番茄的发酵对营养素和细菌社区结构的影响
Xiaodong Xu1, Peng Xu1, Yang Li1
1College of Horticulture, Northwest A&F University, Yangling, Shaanxi, 712100, China.
Heliyon
|September 12, 2024
概括
番茄的有氧发酵 (AE) 产生更高的有效营养素,并消除比无氧发酵 (AN) 更多的病原体. AE显示出更大的肥料应用潜力,优化了草利用率.
科学领域:
- 农业科学 农业科学
- 环境微生物学 环境微生物学
- 土壤科学 土壤科学
背景情况:
- 不可持续的草管理带来了环境风险.
- 有氧发酵 (AE) 和无氧发酵 (AN) 提供了环保的草利用途径.
研究的目的:
- 为了比较AE和AN对番茄草发酵的影响.
- 分析营养含量和微生物社区结构的变化.
- 为了确定影响发酵的关键环境因素.
主要方法:
- 高通量测序用于微生物社区分析.
- 分析关键营养指标 (,,,湿性物质).
- 统计分析 (冗余分析,曼特尔测试) 用于确定环境因素的影响.
主要成果:
- AE增加了酸,可用的,可用的和酸.
- AN增加了氨,湿酸和湿物质水平.
- AE偏爱菌和动菌;AN偏爱蛋白质细菌和细菌类.
- AE显著减少了致病性细菌,并增强了有益的微生物相互作用.
- 电导率和温度分别是AE和AN的关键环境驱动因素.
结论:
- 在番茄草发酵过程中,AE显示出优异的营养释放和病原体减少.
- 从草中开发有效的生物肥料方面,AE具有更大的潜力.
- 这些发现为优化草发酵过程提供了理论基础.
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