不同添加剂对玉米籽实发酵品质的影响

Effect of Different Additives on Fermentation Quality of Maize Seed

为响应国家"粮改饲"政策,同时解决黑龙江农垦地区玉米成熟度差、籽粒含水量过高、不易贮存的问题,本研究利用添加剂对高水分玉米籽实进行发酵,添加剂设置为对照组(无添加)、微生物组(布氏乳杆菌组、耐酸乳杆菌组、布氏乳杆菌+耐酸乳杆菌组)、丙酸钠组(0. 5%组、1%组),发酵60d后,检测pH值、VFA及各有机成分含量和有氧稳定性。结果表明:添加微生物使饲料pH值显著降低(P<0. 05)。微生物组与丙酸钠组均能提高乳酸、乙酸的生成量(P<0. 05)。添加剂对玉米养分含量和干物质保存率没有显著的影响。丙酸钠的添加可以增加发酵玉米籽实的有氧稳定。结论:乳酸菌和丙酸钠添加剂可一定程度提高饲料发酵品质。

For the sake of responding the national policy of'Grain Feeding',and simultaneously solving the problem of poor corn maturity,high grain water content,and difficulty in storage in the Heilongjiang reclamation area,this study used additives to ferment highwater corn seed, additives were set as control group( no addition), microbiome groups( Lactobacillus Buchneri, Lactobacillus acidophilus,Lactobacillus plantarum + Lactobacillus acidophilus),sodium propionate groups( 0. 5% group,1% group),After 60 days of fermentation,the pH,VFA,organic components,and aerobic stability were measured. The results showed that the addition of microorganisms significantly reduced feed pH( p<0. 05). Both the microbial group and the sodium propionate group could increase the production of lactic acid and acetic acid( p<0. 05). The addition of sodium propionate could increase the aerobic stability of the fermented corn seed. Conclusion: Lactic acid bacteria and sodium propionate additives could improve feed fermentation quality in some degree.