| 摘要: |
| 【目的】研究玉米秸秆揉丝微贮与传统青贮饲料发酵过程中pH和主要微生物数量的变化。【方法】制作玉米秸秆揉丝微贮饲料和传统青贮饲料各70瓶，分别于装瓶前及装瓶后的第1，2，3，5，6，7，8，9，10，11，12，15，16，18，20，22，26，28，30和35天取样，用电子酸度计测pH；同时分别用MRS培养基和孟加拉红培养基培养样品，测定样品中的乳酸菌、酵母菌和霉菌数量。【结果】1）玉米秸秆揉丝微贮饲料pH在第6天下降到4以下，然后稳定在3.8左右，整体低于传统青贮饲料。2）玉米秸秆揉丝微贮饲料中的乳酸菌数量在第5天达到最高峰，为5.58×1011 CFU/g，之后开始下降，直至第11天出现第2次高峰，然后缓慢下降，在第20天之后趋于稳定；而传统青贮饲料中的乳酸菌数量于第6天达最高峰，为8.00×1010 CFU/g，在第22天之后趋于稳定。3）玉米秸秆揉丝微贮饲料发酵初期的酵母菌数量随发酵时间的延长而减少，第26天之后再未检测到酵母菌的存在；而传统青贮饲料在发酵1 d后酵母菌数量迅速增加，之后缓慢下降，到第30天之后未检测到酵母菌的存在。4）玉米秸秆揉丝微贮和传统青贮饲料中的霉菌数量均迅速减少，到第3天后几乎检测不到霉菌的存在。【结论】玉米秸秆揉丝微贮饲料和传统青贮饲料发酵过程中，pH和主要微生物数量均发生了明显变化，但前者的变化更利于玉米秸秆的青贮。 |
| 关键词: 玉米秸秆 揉丝微贮饲料 传统青贮饲料 pH 乳酸菌 酵母菌 霉菌 |
| DOI： |
| 分类号: |
| 基金项目:河南洛阳市科技计划项目“规模化绿色奶业关键技术研究与应用”（20110816） |
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| Changes of pH and microorganism during the fermentation of microbial and traditional silages with corn straw knead wire |
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CHENG Yin-hua,LEI Xue-qin,XU Ting-sheng,et al
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| Abstract: |
| 【Objective】This study investigated changes in pH and major microorganisms during the fermentation of microbial and traditional silages with corn straw knead wire.【Method】In each 70 bottles microbial rubbing silk and 70 bottles traditional silage were produced with corn straws.Samples were collected before bottling and 1,2,3,5,6,7,8,9,10,11,12,15,16,18,20,22,26,28,30 and 35 days after bottling.pH was determined by the Electronic pH meter selective.MRS medium and Bengal culture medium were used to determine numbers of lactic acid bacteria,yeast and mold.【Result】1) pH of corn straw knead wire microbial silage reduced to less 4 at the 6th day and kept stable at around 3.8,and its level was lower than that of traditional silage.2) The number of lactic acid bacteria of corn straw knead wire microbial silage increased rapidly and reached the first peak of 5.58×1011 CFU/g at the 5th day,followed by begin to decrease.Its second peak appeared at the 11th day and it kept stable after the 20th day.The number of lactic acid bacteria in traditional silage reached the peak of 8.00×1010 CFU/g at the 6th day and kept stable after the 22th day.3) The number of yeast in corn straw knead wire microbial silage reduced as the extension of fermentation time and below detection limit after the 26th day.The number of yeast in traditional silage increased rapidly after the 1th day before reducing slowly and finally below the detection limit after the 30th day.4) The number of mold in straw knead wire microbial and traditional silages reduced sharply and no mold was almost found after the 3th day.【Conclusion】The numbers of major microorganisms changed significantly during the fermentation.Changes of microorganisms were more conducive to corn straw silage. |
| Key words: corn straw knead wire microbial silage traditional silage pH lactic acid bacteria yeast mould |
