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乳酸菌接种剂对红薯饮料渣青贮品质的影响

DOI: 10.3969/j.issn.1006-267x.2015.06.037

Keywords: 红薯饮料渣,乳酸菌接种剂,青贮,发酵品质

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Abstract:

本试验旨在研究不同乳酸菌接种剂对红薯饮料渣青贮品质的影响。试验分为4组:对照组及分别添加含有植物乳杆菌(T1)、戊糖片球菌(T2)以及植物乳杆菌+戊糖片球菌+屎肠球菌(T3)乳酸菌接种剂的试验组。使用聚乙烯袋真空包装,室温贮藏60d后取样分析。结果表明:与对照组相比,试验组红薯饮料渣青贮的pH显著降低(P<0.05),乳酸含量显著提高(P<0.05);T3组粗蛋白质含量显著增加(P<0.05),且显著高于其他组(P<0.05)。综上所述,添加乳酸菌接种剂能进一步提高红薯饮料渣的青贮品质,并且乳酸菌接种剂中乳酸菌种类多样性越丰富效果越明显。

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