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中国农学通报

中国农学通报 ›› 2022, Vol. 38 ›› Issue (2): 92-101.doi: 10.11924/j.issn.1000-6850.casb2021-0082

所属专题： 生物技术； 植物保护； 畜牧兽医

• 畜牧·动物医学·蚕·蜂 • 上一篇    下一篇

甲酸和木醋液对苜蓿青贮细菌群落结构的影响

王丽学1,2(), 韩静3, 陈龙宾3, 余新越4, 刘景喜3, 马毅3(), 霍文娟5()   

  1. 1天津市农业科学院信息研究所,天津 300192
    2天津市农业动物繁育与健康养殖重点实验室,天津 300384
    3天津市农业科学院畜牧兽医研究所,天津 300381
    4天津师范大学地理与环境科学学院,天津300387
    5天津市农业科学院农产品保鲜与加工技术研究所,天津 300381
  • 收稿日期:2021-01-25 修回日期:2021-07-15 出版日期:2022-01-15 发布日期:2022-02-25
  • 通讯作者: 马毅,霍文娟
  • 作者简介:王丽学,女,1983年出生,内蒙古宁城人,助理研究员,博士,研究方向为牧草栽培与利用、草地生态。通信地址：300192 天津市南开区白堤路268号农科大厦1905室,天津市农业科学院信息研究所,E-mail： wanglixue0066@126.com。
  • 基金资助:
    天津市农业科技成果转化项目“高产奶牛粗饲料结构优化技术的转化与示范”(201901190);天津市科技计划项目“紫花苜蓿绿色高效青贮添加剂研究及应用”(19ZXBTSN00150);天津市科技计划项目“中小型奶牛场提质增效关键技术集成应用”(19ZXBTSN00190)

Effects of Formic Acid and Wood Vinegar on Bacterial Community Composition of Alfalfa Silage

WANG Lixue1,2(), HAN Jing3, CHEN Longbin3, YU Xinyue4, LIU Jingxi3, MA Yi3(), HUO Wenjuan5()   

  1. 1Information Institute, Tianjin Academy of Agricultural Sciences, Tianjin 300192
    2Tianjin Key Laboratory of Agricultural Animal Breeding and Healthy Husbandry, Tianjin 300384
    3Institute of Animal Science and Veterinary Research, Tianjin Academy of Agricultural Sciences, Tianjin 300381
    4School of Geography and Environmental Sciences, Tianjin Normal University, Tianjin 300387
    5Institute of Agricultural Products Preservation and Processing Technology, Tianjin Academy of Agricultural Sciences, Tianjin 300381
  • Received:2021-01-25 Revised:2021-07-15 Online:2022-01-15 Published:2022-02-25
  • Contact: MA Yi,HUO Wenjuan

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摘要：

为探讨抑制型青贮添加剂对苜蓿青贮细菌群落结构的影响,以木醋液和甲酸为添加剂,按6 mL/kg的剂量与干物质含量为(23.02±0.70)%的苜蓿混匀制作青贮,以等量蒸馏水替换添加剂的处理作为对照,45天后运用高通量测序技术分析苜蓿青贮的细菌群落结构。结果表明,对照组以变形菌门(Proteobacteria)肠杆菌科(Enterobacteriaceae)未知属为优势,以厚壁菌门(Firmicutes)肠球菌属(Enterococcus)为次优势;木醋液组则以厚壁菌门肠球菌属为优势,以变形菌门肠杆菌科未知属为次优势;甲酸组以蓝藻细菌门链型植物目(Streptophyta）未知科属为优势。与对照组相比,苜蓿青贮中肠球菌属丰度在木醋液组显著提高而在甲酸组显著降低,木醋液和甲酸组均显著降低了肠杆菌科丰度且甲酸组降幅显著高于木醋液组;甲酸组显著提高了细菌群落丰富度指数(Chao1和ACE)但降低了优势度指数(Simpson)。主成分分析表明,苜蓿青贮细菌群落结构与其营养和发酵主要指标可解释苜蓿青贮88.786%的信息,在样品分布上,木醋液组居甲酸组和对照组之间但更趋向于对照组。综上,甲酸和木醋液均改善了苜蓿青贮细菌群落结构,其中甲酸主要是抑制菌群发酵,而木醋液则有助于促进乳酸菌发酵。

关键词: 甲酸, 木醋液, 苜蓿, 细菌, 群落结构

Abstract:

To investigate the effects of inhibitory silage additives on bacterial community composition of alfalfa silage, the experiment was conducted with formic acid and wood vinegar as the additives, alfalfa silage was made by mixing alfalfa with dry matter content of (23.02±0.70) % with the additive of 6 mL/kg, the treatment with equivalent distilled water replacing additive was used as the control, and the bacterial community was analyzed through High-throughput sequencing method after 45 days. The results showed that in the control group, the Enterobacteriaceae unknown genus of Proteobacteria was dominant, followed by Enterococcus of Firmicutes; in the wood vinegar treatment, the Enterococcus of Firmicutes was dominant, followed by Enterobacteriaceae unknown genus of Proteobacteria; while in the formic acid treatment, the dominant bacteria community was unknown family and genus of Streptophyta in Cyanobacteria. Compared with the control, the relative abundance of Enterococcus was increased significantly in the wood vinegar treatment, but decreased significantly in the formic acid treatment; both of the two additives significantly reduced the relative abundance of Enterobacteriaceae, and the decrease of formic acid treatment was significantly higher than that of wood vinegar treatment; the formic acid treatment significantly increased the abundance indices (Chao1 and ACE) of bacterial community but decreased the dominance index (Simpson). According to the principal component analysis, the indices of bacteria community and main nutrition and fermentation quality could explain 88.786% information of alfalfa silage. From the distribution of samples, the distribution of wood vinegar treatment was between the formic acid treatment and the control but closer to the control. In conclusion, according to the bacterial community analysis, both the formic acid and wood vinegar could improve the bacterial community composition of alfalfa silage, in which formic acid could mainly inhibite bacterial fermentation but wood vinegar is helpful to promote lactic acid bacteria fermentation.

Key words: formic acid, wood vinegar, alfalfa, bacteria, community composition

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