Yan Yuting, Zhao Muqier, Sun Pengbo, Zhu La, Yan Xingquan, Hao Junfeng, Si Qiang, Wang Zhijun, Jia Yushan, Wang Mingjiu, Hou Weifeng, Ge Gentu
Key Laboratory of Forage Cultivation, Processing and High Efficient Utilization, Ministry of Agriculture, Hohhot, China.
Key Laboratory of Grassland Resources, Ministry of Education, Hohhot, China.
BMC Microbiol. 2025 May 15;25(1):296. doi: 10.1186/s12866-025-04023-2.
Leymus chinensis (Trin.) Tzvel is a perennial high-quality indigenous grass in China; characterized by high yield, elevated crude protein content, excellent palatability, substantial leaf volume, adaptability, and longevity. This study aimed to examine the impact of Lactiplantibacillus plantarum (LP), Lactobacillus buhneri (LB), their combination (LPLB), and complex enzyme preparation (CE) on the quality and microbial community of Leymus chinensis silage.
Throughout silage fermentation, pH levels decreased in all treatment groups relative to the control group. The LPLB group exhibited elevated levels of lactic acid (LA) and water-soluble carbohydrates (WSC) content, alongside reduced concentrations of acidic detergent fibre (ADF), and neutral detergent fibre (NDF) content. It exhibited superior silage outcomes compared to the other groups. Lactobacillus predominated in the treatment groups, but Enterobacter was predominant in the control group. The microbial diversity was decreased in LP and LPLB within the treatment groups due to the suppression of unwanted bacteria. Functional predictions indicated that glyoxylate and dicarboxylate metabolism, starch and sucrose metabolism, glycolysis/gluconeogenesis, amino sugar metabolism, and nucleotide sugar metabolism were the most significant metabolic pathways, with LP being particularly important in each.
The experimental results demonstrated that the incorporation of various additives influenced the bacterial community structure, fermentation quality, and nutrient composition of Leymus chinensis silage differently. The LP and LPLB groups decreased pH and ADF levels and amassed a significant quantity of LA during fermentation, while preserving CP and WSC content. The microbial composition exhibited greater stability, which markedly enhanced the quality of Leymus chinensis silage, hence preserving its nutrient composition.
Not applicable.
羊草是中国一种多年生优质本土牧草，具有高产、粗蛋白含量高、适口性好、叶片量大、适应性强和寿命长等特点。本研究旨在探讨植物乳杆菌（LP）、布氏乳杆菌（LB）、它们的组合（LPLB）和复合酶制剂（CE）对羊草青贮品质和微生物群落的影响。
在整个青贮发酵过程中，所有处理组的pH值相对于对照组均有所下降。LPLB组的乳酸（LA）水平和水溶性碳水化合物（WSC）含量升高，同时酸性洗涤纤维（ADF）和中性洗涤纤维（NDF）含量降低。与其他组相比，其青贮效果更佳。处理组中乳酸菌占主导，但对照组中肠杆菌占主导。由于对有害细菌的抑制，处理组中LP和LPLB内的微生物多样性降低。功能预测表明，乙醛酸和二羧酸代谢、淀粉和蔗糖代谢、糖酵解/糖异生、氨基糖代谢和核苷酸糖代谢是最显著的代谢途径，LP在每种途径中都尤为重要。
实验结果表明，添加不同添加剂对羊草青贮的细菌群落结构、发酵品质和营养成分有不同影响。LP和LPLB组降低了pH值和ADF水平，在发酵过程中积累了大量LA，同时保留了粗蛋白（CP）和WSC含量。微生物组成表现出更高的稳定性，显著提高了羊草青贮的品质，从而保留了其营养成分。
不适用。
