인문학
사회과학
자연과학
공학
의약학
농수해양학
예술체육학
복합학
지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
초록·키워드
Abstract Background The inefficient utilization of plant residues leads to serious environmental pollution and loss of plant nutrition. Nevertheless, the herbal residues including valuable mugwort have been rarely explored. Ensiling has been considered as a promising technique to reuse plant residues. Thus, this study investigated the effect of mugwort residues (M) and Lactiplantibacillus pentosus (LAB) on the fermentation quality, bacterial diversity, and metabolites of alfalfa silage after 60 days of ensiling. Results The results showed that compared with control, adding LAB, M and their combination significantly decreased pH ( P < 0.05). Among all treatments, LAB + M had the lowest pH, butyric acid and ammonia nitrogen (NH 3 -N) concentrations ( P < 0.05). Besides, lactic acid concentration of LAB + M treatment was increased nearly by 3 times compared with control. A shift on the bacterial profile was clearly observed, of which Lactiplantibacillus pentosus abundance increased to beyond 90% of total bacteria in LAB + M and all additives decreased Enterobacter hormaechei abundance than control ( P < 0.05). Meanwhile, metabolite analysis indicated that mugwort residues addition enhanced the metabolites of apiin and apigenin 8-C-[xylosyl-(1- > 2)-galactoside] relevant to flavonoids ( P < 0.05). Conclusion The addition of mugwort residues combined with Lactiplantibacillus pentosus significantly improved fermentation quality with the high relative abundance of Lactiplantibacillus pentosus. Moreover, mugwort residues addition could contribute to the upregulation of specific metabolites such as flavonoids, which would provide a new insight for facilitating fermentation with herbal residues. Graphical Abstract
인공지능 문자 인식 모델을 통해 추출된 텍스트로, 일부 오타나 오류가 포함될 수 있으나 지속적으로 개선 중입니다.
오류를 발견하셨다면 해당 부분을 드래그한 후 ' 를 통해 신고해주세요.
오류를 발견하셨다면 해당 부분을 드래그한 후 ' 를 통해 신고해주세요.