植物乳杆菌和短乳杆菌复合添加对高丹草青贮效果的影响

为研究不同乳酸菌互作对高丹草(Sorghum bicolor×Sorghum sudanense)青贮效果的影响，将前期筛选的植物乳杆菌(Lactobacillusplantarum)和短乳杆菌(L.brevis)按不同比例(1∶0(LP06)，0∶1(LBR02)，4∶1(F-1)，3∶2(F-2)，2∶3(F-3)，1∶4(F-4)，1∶1(F-5))添加至高丹草，并以添加蒸馏水为对照，青贮60d和开窖6d时测定发酵品质、营养成分、主要微生物数量，开窖后记录青贮中心温度变化。结果表明：青贮60d后，F-1处理NH₃-N含量最低、乳酸含量最高，与对照差异显著(P＜0.05)；LBR02处理乙酸含量最高，与对照差异显著(P＜0.05)；F-2处理粗蛋白含量最高，显著高于对照(P＜0.05)；F-3处理酵母菌数量最低，显著低于对照(P＜0.05)；开窖第6天，增加短乳杆菌添加比例对减少青贮粗蛋白损耗、抑制酵母菌、霉菌生长作用显著。根据隶属函数法综合评价，植物乳杆菌LP06和短乳杆菌LBR02以2∶3比例混合添加，高丹草青贮效果表现最优。

Effects of Mixing Ratio of Lactobacillus plantarum and L.brevis on Sorghum Hybrid Sudan Grass Silage

To study the effect of interaction of different lactic acid bacteria on sorghum hybrid sudan grass silage,one strain of Lactobacillus plantarum and one strain of L.brevis selected from Sudangrass were used as additive ingredients for silage preparation.With distilled water as a control(CK),the mixing ratios of L.plantarumand L.breviswere 5∶0,0∶5,4∶1,3∶2,2∶3,1∶4 and 1∶1,which were recorded as LP06,LBR02,F-1,F-2,F-3,F-4,F-5 treatments,respectively.After 60 days anaerobic fermentation and 6 days cellar opening,the fermentation quality,nutritional components and microbial quantity were determined.The change of central temperature was recorded after cellar opening.The results showed that after 60 days silage,F-1 had the lowest NH₃-N content and the highest lactic acid content,which was significantly different from CK(P＜0.05).LBR02 had the highest acetic acid content,which was significantly different from CK(P＜0.05).F-2 had the highest crude protein content,which was significantly higher than that of CK(P＜0.05).F-3 had the highest lactic acid bacteria quantity,which was significantly higher than that of CK (P＜0.05).After 6 days cellar opening,with the increase of the proportion of L.brevis,it had a significant effect on reducing crude protein loss,inhibiting yeast and mold growth.According to the comprehensive evaluation of membership function method,F-3 treatment has the best comprehensive performance of silage effects.