乳酸菌和山梨酸钾对玉米青贮品质及有氧稳定性的影响

Effect of lactic acid bacteria and potassium sorbate on quality and aerobic stability of corn silage

试验旨在探究山梨酸钾对玉米青贮的影响。试验分为对照组(CK)、布氏乳杆菌组(LB)、植物乳杆菌组(LP)、戊糖片球菌组(PP)、复合菌剂组(CB)、布氏乳杆菌+山梨酸钾组(LB+PS)、植物乳杆菌+山梨酸钾组(LP+PS)、戊糖片球菌+山梨酸钾组(PP+PS)、复合菌剂+山梨酸钾组(CB+PS)。青贮发酵90 d,每15 d取样,检测青贮饲料中乳酸菌和酵母菌的活菌数,90 d时测定青贮营养理化指标及有氧稳定性。结果显示:与戊糖片球菌组相比,复合菌剂、布氏乳杆菌、植物乳杆菌组对玉米青贮品质提升效果更佳,复合菌剂、布氏乳杆菌和植物乳杆菌组差异不显著(P>0.05)。但菌剂与山梨酸钾复配比仅使用菌剂对玉米青贮品质均有不同程度的提升,而且添加山梨酸钾显著提高了玉米青贮有氧稳定性(P<0.05)。研究表明,菌剂与山梨酸钾复配对玉米青贮效果最佳。

The study was to explore the effect of potassium sorbate on corn silage.The experiment was divided into control group(CK),Lactobacillus brevis group(LB),Lactobacillus plantarum group(LP),Pediococcus pentosus group(PP),compound bacteria group(CB),Lactobacillus brevis+potassium sorbate group(LB+PS),Lactobacillus plantarum+potassium sorbate group(LP+PS),Pediococcus pentosus+potassium sorbate group(PP+PS)and compound bacteria+potassium sorbate group(CB+PS).The silage was fermented for 90 d,samples were taken every 15 d to detect the viable counts of lactic acid bacteria and yeast in silage.At 90 d,the nutritional physical and chemical indexes and aerobic stability of silage were determined.The results showed that compared with test group of Pediococcus pentosaceus,the test groups of compound bacteria,Lactobacillus brucelli and Lactobacillus plantarum had better effect on improving silage quality,but there was no significant difference among compound bacteria,Lactobacillus brucelli and Lactobacillus plantarum(P>0.05).However,the combination of microbial agent and potassium sorbate improved the silage quality in different degrees,and the addition of potassium sorbate significantly improved the aerobic stability of silage(P<0.05).The study indicates that the compound of bacteria agent and potassium sorbate has positive effect on corn silage.