摘要
【目的】研究单一和复合乳酸菌添加处理对高丹草青贮发酵效果的影响,为高丹草青贮菌剂的开发研制提供科学依据。【方法】利用前期筛选出的植物乳杆菌(保存编号LP06)、戊糖片球菌(保存编号PP02)和短乳杆菌(保存编号LBR02)添加至高丹草,乳酸菌总添加量约5×10^(5) CFU/g,设8个处理:(1)CK(无乳酸菌);(2)LP06;(3)PP02;(4)LBR02;(5)F-1(LP06∶PP02=1∶1);(6)F-2(LP06∶LBR02=1∶1);(7)F-3(PP02∶LBR02=1∶1);(8)F-4(LP06∶PP02∶LBR02=1∶1∶1)。对8个处理青贮60 d后的感官品质进行评定,测定分析发酵品质、营养成分和主要微生物数量,并利用隶属函数法进行综合评价。【结果】高丹草青贮60 d后,LP06和F-1处理具有明显芳香果味,感官品质最优;F-2处理pH最低,为3.88;7个乳酸菌添加处理氨态氮(NH_(3)-N)含量显著低于CK(P<0.05,下同);LP06处理乳酸含量最高,为4.21%;LBR02、F-2、F-3和F-4处理乙酸含量显著高于其他处理;LP06、F-1和F-4处理乳酸菌数量较高,均在7.00×10^(5) CFU/g以上;LBR02、F-2和F-3处理未检测到酵母菌和霉菌,有害微生物生长抑制效果明显;7个乳酸菌添加处理粗蛋白质(CP)含量显著高于CK,可溶性碳水化合物(WSC)含量显著低于CK,而干物质(DW)、酸性洗涤纤维(ADF)和中性洗涤纤维(NDF)含量在8个处理间差异不显著(P>0.05)。根据隶属函数法综合评价结果,F-2处理隶属函数值最高(0.69),青贮发酵效果综合表现最优。【结论】同型发酵乳酸菌LP06在提高高丹草青贮感官品质、降低NH_(3)-N含量、减少CP损失、增加乳酸含量和乳酸菌数量上表现更具优势,异型发酵乳酸菌LBR02在抑制有害微生物生长方面作用更显著,LP06和LBR02以1∶1比例混合添加青贮发酵效果综合表现最优。
【Objective】To study effects of adding single and multiple lactic acid bacteria on Sorghum bicolor×Sorghum sudanense silage,so as to provide scientific basis for the development of silage agents.【Method】Lactobacillus plantarum(LP06),Pediococcus pentosaceus(PP02)and L.brevis(LBR02)selected from grass were added to S.bicolor×S.sudanense for silage preparation with amount of 5×10^(5) CFU/g,and 8 treatments were designed:(1)CK(no lactic acid);(2)LP06;(3)PP02;(4)LBR02;(5)F-1(LP06∶PP02=1∶1);(6)F-2(LP06∶LBR02=1∶1);(7)F-3(PP02∶LBR02=1∶1);(8)F-4(LP06∶PP02∶LBR02=1∶1∶1).The sensory quality,fermentation quality,nutritional ingredient and major microbial quantity of 8 treatments were analyzed after 60 d of silage with comprehensive evaluation by membership function method.【Result】After 60 d silage,the sensory quality of LP06 and F-1 treatments was with aromatic fruit odor and the best sensory quality.The lowest p H value was in F-2 treatment,3.88.NH_(3)-N contents of 7 lactic acid addition treatments were significantly lower than those of CK(P<0.05,the same below).The highest lactic acid content was in LP06 treatment,4.21%.Acetic acid content of LBR02,F-2,F-3,F-4 treatments was significantly higher than those in other treatments.LP06,F-1 and F-4 treatments had the highest quantity of lactic acid bacteria,all above 7.00×10^(5) CFU/g.No yeasts and molds were detected in LBR02,F-2 and F-3 treatments,and the growth inhibition effect of harmful microorganisms was significant.The CP content of 7 lactic acid addition treatments was significantly higher than that of CK,while the water-soluble carbohydrate(WSC)content of those treatments was significantly lower than that of CK.The contents of dry matter(DW),acid detergent fiber(ADF)and neutral detergent fiber(NDF)had no significantly different among 8 treatments(P>0.05).According to the comprehensive evaluation,F-2 treatment’s membership function value was the highest(0.69),and F-2 treatment showed the best silage effects.【Conclusion】Homofermen
作者
付薇
陈伟
王小利
周丽
覃涛英
韩永芬
孟军江
FU Wei;CHEN Wei;WANG Xiao-li;ZHOU Li;QIN Tao-ying;HAN Yong-fen;MENG Jun-jiang(Guizhou Institute of Prataculture,Guiyang,Guizhou 550006,China;Guizhou Jinnongfuping Eco-agriculture and Animal Husbandry Technology Co.,Ltd.,Tongren,Guizhou 554100,China)
出处
《南方农业学报》
CAS
CSCD
北大核心
2022年第7期2060-2067,共8页
Journal of Southern Agriculture
基金
贵州省科技创新人才团队项目(20205005)
贵州省科技计划项目(2021041)。
关键词
高丹草青贮
乳酸菌添加剂
感官品质
发酵品质
营养成分
Sorghum bicolor×Sorghum sudanense silage
lactic acid additive ingredients
sensory quality
fermentation quality
nutritional ingredient
