Wei Xiaoqiang, Sun Xuemei, Zhang Haiwang, Zhong Qiwen, Lu Guangxin
Qinghai University, Xining, China.
Qinghai Provincial Key Laboratory of Vegetable Genetics and Physiology, Xining, China.
Front Microbiol. 2024 Jan 29;15:1297220. doi: 10.3389/fmicb.2024.1297220. eCollection 2024.
Jerusalem Artichoke (), an emerging "food and fodder" economic crop on the Qinghai-Tibet Plateau. To tackle problems such as incomplete fermentation and nutrient loss occurring during the low-temperature ensilage of Jerusalem Artichokes in the plateau's winter, this study inoculated two strains of low-temperature resistant lactic acid bacteria, (GN02) and (XN25), along with their mixed components, into Jerusalem Artichoke silage material. We investigated how low-temperature resistant lactic acid bacteria enhance the quality of low-temperature silage fermentation for Jerusalem Artichokes and clarify its mutual feedback effect with microorganisms. Results indicated that inoculating low-temperature resistant lactic acid bacteria significantly reduces the potential of hydrogen and water-soluble carbohydrates content of silage, while increasing lactic acid and acetic acid levels, reducing propionic acid, and preserving additional dry matter. Inoculating the group during fermentation lowers pH and propionic acid levels, increases lactic acid content, and maintains a dry matter content similar to the original material. Bacterial community diversity exhibited more pronounced changes than fungal diversity, with inoculation having a minor effect on fungal community diversity. Within the bacteria, remains consistently abundant (>85%) in the inoculated group. At the fungal phylum and genus levels, no significant changes were observed following fermentation, and dominant fungal genera in all groups did not differ significantly from those in the raw material. exhibited a positive correlation with lactic acid and negative correlations with pH and propionic acid. In summary, the inoculation of GN02 facilitated the fermentation process, preserved an acidic silage environment, and ensured high fermentation quality; it is a suitable inoculant for low-temperature silage in the Qinghai-Tibet Plateau.
菊芋是青藏高原上一种新兴的“粮饲兼用”经济作物。为解决青藏高原冬季菊芋低温青贮过程中存在的发酵不完全、养分损失等问题，本研究将两株耐低温乳酸菌（GN02和XN25）及其混合菌剂接种到菊芋青贮原料中，研究耐低温乳酸菌对菊芋低温青贮发酵品质的提升作用，并阐明其与微生物的相互反馈效应。结果表明，接种耐低温乳酸菌显著降低了青贮料的氢势和水溶性碳水化合物含量，同时提高了乳酸和乙酸含量，降低了丙酸含量，并保留了更多干物质。发酵过程中接种GN02组降低了pH值和丙酸含量，提高了乳酸含量，并保持了与原料相似的干物质含量。细菌群落多样性变化比真菌多样性更明显，接种对真菌群落多样性影响较小。在细菌中，接种GN02组中Pseudomonas始终保持较高丰度（>85%）。在真菌门和属水平上，发酵后未观察到显著变化，所有组中的优势真菌属与原料中的优势真菌属无显著差异。Pseudomonas与乳酸呈正相关，与pH值和丙酸呈负相关。综上所述，接种GN02促进了发酵过程，维持了青贮酸性环境，保证了较高的发酵品质，是青藏高原低温青贮的适宜接种剂。
