饲料研究2025，Vol.48Issue(9)：124-128,5.DOI:10.13557/j.cnki.issn1002-2813.2025.09.021
不同乳酸菌添加剂对羊草青贮发酵品质的影响
Effects of different lactic acid bacteria additives on fermentation quality of Leymus chinensis silage
摘要
Abstract
The experiment aimed to explore the effect of different lactic acid bacteria additives on the fermentation quality of Leymus chinensis silage.Wild Leymus chinensis was selected as raw material in Sertara Town,Hailar District,Hulunbuir City,Inner Mongolia Autonomous Region.The control group(CK)did not add additives,L1 group added Lactobacillus plantarum,L2 group added Lactobacillus plantarum and Lentilactobacillus buchneri,L3 group added Lactobacillus plantarum 550 and Lactobacillus plantarum 360,L4 group added Lactobacillus plantarum and Pediococcus lactis.The additive was added according to 2 g/t fresh weight,and each group with three repetitions.The results showed that compared with the CK group,the sensory evaluation scores of the experimental group were 20 points,and the evaluation grade was excellent.The crude protein content in L1 group was significantly higher than that in CK group(P＜0.05).The content of neutral detergent fiber and pH value in the experimental groups were significantly lower than those in the CK group(P＜0.05),the content of lactic acid was significantly higher than that in the CK group(P＜0.05),and the content of acid detergent fiber in the L4 group was significantly lower than that in the CK group(P＜0.05).Propionic acid and butyric acid were not detected in all treatment groups.The results of membership function analysis showed that different lactic acid bacteria additives had different fermentation effects on Leymus chinensis silage,and the fermentation effects from strong to weak were L1 group,L3 group,L4 group,L2 group and CK group.The results show that adding lactic acid bacteria additive in the process of Leymus chinensis silage can effectively improve the sensory quality of Leymus chinensis silage,increase the content of crude protein and lactic acid,and reduce the pH value.The fermentation effect of Leymus chinensis silage is better when Lactobacillus plantarum is added.关键词
乳酸菌/羊草/青贮/感官评价/发酵品质Key words
lactic acid bacteria/Leymus chinensis/silage/sensory evaluation/fermentation quality分类
农业科技引用本文复制引用
周天荣,原庆琳,石朋祥,姜莹,皇金龙,王伟,格根图..不同乳酸菌添加剂对羊草青贮发酵品质的影响[J].饲料研究,2025,48(9):124-128,5.基金项目
呼伦贝尔市科技计划项目(项目编号:NC2023016) （项目编号:NC2023016）
呼伦贝尔学院重点特色学科建设项目(项目编号:2023XKJS46、2023XKJS30) （项目编号:2023XKJS46、2023XKJS30）
呼伦贝尔学院特色培育学科项目(项目编号:2022XKJSZD12) （项目编号:2022XKJSZD12）
内蒙古自治区文化和旅游发展研究课题(项目编号:2023-WL0057) （项目编号:2023-WL0057）
兴安盟科技计划项目 （）
