮饲料的细菌α多样性各不相同。存在大量不良细菌（此处原文未明确细菌具体名称），这可能导致了发酵质量较差。青贮饲料的化学成分和发酵特性与细菌群落组成密切相关。此外，发现环境因素（降水、温度、湿度、位置）对青贮饲料的微生物群落有显著影响。结果证实，12个不同（此处原文未明确具体物质）品种自然发酵产生的青贮饲料在细菌群落方面存在显著差异。由于（此处原文未明确具体物质）在中国南方不同地点种植，环境因素的差异极大地影响了青贮饲料中的细菌群落，进而影响了发酵质量。因此，在开始生产青贮饲料之前，必须考虑用于青贮饲料的具体品种及其种植环境，以确保获得更高质量的产品。
