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草地学报  2014 

不同乳酸菌添加剂对青贮黑麦草和青贮玉米发酵产物和有氧稳定性的影响

DOI: 10.11733/j.issn.1007-0435.2014.06.034, PP. 1365-1370

Keywords: 发酵产物,有氧稳定性,乳酸菌,青贮

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Abstract:

在青贮黑麦草(Loliumperenne)和青贮玉米(Zeamays)中添加鼠李糖乳杆菌和布氏乳杆菌,研究其对发酵产物与有氧稳定性的影响.青贮饲料贮藏时间为14,56和120d.无添加青贮黑麦草发酵产物中乙醇含量较多,在14d开封时,乙醇和2,3-丁二醇含量为乳酸和挥发性脂肪酸总和的7倍.添加鼠李糖乳杆菌与布氏乳杆菌可以抑制乙醇型发酵,使乳酸型与乙酸型发酵占主导.无添加青贮黑麦草与添加鼠李糖乳杆菌的黑麦草发生了有氧腐败,但是添加布氏乳杆菌的黑麦草保持了有氧稳定.在青贮玉米中,添加鼠李糖乳杆菌未影响发酵品质,但添加布氏乳杆菌增加了发酵产物中乙酸含量,降低了乳酸含量.添加布氏乳杆菌的青贮玉米从56d开封开始保持了有氧稳定,其它组在120d开封时保持了有氧稳定,所有组乙酸含量都增加.

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