Journal of Integrative Agriculture ›› 2026, Vol. 25 ›› Issue (3): 1180-1193.DOI: 10.1016/j.jia.2025.08.005

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蒲公英单独或与乳酸菌联合对全株玉米青贮好氧稳定性及体外温室气体排放的改善作用

  

  • 收稿日期:2025-04-03 修回日期:2025-08-05 接受日期:2025-07-18 出版日期:2026-03-20 发布日期:2026-02-06

Roles of dandelions alone or in combination with lactic acid bacteria on improving aerobic stability and mitigating in vitro greenhouse gas emissions in whole-plant corn silage

Linna Guo1#, Min Zhang1, Hao Dang1, Meiping He1, Meng Han1, Shuyang Zhang1, Wenke Fan1, Di Jiang2, Xiaojing Liu3, Yaoming Cui1, Liping Gan1, Junjun Guan1#   

  1. 1 School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China

    2 College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China

    3 Kemin (China) Technologies Co., Ltd., Zhuhai 519040, China

  • Received:2025-04-03 Revised:2025-08-05 Accepted:2025-07-18 Online:2026-03-20 Published:2026-02-06
  • About author:#Correspondence Linna Guo, E-mail: linnam921@163.com; Junjun Guan, E-mail: junjunguan@163.com
  • Supported by:
    This work was supported by the Henan Provincial Science and Technology Research Project, China (242102111014), the Key Scientific Research Project of Colleges and Universities in Henan Province, China (23A230003), the Cultivation Program for Young Key Teachers and and the Scientific Research Foundation for High-level Talents in Henan University of Technology, China (31401489).

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摘要：

（目的）为减少畜牧业生产中青贮饲料的有氧变质以及瘤胃温室气体排放。（方法）本研究探讨了单独使用蒲公英以及蒲公英与植物乳杆菌和布氏乳杆菌（LAB）联合使用对全株玉米进行180天厌氧发酵和4天有氧发酵后的发酵品质、细菌群落和真菌群落的影响，评估了厌氧发酵后全株玉米的体外干物质消化率（IVDMD）和产气量。（结果）结果表明，蒲公英单独使用或与 LAB 联合使用均能有效改善发酵品质，厌氧发酵后降低了氨态氮浓度（22.72% - 25.99%），抑制酵母和霉菌的繁殖，从而提高有氧稳定性。值得注意的是，有氧暴露后细菌群落的变化比真菌群落的变化更为显著。相关性分析结果发现，添加蒲公英或其与LAB联合使用均降低了醋菌属的一种腐败微生物——可可豆醋杆菌的丰度，并且促进了微生物群落的竞争关系，从而有助于提高有氧稳定性。此外，蒲公英添加分别使甲烷和二氧化碳的排放量减少了14.88%和13.73%，使IVDMD提高了4.46%。（结论）总的来说，单独使用蒲公英或与LAB结合使用，均可提高全株玉米厌氧发酵后有氧稳定性，这一过程与细菌群落和真菌群落之间的相互作用有关，并有助于通过减少瘤胃甲烷和二氧化碳排放来实现清洁生产。（创新性）本研究首次将蒲公英与特定乳酸菌复配作为青贮添加剂，通过调控微生物群落同步提升全株玉米发酵品质与有氧稳定性，并显著降低体外瘤胃温室气体排放，为开发兼具抑制好氧变质和减少温室气体的环保型青贮技术提供了新策略。

Abstract:

Reducing aerobic spoilage and rumen greenhouse gas emissions from anaerobically fermented feeds remains critical challenges in energy saving and environmental protection of animal husbandry.  This study investigated the effects of dandelions, both alone and combined with Lactobacillus plantarum and Lactobacillus buchneri (LAB) on fermentation quality, bacteriome and mycobiome after 180 d of anaerobic and 4 d of aerobic fermentation of whole-plant corn.  In vitro dry matter digestion (IVDMD) and gas production from anaerobically fermented whole-plant corn were also assessed.  The results demonstrated that dandelions, either alone or combined with LAB, effectively improved fermentation quality by reducing NH3-N concentrations (22.72–25.99%) after anaerobic fermentation, decreasing the proliferation of yeast and molds to enhance the aerobic stability.  Notably, the changes in the bacteriome were more pronounced than those in the mycobiome after aerobic exposure.  The addition of dandelions or the combination reduced Acetobacter fabarum abundance, a member of the Acetobacter that was spoilage-induced microbe indicated by correlation analysis.  Besides, these treatments facilitated competition relations of microbiome which contributed to the enhanced aerobic stability.  Furthermore, dandelions reduced CH4 and CO2 emissions by 14.88 and 13.73%, respectively, and also positively influencing IVDMD by 4.46%.  Collectively, dandelion alone or combined with LAB are promising strategies to improve the aerobic stability of anaerobically fermented whole-plant corn, a process linked to the interactions between the bacteriome and mycobiome, and to contribute to clean production by reducing rumen CH4 and CO2 emissions.  

Key words: dandelions , whole-plant corn ,  aerobic stability ,  Acetobacter fabarum ,  rumen greenhouse gas