不同水平酿酒酵母处理玉米浆对玉米秸秆发酵品质的影响

Influences of Addition Level of Corn Steep Liquor Treated with Saccharomyces Cerevisiae on the Fermentation Quality of Corn Stover Silage

本试验旨在研究酿酒酵母处理后的玉米浆对玉米秸秆微贮发酵过程中p H、乳酸菌（LAB）数量、乳酸（LA）、粗蛋白（CP）、氨态氮（NH3-N）和氨态氮比总氮（NH3-N/TN）动态变化的影响。试验以玉米秸秆为底物,添加25%、30%、35%和40%的酿酒酵母处理过的玉米浆即K1、K2、K3和K4为试验组,对照组添加30%未经酿酒酵母处理的玉米浆即K0,进行微贮发酵试验。结果表明：随着酿酒酵母处理玉米浆比例的升高,p H呈降低趋势（P〈0.05）,但降低幅度较小,CP含量依次升高（P〈0.05）,LAB数量及LA逐渐升高（P〈0.05）。综合分析,酿酒酵母处理玉米浆能改善饲料发酵品质,酿酒酵母处理玉米浆适宜添加比例为35%~40%。

The experiment was aimed to study the effect of adding corn steep liquor treated with saccharomyces cerevisiae to corn stover silage on dynamic changes of pH value, the numbers of lactic acid bacteria （LAB）, lactic acid （LA）, crude protein （CP）, ammonia nitrogen （NH3-N） and the ratio of ammonia nitrogen to total nitrogen （NH3-N/TN）. 30% corn steep liquor was mixed with corn stover as control groups （KO）. Corn steep liquor with Saccharomyces cerevisiae inoculation were mix with corn stover in proportion of 25%, 30%, 35% and 40% as treatment groups （K1, K2, K3 and K4）. The results showed that slow degradation of pH value （P〈0.05）, the content of CP, the numbers of LAB and the content of LA increased gradually （P〈0.05） with the increasing proportion of experiment. In conclusion, corn steep liquor inoculated with Saecharomyces cerevisiae can promote corn stover fermentation. Taker togrther, the effects of using 35%-40% corns steep liquor treated with saccharomyces cerevisiae was better.