草业学报2025，Vol.34Issue(5)：146-158,13.DOI:10.11686/cyxb2024224
植物乳植杆菌与糖蜜对花生秧青贮饲料发酵品质、生物胺含量及细菌群落的影响
Effect of Lactiplantibacillus plantarum and molasses on the fermentation quality,biogenic amines contents and bacterial community of peanut vine silage
摘要
Abstract
During ensiling of peanut(Arachis hypogaea)vine,a large proportion of the true protein is degraded and free amino acids are further decarboxylated to form biogenic amines by amino acid decarboxylases.The aim of this study was to identify ways to decrease the biogenic amines contents of peanut vine silage.Peanut vine silage was prepared using distilled water(control)and three different treatments consisting of 2%molasses,Lactiplantibacillus plantarum(1×106 colony-forming units)and a combination of molasses and Lacti.plantarum.Each treatment had four replicates.After 28 days of fermentation,the silage was analyzed to determine the fermentation quality,biogenic amines contents and bacterial community composition.The results showed that the main biogenic amines in poorly and naturally fermented stylo silage were tyramine(1338.36 mg·kg-1 dry matter)and cadaverine(417.58 mg·kg-1 dry matter).The application of molasses alone or in combination with Lacti.plantarum significantly improved fermentation quality(P<0.001)and decreased the contents of tyramine,cadaverine and total biogenic amine(P<0.05).The bacterial community in the fresh material was dominated by Parasaccharibacter apium(17.51%),Pseudomonas batumici(13.06%),Pantoea dispersa(5.63%)and Curtobacterium citreum(5.53%).After ensiling,the composition of the bacterial community in naturally fermented peanut vine silage was complex,mainly composed of Weissella paramesenteroides(22.71%),Lacti.plantarum(10.67%),Limosilactobacillus fermentum(10.38%),Weissella kandleri(9.27%),Pediococcus pentosaceus(8.34%),Pseud.batumici(8.07%),Lactococcus garvieae(6.74%)and Companilactobacillus ginsenosidimutans(5.10%).Compared with the control,the molasses treatment increased the relative abundance of Lacti.plantarum and Weiss.paramesenteroides and decreased that of Pedio.pentosaceus and Weiss.kandleri.In comparison with the control,a combination of molasses and Lacti.plantarum improved the bacterial community structure of silage by increasing Lacti.plantarum and Limosilactobacillus pontis abundance.Spearman correlation analysis results indicated that tyramine and cadaverine were positively related to pH,butyric acid,ammonia nitrogen,Paras.apium,Compa.ginsenosidimutans and Weiss.kandleri(P<0.05).In conclusion,the silages produced with molasses alone or with the combination of molasses and Lacti.plantarum showed improved quality,in terms of fermentation quality,nutritional composition and biogenic amines contents.关键词
花生秧/发酵品质/细菌群落/生物胺/青贮饲料Key words
peanut vine/fermentation quality/bacterial community/biogenic amines/silage引用本文复制引用
毛开,许艺,王学梅,柴欢,黄帅,王坚,郇树乾,玉柱,王目森..植物乳植杆菌与糖蜜对花生秧青贮饲料发酵品质、生物胺含量及细菌群落的影响[J].草业学报,2025,34(5):146-158,13.基金项目
海南大学科研启动基金(KYQDZR22014)和国家重点研发基金(2022YFE0111000,2022YFD1602300)资助. （KYQDZR22014）
