摘要
为了探讨不同组合同/异型乳酸菌对全株玉米青贮的影响,试验采用真空袋法调制全株青贮玉米,并用乳酸菌对其进行发酵,共分为4组:CK组不加任何菌剂;T组按照1:1比例添加同型发酵乳酸菌植物乳杆菌和乳酸片球菌,添加量均为1×10^(5)cfu/g;Y组添加异型发酵乳酸菌布氏乳杆菌,添加量为1×10^(5)cfu/g;TY组按照1:1:1比例添加同型、异型发酵乳酸菌,添加量均为1×10^(5)cfu/g。对贮存0~60 d的全株玉米青贮的主要微生物数量、发酵指标和营养物质的变化规律进行研究。结果表明:在贮存第8~35天,TY组乳酸菌数量显著高于CK组和Y组(P<0.05);霉菌数量随着贮存时间的延长呈先降低后升高的趋势,在贮存第8天霉菌数量降到最低(<2lgcfu/g),且第35~60天Y组霉菌数量最低;Y组的pH值在第45~60天显著低于其他组(P<0.05);在贮存第35天,乳酸含量最高的是TY组(P<0.05);在贮存第8天,各加菌组乙酸含量显著低于CK组(P<0.05),且在贮存第60天Y组、TY组乙酸含量显著高于T组和CK组(P<0.05);在贮存第15~60天,Y组、TY组的氨态氮含量显著低于CK组(P<0.05);在贮存第60天,Y组干物质含量最高(P<0.05);在贮存第2~8天,TY组的粗蛋白含量最高(P<0.05);在整个青贮过程中,CK组可溶性碳水化合物含量均最高(P<0.05);在贮存第2~15天,加菌组淀粉含量显著低于CK组(P<0.05);在贮存第15,35,60天,T组和Y组中性洗涤纤维含量显著低于CK组和TY组(P<0.05);在贮存第35~60天,加菌组的酸性洗涤纤维含量显著低于CK组(P<0.05)。不同组别和贮存天数的交互作用对乳酸菌的影响显著(P<0.05),对霉菌数量、pH值和乳酸、氨态氮、粗蛋白、可溶性碳水化合物、淀粉含量的影响均极显著(P<0.01),对乙酸、干物质、中性洗涤纤维和酸性洗涤纤维含量的影响不显著(P>0.05)。说明在全株玉米青贮过程中,按照1:1:1比例添加同型、异型发酵乳酸菌和按照1:1比例添加同型发酵乳酸菌能提高
In order to investigate the effects of different combinations of homogenous and heterogenous lactic acid bacteria on whole corn silage, the whole silage corn was prepared by vacuum bag method and fermented with different lactic acid bacteria agents, which were divided into 4 groups: No inoculant treatment(CK);Combined with the same type of lactic acid bacteria Lactobacillus plantarum and Pediococcus acidilactici(T) adding 1:1, 1×10^(5)cfu/g;Adding a lactic acid bacteria Lactobacillus buchneri(Y), adding 1×10^(5)cfu/g;Complex homo-and hetero-fermentative lactic acid bacteria, adding 1:1:1(TY). The number of main microorganisms, fermentation characteristics and nutrition subtances indicators from 0 to 60 th day were determined. The results showed that the number of lactic acid bacteria in TY group was significantly higher than those in CK and Y groups at the 8 th to 35 th day of fermentation(P<0.05). The number of mold decreased at first and then increased with fermentation, and reached the lowest value(<2 lg cfu/g) on the 8 th day of fermentation, which was observed in Y group from the 35 th day to the 60 th day. The pH value of Y group was significantly lower than that of other groups at day 45 to 60(P<0.05). On the 8 th day of storage, the acetic acid content in each bacteria adding group was significantly lower than that in CK group(P<0.05), and on the 60 th day of storage, the acetic acid content in Y and TY groups was significantly higher than that in T and CK groups(P<0.05). At the 15 th to 60 th day of sto-rage, the ammonia nitrogen content in Y and TY groups was significantly lower than that in CK group(P<0.05). On the 60 th day, Y had the highest dry matter content(P<0.05). At the 2 nd to 8 th day of storage, the crude protein content in TY group was the highest(P<0.05). In the whole silage process, soluble carbohydrate content in CK group was the highest(P<0.05). At the 2 nd to 15 th day of storage, the starch content in the adding group was significantly lower than that in the CK group(P<0.05). At the
作者
岳碧娥
孙飞飞
付东青
杨泽毅
张凡凡
YUE Bi'e;SUN Feifei;FU Dongqing;YANG Zeyi;ZHANG Fanfan(Xinjiang Shihezi Vocational Technical College,Shihezi 832003,China;Agricultural Development Service Center of 152 Kegiment,Eighth Division,Xinjiang Production and Construction Corps,Shihezi 832003,China;College of Animal Science and Technology,Shihezi University,Shihezi 832000,China)
出处
《黑龙江畜牧兽医》
CAS
北大核心
2022年第3期7-14,共8页
Heilongjiang Animal Science And veterinary Medicine
基金
国家自然科学基金项目(31460637)
国家牧草产业技术体系项目(CARS-34)
新疆生产建设兵团科技特派员创新创业计划项目(2019CB034)
石河子大学高层次人才科研项目(RCSX2018B12)。
关键词
玉米青贮
乳酸菌
发酵
营养
变化
corn silage
lactic acid bacteria
fermentation
nutrient
change
