植物乳酸菌和贮藏温度对辣木叶青贮品质的影响

从辣木叶青贮中筛选分离出4个乳酸菌菌株,鉴定后分别为Lactobacillus plantarum(LP),Lactobacillus far?ciminis(LF),Weissella thailandensis(W)和Lactococcus lactis(E).试验旨在探究不同温度下添加植物乳酸菌对辣木叶青贮的青贮...

Effect of lactic acid bacteria and storage temperature on the quality of Moringa oleifera leaf silage

Four lactic acid bacterial strains,isolated and selected from Moringa oleifera leaf(MOL)silage,were identified as Lactobacillus plantarum(LP),Lactobacillus farciminis(LF),Weissella thailandensis(W),and Lactococcus lactis(E),respectively.Fermentation quality,nutrient contents and tannin contents of MOL ensiled without or with the four strains at 15 and 30℃external temperature were investigated in the present study.A completely randomized two-factor(lactic acid bacterium×temperature)design was employed.After 60 days the silages were opened to determine and analysis.It was found that the contents of crude protein and water-soluble carbohydrates were 25.31%and 7.53%,respectively,on a dry matter basis.Adding lactic acid bacteria decreased pH,lactic acid bacteria number and ammonium nitrogen content(P<0.05),while increasing the lactic acid and acetic acid contents(P<0.05).Silage fermented at 15℃showed higher lactic acid bacteria number and true protein content than when fermented at 30℃(P<0.05).Furthermore,silage fermented at 15℃external temperature had lower contents of non-protein nitrogen,ammonium nitrogen and free amino acid than silage fermented at 30℃external temperature(P<0.05).Tannin contents in each treatment group decreased after ensiling without significant difference between treatments(P>0.05).In conclusion,MOL contain high protein content and they are easy to ensile.Lactic acid bacteria inoculants and a relatively low fermentation temperature are effective to improve the quality of MOL silage.