复合菌和纤维素酶对花棒微贮营养价值的影响

doi:10.16431/j.cnki.1671-7236.2024.09.013

摘要/Abstract

摘要： 【目的】研究添加植物乳杆菌、地衣芽孢杆菌和纤维素酶对花棒微贮发酵品质和微生物群落结构的影响。【方法】试验以花棒为原料，设置4个组，分别为对照组(不添加任何微贮添加剂)、J组(地衣芽孢杆菌＋植物乳杆菌)、M组(纤维素酶)和JM组(地衣芽孢杆菌＋植物乳杆菌＋纤维素酶)，混匀后装入透明聚乙烯袋中，密封后于室温避光发酵。在发酵第7、14、30、60天取样，测定花棒微贮饲料的营养价值、微贮发酵品质及酚类物质含量。【结果】植物乳杆菌、地衣芽孢杆菌和纤维素酶协同发酵能够减少花棒的干物质损失，并保存营养成分，在花棒微贮发酵第60天时，3个处理组的中性洗涤纤维和酸性洗涤纤维均显著低于对照组(P＜0.05)，M组中性洗涤纤维含量显著低于J和JM组(P＜0.05)。在花棒微贮发酵第30、60天时，J和JM组乳酸、乙酸含量均显著高于对照组(P＜0.05)；各处理组微贮pH均在4.2以下，发酵品质优良。随着发酵时间的增长，各处理组中单宁含量呈递减趋势，在花棒微贮发酵第60天时，JM组单宁、植物原花青素、植物总酚含量均显著低于对照组(P＜0.05)。【结论】综上所述，各微贮添加剂都在一定程度上改善了花棒微贮的营养成分和发酵品质，添加植物乳杆菌、地衣芽孢杆菌和纤维素酶协同发酵60天对花棒微贮效果最佳。

关键词: 花棒; 微贮; 植物乳杆菌; 地衣芽孢杆菌; 纤维素酶

Abstract: 【Objective】 The aim of this study was to investigate the effects of adding Lactobacillus plantarum, Bacillus licheniformis, and cellulase on the fermentation quality and microbial community structure of Hedysarum scoparium microbial fermentation. 【Method】 The experiment was conducted using Hedysarum scoparium as raw materials.Four groups were set up, named control group (no microbial fermentation agents added), group J (Bacillus licheniformis＋Lactobacillus plantarum), group M (cellulase), and group JM (Bacillus licheniformis＋Lactobacillus plantarum＋cellulase), respectively.The substrate and the additives were mixed well according to the experimental design and sealed in transparent polyethylene bag for fermentation at room temperature in a dark place.Samples were taken on the 7th, 14th, 30th, and 60th days of fermentation.The nutritional value，fermentation quality, and phenolic content of microbial fermented feed from Hedysarum scoparium was measured. 【Result】 The results showed that the synergistic fermentation of Lactobacillus plantarum, Bacillus licheniformis, and cellulase could avoid dry matter loss of Hedysarum scriums and preserve nutritional components.On the 60th day of fermentation, the neutral and acidic washing fibers of the three treatment groups were significantly lower than control group (P＜0.05), while the neutral washing fibers of the group M were significantly lower than those of the groups J and JM (P＜0.05).On the 30th and 60th day of fermentation, the content of lactic acid and acetic acid in the groups J and JM were significantly higher than that in control group (P＜0.05). And the pH of each treatment group was below 4.2, indicating excellent quality of microbial fermentation.As the fermentation time increased, the tannin content in each treatment group showed a decreasing trend.On the 60th day of fermentation, the tannin, plant anthocyanins, and total plant phenols content in group JM were significantly lower than those in control group (P＜0.05). 【Conclusion】 All microbial fermentation agents could improve the nutritional composition and fermentation quality of Hedysarum scopariums to a certain extent.The addition of Lactobacillus plantarum, Bacillus licheniformis, and cellulase for collaborative fermentation for 60 days had the best effect on Hedysarum scopariums microbial fermentation.

Key words: Hedysarum scoparium; microbial fermentation; Lactobacillus plantarum; Bacillus licheniformis; cellulase

中图分类号:

S816.5⁺3

杨双鸣, 田梅, 沈艳, 赵晓清, 王笠年, 王文倩, 赵晓莹, 徐晓锋, 张力莉. 复合菌和纤维素酶对花棒微贮营养价值的影响[J]. 中国畜牧兽医, 2024, 51(9): 3837-3846.

YANG Shuangming, TIAN Mei, SHEN Yan, ZHAO Xiaoqing, WANG Linian, WANG Wenqing, ZHAO Xiaoying, XU Xiaofeng, ZHANG Lili. The Effect of Compound Bacteria and Cellulase on Nutritional Value of Hedysarum scoparium Microbial Fermentation[J]. China Animal Husbandry and Veterinary Medicine, 2024, 51(9): 3837-3846.

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