Inner Mongolia University of Finance and Economics, Hohhot, 010070, China.
Inner Mongolia Engineering Research Center of Development and Utilization of Microbial Resources in Silage, Inner Mongolia Academy of Agriculture and Animal Husbandry Science, 22 Zhaojun road, Hohhot, 010031, China.
BMC Microbiol. 2024 Oct 23;24(1):429. doi: 10.1186/s12866-024-03573-1.
Sweet sorghum is used mainly as an energy crop and feed crop in arid and semiarid regions, and ensiling is a satisfactory method for preserving high-quality sweet sorghum. The aim of this study was to reveal the dynamics of the fermentation quality, bacterial communities, and fermentation weight loss (FWL) of sweet sorghum silage during fermentation.
Sweet sorghum was harvested at the first inflorescence spikelet stage and ensiled without (CK) or with lactic acid bacterial (LAB) additives (L). After ensiling, samples were collected on days 0, 1, 3, 5, 15, 40, and 100 to assess the fermentation quality, bacterial communities, and FWL.
For CK and L, on day 1, the pH was 5.77 and 5.57, respectively, and the lactic acid (LA) was 1.30 and 2.81 g/kg dry matter (DM), respectively. Compared with CK, L had a lower pH and higher LA from days 1 to 5 (P < 0.05), a lower FWL from days 5 to 100 (P < 0.05), and a greater abundance of Lactiplantibacillus from days 1 to 15 (P < 0.05). The main bacterial genera were Leuconostoc and Weissella in CK and Lactiplantibacillus, Leuconostoc, and Weissella in L on day 1; Lactiplantibacillus in all silages from days 3 to 40; and Lactiplantibacillus and Lentilactobacillus in all silages on day 100.
Sweet sorghum silage fermented relatively slowly during the first day. Moreover, inoculation with LAB accelerated fermentation and optimized bacterial communities during the initial fermentation phase. Inoculation with LAB also reduced the silage FWL, and the LAB succession relay occurred in the silage throughout the fermentation process.
甜高粱主要作为干旱和半干旱地区的能源作物和饲料作物，青贮是保存优质甜高粱的满意方法。本研究旨在揭示青贮过程中甜高粱青贮发酵品质、细菌群落和发酵失重（FWL）的动态变化。
在第一个小穗花阶段收获甜高粱，不添加（CK）或添加乳酸菌（LAB）添加剂（L）进行青贮。青贮后，在 0、1、3、5、15、40 和 100 天采集样品，以评估发酵品质、细菌群落和 FWL。
对于 CK 和 L，在第 1 天，pH 值分别为 5.77 和 5.57，乳酸（LA）分别为 1.30 和 2.81 g/kg 干物质（DM）。与 CK 相比，L 在第 1 天到第 5 天的 pH 值较低，LA 较高（P<0.05），第 5 天到第 100 天的 FWL 较低（P<0.05），第 1 天到第 15 天的 Lactiplantibacillus 丰度较高（P<0.05）。主要细菌属在 CK 中为 Leuconostoc 和 Weissella，在 L 中为 Lactiplantibacillus、Leuconostoc 和 Weissella，在第 1 天所有青贮料中为 Lactiplantibacillus，在第 3 天到第 40 天所有青贮料中为 Lactiplantibacillus，在第 100 天所有青贮料中为 Lactiplantibacillus 和 Lentilactobacillus。
甜高粱青贮在第一天发酵相对较慢。此外，添加 LAB 加速了初始发酵阶段的发酵，并优化了细菌群落。添加 LAB 还减少了青贮料的 FWL，LAB 演替在整个发酵过程中发生在青贮料中。
