植物乳杆菌、布氏乳杆菌对甘蔗尾青贮品质及有氧稳定性的影响

doi:10.16431/j.cnki.1671-7236.2018.07.012

摘要/Abstract

摘要：

为了研究植物乳杆菌、布氏乳杆菌对甘蔗尾青贮品质及有氧稳定性的影响。试验共分为10组，A组为对照组，添加生理盐水；B、C、D组为植物乳杆菌添加组，分别在新鲜甘蔗尾中添加10、20和30 mL/kg植物乳杆菌液；E、F、G组为布氏乳杆菌添加组，在新鲜甘蔗尾中分别添加10、20和30 mL/kg布氏乳杆菌液；H、I、J组为植物乳杆菌、布氏乳杆菌联合添加组，在新鲜甘蔗尾中分别添加10、20和30 mL/kg布氏乳杆菌和植物乳杆菌等体积混合的菌液。每组3个重复。室温青贮40 d，结束后采样测定青贮发酵品质和有氧稳定性。结果显示：与对照组相比，添加植物乳杆菌组降低了甘蔗尾青贮pH，显著增加乳酸含量（P<0.05），且随着植物乳杆菌添加量的升高而升高。与添加植物乳杆菌相比，添加布氏乳杆菌组甘蔗尾青贮中乳酸含量显著降低（P<0.05），乙酸含量显著升高（P<0.05），且均随着布氏乳杆菌添加量的提高效果更显著；添加布氏乳杆菌组甘蔗尾青贮有氧稳定性较对照组提高48 h。布氏乳杆菌和植物乳杆菌联合组甘蔗尾青贮中乳酸含量显著高于对照组（P<0.05），且干物质损失较单独添加布氏乳杆菌组有所降低，且能够提高青贮可溶性碳水化合物（WSC）利用效率。综上所述，植物乳杆菌与布氏乳杆菌联合处理（添加量达到2×10⁶ CFU/g鲜重，I组）青贮甘蔗尾能够有效提高青贮品质和有氧稳定性。

关键词: 青贮甘蔗尾; 植物乳杆菌; 布氏乳杆菌; 青贮品质; 有氧稳定性

Abstract:

The study was aimed to investigate the effect of Lactobacillus plantarum and Lactobacillus buchneri on the quality and aerobic stability of sugarcane tops silage.There were 10 groups in this experiment:Group A served as control group and no additives;The sugarcane tops silage in groups B,C,D were treated with Lactobacillus plantarum with 10,20,30 mL/kg, respectively;The sugarcane tops silage in groups E,F,G were treated with Lactobacillus buchneri with 10,20,30 mL/kg, respectively;The sugarcane tops silage in group H,I,J were treated with Lactobacillus plantarum+Lactobacillus buchneri (1:1) with 10,20,30 mL/kg, respectively.There were 3 replicates in each group,and the sugarcane tops was stored at room temperature for 40 d,and the quality and aerobic stability of silage were determined.The results showed that:Compare to control group,the pH was significantly reduced and lactic acid concentration was increased of sugarcane tops silage in Lactobacillus plantarum adding groups (P<0.05),and with the increase of Lactobacillus plantarum,the concentration of lactic acid increased.Compare to Lactobacillus plantarum adding groups,the concentration of lactic acid of Lactobacillus buchneri adding groups was significantly decreased (P<0.05),while the acetic acid content was significantly increased (P<0.05),and the effect was more obvious with the increase of Lactobacillus buchneri adding dose,and the aerobic stability was increased by 48 h compared with the control group.The concentration of lactic acid of Lactobacillus plantarum and Lactobacillus buchneri adding groups were significantly increased (P<0.05),and the DM losses was reduced and WSC utilization efficiency was improved compare to Lactobacillus buchneri adding groups.In conclusion,Lactobacillus plantarum and Lactobacillus buchneri adding together (2×10⁶ CFU/g FW) could improve the quality and aerobic stability of sugarcane tops silage.

Key words: sugarcane tops silage; Lactobacillus plantarum; Lactobacillus buchneri; silage quality; aerobic stability

中图分类号:

S816.6

唐振华, 杨承剑, 李孟伟, 梁辛, 郭艳霞, 梁贤威. 植物乳杆菌、布氏乳杆菌对甘蔗尾青贮品质及有氧稳定性的影响[J]. 《中国畜牧兽医》, 2018, 45(7): 1824-1832.

TANG Zhenhua, YANG Chengjian, LI Mengwei, LIANG Xin, GUO Yanxia, LIANG Xianwei. Effect of Applying Lactobacillus plantarum and Lactobacillus buchneri on Quality and Aerobic Stability of Sugarcane Tops Silage[J]. , 2018, 45(7): 1824-1832.

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