Mixed-silage Quality And Bacterial Diversity Of Maize Straw And Waste Cabbage At Different Temperatures

China is rich in straw resources.But the straw harvest is obviously timeliness and seasonal,if the harvest is not in a short period of time,it will corrupt because of plant respiration and microbial factors.At the same time,with the growing area of vegetable cultivation,vegetable waste pollution of the environment is gradually highlighted.Through the mixed storage of maize straw and waste vegetables,we can not only effectively use straw resources,but also can solve the environmental pollution problems.In this study,dry maize straw and waste cabbage are selected as raw materials,and they are mixed stored by their physical properties.Each temperature,such as low temperature(mark O),medium temperature(mark R)and high temperature(mark H)condition were set up with three groups of sole-storage of maize straw(mark O),sole-storage of cabbage waste(mark A)and mixed storage of IO and IA(mark X).The water content of the mixed storage group was 73.01%.Anaerobic confined storage lasted for 120 days,and the samples were taken out every 30 days.The quality of the samples were analyzed from the sensory evaluation,fermentation quality,nutrient composition and bacterial diversity.The main research results are as follows:Compared with the results of sensory evaluation,we found that HA was corrupt at 60 days,OA was corrupt at 90 days and RA was corrupt at 120 days.Maize straw single storage groups and mixed storage groups are not corrupt in the whole fermentation cycle.The quality of the maize straw storage groups OO and HO are excellent in 90 days,while the group RO was still good.High temperature mixed storage group HX at 120 days is discolored and have a slight musty.Analyze chemical composition of each group,the WSC content of cabbage waste single storage group showed a trend of rise after the first reduce,the content of HO and HX are the lowest in the 120 days.The HoC content of maize straw single storage group RO at 60 days is the biggest,the ADF content is increased after first reduce storage group,the NDF content is not significant(P>0.05).The HoC content of the high temperature mixed storage group of HX at 60 days is the biggest,and the HoC content of the low temperature mixed storage group at 120 days is the lowest.The pH of the cabbage single storage group is below 4.5,the pH of the maize straw single storage group is above 7,and the pH of the mixed storage group is over 4.5 at 120 days.The AN / TN of the single storage group was less than 5% within 30 days,and the AN / TN of the maize straw single storage group at 60 days and 120 days is the largest.The HX had the lowest AN / TN in the whole fermentation cycle.The content of AA,PPA and BA in the low temperature mixed storage group are significantly lower than those in the single storage group,and the content of AA in the low temperature mixed storage group decreased gradually and the content of BA increased with the increase of the fermentation time.So,from the perspective of fermentation quality,it is difficult to make accurate judgments on the fermentation results.From the results of the bacterial diversity,it is found that the HX had the highest bacterial species at 90days-120 days in the high temperature mixed storage group.The composition of the mixed storage group is mainly in the whole fermentation period,such as Firmicutes and Proteobacteria.The dominant bacteria are Lactobacillus,Leuconostoc and Enterobacteriaeae.The results showes that the intercropping of OX in the low temperature mixed storage group was close to that of the medium temperature mixed storage group,and the composition of the bacterial community is similar,and the distance between the raw material maize straw and the cabbage IA is far away from other groups.It indicates that the bacterial community of the high temperature mixed group is the richest.In summary,the effect of the mixed storage group is better,in which the mixed medium temperature HX silage quality is the best.