生长阶段和添加剂对全株小米青贮发酵质量和微生物特征的影响

Na Zhao, Xia Hao, Maozhe Yin, Changqing Li, Chao Wang, Hongyan Han
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摘要

本研究旨在通过两项实验确定生产优质青贮小米的最佳生长阶段和添加剂。实验 1:在统一管理下,从同一块田地中收获整株小米,分别在打顶期、上浆期、挤奶期、面团期和完全成熟期收获。然后,将其切成 2-3 厘米的小段,装入塑料袋真空密封,不做任何进一步处理,在 20 °C 下储存,60 天后打开。结果表明,面团阶段的水溶性碳水化合物(WSC)和粗蛋白(CP)含量最高。面团阶段和成熟阶段的乳酸(LA)和乙酸(AA)含量明显高于其他阶段,面团阶段的 pH 值最低。实验 2:在面团阶段收获整株小米。然后用饲料切碎机将其切成 2-3 厘米的小段,充分混合,并进行不同的处理--接种 106 CFU/g FM 的植物乳杆菌(LP)、添加 1% FM 的蔗糖(S)以及植物乳杆菌和蔗糖的组合(MIX)--对照组(CK)接受等量的水。与其他处理相比,MIX 处理明显提高了 WSC 含量(p < 0.05),LP 和 MIX 处理的 LA 和 AA 含量以及乳酸菌数量均优于其他处理。这些添加剂极大地改变了细菌群落,使 CK 和原料中的优势菌群从变形菌群转变为固醇菌群。克雷伯氏菌在 CK 组中占主导地位,但在添加剂处理中明显减少,扁豆乳杆菌成为主导菌属。因此,我们建议在面团阶段收获小米,并添加植物乳杆菌和糖的混合物,以提高发酵质量和有氧稳定性。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Influence of Growth Stages and Additives on the Fermentation Quality and Microbial Profiles of Whole-Plant Millet Silage
This study aimed to determine the optimal growth stage and additives for producing high quality millet silage through two experiments. Experiment 1: Whole-plant millet from the same field and under uniform management was harvested at the heading, sizing, milking, dough, and full-maturity stages. Then, it was chopped into 2–3 cm segments, vacuum-sealed in plastic bags without any further treatment, stored at 20 °C, and opened after 60 days. The results indicated that the dough stage had the highest water-soluble carbohydrate (WSC) and crude protein (CP) contents. The lactic acid (LA) and acetic acid (AA) contents during the dough and maturity stages were significantly higher than other stages, with the lowest pH observed during the dough stage. Experiment 2: The whole-plant millet was harvested at the dough stage. It was then chopped into 2–3 cm segments using a forage chopper, mixed thoroughly, and subjected to different treatments—inoculation with 106 CFU/g FM of Lactiplantibacillus plantarum (LP), adding of 1% FM sucrose (S), and a combination of Lactiplantibacillus plantarum and sucrose (MIX)—with a control group (CK) receiving an equivalent amount of water. The MIX treatment significantly enhanced the WSC content compared to other treatments (p < 0.05), and both the LP and MIX treatments showed superior LA and AA contents and lactic acid bacteria counts. These additives significantly altered the bacterial community, shifting dominance from Proteobacteria in the CK and raw materials to Firmicutes. Klebsiella dominated the CK group but was significantly reduced in the additive treatments, where Lentilactobacillus became the dominant genus. Therefore, we recommend harvesting millet at the dough stage and adding a mixture of Lactiplantibacillus plantarum and sugar to improve fermentation quality and aerobic stability.
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