植物乳杆菌和EM菌剂对青贮大麦营养成分和发酵特性的影响

本研究旨在评估植物乳杆菌和EM菌剂对青贮大麦营养成分和发酵特性的影响.试验将收集的全株大麦萎蔫24?h后,使其干物质含量达到481.34?g/kg,然后切成3～5?cm,分为3份,每份4个重复,对照组直接加入2?mL/kg水,植物乳杆菌组接种1.0×106?CFU/g植物乳杆菌,EM菌剂组接种0.5×106?CFU/g...

Effects of lactobacillus plantarum and EM microbial agents on nutrient composition and fermentation characteristics of silage barley

The purpose of this study was to evaluate the effects of lactobacillus plantarum and EM on the nutritional composition and fermentation characteristics of silage barley.The collected whole bead barley was withered for 24 h to make its dry matter content reach 481.34 g/kg,and then cut into 3~5 cm and divided into 3 parts,each with 4 repeats.The control group was directly added with 2 mL/kg water,the lactobacillus plantaceus group was inoculated with 1.0×10⁶CFU/g lactobacillus plantaceus,and the EM group was inoculated with 0.5×10⁶CFU/g commercial EM.After microbial inoculation,each treated herbage was stored at-20℃for nutrient analysis.Then the mixture was put into a plastic bucket for silage(3 kg/10L).After 14 weeks of silage,samples were taken for silage to analyze its nutrient content,fermentation index and oxygen stability.Results:Compared with the control group,the dry matter and crude ash content of silage barley in the EM group were significantly increased by 12.54%and 9.38%,respectively(P<0.05),while the crude protein and crude fat content of lactobacillus plantarum and the EM group were significantly decreased by 4.50%and 7.31%(P<0.05),26.59%and 20.94%(P<0.05),respectively.After the fermentation of barley with Lactobacillus plantarum and EM,the pH value and ammonia nitrogen concentration decreased significantly(P<0.05),and the acetic acid concentration increased significantly(P<0.05).Compared with the control group,the propionic acid content of barley silage in the EM group was significantly increased by 272.22%(P<0.05),and the lactic acid content was significantly decreased by 72.44%(P<0.05).Compared with the control group,the number of lactic acid bacteria in the lactobacillus plantarum group and the EM group increased significantly by 16.85%and 16.03%,respectively(P<0.05).The number of yeast in lactobacillus plantarum group was significantly increased by 8.86%compared with that in the EM group(P<0.05).Conclusion:Under the conditions of this experiment,barley silage with Lactobacillus plantarum and EM can improve the fermentation quality and reduce the pH value and ammonia nitrogen concentration of fermentation products.