乳酸菌和酶制剂对马铃薯渣麸皮混贮效果及营养价值的研究

CON: No group added, LAB： Composite lactobacillus group, EN： Compound enzyme preparation group, LE： Compound lactobacillus and compound enzyme preparation group. The different corner markers on the same industry represent significant differences (P<0.05).

中文关键词: 马铃薯渣  乳酸菌  酶制剂  菌酶发酵。

英文关键词: Potato residue  lactic acid bacteria  enzyme preparations  Bacterial enzyme fermentation.

中文摘要:

      [目的]本试验旨在研究添加复合乳酸菌、酶制剂对马铃薯渣麸皮混合青贮的发酵品质、营养成分及发酵特性、有氧稳定性、细菌多样性的影响，为马铃薯渣的合理利用提供理论基础。[方法]试验首先测定乳酸菌性能，之后以马铃薯渣麸皮为发酵底物，分别设置对照（CON组），复合乳酸菌（LAB组），复合酶制剂（EN组）和复合菌酶（LE组）青贮30天后对发酵品质、营养成分、有氧稳定性、细菌多样性进行分析[结果]结果表明1）16 h菌株pH下降至4.0以下，菌株在pH 4酸度下生长性能优。2）LAB组、EN组和LE组发酵品质评分均为优，EN组和LE组粗蛋白质（CP）含量显著高于CON组（P < 0.01）,同时这两种处理下中性洗涤纤维（NDF）显著降低（P < 0.01）；LE组酸性洗涤纤维（ADF）显著低于其他处理组（P < 0.05），水溶性碳水化合物（WSC）、乳酸（LA）LE组含量最高，氨态氮/总氮（NH3-N/TN）EN组显著低于其他处理组（P < 0.01）。3）各组有氧稳定性均较好。4）在门水平上，未发酵原料组优势菌门为厚壁菌门（Firmicutes）和变形菌门（Proteobacteria），发酵30天后厚壁菌门成为优势菌门，在属水平上，乳杆菌属（Lactobacillus）、假单胞菌属（Pseudomonas）、乳球菌属（Lactococcus）是未发酵原料组的优势菌属，发酵后乳杆菌属相对丰度增加。[结论]添加复合乳酸菌酶制剂可以提高马铃薯渣麸皮的青贮品质，复合乳酸菌酶制剂共同添加发酵青贮效果最好。

英文摘要:

      Abstract: [Objective] This experiment aims to investigate the effects of adding composite lactic acid bacteria and enzyme preparations on the fermentation quality, nutritional components, fermentation characteristics, aerobic stability, and bacterial diversity of potato residue bran mixed silage, providing a theoretical basis for the rational utilization of potato residue. [Methods] The experiment first measured the performance of lactic acid bacteria, and then used potato residue bran as the fermentation substrate. Control (CON group), composite lactic acid bacteria (LAB group), composite enzyme preparation (EN group), and composite bacterial enzyme (LE group) were set up for silage for 30 days. The fermentation quality, nutritional components, aerobic stability, and bacterial diversity were analyzed.. [Results] The results showed that 1) the pH of the strain decreased to below 4.0 after 16 hours, and the strain had excellent growth performance at pH 4 acidity. 2) The fermentation quality scores of LAB group, EN group, and LE group were all excellent. The crude protein (CP) content of EN group and LE group was significantly higher than that of CON group (P < 0.01), and the neutral detergent fiber (NDF) was significantly reduced under these two treatments (P < 0.01); The acid detergent fiber (ADF) content in the LE group was significantly lower than that in other treatment groups (P < 0.05), while the water-soluble carbohydrates (WSC) and lactate (LA) content were highest in the LE group. The ammonia nitrogen/total nitrogen (NH3-N/TN) ratio in the EN group was significantly lower than that in other treatment groups (P < 0.01). 3) All groups have good aerobic stability. 4) At the phylum level, the dominant phyla in the unfermented raw material group are Firmicutes and Proteobacteria. After 30 days of fermentation, Firmicutes became the dominant phyla. At the genus level, Lactobacillus, Pseudomonas, and Lactococcus were the dominant bacterial genera in the unfermented raw material group, and their abundance increased after fermentation. [Conclusion] Adding compound lactic acid bacteria enzyme preparation can improve the quality of potato residue and bran silage, and the best effect is achieved by adding compound lactic acid bacteria enzyme preparation together with fermented silage.