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

Chemical and Biological Technologies in Agriculture

Table 3 Effect of phyllosphere microbiota and chemical constituent on diversity and richness indices of the bacterial community

Item and treatment	M₁	M₂	C₁		C₂		P-value
Item and treatment	M₁	M₂	M₁	M₂	M₁	M₂	C	M	C × M
Sequence number	56,553	47,956	66,141	70,021	69,325	69,717	0.353	0.182	0.267
OTUs	234	317	136^A	112^AB	93.7^B	101^AB	0.011	0.333	0.081
Shannon	3.48	2.89	1.27^A	1.31^A	0.87^B	1.11^AB	0.004	0.097	0.202
Chao1	277	398	195^A	179^AB	126^B	145^AB	0.004	0.887	0.218
Coverage	0.9987	0.9979	0.9991	0.9987	0.9986	0.9988	–	–	–

^A^−CMeans with different uppercase in the same row differ at P < 0.05
OTUs: operational taxonomic units. M₁: phyllosphere microbiota eluted from sweet sorghum harvested at the heading stage; M₂: phyllosphere microbiota eluted from sweet sorghum harvested at the hard dough stage; C₁: irradiated sweet sorghum harvested at the heading stage; C₂: irradiated sweet sorghum harvested at the hard dough stage. C: the effect of chemical constituent, C₁ vs. C₂; M: the effect of phyllosphere microbiota, M₁ vs. M₂; C × M: the interaction between chemical constituent and phyllosphere microbiota