LI Haiping
School of Life Sciences, Qinghai Normal University, Xining, Qinghai, China;Sichuan Zoige Alpine Wetland Ecosystem National Observation and Research Station, Southwest Minzu University, Chengdu, Sichuan, ChinaJIA Zhifeng
Key Laboratory of Superior Forage Germplasm in the Qinghai-Xizang Plateau, Qinghai Academy of Animal Science and Veterinary Medicine, Qinghai University, Xining, Qinghai, ChinaLIU Wenhui
Key Laboratory of Superior Forage Germplasm in the Qinghai-Xizang Plateau, Qinghai Academy of Animal Science and Veterinary Medicine, Qinghai University, Xining, Qinghai, ChinaMA Xiang
Key Laboratory of Superior Forage Germplasm in the Qinghai-Xizang Plateau, Qinghai Academy of Animal Science and Veterinary Medicine, Qinghai University, Xining, Qinghai, ChinaZHOU Qingping
Sichuan Zoige Alpine Wetland Ecosystem National Observation and Research Station, Southwest Minzu University, Chengdu, Sichuan, ChinaGUAN Hao
Sichuan Zoige Alpine Wetland Ecosystem National Observation and Research Station, Southwest Minzu University, Chengdu, Sichuan, China1.School of Life Sciences, Qinghai Normal University, Xining, Qinghai, China;2.Sichuan Zoige Alpine Wetland Ecosystem National Observation and Research Station, Southwest Minzu University, Chengdu, Sichuan, China;3.Key Laboratory of Superior Forage Germplasm in the Qinghai-Xizang Plateau, Qinghai Academy of Animal Science and Veterinary Medicine, Qinghai University, Xining, Qinghai, China
This work was supported by the National Natural Science Foundation of China (32460360) and the Natural Science Foundation Project of Qinghai Provincial Basic Research Program (2024-ZJ-978).
Objective To explore the effects of freeze-thaw on oat silage during the aerobic exposure stage.Methods Oat silage was stored at a constant temperature (20 ℃, group 20, control) and freeze-thaw conditions (20 ℃ and -5 ℃ alternating every 12 h, group S) for 60 days and then subjected to aerobic exposure. Samples were collected on day 60 of ensiling and after aerobic exposure for 1, 3, and 5 days, respectively, for the determination of fermentation quality and nutritional quality as well as for 16S rRNA gene and ITS sequencing.Results The pH rose as the aerobic exposure was prolonged. The samples subjected to aerobic exposure at room temperature showed more rapid increases in ammonia nitrogen content and pH and more rapid decreases in lactic acid and acetic acid content than those subjected to aerobic exposure at freeze-thaw temperatures. Propionic acid and butyric acid were produced more rapidly in the S group, especially in the case of aerobic exposure at room temperature. Enterobacteria and yeast increased while lactic acid bacteria decreased as the aerobic exposure was prolonged (P<0.05). Shannon and Simpson indices of bacteria increased during aerobic exposure, and the relative abundance of lactic acid bacteria kept decreasing. The bacterial community structure presented a significant difference on days 3 of aerobic exposure, and microbial succession was accelerated by aerobic exposure at room temperature compared with that at the freeze-thaw temperature, with more species and higher counts of yeast and molds indicative of spoilage in the S group.Conclusion Freeze-thaw accelerated aerobic deterioration, especially aerobic exposure at room temperature. This study provides theoretical guidance for high-quality modulation and storage of oat silage in alpine areas.
LI Haiping, JIA Zhifeng, LIU Wenhui, MA Xiang, ZHOU Qingping, GUAN Hao. Effects of freeze-thaw on bacterial and fungal succession during aerobic exposure stage of oat silage. [J]. Acta Microbiologica Sinica, 2025, 65(3): 1301-1318
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