Effects of Formic or Acetic Acid on the Storage Quality of Mixed Air-Dried Corn Stover and Cabbage Waste, and Microbial Community Analysis

doi:10.17113/ftb.56.01.18.5455

CORC > 成都生物研究所 > 中国科学院成都生物研究所 > 食品安全与环境治理领域 > 应用与环境微生物研究

	Effects of Formic or Acetic Acid on the Storage Quality of Mixed Air-Dried Corn Stover and Cabbage Waste, and Microbial Community Analysis
	Ren, Haiwei 1,2; Wang, Cong 2; Fan, Wenguang 2; Zhang, Bingyun 2; Li, Zhizhong 2; Li, Dong 3
刊名	FOOD TECHNOLOGY AND BIOTECHNOLOGY
	2018-03-01
卷号	56 期号:1 页码:71-82
关键词	air-dried corn stover cabbage waste mixed ensiling formic and acetic acids fermentation quality microbial community diversity
ISSN号	1330-9862
DOI	10.17113/ftb.56.01.18.5455
产权排序	3
文献子类	Article
英文摘要	A mixture of air-dried corn stover and cabbage waste was ensiled to preserve lignocellulosic biomass for use as biofuel. Furthermore, the effects of different fresh mass fractions (0.3 and 0.6 %) of formic or acetic acid on the mixed silage quality were evaluated to guarantee its quality. The application of formic or acetic acid prior to mixing the silage led to higher water-soluble carbohydrate fractions than the negative control, indicating that both acids contributed to preservation of water-soluble carbohydrates during storage for 170 days. The dry matter content was also increased after storage from 90 to 170 days. It was found that the content of neutral and acid detergent fibre, cellulose and holocellulose (the sum of cellulose and hemicellulose) in mixed silage treated with formic or acetic acid was significantly lower than that obtained in the negative control. The pH and the ratio of ammoniacal nitrogen to total nitrogen in mixed silage treated with acetic acid also significantly decreased. Furthermore, the addition of formic or acetic acid significantly weakened the fermentation intensity of lactic acid, depending on the ratio of lactic to acetic acid, as well as the ratio of lactic acid to total organic acids. The number of bacterial species and their relative abundance shifted during silage mixing, wherein microbial communities at phylum level mainly consisted of Proteobacteria and Firmicutes. The dominant bacteria were also observed to shift from Lactobacillus and Enterobacter in presilage biomass to Lactobacillus and Paralactobacillus. Specifically, Enterobacter disappeared after 130 days of storage. In conclusion, the addition of a low dose of acetic acid to fresh mass (0.3 %) could effectively improve the fermentation quality and is conducive to the preservation of the organic components.
学科主题	Biotechnology ; Applied Microbiology
URL标识	查看原文
WOS关键词	LACTOBACILLUS-BUCHNERI ; FERMENTATION QUALITY ; METHANE PRODUCTION ; AEROBIC STABILITY ; BIOGAS PRODUCTION ; SILAGE QUALITY ; ALFALFA SILAGE ; ADDITIVES ; MAIZE ; PERFORMANCE
WOS研究方向	Biotechnology & Applied Microbiology ; Food Science & Technology
语种	英语
出版者	FACULTY FOOD TECHNOLOGY BIOTECHNOLOGY
WOS记录号	WOS:000430292500009
内容类型	期刊论文
源URL	[http://210.75.237.14/handle/351003/30361]
专题	环境治理与食品安全领域_应用与环境微生物研究
作者单位	1.Key Lab Complementary Energy Syst Biomass & Solar, 287 Langongping Rd, Lanzhou 730050, Gansu, Peoples R China; 2.Lanzhou Univ Technol, Sch Life Sci & Engn, 287 Langongping Rd, Lanzhou 730050, Gansu, Peoples R China; 3.Chinese Acad Sci, Key Lab Environm & Appl Microbiol, Environm Microbiol Key Lab Sichuan Prov, Chengdu Inst Biol, 9,Sect 4,Renmin South Rd, Chengdu 610041, Sichuan, Peoples R China
推荐引用方式 GB/T 7714	Ren, Haiwei,Wang, Cong,Fan, Wenguang,et al. Effects of Formic or Acetic Acid on the Storage Quality of Mixed Air-Dried Corn Stover and Cabbage Waste, and Microbial Community Analysis[J]. FOOD TECHNOLOGY AND BIOTECHNOLOGY,2018,56(1):71-82.
APA	Ren, Haiwei,Wang, Cong,Fan, Wenguang,Zhang, Bingyun,Li, Zhizhong,&Li, Dong.(2018).Effects of Formic or Acetic Acid on the Storage Quality of Mixed Air-Dried Corn Stover and Cabbage Waste, and Microbial Community Analysis.FOOD TECHNOLOGY AND BIOTECHNOLOGY,56(1),71-82.
MLA	Ren, Haiwei,et al."Effects of Formic or Acetic Acid on the Storage Quality of Mixed Air-Dried Corn Stover and Cabbage Waste, and Microbial Community Analysis".FOOD TECHNOLOGY AND BIOTECHNOLOGY 56.1(2018):71-82.