动物营养学报2025，Vol.37Issue(3)：2045-2057,13.DOI:10.12418/CJAN2025.173
不同发酵时间与添加剂对高水分玉米穗发酵品质及微生物多样性的影响
Effects of Different Fermentation Time and Additives on Fermentation Quality and Microbial Diversity of High Moisture Corn Cobs
摘要
Abstract
The aim of this experiment was to investigate the effects of different fermentation time and additives on nutrients,fermentation quality and microbial diversity of high moisture corn cobs.The experiment was de-signed with two factors,and three groups were set up according to different additives,namely control group(no additives,CK group),Lactobacillus brucei group(Lactobacillus brucei supplemental level was 1×105 CFU/g,NK group)and 0.5%sodium propionate group(sodium propionate supplemental level was 5 g/kg,SP group).Each group was repeated three times.The relevant indexes of high water corn cobs were analyzed on the 7th and 60th day of fermentation,respectively.The results showed as follows:1)additives had a significant effect on dry matter content(P＜0.05),fermentation time had a significant effect on crude ash content(P＜0.05),and the interaction between the two had a very significant effect on calcium content(P＜0.01).On the 7th day of fermentation,the dry matter content of SP group was significantly lower than that of CK group(P＜0.05).2)Lactic acid content was significantly higher in the NK group than in the other two groups(P＜0.05)at the 7th day of fermentation;in aerobic stabilization,pH was significantly higher in the CON group than the NK group(P＜0.05),while there was no significant change in the SP group(P＞0.05).3)At the phylum level,compared with the CK group,the relative abundance of Firmicutes in the SP group at 7 days and 60 days of fermentation showed an increasing trend.At the genus level,compared with the CK group,the relative abundance of Lactobacillus in the SP group showed an increasing trend on the 7th day of fermentation,and the relative abundance of adverse microorganisms showed a decreasing trend.4)Correla-tion analysis showed that the relative abundance of Lactobacillus was positively correlated with crude protein and acid detergent fiber contents(P＜0.05),and propionic acid content was negatively correlated with the rela-tive abundance of Clostridium and Peptoclostridium(P＜0.05).In conclusion,the addition of 0.5%sodium propionate improves the fermentation quality of high-moisture corn cobs,reduces the loss of nutrients,and in-creases the relative abundance of beneficial bacteria as well as aerobic stability.[Chinese Journal of Animal Nutrition,2025,37(3):2045-2057]关键词
高水分玉米穗/丙酸钠/布氏乳杆菌/发酵品质/微生物多样性/有氧稳定性Key words
high moisture corn cobs/sodium propionate/Lactobacillus brucei/fermentation quality/microbi-al diversity/aerobic stability分类
农业科技引用本文复制引用
魏姚,卞彬彬,冯引元,李佳宇,郭旭,李雁冰..不同发酵时间与添加剂对高水分玉米穗发酵品质及微生物多样性的影响[J].动物营养学报,2025,37(3):2045-2057,13.基金项目
国家自然科学基金(32371787) （32371787）
黑龙江省自然科学基金(LH2023C028) （LH2023C028）
