Comparative Na+ and K+ Profiling Reveals Microbial Community Assembly of Alfalfa Silage in Different Saline-Alkali Soils
文献类型： 外文期刊
第一作者： Li, Shengnan
作者： Li, Shengnan;Lu, Qiang;Bao, Yushan;Lv, Mingju;Zhang, Lianyi;Liu, Lin;Liu, Yinghao
作者机构：
关键词： Na+; K+; alfalfa; microbial community; fermentation characteristics
期刊名称：FERMENTATION-BASEL （ 影响因子：3.7； 五年影响因子：4.5 ）
ISSN：
年卷期： 2023 年 9 卷 10 期
页码：
收录情况： SCI
摘要： Alfalfa cultivated in saline-alkaline soils exhibits a high buffering capacity but low carbohydrate content, posing challenges in the production of high-quality silage feed. This study investigated alfalfa plants grown under varying conditions: mild (QE, salt content 1-2%), moderate (ZE, salt content 2-3%), severe (HE, salt content 3-4%), and non-saline-alkaline (CON, salt content < 1%). Employing a two-factor experimental design, we analyzed the fluctuations in nutritional quality, microbial abundance, and community composition of different salt-alkaline alfalfa materials and silage feeds. Furthermore, we elucidated the fermentation mechanism involved in salt-alkaline alfalfa ensiling. Following a 60-day ensiling period, the ZE and HE treatments led to substantial reductions in pH, acetic acids (AA), branched-chain butyric acids (BA) content, facultative anaerobic bacteria, and Escherichia coli populations (p < 0.05). Conversely, the ZE and HE treatments increased lactic acid (LA) content and the population of lactic acid bacteria (LAB) (p < 0.05). Additionally, these treatments significantly mitigated protein losses in both raw alfalfa and silage feeds (p < 0.05), while remarkably augmenting the water-soluble carbohydrates (WSC), Na+, and K+ content of alfalfa materials. Sodium ions were found to exert a considerable influence on bacterial community composition during salt-alkaline alfalfa ensiling, with Enterococcus, Lactococcus, and Lactobacillus identified as the predominant fermentative microorganisms. Overall, moderately salt-alkaline alfalfa materials displayed optimal nutritional and fermentation quality, ensuring favorable nutritional attributes and fermentation outcomes under such conditions.
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