植物乳杆菌对藤茶副产物青贮品质影响的研究

doi:10.1016/j.jia.2022.10.001

摘要/Abstract

摘要：

本文研究目是探究青贮技术以及植物乳杆菌在藤茶副产物贮藏中的应用。实验分为两组，包括对照组和植物乳杆菌处理组。在室温（23-30°C）条件下贮藏7、14和30天后，分析藤茶副产物青贮发酵品质、营养成分、抗氧化活性以及细菌群落。结果显示，与对照组相比，植物乳杆菌组具有较低（P<0.05）的pH值和氨态氮，以及较高（P<0.05）的乳酸含量。虽然总酚在青贮过程中变化较小，但乳酸菌处理组具有较高（P<0.05）的ABTS自由基清除能力。青贮30天后，Firmicutes取代Proteobacteria成为优势菌门，Lactobacillus成为优势属。Spearman相关性结果显示乳酸与乳杆菌呈正相关关系（P<0.01）。总之，用植物乳杆菌来青贮藤渣副产物可以有效地改善青贮发酵品质和减少营养物质损失，为藤渣副产物饲料化利用提供了新的研究思路。

Abstract:

The study aimed to evaluate the application of silage fermentation in storing vine tea residue. Dynamic of fermentation-related product, chemical component and bacterial community of silage with or without Lactobacillus plantarum F1 inoculant were analyzed. The results showed that F1 treatment had a significant (P<0.05) impact on the lactic acid and ammoniacal nitrogen concentrations and pH value. Total phenols were well preserved in both treatments. After 30 days of ensiling, L. plantarum occupied the majority of Lactobacillus genus (more than 95%) in all silage samples. Spearman revealed a positive (P<0.01) correlation between lactic acid content and Lactobacillus. Overall, ensiling vine tea residue with L. plantarum can effectively preserve the nutritional attributes and total phenols, which offers a new insight into utilizing vine tea residue.

Key words: vine tea , ensiling , flavonoid , total phenols , bacterial community

WANG Yuan, ZHOU Hong-zhang, GAO Yu, WANG Ning-wei, LIU Han, YANG Fu-yu, NI Kui-kui. 植物乳杆菌对藤茶副产物青贮品质影响的研究[J]. Journal of Integrative Agriculture, 2023, 22(4): 1172-1183.

WANG Yuan, ZHOU Hong-zhang, GAO Yu, WANG Ning-wei, LIU Han, YANG Fu-yu, NI Kui-kui. Ensiling vine tea (Ampelopsis grossedentata) residue with Lactobacillus plantarum inoculant as an animal unconventional fodder[J]. Journal of Integrative Agriculture, 2023, 22(4): 1172-1183.

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