乳酸菌对平菇菌糠发酵饲料品质和发酵进程的影响

Effects of Lactobacillus Addition on Fermentation and Quality of Animal Feed Made with Spent Substrate from Oyster Mushroom Cultivation

【目的】探明乳酸菌对平菇菌糠发酵饲料品质和发酵进程的影响,以期提升发酵工艺水平,提高平菇菌糠作为畜禽饲料的利用价值。【方法】将2种乳酸菌(CCZZ1和HT1)单独及复合加入平菇菌糠中,并设置空白对照(CK),对4个试验处理进行室温下发酵效果的对比试验。4个处理的起始重复数均为18个,分别对每一处理发酵1、3、7、15、30、60 d时的发酵饲料进行化学成分和发酵品质的3个重复测定。【结果】发酵到7 d时,3个乳酸菌添加组CCZZ1、HT1和MIX组的pH值均显著低于CK组(P<0.05),并比CK组提前23 d下降到4.2以下;CCZZ1、HT1和MIX组的乙酸和干物质含量均显著高于CK组(P<0.05);CCZZ1、HT1和MIX组在发酵过程中提高了乳酸含量,降低了粗蛋白含量;CCZZ1、HT1和MIX组的氨态氮、粗灰分、可溶性碳水化合物、酸性洗涤纤维、中性洗涤纤维、半纤维素、丙酸和丁酸的含量与CK组相比差异不显著。【结论】单独或复合添加乳酸菌不仅能改善平菇菌糠发酵饲料的品质,也能使平菇菌糠发酵饲料的发酵过程提前结束。

【Objective】 Effects of addition of lactic acid bacteria to the spent substrate of Pleurotus ostreatus cultivation on the fermentation and quality of the feed material for livestock and poultry industry were analyzed. 【Method】 Lactic acid bacteria CCZZ1 and HT1 were added alone or in combination(MIX) to the spent culture substrate prior to fermentation. A blank control(CK) was included in the 3-treatment experimentation. Initially, 18 replicates for each testing group were conducted at room temperature. Triplicated analytical data and fermentation process evaluation criteria on the 1^st, 3^rd, 7^th, 15^th,30^th, and 60^th day were collected for the study. [Result] During the fermentation, the contents of lactic acid, acetic acid,propionic acid, and dry matters increased, while those of hemicellulose, butyric acid, and crude protein declined. And,ammonia nitrogen was significantly lower in MIX than in control(P<0.05). After fermented for 7 d, the pH of the treatment groups were significantly lower than those of CK(P<0.05), and reached below 4.2 in 23 d less than it took CK. The acetic acid and dry matter contents in the treatment groups were significantly higher than those in CK(P< 0.05), while lactic acid increased, and crude protein reduced as compared with CK. On the other hand, the contents of ammonia nitrogen, crude ash,soluble carbohydrate, acid washed fiber, neutral water washed fiber, hemicellulose, propionic acid, and butyric acid in the treatment groups did not significantly differ from those in CK. 【Conclusion】 The addition of lactic acid bacteria CCZZ1 and HT1 alone or in combination not only improved the quality of the fermented feed made from the spent mushroom culture substrate but also facilitated the fermentation process.