化学添加剂对有氧胁迫下湿贮玉米发酵品质和有氧稳定性的影响

Effects of Chemical Additives on the Fermentation Quality and Aerobic Stability of High Moisture Corn under the air stress

为研究苯甲酸钠、山梨酸钾和亚硝酸钠组成的化学添加剂对有氧胁迫处理的湿贮玉米发酵品质和有氧稳定性的影响。以35%和50%含水量的湿贮玉米为原料,设置对照组(无添加)、添加组1(2 mL·kg^(-1))、添加组2(4 mL·kg^(-1))在湿贮期设置不同时期有氧胁迫处理分别为:前期有氧胁迫处理(1~7 d,Early air stress,EAS)、后期有氧胁迫处理(22~28 d,Later air stress,LAS)、全程有氧胁迫处理(1~28 d,Full air stress,FAS),28 d后分析发酵品质、有氧稳定性以及有氧暴露7 d后的发酵品质。结果表明:与对照组相比,添加组2的有机酸浓度最高,干物质损失最少,而且有氧稳定性最高。4 mL·kg^(-1)的化学添加剂还显著抑制了酵母菌和大肠杆菌的生长。因此,化学添加剂明显消除了氧气的负面影响,并延长了有氧胁迫条件下的有氧稳定时间。

To investigate the effects of chemical addition consisting of sodium benzoate,potassium sorbate,and sodium nitrite on the fermentation quality and aerobic stability of high moisture corn processed with air stress treatments of different stages.The control group(no addition),addition group 1(2 mL·kg^(-1)),and addition group 2(4 mL·kg^(-1)) were treated with air stress of different stages of wet storage as early air stress treatment(1-7 d,EAS),later air stress treatment(22-28 d,LAS),and full air stress treatment(1-28 d,FAS),respectively.The fermentation quality,aerobic stability,and fermentation quality after 7 days of aerobic exposure were analyzed after 28 days.The results showed that,Compared to the control group,The addition group 2 had significantly the highest concentrations of organic acid,the greatest recoveries of DM,and the highest aerobic stability.The chemical additive of 4 mL·kg^(-1) groups inhibited the growth of yeast and E.coli.In summary,Chemical additives significantly eliminated the negative effects of oxygen and prolonged aerobic stabilization under air stress conditions.