草业学报2016，Vol.25Issue(6)：167-174,8.DOI:10.11686/cyxb2015416
添加乳酸菌和发酵底物对桑叶青贮发酵品质的影响
Effect of lactic acid bacteria and fermentation substrates on the quality of Mulberry (Morus alba)leaf silage
摘要
Abstract
This study was conducted to assess the use of mulberry leaves as a non-conventional forage resource. The effects of lactic acid bacteria,glucose and molasses on fermentation and quality of mulberry leaf silage were determined.In addition to a control group (C),mulberry leaves were treated with glucose (G),molasses (M),Lactobacillus plantarum (P),L.plantarum+glucose (P+G)and L.plantarum+molasses (P+M). Both control and treatment groups were ensiled in laboratory silos,and samples taken at 7,14,30 and 60 days after initiation of ensiling.The results revealed that addition of L.plantarum accelerated lactic acid fermenta-tion.After 7 days of ensiling the lactic acid content in P,P+G and P+M treatments were >6 times that of the control.The pH of all treatments including L.plantarum fell below 4.3;the pH of P+G and P+M fell to a-bout 4.0 after 60 days.Addition of glucose or molasses did not improve fermentation quality.The pH of C,G and M were still above 5.85 after 30 days.At the end of ensiling,the pH of C,G and M treatments decreased to 5.96,5.35 and 5.24,respectively,significantly (P <0.05)higher than that in P.The acetic acid contents in P was the highest among all silages,significantly higher than that of C,G and M during the whole ensiling pe-riod (P <0.05),significantly higher than that of P+G and P+M after 7 days ensiling (P <0.05).The ammo-nia nitrogen:total nitrogen ratio (AN:TN)in P was significantly lower than that in control after 7 days (P <0.05).Afterwards,the AN:TN increased steadily in all silages while AN:TN in P,P+G and P+M was sig-nificantly lower than that in C,G and M until the end of the ensiling period.It was concluded that addition of L.plantarum markedly improved fermentation quality of mulberry leaves,while the addition of L.plantarum with as glucose and molasses did not further improve fermentation quality.关键词
桑叶/发酵品质/乳酸菌/葡萄糖/糖蜜Key words
mulberry leaves (Morus alba )/fermentation quality/Lactobacillus plantarum/glucose/molasses引用本文复制引用
董志浩,原现军,闻爱友,王坚,郭刚,李君风,白晰,周顺陶,邵涛..添加乳酸菌和发酵底物对桑叶青贮发酵品质的影响[J].草业学报,2016,25(6):167-174,8.基金项目
江苏省自主创新项目“以秸秆饲料化、基料化利用为核心的技术方案”（CX（15）1003）和江苏省青年科学基金（BK20140717）资助。 （）
