Effects of different simulated seasonal temperatures on the fermentation characteristics and microbial community diversities of the maize straw and cabbage waste co-ensiling system

doi:10.1016/j.scitotenv.2019.135113

	Effects of different simulated seasonal temperatures on the fermentation characteristics and microbial community diversities of the maize straw and cabbage waste co-ensiling system
	Ren, Haiwei 3; Feng, Yinping 3; Liu, Tong 3; Li, Jinping 3; Wang, Zhiye 1; Fu, Shanfei 4; Zheng, Yi 2; Peng, Zhangpu 1
	2020-03-15
关键词	Agricultural robots Agricultural wastes Agriculture Ammonia Biodegradation Fermentation Lactic acid Temperature VegetablesAcid detergent lignin (ADL) Biodegradation potentials Lactic acid bacteria Lactic acid bacteria fermentations Long-term preservation Maize straw Microbial communities Storage temperatures
卷号	708
DOI	10.1016/j.scitotenv.2019.135113
英文摘要	Ensiling is considered as a suitable method to preserve seasonal agricultural residues to enable long-term supply for wastes valorization. In this study, the effects of simulated seasonal temperatures (−3, 18 and 34 °C) on the organic compositions, ensiling fermentation characteristics, and microbial community evolution during 120 days co-ensiling of maize straw and cabbage wastes were investigated. Successful storage performance was obtained at all these three temperatures. Comparatively, silages at 18 and 34 °C showed lower ammonia nitrogen, lower pH and more intensive lactic acid bacteria fermentation than that at −3 °C. Both silages at −3 and18 °C were well-preserved for 120 days with higher biodegradation potential (BDP), accompanied by lower content of acid detergent lignin (ADL). However, the silages at 34 °C could only preserved for 90 days due to low carbohydrate, low BDP and higher ADL content than that at −3 or18 °C. The storage temperature is a critical parameter that significantly affected the silage quality by influencing the microbial community diversity in silages. Proteobacteria and Firmicutes were dominant bacteria at phylum level for all silages while the dominant lactic acid bacteria at genus level were Lactobacillus and Leuconostoc, which restrained the undesirable microbes such as Enterobacteriaceae, Pseudomonas, Flavobacterium, and Pantoea during co-ensiling. Co-ensiling of maize straw with vegetable wastes may provide a promising strategy for long-term preservation of air-dried crop straw while using vegetable wastes as regulatable supplement to achieve silages of desired quality. This study could provide valuable information for conservation and management of agricultural wastes. © 2019 Elsevier B.V.
会议录	Science of the Total Environment
会议录出版者	Elsevier B.V., Netherlands
语种	英语
ISSN号	00489697
内容类型	会议论文
源URL	[http://ir.lut.edu.cn/handle/2XXMBERH/132638]
专题	生命科学与工程学院能源与动力工程学院图书馆
作者单位	1.Institute of Biology, Gansu Academy of Sciences, Lanzhou; 73000, China; 2.Department of Grain Science and Industry, Kansas State University, 101C BIVAP, 1980 Kimball Avenue, Manhattan; KS; 66506, United States 3.School of Life Science and Engineering/Western China Energy & Environment Research Center, Lanzhou University of Technology, Lanzhou; Gansu Province; 730050, China; 4.School of Environment and Civil Engineering, Jiangnan University, No 1800, Lihudadao Road, Wuxi; Jiangsu Province; 214122, China;
推荐引用方式 GB/T 7714	Ren, Haiwei,Feng, Yinping,Liu, Tong,et al. Effects of different simulated seasonal temperatures on the fermentation characteristics and microbial community diversities of the maize straw and cabbage waste co-ensiling system[C]. 见:.