不同微生物添加剂对桂闽引象草与木薯酒精渣混合微贮品质及有氧稳定性的影响

Effects of different microbial additives on microstorage quality and aerobic stability of mixed P.purpureum Schum.cv.Gui Min Yin and cassava alcohol residue

试验旨在探究不同微生物添加剂对桂闽引象草与木薯酒精渣混合微贮品质及有氧稳定性的影响。试验设5个处理,每个处理3个重复,即对照组(CK组,不添加微生物)、Ⅰ组(枯草芽孢杆菌+地衣芽孢杆菌+植物乳杆菌+酵母菌+乳酸菌)、Ⅱ组(乳酸菌+枯草芽孢杆菌+产朊假丝酵母)、Ⅲ组(粪肠球菌+乳酸菌)、Ⅳ组(枯草芽孢杆菌+嗜酸乳杆菌+乳酸菌)。室温避光发酵60 d后取样分析。结果显示,各试验组感官评定结果均优于CK组,其中Ⅰ组最优。与CK组相比,Ⅳ组中性洗涤纤维(NDF)含量显著降低(P<0.05);Ⅰ组和Ⅱ组酸性洗涤纤维(ADF)含量显著降低(P<0.05),Ⅱ组淀粉(Starch)、乙酸、乳酸含量显著降低(P<0.05);Ⅰ组和Ⅲ组水溶性碳水化合物(WSC)含量、30 h中性洗涤纤维消化率显著提高(P<0.05);Ⅲ组的钙(Ca)含量显著升高(P<0.05);Ⅰ组、Ⅱ组和Ⅲ组的乳酸含量显著升高(P<0.05)。Ⅳ组有氧暴露稳定时间最长,为246.67 h,Ⅰ组有氧暴露稳定时间最短,为48 h。通过综合函数分析可得各试验组综合价值均高于CK组,以Ⅰ组最高。研究表明,添加微生物添加剂可提高桂闽引象草与木薯酒精渣混合微贮品质,其中以试验Ⅰ组效果最佳。

The purpose of the experiment was to investigate the effects of different microbial additives on the micro-storage quality and aerobic stability of the mixture of P.purpureumSchum.cv.Gui Min Yin and cassava alcohol residue.There were five treatments with three replicates in each treatment,namely the control group(CK group,no microbes added),groupⅠ(Bacillus subtilis+Bacillus licheniformis+Lactobacillus plantarum+yeast+Lactobacillus),groupⅡ(Lactobacillus+Bacillus subtilis+Candida utilis),groupⅢ(Enterococcus faecalis+Lactobacillus),groupⅣ(Bacillus subtilis+Lactobacillus acidophilus+Lactobacillus).Samples were collected and analyzed after 60 days of room temperature and dark fermentation.The results showed that the sensory evaluation results of each experimental group were better than those of the CK group,and the groupⅠwas the best.Compared with the CK group,the content of NDF in the groupⅣdecreased significantly(P<0.05).The content of ADF in the groupⅠand groupⅡdecreased significantly(P<0.05).In the groupⅡ,the content of starch,acetic acid and lactic acid decreased significantly(P<0.05).The content of WSC and the digestibility of neutral detergent fiber at 30 hours in the groupⅠand groupⅢincreased significantly(P<0.05).The content of Ca in the groupⅢincreased significantly(P<0.05).Lactic acid content in the groupⅠ,groupⅡand groupⅢincreased significantly(P<0.05).The stable time of aerobic exposure in the groupⅣwas the longest(246.67 h),and the stable time of aerobic exposure in the groupⅠwas the shortest(48 h).Through comprehensive function analysis,it can be found that the value of each experimental group was higher than that of the CK group,and the value of the groupⅠwas the highest.The results showed that adding microbial additives could improve the quality of mixed micro-storage of P.purpureum Schum.cv.Gui Min Yin and cassava alcohol residue,and the effect of the groupⅠwas the best.