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| Spatial distribution of microbial communities in a fermentation bed based on phospholipid fatty acid biomarkers |
| Received:September 08, 2017 |
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| KeyWord:fermentation bed;pig rearing;microbial community structure;phospholipid fatty acids(PLFA) |
| Author Name | Affiliation | E-mail | | ZHENG Xue-fang | Agricultural Bio-Resources Institute, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China | | | LIU Bo | Agricultural Bio-Resources Institute, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China | fzliubo@163.com | | ZHU Yu-jing | Agricultural Bio-Resources Institute, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China | | | WANG Jie-ping | Agricultural Bio-Resources Institute, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China | | | CHEN Qian-qian | Agricultural Bio-Resources Institute, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China | | | WEI Yun-hua | Agricultural Engineering and Technology Institute, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China | |
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| Abstract: |
| The spatial distribution of microbial flora in a fermentation bed was analyzed using phospholipid fatty acid(PLFA) biomarkers. Padding samples were collected from five areas(A, B, C, D, and E) and three depths(surface, middle, and bottom) of the fermentation bed. PLFAs in each sample were determined using the Sherlock MIS 4.5 system. The results showed that seven PLFA biomarkers, including 15:00, 17:00, and a15:0 were distributed in all areas and at all depths of the fermentation bed, conforming to a complete distribution type. Meanwhile, a12:0 and 17:1 w6 were distributed only in areas A and B, respectively, conforming to incomplete distribution types. The highest PLFA contents representing bacteria, fungi, actinomycete, G+, G-, and total PLFA were all in the surface layer samples of area D, reaching up to 994.24 nmol·g-1, 286.83 nmol·g-1, 33.65 nmol·g-1, 357.75 nmol·g-1, 69.38 nmol·g-1, and 1 315.70 nmol·g-1, respectively. The PLFA biomarkers displayed the same distribution features in all samples:Bacteria > fungi > actinomycetes. Area A had the highest fungi/bacteria ratio and the lowest G+/G- ratio. Diversity analyses indicated that the Simpson and Shannon indexes in area A were lower than those in other areas, while the Pielou index in area A was higher than that in other areas. Cluster analysis revealed that all the samples were clustered into two groups at a Lance-distance of 117.1. Group Ⅰ contained only the samples from area A, which had minimum PLFA content and components; Group Ⅱ included the samples from areas B, C, D, and E. Moreover, at a Lance-distance of 23.4, group Ⅱ was divided into two subgroups:Samples from areas B and D with the highest PLFA contents and components were clustered into one subgroup; and samples from areas C and E with mid-range PLFA contents were clustered into a second subgroup. Principal components analyses showed that the first and second principal components distinguished samples from different areas of the fermentation bed:The samples from area A belonged to one group, while those from areas B and D, and C and E were clustered into two other groups. Taken together, these results show that the fermentation bed has a different microbial community in different areas:The microbial species and contents were low in area A, but high in both areas B and D. |
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