不同乳酸菌添加剂对苦荬菜青贮品质的影响

为探究不同乳酸菌添加剂对苦荬菜(Lactuca indica)青贮品质的影响，本试验以‘蒙早’苦荬菜为原料，设置对照(CK组)、单独添加植物乳杆菌(LP组)、单独添加布氏乳杆菌(LB组)和混合添加植物乳杆菌和布氏乳杆菌(LP＋LB组)4个处理，青贮60天后，进行营养成分、发酵品质和微生物数量的测定。结果表明：不同乳酸菌添加剂对苦荬菜青贮饲料的粗蛋白质和可溶性碳水化合物含量有显著影响(P<0.05)；加入乳酸菌添加剂后苦荬菜青贮饲料的pH值显著低于CK组(P<0.05)，乳酸菌数量均有所增加(P<0.05)；LB组的酵母菌数量最少(P<0.05)；LP组和LP＋LB组的乳酸含量显著高于CK组和LB组(P<0.05)；LB组的乙酸含量最高(P<0.05)。采用隶属函数法综合评价表明，LP组的青贮品质最好。综上所述，单独或混合添加不同发酵类型乳酸菌均能改善苦荬菜青贮饲料的发酵品质，其中植物乳杆菌更适宜用作添加剂调制苦荬菜青贮饲料。

Effect of Different Lactic Acid Bacteria Additives on the Silage Quality of Lactuca indica

In order to explore the effect of different lactic acid bacteria additives on the silage quality of Lactuca indica,Lactuca indica ‘Mengzao’ was used as raw material in this experiment. Four treatments were set up,the control (CK group),Lactobacillus plantarum (LP group),Lactobacillus buchneri (LB group),and Lactobacillus plantarum and Lactobacillus buchneri (LP＋LB group). After 60 days of silage,the nutritional components,fermentation quality,and microbial quality of silage were determined. The results showed that different lactic acid bacteria additives had significant effects on crude protein and water-soluble carbohydrate content of Lactuca indica silage (P<0.05). After adding lactic acid bacteria additives,the pH value of the silage was significantly lower than that of the CK group (P<0.05),and the number of lactic acid bacteria increased (P<0.05). The number of yeasts in the LB group was the least (P<0.05). The lactic acid content in the LP group and LP＋LB group was significantly higher than in the CK group and LB group (P<0.05). The content of acetic acid in the LB group was the highest (P<0.05). The silage quality of the LP group was the best by using the membership function method. In summary,the fermentation quality of Lactuca indica silage could be improved by adding different fermentation types of lactic acid bacteria alone or in combination,among which Lactobacillus plantarum was more suitable as an additive to modulate Lactuca indica silage.