论文以提高秸秆饲料化利用率为主要目的，针对稻草原料纤维降解率，消化率低等问题，采用青贮发酵的方式提高稻草中纤维素等成分的降解率，并利用 Miseq 高通量测序技术，分析稻草青贮过程的微生物菌群组成及变化，为稻草饲料化利用提供依据。 1. 不同乳酸菌对稻草青贮发酵品质的影响 试验旨在研究不同类型乳酸菌对稻草青贮发酵品质的影响。将不同类型乳酸菌添加到稻草中进行青贮，分析青贮过程中有机酸和微生物数量的变化，对不同乳酸菌的添加效果进行初步评价。试验设 5 个处理，分别是对照组（CK）、植物乳杆菌（ZR）、布氏乳杆菌（BR）、干酪乳杆菌（GR）、复合乳酸菌（FR）。试验表明，处理组显著降低青贮 pH 值、丙酸、丁酸和乙醇含量，提高乳酸含量（p<0.05）。此外，GR 和FR 组显著降低了乙酸含量（p<0.05）。处理组均不同程度的提高青贮过程中乳酸菌数量，降低耗氧细菌和真菌数（p<0.05）。添加不同乳酸菌均提高了稻草青贮发酵品质，GR 组和 FR 组乳酸含量、乳酸/乙酸更高。与 GR 组相比，FR 组耗氧细菌更低，青贮效果最好。 2. 复合乳酸菌及酶制剂对稻草青贮营养及发酵品质的影响 试验设对照组（CK）、复合乳酸菌（J）、复合酶制剂（M）、菌+酶组（JM）4个处理，在青贮前期（7 d）、中期（30 d）、后期（60 d）开袋测定发酵品质和微生物数量，另外在青贮 60 d 测定青贮料的营养成分。结果表明：与 CK 组相比，处理组显著提高了青贮稻草中淀粉含量（p<0.05），但处理组间差异不显著（p>0.05）；处理组中水溶性碳化合物（WSC）含量显著降低（p<0.05），J 组青贮中中性洗涤纤维（NDF）、酸性洗涤纤维（ADF）含量有上升趋势，M 组稻草青贮中 NDF 含量呈下降趋势，但与 CK 组差异不显（p>0.05）。JM 组显著提高稻草青贮干物质体外消化率 IVDMD）（p<0.05）。在整个青贮进程中，处理组显著降低青贮 pH 值、丁酸和乙醇含量（p<0.05），显著提高乳酸、乙酸含量（p<0.05）。与 CK 组相比，处理组显著提高青贮过程中乳酸菌数量，降低了耗氧细菌和真菌数量（p<0.05）。与其他处理组相比，乳酸菌和酶制剂复合使用的 JM 组青贮料 IVDMD 更高、pH 值、NH3-N/TN更低，耗氧细菌数量也更低。 3. 稻草青贮过程中微生物的多样性研究 试验利用 Miseq 高通量测序技术，分析稻草青贮过程中微生物多样性。结果表明： （1）在青贮 60 d 中，细菌菌群丰富度呈下降趋势。基于细菌门分类水平，稻草青贮中主要优势菌为厚壁菌门(Firmicutes)、变形菌门（Proteobacteria）、放线菌门（Actinobacteria），延长青贮时间，厚壁菌门丰度逐渐增加，变形菌门丰度逐渐降低。除 CK 组外，处理组稻草青贮中厚壁菌门始终占优势地位。其中 JM 组厚壁菌门的相对丰度最高；基于细菌属分类水平，未鉴定菌属在 CK 组整个青贮过程中均为优势菌属。延长青贮时间，所有组中乳杆菌属（Lactobacillus）相对丰度增加，魏斯氏菌属（Weissella）相对丰度降低。与 CK 组相比，处理组中乳杆菌属相对丰度较高。其中， JM 组乳杆菌属相对丰度最高，为 90.40%。 （2）在青贮 60 d 中，所有组真菌菌群丰富度呈先上升后下降趋势。基于真菌门分类水平，添加剂的使用对稻草青贮中子囊菌门相对丰度影响不大。所有组中均以子囊菌门（Ascomycota）为优势真菌门，占整个青贮过程中真菌总丰度的 88.36%-96.67%。 基于真菌属分类水平，添加剂的使用改变了稻草青贮中的优势真菌属。青贮后期，与CK 组相比，M 组中异常汉逊酵母属（Wickerhamomyces），毕赤酵母属（Pichia）为 主要优势真菌属，J 和 JM 组中毕赤酵母属为主要优势真菌属。

The objective of this paper is to improve the utilization rate of straw forage.The degradation rate of cellulose,hemicellulose and lignin in straw was improved by silage fermentation.In addition,Miseq high-throughput sequencing technology was used to analyze the microbial diversity in straw silage process and understand the composition and changes of microorganism a in straw silage.Therefore, the utilization of straw resources can be realized from the perspective of microorganism. 1. Effects of different lactic acid bacteria on the fermentation quality of rice straw silage The aim of the test was to study the effects of different types lactic acid bacteria on the fermentation quality of rice straw silage.Different types of lactic acid bacteria were added to straw for silage.At the time of silage 1, 3, 5, 7, 14, 28, 42 and 63 d, bagged samples were opened resperctively, and the effects of silage additives were evaluated by analyzing the changes of organic acid and microbial population during silage, so as to select the best silage additive.There were 5 treatments in the experiment, including control group (CK), Lactobacillus plantarum (ZR), Lactobacillus buchneri (BR), Lactobacillus casei (GR) and Lactobacillus complex (FR).The results showed that the treatment group significantly reduced the pH value, propionic acid, butyric acid and ethanol content, and increased the lactic acid content (p<0.05).Both GR and FR groups significantly reduced the acetic acid content (p<0.05).The quantity of lactic acid bacteria in silage was increased and aerobic bacteria and fungi were reduced in all treatment groups (p<0.05).Compared with other treatments, the FR group had the lowest pH, higher lactic acid content, and lower acetic acid,butyric and alcohol content.It is also more effective in inhibiting aerobic bacteria growth. Considering the effect of rice straw fermentation, it is suggested to use compound bacteria as straw silage additive. 2. Effects of lactic acid bacteria and enzyme preparation on nutrition and fermentation quality of straw silage The aim of this test was to study the effects of lactic acid bacteria and enzyme preparation on nutrition and fermentation quality of straw silage. The control group (CK), lactic acid bacteria (J), compound enzyme preparation (M), and bacteria add enzyme group (JM) were used to determine the fermentation quality and microbial dynamics at the early (7 d), middle (30 d) and late (60 d) stages of silage.The results showed that compared with CK group, the starch content in straw silage was significantly increased in treatment group, but the difference between treatment groups was not significant (p>0.05). IVDMD was also significantly increased in the J and JM group (p<0.05).The WSC content in treated groups were significantly decreased (p<0.05),The content of NDF and ADF in silage was decreased in JM group and increased in J group (P<0.05),but there was not significant compare with CK. During the whole silage process, the pH value, butyric acid and ethanol content of silage were significantly reduced in the treatment group (p<0.05).The contents of lactic acid and acetic acid in J group and JM group were significantly increased (p<0.05). The population of lactic acid bacteria in silage was significantly increased and aerobic bacteria and fungi were significantly reduced in all treatment groups (p<0.05). Compared with other treatment groups, the combination of lactic acid bacteria and enzyme preparation resulted in higher IVDMD, lower pH value, lower NH3-N/TN, and lower number of aerobic bacteria in silage. 3. Study on microbial diversity during rice straw silage process The dynamic changes of microbial diversity and composition during rice straw silage were analyzed by Miseq high-throughput sequencing.The results show that: (1) During the fermentation of rice straw silage, the bacterial abundance showed a declining trend. Based on the classification level of phylum , the main dominant bacteria in straw silage were Firmicutes, Proteobacteria and Actinobacteria. Except CK group, Firmicutes were always dominant in straw silage of treatment group. The relative abundance of Firmicutes in JM group was the highest. At the classification level of genus, the unidentified bacterial genera were dominant in the whole silage process of CK group. When silage time was prolonged, the relative abundance of Lactobacillus increased and the relative abundance of Weisiella decreased in all groups.Compared with CK group, Lactobacillus was relatively abundant in the treatment group. The relative abundance of lactobacillus in JM group was 90.40% (2) During the fermentation of rice straw silage, the abundance of fungi in all groups increased firstly and then decreased.Based on the classification level of phylum, the additives had few effect on the relative abundance of Ascomycota in rice straw silage. Ascomycota was the dominant fungal phylum in all groups, accounting for 88.36% to 96.67% of the total fungal abundance in the whole silage process. Based on the classification level of genus, the use of additives changed the dominant fungi in rice straw silage.Compared with CK group, Pichia was the dominant genus in the treatment group of J and JM.