Insight into the key limiting factors affecting anaerobic fermentation quality and bacterial community of sweet sorghum by irradiation sterilization and microbiota transplant

作者：Jie Zhao, Zhaodi Jing, Xuejing Yin, Junfeng Li, Zhihao Dong, Siran Wang, Tao Shao · 发表于：Chemical and Biological Technologies in Agriculture · 年份：2023 · DOI：10.1186/s40538-023-00392-w · 被引用次数：11 · 研究领域：Ruminant Nutrition and Digestive Physiology、Food composition and properties、Bioenergy crop production and management

Abstract Biomass microbiota and chemical constituent are closely associated with final anaerobic fermentation performance. But the limiting factors affecting anaerobic fermentation quality and bacterial community have been rarely explored. This study aimed to elucidate the relative contribution of initial microbiota and chemical constituent of sweet sorghum on its final anaerobic fermentation quality. Sweet sorghum at two developmental stages (heading-stage, G 1 ; hard-dough-stage, G 2 ) was treated as follows: G 1 microbiota + sterilized G 1 (M 1 C 1 ), G 2 microbiota + sterilized G 1 (M 2 C 1 ), G 1 microbiota + sterilized G 2 (M 1 C 2 ), and G 2 microbiota + sterilized G 2 (M 2 C 2 ). The results showed that chemical constituent rather than microbiota changes remarkably influenced the production of lactic acid, propionic acid and ammonia-N, the relative abundance of Lactobacillus , Weissella , Lactococcus , Pediococcus , and Pantoea of sweet sorghum after anaerobic fermentation. The chemical constituent was the key limiting factor affecting the anaerobic fermentation quality of sweet sorghum. This study could provide a reference for clarifying the key limiting factors affecting anaerobic fermentation and making recommendations for production. Graphical Abstract