江西农业学报2026，Vol.38Issue(3)：33-40,8.DOI:10.19386/j.cnki.jxnyxb.2026.03.005
绿汁发酵液细菌多样性分析及其对水稻秸秆青贮发酵品质的影响
Bacterial Diversity of Pre-fermented Juice and Their Effects on Fermentation Quality of Rice Straw Silage
摘要
Abstract
This experiment aimed to investigate the bacterial composition of pre-fermented juice(PFJ)made from soybean,maize,okra,and pumpkin leaves and their effects on the fermentation quality of rice straw silage.This experiment included a control group and four kinds of PEJ treatment groups(a dose of 3%).The results showed that there were significant differences in the bacterial community structure among the 4 PFJ treated groups,but the dominant phyla were Firmicutes and Proteobacteria,and Lactococ-cus was the common dominant genus(relative abundances＞10.0%).Adding 4 kinds of PFJ significantly reduced the pH value,ammonia nitrogen,propionic acid,and butyric acid contents in rice straw silages,and significantly increased the lactic acid content.The relative abundances of Lactococcus,Enterococcus,and Latilactobacillus in the PFJ were significantly positively correlated with lactic acid and acetic acid contents,while the relative abundances of Pantoea and Enterobacter were significantly positively correlated with propionic acid,butyric acid and ammonia nitrogen contents.In summary,adding PFJ could effectively improve the fermentation quality of rice straw silage,and Lactococcus,Enterococcus and Latilactobacillus might be the key microorganisms.关键词
绿汁发酵液/微生物多样性/水稻秸秆/青贮/乳酸菌Key words
Pre-fermented juice/Microbial diversity/Rice straw/Silage/Lactic acid bacteria分类
农业科技引用本文复制引用
陶旭雄,黎雄,邓维,何鑫,李君风,李海天,彭君,涂志伟,张倩慧,肖利萍..绿汁发酵液细菌多样性分析及其对水稻秸秆青贮发酵品质的影响[J].江西农业学报,2026,38(3):33-40,8.基金项目
江西省牛羊产业技术体系(JXARS-11) （JXARS-11）
萍乡市科技计划(培育类)项目(2024PG379). （培育类）
