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Microbial community dynamics and their contributions to organic acid production during the early stage of the ensiling of Napier grass (Pennisetum purpureum)
Grass and Forage Science ( IF 2.4 ) Pub Date : 2019-11-13 , DOI: 10.1111/gfs.12455 XianJun Yuan 1 , ZhiHao Dong 1 , JunFeng Li 1 , Tao Shao 1
Grass and Forage Science ( IF 2.4 ) Pub Date : 2019-11-13 , DOI: 10.1111/gfs.12455 XianJun Yuan 1 , ZhiHao Dong 1 , JunFeng Li 1 , Tao Shao 1
Affiliation
The study aimed to disclose the microbial community dynamics and their contributions to organic acid production during the ensiling of Napier grass. Napier grass was harvested at the vegetative growth phase and ensiled for 30 days. Three silos were opened after 1, 2, 3, 5, 7, 14, and 30 days of ensiling respectively. The intensive fermentation was observed during the initial stage of ensiling, indicated by lower pH (<4.0) on d 2 of ensiling. Lactic acid (LA) was the primary fermentation product, although acetic acid (AA) concentration rapidly increased and LA/AA concentration gradually decreased after 3 days of ensiling. The ethanol concentration was already 11.8 g/kg DM on d 1 of ensiling and then remained stable until the end of ensiling. Lactococcus was the predominant genus during the initial 2 days of ensiling, and then, it was gradually replaced by Lactobacillus. The increase in ammonia nitrogen and butyric acid concentration after 7 days of ensiling was attributed to the growth of Clostridia, which is favored by the high moisture concentration in the Napier grass. The natural ensiling of Napier grass displayed LA‐type fermentation and was dominated by the fermentation of Lactobacillus and Lactococcus. Lactobacillus is mainly responsible for the LA production during the ensiling of Napier grass.
中文翻译:
纳皮尔草(Pennisetum purpureum)青藏初期的微生物群落动态及其对有机酸产生的贡献
该研究旨在揭示纳皮尔草养殖期间微生物群落动态及其对有机酸生产的贡献。雀growth草在营养生长期收获,青贮30天。分别在1、2、3、5、7、14和30天封存后打开三个料仓。在加盖过程的初始阶段观察到了强烈的发酵,这在加盖作用的第2天的pH值较低(<4.0)。乳酸(LA)是主要的发酵产物,尽管在贴装3天后乙酸(AA)的浓度迅速增加而LA / AA的浓度逐渐降低。在加糖的第1天,乙醇浓度已经为11.8 g / kg DM,然后保持稳定直到加糖结束。乳球菌是青贮初期两天的主要菌种,然后逐渐被乳杆菌所取代。青贮7天后氨氮和丁酸浓度的增加归因于梭状芽胞杆菌的生长,这被纳皮尔草中的高水分含量所促进。纳皮尔草的天然青藏高原表现出LA型发酵,并以乳酸菌和乳球菌的发酵为主导。乳酸菌在纳皮尔草的青贮过程中主要负责洛杉矶的生产。
更新日期:2019-11-13
中文翻译:
纳皮尔草(Pennisetum purpureum)青藏初期的微生物群落动态及其对有机酸产生的贡献
该研究旨在揭示纳皮尔草养殖期间微生物群落动态及其对有机酸生产的贡献。雀growth草在营养生长期收获,青贮30天。分别在1、2、3、5、7、14和30天封存后打开三个料仓。在加盖过程的初始阶段观察到了强烈的发酵,这在加盖作用的第2天的pH值较低(<4.0)。乳酸(LA)是主要的发酵产物,尽管在贴装3天后乙酸(AA)的浓度迅速增加而LA / AA的浓度逐渐降低。在加糖的第1天,乙醇浓度已经为11.8 g / kg DM,然后保持稳定直到加糖结束。乳球菌是青贮初期两天的主要菌种,然后逐渐被乳杆菌所取代。青贮7天后氨氮和丁酸浓度的增加归因于梭状芽胞杆菌的生长,这被纳皮尔草中的高水分含量所促进。纳皮尔草的天然青藏高原表现出LA型发酵,并以乳酸菌和乳球菌的发酵为主导。乳酸菌在纳皮尔草的青贮过程中主要负责洛杉矶的生产。