Pectin Degradation is an Important Determinant for Alfalfa Silage Fermentation through the Rescheduling of the Bacterial Community
Pectin Degradation is an Important Determinant for Alfalfa Silage Fermentation through the Rescheduling of the Bacterial Community
复制标题
果胶降解是通过细菌群落重新调度进行苜蓿青贮发酵的重要决定因素
DOI：
10.3390/microorganisms8040488
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发表时间：
2020-04-01
期刊：
影响因子：
4.5
通讯作者：
Yu, Zhu
中科院分区：
文献类型：
--
作者：
Wang, Bing;Sun, Zhiqiang;Yu, Zhu
本研究旨在通过Illumina HiSeq 16S rRNA测序来评价四种添加剂对青贮料品质的影响及相关细菌群落的多样性。4种添加剂分别为植物乳杆菌(LP)、没食子酸(GA)、苯乳酸(PA)、果胶(PEC)、果胶酶(PEE)和纤维素酶(CE)。发酵30d后，pH值在PEE和PEC组最低，PA组次之，CE组和GA组最低，LP组和对照组最高。除PA组外，PEE组的氨氮浓度均低于其他组。7组间比较，乳酸菌在LP组较高，副球菌在GA组较高，Weissella在PA组较高，Leuconostoc在PEC组较高，芽孢杆菌、气单胞菌和弧菌在PEE组较高，而Coribacteriaceae_UCG_002在CE组较其他组高。本研究提出，与其他添加剂相比，添加PEC和PEE可分别改善明串珠菌、芽孢杆菌和气单胞菌的菌群，从而改善紫花苜蓿青贮料的发酵品质。此外，添加PEC和PEE提高了紫花苜蓿青贮料的发酵品质，这可能归因于其他未分类属。这项研究表明，果胶降解是通过重新安排细菌群落多样性来决定紫花苜蓿青贮发酵的一个重要决定因素。
This study aimed to evaluate the effects of the four kinds of additives on the silage quality and the relevant bacterial community diversity by Illumina HiSeq 16S rRNA sequencing. The four kinds of additives were Lactobacillus plantarum (LP), organic acids including gallic acid (GA) and phenyllactic acid (PA), pectin (PEC), and enzymes including pectinase (PEE) and cellulase (CE). After 30 d of fermentation, the pH value was shown to have the lowest value in the PEE and PEC groups, followed by the PA group, and then in CE and GA groups; the highest value of pH was found in both LP and control groups. The ammonia nitrogen concentration was lower in the PEE group compared to the other groups except for the PA group. In the comparisons among the seven groups, Lactobacillus was higher in the LP group, Paracoccus was higher in the GA group, Weissella was higher in the PA group, Leuconostoc was higher in the PEC group, Bacillus, Aeromonas, and Curvibacter were higher in the PEE group, and Coriobacteriaceae_UCG_002 was higher in the CE group compared to the other groups. This study proposed that the addition of PEC and PEE improved the fermentation quality of alfalfa silage compared to other additives by improving the bacterial community of Leuconostoc, and Bacillus and Aeromonas, respectively. Moreover, the enhanced fermentation quality of alfalfa silage by the supplementation of PEC and PEE might be attributed to other unclassified genera. This study provides an implication that pectin degradation is an important determinant for alfalfa silage fermentation through the rescheduling of bacterial community diversity.