苜蓿绿汁发酵液发酵条件研究

苜蓿(Medicago sativa)绿汁发酵液作为青贮添加剂,可以提高青贮的质量。在苜蓿绿汁发酵液中添加不同比例的葡萄糖(0%、1%、2%和5%)和氯化钠(0%、0.5%和1%),做3×4正交试验,研究其对绿汁发酵液发酵品质和乳酸菌数量的影响。结果表明:绿汁发酵液中氯化钠和葡萄糖水平及其交互作用对pH值、可溶性碳水化合物、氨态氮和乙酸含量的影响极显著(P<0.01);添加0.5%氯化钠,氨态氮含量和pH值极显著低于0%和1%;可溶性碳水化合物含量极显著高于氯化钠0%和1%添加水平(P<0.01);苜蓿绿汁发酵液中以同时添加0.5%氯化钠和2%葡萄糖的发酵品质最好。

Studies on the Optimal Ferment Conditions for Fermented Green Juice of Alfalfa

The fermented green juice(FGJ) of alfalfa,as a natural silage additive,can improve the fermentation quality of alfalfa ensilages.Reports on how to enhance the quality of fermented alfalfa green juice,and improve the effect of the additive are rather scarce in our country.A 3×4 orthogonal experiment with 3 repeats was conducted to investigate the influence of different supplementation levels of glucose(0%、1%、2%、5%) and NaCl(0%、0.5%、1%) on the fermentation quality and the numbers of lactic acid bacteria in the FGJ.The results show that the level of glucose,NaCl and their interaction did influence the amount of pH,WSC,NH₃-N and acetic acid in the FGJ significantly(P<0.01).With 0.5% NaCl added in FGJ,the content of NH₃-N and pH in the green juice would decline more significantly than with no or 1% NaCl added,while the content of water soluble carbohydrate would rise significantly higher than with no or 1% NaCl added.The fermentation quality of FGJ was the best when supplementation level of NaCl was 0.5% and glucose was 2%.