乳酸菌对玉米秸秆营养成分和发酵品质的影响

Effect of lactic acid bacteria additives on nutritional components and fermentation quality of corn stalks

试验旨在探讨乳酸菌制剂对玉米秸秆青贮营养成分及发酵品质的影响。将不添加乳酸菌的玉米秸秆组作为对照组,其他处理组分别添加5、10和15 mg/kg的乳酸菌制剂。在室温厌氧发酵45 d。结果表明:添加乳酸菌组CP含量显著高于对照组(P<0.05)。5、10和15 mg/kg的乳酸菌添加组中乳酸(LA)含量显著高于对照组(P<0.05),乙酸(AA)含量显著高于对照组(P<0.05),丁酸(BA)含量显著低于对照组(P<0.05)。综上,乳酸菌制剂的添加对玉米秸秆青贮营养成分及发酵品质有改善作用,乳酸菌制剂的添加水平为10 mg/kg为宜。

The study was to investigate the effect of the addition of lactic acid bacteria preparation on the nutritional content and fermentation quality of corn stover silage. The corn stalk group without lactic acid bacteria was used as control group, and the other treatment groups were added with lactic acid bacteria preparations of 5, 10 and 15 mg/kg, respectively. Anaerobic fermentation at room temperature for 45 days. The results showed that CP content of the lactic acid bacteria added group was significantly higher than that of control group(P<0.05). Compared with the control group, the LA content in the 5, 10, and 15 mg/kg lactic acid bacteria added group was significantly increased(P<0.05), respectively. The AA content was significantly increased compared to the control group.(P<0.05), butyric acid content was significantly lower than the control group(P<0.05). In summary, the addition of lactic acid bacteria preparations can improve the nutritional content and fermentation quality of corn stalk silage. The addition level of lactic acid bacteria preparations is preferably 10 mg/kg.