乳酸菌和糖蜜添加剂对大豆青贮微生物群落和发酵品质的影响。
Effects of lactic acid bacteria and molasses additives on the microbial community and fermentation quality of soybean silage.
机构信息
State Key Laboratory of Microbial Resources, Institute of Microbiology, Chinese Academy of Sciences, Beijing 100101, China.
State Key Laboratory of Microbial Resources, Institute of Microbiology, Chinese Academy of Sciences, Beijing 100101, China; School of Life Science, University of Chinese Academy of Sciences, Beijing 100039, China.
出版信息
Bioresour Technol. 2017 Aug;238:706-715. doi: 10.1016/j.biortech.2017.04.055. Epub 2017 Apr 20.
The objective was to study effects of lactic acid bacteria (L) and molasses (M) on the microbial community and fermentation quality of soybean silage. Soybean was ensiled with no additive control (C), 0.5% molasses (0.5%M), 0.5%M+L (0.5%ML), 2%M, 2%M+L (2%ML) for 7, 14, 30 and 60days. The M-treated silages could increase the content of lactic acid and decrease butyric acid than control. Besides, higher crude protein was also observed in M-treated silages. With prolonged ensiling time, there was a reduction of the ratio of lactic acid/acetic acid in the 2%M-treated and 2%ML-treated silages. The combined addition of L and 2%M could enhance the account of desirable Lactobacillus and inhibit the growth of undesirable microorganism such as Clostridia and Enterobacter. In summary, the silage quality of soybean was improved with the addition of L and M.
本研究旨在探讨乳酸菌（L）和糖蜜（M）对大豆青贮微生物群落和发酵品质的影响。大豆青贮分别采用无添加剂对照（C）、0.5%糖蜜（0.5%M）、0.5%M+L（0.5%ML）、2%M、2%M+L（2%ML）处理，于青贮后第 7、14、30 和 60 天进行取样。结果表明，与对照相比，M 处理组青贮料中乳酸含量增加，丁酸含量降低，且粗蛋白含量也更高。随着青贮时间的延长，2%M 处理组和 2%ML 处理组的乳酸/乙酸比值降低。此外，L 和 2%M 的联合添加可以增加理想乳酸菌的比例，抑制梭菌和肠杆菌等不良微生物的生长。综上所述，添加 L 和 M 可以提高大豆青贮的质量。
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