Bacterial community dynamics during the ensilage of wilted grass
Bacterial community dynamics during the ensilage of wilted grass
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DOI：
10.1111/j.1365-2672.2008.03802.x
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发表时间：
2008-08-01
影响因子：
4
通讯作者：
Doyle, E. M.
中科院分区：
文献类型：
--
作者：
McEniry, J.;O'Kiely, P.;Doyle, E. M.
目的：牧草青贮饲料是牧草在厌氧条件下储存时由天然乳酸菌发酵形成的产物，是冬季农场重要的反刍动物饲料。在两种常用的青贮饲料方法中，打包青贮饲料的成分经常与可比较的精确切碎青贮饲料的成分不同，反映了不同的青贮环境。本研究的目的是调查青贮发酵在萎蔫草和青贮system.Methods和结果之间的动态：发酵动力学进行了研究，采用传统的方法青贮分析，包括微生物计数和发酵产物的分析，和文化独立的终端限制性片段长度多态性（T-RFLP）。在两个系统中均实现了成功的发酵，其中发酵（乳酸菌和乳酸浓度增加，pH值下降）迅速进行。结论：在控制条件下，青贮系统之间的青贮品质和微生物组成差异很小，这进一步反映在T-RFLP群落分析中。T-RFLP被证明是一个潜在的有用的工具，研究青贮过程中，可以提供有效的支持，传统的方法，或这些方法的可行的替代方案，调查的动态过程中的发酵过程中的细菌群落。
Aims: Grass silage is the product formed by a natural lactic acid bacterial fermentation when grass is stored under anaerobic conditions, and represents an important ruminant feedstuff on farms during winter. Of the two commonly employed methods of ensiling forage, baled silage composition frequently differs from that of comparable precision-chop silage reflecting a different ensiling environment. The aim of this study was to investigate the dynamics of the silage fermentation in wilted grass and between ensiling systems.Methods and Results: Fermentation dynamics were examined using traditional methods of silage analyses, including microbial enumeration and analysis of fermentation products, and culture-independent terminal restriction fragment length polymorphism (T-RFLP). A successful fermentation was achieved in both systems, with the fermentation (increase in lactic acid bacteria and lactic acid concentration, decrease in pH) proceeding rapidly once the herbage was ensiled.Conclusions: Under controlled conditions, little difference in silage quality and microbial composition were observed between ensiling systems and this was further reflected in the T-RFLP community analysis.Significance and Impact of the Study: T-RFLP proved a potentially useful tool to study the ensilage process and could provide valid support to traditional methods, or a viable alternative to these methods, for investigating the dynamics of the bacterial community over the course of the fermentation.