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油莎豆茎叶青贮饲料中乳酸菌的分离与鉴定

杨亚洁 付东青 王旭哲 马春晖

饲料研究2024,Vol.47Issue(16):72-78,7.
饲料研究2024,Vol.47Issue(16):72-78,7.DOI:10.13557/j.cnki.issn1002-2813.2024.16.014

油莎豆茎叶青贮饲料中乳酸菌的分离与鉴定

Isolation and identification of lactic acid bacteria from Cyperus esculentus L.stem and leaf silage

杨亚洁 1付东青 1王旭哲 1马春晖1

作者信息

  • 1. 石河子大学动物科技学院,新疆石河子 832000
  • 折叠

摘要

Abstract

The experiment was to isolate and identify the dominant lactic acid bacteria(LAB)from the silage of Cyperus esculentus L.,so as to provide favourable LAB resources for improving the silage quality of Cyperus esculentus L.Eight LAB strains were finally isolated and identified by microbial culture and 16S rDNA sequence analysis.The eight isolated LAB strains were used for the silage test of Cyperus esculentus L,and the nutritional components were measured at 3,7,15,30,60 days of the silage process.The results showed that H1 and H7 were Lactobacillus plantarum,M7,M13 and M15 were Pediococcus acidilactici,M1 and M11 were Enterococcus faecalis,and R12 was Weissella paramesenteroides.Except for Pediococcus acidilactici,which could not grow at pH value of 3,the other three strains all exhibited strong acid and salt tolerance,had a broad temperature adaptation range,and feature a variety of fermentable carbon sources.The silage of Cyperus esculentus L.made with the eight isolated strains of LAB had a high crude protein content,and low levels of neutral detergent fiber and acid detergent fiber,which had good nutritional quality.The study indicates that the study can provide strain resources for the preparation of Cyperus esculentus L.silage additives.

关键词

油莎豆/青贮/乳酸菌/分离/鉴定

Key words

Cyperus esculentus L./silage/lactic acid bacteria/isolation/identification

分类

畜牧业

引用本文复制引用

杨亚洁,付东青,王旭哲,马春晖..油莎豆茎叶青贮饲料中乳酸菌的分离与鉴定[J].饲料研究,2024,47(16):72-78,7.

基金项目

国家自然科学基金项目"南疆油莎豆内源物干扰乳酸菌繁殖代谢及抑制纤维素酶活性调节机制研究(项目编号:32260856)" (项目编号:32260856)

石河子大学高层次人才科研启动项目"南疆油莎豆青贮纤维素降解及构建复合菌系协同作用机制研究(项目编号:RCZK201942) (项目编号:RCZK201942)

国家牧草产业技术体系(项目编号:CARS-34) (项目编号:CARS-34)

饲料研究

OA北大核心CSTPCD

1002-2813

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