Effects of Lactic Acid Bacteria and Cellulase on the Silage Quality of Above-ground Parts of Salvia miltiorrhiza

doi:10.11733/j.issn.1007-0435.2024.10.033

Acta Agrestia Sinica ›› 2024, Vol. 32 ›› Issue (10): 3313-3319.DOI: 10.11733/j.issn.1007-0435.2024.10.033

Effects of Lactic Acid Bacteria and Cellulase on the Silage Quality of Above-ground Parts of Salvia miltiorrhiza

FENG Bing-sen¹, LIU Yu-shan², LIU Ling-xiao³, WANG Xiao⁴, HAN Qing-dian¹, LIU Yun-guo¹

1. School of Life Sciences, Linyi University, Linyi, Shandong Province 276005, China;
2. Shandong (Linyi) Modern Agricultural Research Institute of Zhejiang University, Linyi, Shandong Province 276000, China;
3. Linyi Academy of Agricultural Sciences, Linyi, Shandong Province 276012, China;
4. Pingyi Yuantong Herbal Medicine Technology Development Co., Ltd, Pingyi, Shandong Province 273300, China

Received:2024-01-18 Revised:2024-04-08 Published:2024-11-04

乳酸菌与纤维素酶对丹参地上部分青贮品质的影响

酆炳森¹, 刘玉珊², 刘凌霄³, 王晓⁴, 韩庆典¹, 刘云国¹

1. 临沂大学生命科学学院, 山东临沂 276005;
2. 浙江大学山东(临沂)现代农业研究院, 山东临沂 276000;
3. 临沂市农业科学院, 山东临沂 276012;
4. 平邑县源通中药材科技开发有限公司, 山东平邑 273300

通讯作者: 韩庆典,E-mail:hanqingdian@lyu.edu.cn;刘云国,E-mail:yguoliu@163.com
作者简介:酆炳森(1997-)，男，汉族，河北张家口人，硕士研究生，主要从事农产品深加工研究，E-mail:fengbingsen2021@163.com
基金资助:
山东省重点研发计划项目(2019YYSP026);浙江大学山东(临沂)现代农业研究院服务地方经济发展项目(ZDNY-2021-FWLY02004)资助

Abstract

Abstract: In order to study the effects of different additives on the silage fermentation quality and microbial community diversity of aboveground parts of Salvia miltiorrhiza Bunge,the aboveground parts of Salvia miltiorrhiza Bunge were used as the material,natural fermentation was used as the control group,and bacteria (1×10⁸ CFU),cellulase (0.1 g·kg^-1),and the combination of additives (bacteria 1×10⁸ CFU,cellulase 0.1 g·kg^-1) were added as the experimental group,and the samples were taken after 60 days of fermentation. The results showed that the treatment groups had a significant effect on the crude protein,total polysaccharide,pH value and lactic acid content of the feed. Compared to the control group,the addition of the lactic acid bacteria significantly increased the crude protein content of the feed and significantly decreased the ammoniacal nitrogen/total nitrogen. The addition of cellulase significantly increased the lactic acid content of the feeds and decreased the pH and ammoniacal nitrogen/total nitrogen. The combination of the additions maintained the original feeds’ crude protein content,significantly increased the content of the soluble carbohydrates,total polysaccharides,and lactic acid,and decreased the pH value and ammoniacal nitrogen/total nitrogen. Fermentation significantly increased the relative abundance of Lactobacillus and decreased the relative abundance of Streptococcus. Lactobacillus played a major role in the fermentation process. In conclusion,all treatment groups improved the quality of Salvia miltiorrhiza Bunge above-ground part silage,and the best quality of Salvia miltiorrhiza Bunge above-ground part silage was obtained in the combination addition group.

Key words: Above-ground parts of Salvia miltiorrhiza, Silage, Fermentation quality, Microbial diversity

摘要： 为研究不同添加剂对丹参(Salvia miltiorrhiza Bunge)地上部分青贮发酵品质和微生物群落多样性的影响，以丹参地上部分为材料，自然发酵为对照组，添加乳酸菌(Lactobacillus)(1×10⁸ CFU)、添加纤维素酶(0.1 g·kg^-1)、组合添加(乳酸菌(1×10⁸ CFU、纤维素酶0.1 g·kg^-1)为试验组，60 d后取样分析其品质及微生物多样性。结果表明：处理组对饲料的粗蛋白、总多糖、乳酸含量和pH值有显著影响。与对照组相比，添加乳酸菌显著提高饲料的粗蛋白含量，显著降低氨态氮/总氮；添加纤维素酶显著提高饲料乳酸含量，降低pH值、氨态氮/总氮；组合添加原饲料粗蛋白含量不变，显著增加可溶性碳水化合物、总多糖、乳酸含量，降低pH值、氨态氮/总氮。发酵显著增加了乳酸杆菌属的相对丰度，降低了链球菌属(Streptococcus)的相对丰度，乳酸杆菌属在发酵过程中起主要作用。总之，处理组均能提高丹参地上部分青贮饲料的品质，组合添加组的丹参地上部分青贮品质最佳。

关键词: 丹参地上部分, 青贮, 发酵品质, 微生物多样性

CLC Number:

S816.53

FENG Bing-sen, LIU Yu-shan, LIU Ling-xiao, WANG Xiao, HAN Qing-dian, LIU Yun-guo. Effects of Lactic Acid Bacteria and Cellulase on the Silage Quality of Above-ground Parts of Salvia miltiorrhiza[J]. Acta Agrestia Sinica, 2024, 32(10): 3313-3319.

酆炳森, 刘玉珊, 刘凌霄, 王晓, 韩庆典, 刘云国. 乳酸菌与纤维素酶对丹参地上部分青贮品质的影响[J]. 草地学报, 2024, 32(10): 3313-3319.

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Effects of Lactic Acid Bacteria and Cellulase on the Silage Quality of Above-ground Parts of Salvia miltiorrhiza

乳酸菌与纤维素酶对丹参地上部分青贮品质的影响

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