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

Abstract

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

CLC Number:

S816.5⁺3

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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The Effect of Compound Bacteria and Cellulase on Nutritional Value of Hedysarum scoparium Microbial Fermentation

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