混合乳酸菌制剂对芦苇低水分青贮品质的影响

将成熟期芦苇晾晒成30%和40%2个水分组,并分别添加3%、6%、9%和12%混合乳酸菌制剂(LABs)发酵20 d,研究水分含量和混合乳酸菌制剂对芦苇青贮品质的影响。结果表明:添加混合乳酸菌制剂显著降低了30%和40%水分条件下,青贮后CF和NDF含量(P<0.05)。同等水分下,添加乳酸菌制剂可以显著降低pH值、提高青贮料乳酸、乙酸生成量以及乳酸菌数量(P<0.05)。随水分含量的升高,pH值显著下降,乳酸、总酸生成量以及乳酸菌数量显著增加(P<0.05)。各种试验处理组均获得较理想的发酵效果。

Effects of Lactobacillus on quality of Fermentative Grass with Low Moisture

This study was conducted to examine the effects of low water level and additional LABs on quality of fermentative grass in 20 days with the method that the water levels of the reed(phragmites australis(Cav.) Trin.ex Sterd.) added 3%,6%,9% and 12% of LABs were adjusted to 30% and 40%,respectively.The results indicated that CF and NDF contents were reduced significantly(P < 0.05) at two water level reed by additional LABs.In the same water level,the pH was reduced(P < 0.05) and the yield of lactic acid and acetic acid,and lactobacillus count were increased(P < 0.05) along with increased LABs.Increased water level aroused that significant lower pH and distinct higher the yield of lactic acid and acetic acid,and lactobacillus count(P < 0.05).The approving fermentation was observed by any test condition in present work.