摘要
本试验旨在研究不同发酵乳酸菌剂及组合添加对甜高粱青贮营养价值、微生物数量及有氧稳定性的影响,为甜高粱青贮复合菌剂的研制提供科技支撑。根据生长活性和产酸速率测定分析,试验筛选得到活性较强、产酸速率较高的2株短乳杆菌LBR02、LBR07和1株发酵乳杆菌LFE19。将前期获得的植物乳杆菌LP06和戊糖片球菌PP02与上述3株菌株制成发酵菌剂,发酵菌剂添加量均为5×105 CFU/g,分为8个处理:1)CK处理(无乳酸菌);2)T处理(植物乳杆菌LP06∶戊糖片球菌PP02=1∶1);3)Y1处理(短乳杆菌LBR02);4)Y2处理(短乳杆菌LBR07);5)Y3处理(发酵乳杆菌LFE19);6)T+Y1处理(植物乳杆菌LP06∶戊糖片球菌PP02∶短乳杆菌LBR02=1∶1∶2);7)T+Y2处理(植物乳杆菌LP06∶戊糖片球菌PP02∶短乳杆菌LBR07=1∶1∶2);8)T+Y3处理(植物乳杆菌LP06∶戊糖片球菌PP02∶发酵乳杆菌LFE19=1∶1∶2)。对8个处理青贮60 d和有氧暴露后第0、3、6、9天的pH、营养价值、微生物数量及有氧稳定性进行分析。结果表明:1)青贮60 d时,各处理pH差异不显著(P>0.05),均低于4.1。T处理粗蛋白质含量显著高于其他处理(P<0.05),CK、Y3、T+Y3处理可溶性碳水化合物含量显著高于其他处理(P<0.05)。各处理干物质、中性洗涤纤维和酸性洗涤纤维含量均差异不显著(P>0.05)。与青贮前相比,青贮60 d时,各处理乳酸菌数量显著提高(P<0.05),酵母菌和霉菌数量显著降低(P<0.05)。2)有氧暴露第9天,Y1、Y2、T+Y1、T+Y2处理pH和酵母菌、霉菌数量显著低于其他处理(P<0.05),干物质、可溶性碳水化合物含量和有氧稳定性显著高于其他处理(P<0.05)。3)根据隶属函数法综合评价,各处理综合价值从高到低依次为:T+Y1处理>Y1处理>T+Y2处理>Y2处理>Y3处理>T处理>T+Y3处理>CK。综上分析,不同发酵乳酸菌剂及组合添加均可不同程度改善甜高粱青贮发酵品质,有氧暴露后,短乳杆菌LBR02单独添加或与植物乳杆菌LP06、戊糖片球菌PP02组合添加在保存甜高粱营养价值、有效抑制酵母菌和霉菌生长、提高青贮有氧稳定性方面作用效果更好。
This experiment was conducted to study the effects of different lactic acid bacteria agents and their combinations on nutritional value,microorganisms number and aerobic stability of sweet sorghum silage,and to provide scientific support for the development of sweet sorghum silage composite additives.According to the determination and analysis of growth activity and acid production rate,two strains of Lactobacillus brevis LBR02,LBR07 and one strain of Lactobacillus fermentum LFE19 with strong activity and high acid production rate were screened.Lactobacillus plantarum LP06 and Pediococcus pentosus PP02 which obtained in earlier stage were mixed with the above three strains to make fermentation agent,the amount of fermentation agent was all 5×105 CFU/g,eight treatments were designed:1)CK treatment(no lactic acid bacteria);2)T treatment(Lactobacillus plantarum LP06∶Pediococcus pentosus PP02=1∶1);3)Y1 treatment(Lactobacillus brevis LBR02);4)Y2 treatment(Lactobacillus brevis LBR07);5)Y3 treatment(Lactobacillus fermentum LFE19);6)T+Y1 treatment(Lactobacillus plantarum LP06∶Pediococcus pentosus PP02∶Lactobacillus brevis LBR02=1∶1∶2);7)T+Y2 treatment(Lactobacillus plantarum LP06∶Pediococcus pentosus PP02∶Lactobacillus brevis LBR07=1∶1∶2);8)T+Y3 treatment(Lactobacillus plantarum LP06∶Pediococcus pentosus PP02∶Lactobacillus fermentum LFE19=1∶1∶2).The pH,nutritional value,microorganisms number and aerobic stability of 8 silage treatments were analyzed on 60 days fermentation and days 0,3,6,9 of aerobic exposure.The results showed as follows:1)at 60 days of silage,there was no significant difference in the pH of all treatments(P>0.05),which was lower than 4.1.The crude protein content of T treatment was significantly higher than that of other treatments(P<0.05),the soluble carbohydrate content of CK,Y3,T+Y3 treatment was significantly higher than that of other treatments(P<0.05).There were no significant differences in dry matter,neutral detergent fiber and acid detergent fiber contents among all treatments(P>0.05).Compared with before silage,at 60 days of silage,the lactic acid bacteria number of all treatments was significantly increased(P<0.05),and the yeast and mould numbers were significantly decreased(P<0.05).2)On day 9 of aerobic exposure,the pH and yeast and mould numbers of Y1,Y2,T+Y1 and T+Y2 treatments were significantly lower than those of other treatments(P<0.05),and the dry matter,soluble carbohydrate contents and aerobic stability were significantly higher than those of other treatments(P<0.05).3)According to the comprehensive evaluation of membership function method,the comprehensive value of each treatment from high to low was:T+Y1 treatment>Y1 treatment>T+Y2 treatment>Y2 treatment>Y3 treatment>T treatment>T+Y3 treatment>CK treatment.In conclusion,adding different lactic acid bacteria agents and their combinations can improve the fermentation quality of sweet sorghum silage to varying degrees.After aerobic exposure,Lactobacillus brevis LBR02 added alone or combined with Lactobacillus plantarum LP06 and Pediococcus pentosus PP02 have better effects on preserving the nutritional value of silage,effectively inhibiting the growth of yeast and mold and improving the aerobic stability of silage.
作者
付薇
陈伟
王小利
孟军江
覃涛英
韩永芬
FU Wei;CHEN Wei;WANG Xiaoli;MENG Junjiang;QIN Taoying;HAN Yongfen(Guizhou Institute of Prataculture,Guiyang 550006,China;Guizhou Jinnongfuping Sci&Tech Co.,Ltd.ofEcological Agriculture and Animal Husbandry,Songtao 554100,China)
出处
《动物营养学报》
CAS
CSCD
北大核心
2021年第11期6245-6256,共12页
CHINESE JOURNAL OF ANIMAL NUTRITION
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(2021179)。
关键词
异型发酵乳酸菌
甜高粱青贮
营养价值
微生物数量
有氧稳定性
heterofermentative lactic acid bacteria
sweet sorghum silage
nutritional value
microorganisms number
aerobic stability
