Effects of Gallic Acid on Fermentation Parameters, Protein Fraction, and Bacterial Community of Whole Plant Soybean Silage.
Effects of Gallic Acid on Fermentation Parameters, Protein Fraction, and Bacterial Community of Whole Plant Soybean Silage.
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没食子酸对全株大豆青贮饲料发酵参数、蛋白质含量和细菌群落的影响
DOI：
10.3389/fmicb.2021.662966
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发表时间：
2021
影响因子：
5.2
通讯作者：
Zhang Q
中科院分区：
文献类型：
--
作者：
Wang C;Zheng M;Wu S;Zou X;Chen X;Ge L;Zhang Q
全株大豆是一种营养丰富、生物量大、分布广的豆科植物资源。在本研究中，我们探讨了没食子酸(GA)对WPS青贮料品质、氮素分布、单宁含量和细菌群落的影响。在WPS中分别添加0.5%和1%(鲜料基础)的GA进行动态青贮(分别为第3、7、14、30天)。结果表明，添加GA的WPS青贮料显著降低了青贮30d的pH值(6.16~5.38)、大肠菌群和丁酸(65.3~62.0g/kg干物质)、氨基氮含量(259~88.2g/kg总氮)和乳酸(9.62~31.5g/kg干物质)、醋酸(24.1~85.6g/kg干物质)和单宁(总酚和水解单宁)含量。此外，GA的加入也促进了细菌群落的变化，在门和属的水平上，乳杆菌的数量最多。以上结果表明，在WPS青贮料中添加GA是一种保护营养、改善发酵品质的有效策略，其中添加1%的GA效果更好。
Whole plant soybean (WPS) is a kind of legume resource with characteristics of high nutrition, large biomass, and wide distribution. In the present study, we have investigated the feasibility and effects of gallic acid (GA) on WPS silage quality, nitrogen distribution, tannin content, and bacterial community. The 0.5 and 1% (fresh matter basis) GA were added into WPS for dynamic ensiling (days 3, 7, 14, and 30, respectively). The results showed that the WPS silage with GA addition significantly decreased pH value (6.16–5.38 at ensiling day 30), coliform bacteria count and butyric acid (65.3–62.0 g/kg dry matter at ensiling day 30), and amino nitrogen contents (259–88.2 g/kg total nitrogen at ensiling day 30) and promoted lactic acid (9.62–31.5 g/kg dry matter at ensiling day 30), acetic acid (24.1–85.6 g/kg dry matter at ensiling day 30), and tannin (total phenol and hydrolyzable tannin) contents. Additionally, the GA addition also contributed to the change of bacterial community, where Firmicutes and Lactobacillus were most abundant on phylum and genus levels, respectively. The above results suggested that GA additive applied in WPS silage was an effective strategy to protect nutrition and improve fermentation quality, and the 1% GA addition showed a better effect.
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影响因子：
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作者：
Ke, W. C.;Ding, W. R.;Guo, X. S.
通讯作者：
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影响因子：
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通讯作者：
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通讯作者：
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