草业科学2019，Vol.36Issue(2)：565-572,8.DOI:10.11829/j.issn.1001-0629.2018-0293
同/异质型乳酸菌添加对苏丹草青贮酵母菌群落结构及发酵品质的影响
Effect of homo- and hetero-fermentative lactic acid bacteria on yeast community structure and fermentation characteristics during the silage process of Sudangrass
摘要
Abstract
The overall aim of the study was to provide a theoretical basis for the improvement of the fermentation characteristics and nutritional quality of Sudangrass (Sorghum sudanense) silage. We investigated the effect of homo- and hetero-lactic acid bacteria on yeast community structure and fermentation characteristics during the silage process of Sudangrass. The control (CK) had no added inoculant; the LP group contained Lactobacillus plantarum; the LB group contained L. buchneri; and the LP + LB group contained L. plantarum and L. buchneri. All additives were added to Sudangrass and sealed in a vacuum bag. The indices of chemical characteristics, fermentation characteristic, microbial populations, and species were analyzed to evaluate the dynamic change of the yeast community and fermentation characteristics during 1, 7, 15, and 60 days. The results showed that yeast species decreased in all of the treatments during fermentation, and the number of yeast was below the limit of detection in the LB and LP + LB groups after 60 day.Compared with CK, the addition of the homo- and hetero-lactic acid bacteria can significantly decrease pH, propionic acid, butyric acid, ratio of lactic acid to acetic acid, NH3-N, and number of yeast species, and significantly increase lactic acid and the number of lactic acid bacteria (P ＜ 0.05). The treatment V-score was ranked in the order: LP ＞ LP + LB ＞ LB ＞ CK.关键词
植物乳杆菌/布氏乳杆菌/酵母菌/微生物/发酵品质/苏丹草Key words
Lactobacillus plantarum/Lactobacillus buchneri/yeast/microorganism/fermentation characteristic/Sudangrass分类
农业科技引用本文复制引用
万江春,谢开云,王玉祥,赵云,刘莉,玉柱..同/异质型乳酸菌添加对苏丹草青贮酵母菌群落结构及发酵品质的影响[J].草业科学,2019,36(2):565-572,8.基金项目
新疆维吾尔自治区教育厅高校科研计划青年教师科研培育基金(XJEDU2016S049) （XJEDU2016S049）
