绿汁发酵液中的微生物多样性及其对菌糠发酵品质的影响

doi:10.11733/j.issn.1007-0435.2019.01.026

草地学报 ›› 2019, Vol. 27 ›› Issue (1): 199-210.DOI: 10.11733/j.issn.1007-0435.2019.01.026

绿汁发酵液中的微生物多样性及其对菌糠发酵品质的影响

陈鑫珠^1,2, 高承芳¹, 刘景¹, 陈炳钿¹, 黄勤楼¹, 黄秀声³, 翁伯琦³

1. 福建省农业科学院畜牧兽医研究所, 福建福州 350013;
2. 福建省新闽科生物科技开发有限公司博士后科研工作站, 福建福州 350008;
3. 福建省农业科学院生态研究所, 福建福州 350013

收稿日期:2018-11-21 修回日期:2019-01-18 出版日期:2019-02-15 发布日期:2019-04-13
通讯作者: 刘景,E-mail:fjliuj@163.com;翁伯琦,E-mail:wengboqi@163.com
作者简介:陈鑫珠(1985-),女,汉,福建龙岩人,副研究员,博士,E-mail:010622051@163.com
基金资助:
2016年度福建省农业科学院青年英才计划（YC2016-9）；2014年度福建省农业科学院所青年创新基金（MYQJ2014-7）；2013年度公益性行业（农业）科研专项（201303094-04）；2018年度福建省农业科学院项目（AA2018-5）资助

Microbial Diversity of Fermented Juice Using Epiphytic Lactic Acid Bacteria and Their Effects of on the Fermentation Quality of Fungus Chaff Silage

CHEN Xin-zhu^1,2, GAO Cheng-fang¹, LIU Jing¹, CHEN Bing-dian¹, HUANG Qin-lou¹, HUANG Xiu-sheng³, WENG Bo-qi³

1. Institute of Animal Husbandry and Veterinary Medicine, Fujian Academy of Agricultural Sciences, Fuzhou, Fujian Province 350013, China;
2. The Post-Doctoral Research Center of Fujian Xinmike Biobogy Science and Technology Development Co., Ltd, Fuzhou, Fujian Province 350008, China;
3. Agricultural Ecology Institute, Fujian Academy of Agricultural Sciences, Fuzhou, Fujian Province 350013, China

Received:2018-11-21 Revised:2019-01-18 Online:2019-02-15 Published:2019-04-13

摘要/Abstract

摘要： 本试验旨在通过高通量测序技术，测定分析5种不同原料制备的绿汁发酵液的微生物分布情况，通过Alpha多样性、主成分分析等解明其微生物群落结构。同时，为探究其微生物与发酵品质的关联性，本试验调制了对照组（无添加）和添加2%绿汁发酵液的5个菌糠青贮处理组，每个处理5个重复。结果表明：5种材料制作的绿汁发酵液样本通过Illumina Miseq测序平台共获得548 266条高质量有效序列，经分类学鉴定分属23门，129属，其中丰度大于1%的有9属。聚类分析结果表明甘蔗梢、玉米秸秆和葛藤绿汁发酵液归为一类，红象草和菌糠绿汁发酵液各自单独一类。5种绿汁发酵液处理组的菌糠青贮料乳酸含量显著（P<0.05）升高，丁酸含量显著（P<0.05）降低，能够提高青贮料的发酵品质。其中，红象草绿汁发酵液处理菌糠的发酵效果最佳，原因是象草绿汁发酵液中与青贮发酵密切相关菌属的分布比例最高。

关键词: 绿汁发酵液, 微生物多样性, 菌糠, 青贮

Abstract: The objective of this experiment was to analyze microbial diversity of fermented juice using epiphytic lactic acid bacteria (FJLB). There were 5 kinds of FJLB in this experiment including corn stalk FJLB,red elephant grass FJLB,fungus chaff FJLB,kudzu FJLB and sugarcane top FJLB. Alpha diversity and principal component analysis were carried out to investigate the microbial diversity of 5 kinds of FJLB. In order to investigate the fermentation effect of 5 kinds of FJLB,the control group (without adding) and adding 5 kinds of 2% FJLB to fungus chaff silage treatments were made. Each treatment had 5 repeats. The results showed that a total of 548 266 high-quality effective sequences were obtained by Illumina Miseq sequencing platform,and totally 23 phyla,129 genera of bacteria were identified in samples of 5 kinds of FJLB. And there were 9 genera with abundance greater than 1%. Cluster analysis results showed that sugarcane FJLB,corn stalk FJLB and kudzu FJLB were classified into one group,red elephant grass FJLB and fungus chaff FJLB fell into one category separately. The lactic acid was significantly increased (P<0.05),the butyric was significantly decreased (P<0.05) when treated with 5 kinds of FJLB. What's more,the lowest pH value and the highest lactic acid content were achieved by treated with red elephant grass FJLB. By Miseq high-throughput sequencing technology,we found out that the highest proportion of genera of bacteria which were closely related to silage fermentation quality were red elephant grass FJLB.

Key words: Fermented juice with epiphytic lactic acid bacteria, microbial diversity, Fungus chaff, Silage

中图分类号:

S816.3

陈鑫珠, 高承芳, 刘景, 陈炳钿, 黄勤楼, 黄秀声, 翁伯琦. 绿汁发酵液中的微生物多样性及其对菌糠发酵品质的影响[J]. 草地学报, 2019, 27(1): 199-210.

CHEN Xin-zhu, GAO Cheng-fang, LIU Jing, CHEN Bing-dian, HUANG Qin-lou, HUANG Xiu-sheng, WENG Bo-qi. Microbial Diversity of Fermented Juice Using Epiphytic Lactic Acid Bacteria and Their Effects of on the Fermentation Quality of Fungus Chaff Silage[J]. Acta Agrestia Sinica, 2019, 27(1): 199-210.

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绿汁发酵液中的微生物多样性及其对菌糠发酵品质的影响

Microbial Diversity of Fermented Juice Using Epiphytic Lactic Acid Bacteria and Their Effects of on the Fermentation Quality of Fungus Chaff Silage

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