草地学报

草地学报 ›› 2016, Vol. 24 ›› Issue (5): 1119-1125.DOI: 10.11733/j.issn.1007-0435.2016.05.029

• 技术研究 • 上一篇    下一篇

添加剂对苜蓿青贮料品质和乳酸菌群的影响

刘全兰1, 王元斗1, 杨耸月1, 杨艳1, 李灿1, 郭玉霞2, 林存智3   

  1. 1. 青岛科技大学化工学院生物工程与技术系, 山东 青岛 266042;
    2. 河南农业大学牧医工程学院, 河南 郑州 450002;
    3. 青岛大学附属医院呼吸科, 山东 青岛 266003
  • 收稿日期:2015-09-25 修回日期:2016-07-04 出版日期:2016-10-15 发布日期:2017-01-13
  • 通讯作者: 郭玉霞, 林存智
  • 作者简介:刘全兰(1974-),女,山东青岛人,副教授,主要从事小麦族种质资源和菌剂研究,E-mail:liuquanlan@yahoo.com
  • 基金资助:

    国家十二五科技支撑计划项目（2011BAD17B04）资助

Effects of Different Additives on Medicago sativa Silage Quality and the Lactic Acid Bacterial Community

LIU Quan-lan1, WANG Yuan-dou1, YANG Song-yue1, YANG Yan1, LI Can1, GUO Yu-xia2, LIN Cun-zhi3   

  1. 1. Department of Bioengineering and Biotechnology, College of Chemical Engineering, Qingdao University of Science & Technology, Qingdao, Shandong Province 266042, China;
    2. College of Animal and Veterinary Science, Henan Agricultural University, Zhengzhou, Henan Province 450002, China;
    3. Department of Respiratory Medicine, the Affiliated Hospital of Qingdao University, Qingdao, Shandong Province 266003, China
  • Received:2015-09-25 Revised:2016-07-04 Online:2016-10-15 Published:2017-01-13

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摘要：

以紫花苜蓿（Medicago sativa）为原料，分别添加植物乳杆菌WN5（Lactobacillus plantarum WN5，保藏号为CGMCC NO.7469）和干酪乳杆菌SN3（L.casei SN3，CGMCC NO.7470）的菌液，以及菌液与蔗糖、纤维素酶的混合液后青贮，探讨添加剂对苜蓿青贮料品质和乳酸菌群的影响。结果表明：苜蓿直接青贮发酵品质差；添加剂可改善苜蓿青贮料的发酵品质；添加乳酸菌和蔗糖对于苜蓿青贮饲料的营养价值和乳酸菌群有更明显的改善，青贮饲料中乳酸菌群占绝对优势，植物乳杆菌WN5和其他乳酸菌存活，但乳酸菌种类因蔗糖浓度不同而有差异；添加10 mL乳酸菌和2.0 g蔗糖的效果最好，其苜蓿青贮饲料的pH最低，粗蛋白、甲酸、乙酸和丙酸的含量最高，乳酸菌群的遗传差异大。乳酸菌和蔗糖作为优质添加剂，在苜蓿青贮发酵过程中可以保留大量不同种类的乳酸菌群，从而有利于形成品质良好的青贮苜蓿。

关键词: 苜蓿, 青贮, 添加剂, 品质, 乳酸菌

Abstract:

To determine the effects of bacterial inoculant, sucrose and cellulose enzyme on the ensiling fermentation and bacterial community of alfalfa (Medicago sativa) silage, the chemical composition, fermentation quality, lactic acid bacteria (LAB) counts and the 16S-23S rDNA internal transcribed spacer (ITS) profiles of LAB in alfalfa silage were determined. The results showed that alfalfa silage was not good without additives was added.Additives can improve fermentation qualities and chemical compositions of silage. The additive of Lactobacilli and sucrose improved silage qualities markedly.Specially, the best quality of silage in this study, such as the lowest pH value, the highest contents of crude protein and formic acid and acetic acid and propionic acid, the highest diversity of LAB, was produced by the additive of 10 mL Lactobacilli and 2.0 g sucrose. The results suggested that the types of detected LAB varied due to the combination of Lactobacilli with different concentrations of sucrose, which is good to high quality alfalfa silage making.

Key words: Medicago sativa, Silage, Additives, Fermentation quality, Lactic acid bacteria

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