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Klebsiella as an α-tocopherol source facilitating Lactobacillus plantarum fermentation in rice straw silage
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作者 Cheng Zong Lu Tang +7 位作者 Tao Shao Yu Xiao Zhongyong Huang Wanqi Jiang Jiugang Zhu Zhihao Dong Mao Li Qinhua Liu 《Journal of Integrative Agriculture》 SCIE CAS CSCD 2024年第12期4186-4202,共17页
Silage serves as the indispensable diet of ruminants,the increasing mechanism of α-tocopherol during silage making is unclear.Rice straw lacks chlorophyll after harvesting the grain,this can eliminate the impact of t... Silage serves as the indispensable diet of ruminants,the increasing mechanism of α-tocopherol during silage making is unclear.Rice straw lacks chlorophyll after harvesting the grain,this can eliminate the impact of tocopherols formed by the breakdown of chlorophyll.Here,we explored the α-tocopherol source,its influencing factor,and its relationship with dominant lactic acid bacteria in rice straw silage treated without or with different additives(sodium benzoate,Lactobacillus plantarum,cell wall degrading enzymes,the combination of L.plantarum and cell wall degrading enzymes)and vacuum times(5,8,11,and 14 s)after ensiling for 42 d.We found that the pathogenic Klebsiella was traced as the source of increasedα-tocopherol in rice straw silage.The residue air in the silo,pH value,and additive variety had impacts on Klebsiella activity,which was strongly active at levels of residue air in the silo and pH that were high.As an acidic niche creator,L.plantarum was more effective than sodium benzoate in restraining Klebsiella.Despite having a low acidity tolerance,Klebsiella was still present in rice straw silage treated with L.plantarum.The relationship between Klebsiella and L.plantarum was that Klebsiella could affordα-tocopherol to the multiplication of L.plantarum and residue capsular polysaccharide protected Klebsiella from escaping the extinction in rice straw silage. 展开更多
关键词 Α-TOCOPHEROL KLEBSIELLA Lactobacillus plantarum rice straw silage
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Effect of Lactic Acid Bacterial Inoculants on Rice Straw Silage 被引量:2
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作者 HUA Jinling ZHANG Yonggen MEN Yuxin 《Journal of Northeast Agricultural University(English Edition)》 CAS 2008年第1期38-42,共5页
The trail was designed to study on technique aspects of ensiling rice straw (RS) appended amounts of lactobacillus. There were two groups according to silage ways, baled silage (BS) and chopped silage (CS), in w... The trail was designed to study on technique aspects of ensiling rice straw (RS) appended amounts of lactobacillus. There were two groups according to silage ways, baled silage (BS) and chopped silage (CS), in which lactobacillus was added at levels of 10, 15 and 20 mg·kg^-1, respectively and the mixtures were placed into a packed polyethylene bags and stored at room temperature for 45 days. The results showed that lactobacillus had remarkable effect on fermentation characteristics of RS. The quality of the silage was improved with the lactobacillus addition. In the experiment the optimal quality of rice straw silage (RSS) can be obtained when lactobacillus was added with 15 or 20 mg·kg^-1 level. The effect of different silage methods was very remarkable to the silage quality of same material. The quality of CS was better than that of long silage, at the same time, BS was feasible on condition of eligible level of lactic acid bacteria. 展开更多
关键词 rice straw silage lactic acid bacterial inoculants fermentation quality
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