华北驼绒藜青贮贮藏过程中发酵品质的动态变化

The dynamics of Ceratoides arborescens fermentation quality in the process of ensiling

本研究探讨了华北驼绒藜青贮过程中发酵品质动态变化及添加剂对其影响。试验处理设对照组、乳酸菌处理组、纤维素酶处理组和乳酸菌＋纤维素酶混合处理组,分别在贮藏后的1,3,5,10,30和45 d后开封,测定其pH值、乳酸、乙酸、丁酸和氨态氮含量。结果表明,发酵最初3-5 d内pH值迅速下降;发酵最初10 d内乳酸和乙酸含量迅速增加;而随着贮藏时间延长氨态氮、丁酸含量逐渐增加。与对照组相比,添加乳酸菌制剂、纤维素酶和乳酸菌制剂＋纤维素酶的3个处理组均可提高华北驼绒藜青贮料的乳酸含量,降低pH值、氨态氮、丁酸含量,改善华北驼绒藜青贮料的发酵品质;其中添加乳酸菌制剂＋纤维素酶效果最明显。

The effects of different additives,including LAB,cellulase and LAB＋cellulase on the dynamics of Ceratoides arborescens fermentation quality in the process of ensiling were investigated.The bags of each treatment were opened 1,3,5,10,30,and 45 d after ensilage at room temperature.The pH value declined rapidly in the initial 3-5 d of the fermentation.The lactic acid content increased considerably during the first 10 d,and the contents of ammonia-N and butyric acid increased slowly with storage time.The pH value,the contents of ammonia-N and butyric acid of all the treatments were lower and the content of lactic acid were increased than those the control.The additives improved the fermentation quality of C.arborescens silages and among the treatments,the LAB additives＋cellulase treatment showed the most obvious effect.