益生菌发酵处理玉米秸秆效果研究

Effect of Fermentation by Probiotics on Nutritive Value of Corn Stalk

利用益生菌发酵玉米秸秆可有效改善其营养价值,提高动物消化利用率,节约饲料成本。选取3株分离自传统发酵面粉中的酵母菌J1、J2、J3,利用酵母菌J2、J3、J1和J2组合(J1∶J2=2∶1)、J1和J3组合(J1∶J3=2∶1)分别处理玉米秸秆,并检测发酵玉米秸秆中的CP、NDF、ADF含量。结果表明,酵母菌J2对玉米秸秆中NDF、ADF的降解影响较大,可有效降解秸秆中的粗纤维,但对玉米秸秆的CP作用甚微;酵母菌J3对玉米秸秆CP含量有明显提高,但对NDF、ADF降解较少;组合菌种J1和J3对玉米秸秆CP含量也有明显提高,且可降解纤维素、半纤维素。组合菌种J1和J3对玉米秸秆营养成分的综合改善效果最佳,具有开发为玉米秸秆发酵剂产品的潜力。

It is known that the nutritive value and digestive utilization ratio of corn stalk can be improved by fermentation of probiotics. In present study, three yeast isolates J1, J2 and J3 from fermented flour were included. The isolates J2, J3, the combination of J1 and J2(J1∶J2=2∶1) as well as combination of J1 and J3(J1∶J3=2∶1) were used as starter. The content of CP, NDF,ADF in fermented corn stalk were determined to evaluate their fermentation effect on corn stalk. The results showed that the NDF and ADF content of corn stalk were reduced after fermentation by J2 isolate, indicating the effective degradation effect of J2 isolate on crude fiber of corn stalk. However, J2 isolate had limited effect on increase of CP content. The J3 isolate showed obvious effect on increase of CP content, however, it showed limited effect on degradation of crude fiber. The combination of J1 and J3 isolates was able to increase CP content and to effectively degrade the crude fiber of corn stalk. It was indicated that the comprehensive improvement effect of the combination of J1 and J3 isolates on nutritive value of fermented corn stalk was superior, and it was potential to develop as starter product of corn stalk.