不同添加剂对紫花苜蓿裹包青贮品质及菌群构成的影响

Effects of Different Additives on Quality and Bacterial Community Composition of Alfalfa Wrapped Silage

以含水量60%的紫花苜蓿为材料进行添加剂裹包青贮,分析添加剂青贮紫花苜蓿的发酵品质、营养成分等,并利用Miseq高通量测序技术分析青贮料细菌群落的组成。结果表明:与对照相比,3种乳酸菌复合添加剂和1种防腐剂添加剂紫花苜蓿裹包青贮料的发酵品质和营养品质都有所提高,其中植物乳杆菌复合制剂(A)及甲酸、甲酸铵、丙酸及苯甲酸钠防腐剂(D)添加青贮的综合效果最好。乳酸菌复合添加青贮料中乳酸菌含量较高,群落主要以乳杆菌、魏斯氏菌及片球菌为主;防腐型添加剂(D)青贮料中以乳杆菌为主,乳酸菌总量偏低,组成复杂的其他菌含量偏高,但都不是优势菌群;未添加的对照组青贮效果较差,乳酸菌总量极低。

In order to study the effect of lactic bacteria additive and preservative additive on alfalfa wrapped silage quality,additive wrapping silage of alfalfa test was carried out,and the water content of alfalfa was 60%.The fermentation quality and nutrient content of alfalfa silages with different additives were analyzed.Miseq high-throughput sequencing technique was used to measure bacterial community composition of alfalfa silages.The results showed that fermentation quality and nutritional quality of alfalfa silages with lactic bacteria additive and preservative additive were all improved.Silage comprehensive effect of Lactic bacteria（A）and preservative additive mixed with formic acid,ammonium formate,propionic acid and sodium benzoate（D）were the best.The ominant lactic acid bacteria（LAB）of alfalfa silages with lactic bacteria additive were Lactobacillus,Weissella and Pediococcus.Total LAB of alfalfa silages with preservative additive（D）were low,and the dominant LAB was Lactobacillus.The composition of other bacteria（Less than 1%of bacteria）was complex;the total content was high,but not the dominant flora.The silage quality with not additive was poor,and total amount of LAB was very low.