Effects of Adding Different Lactic Acid Bacteria on Oat Silage Fermentation at Low Temperatures

doi:10.11733/j.issn.1007-0435.2023.03.035

Acta Agrestia Sinica ›› 2023, Vol. 31 ›› Issue (3): 923-928.DOI: 10.11733/j.issn.1007-0435.2023.03.035

Effects of Adding Different Lactic Acid Bacteria on Oat Silage Fermentation at Low Temperatures

CHAI Ji-kuan, ZHAO Gui-qin, JU Ze-liang

College of Pratacultural Science, Gansu Agricultural University/Key Laboratory of Grassland Ecosystem, Ministry of Education, Lanzhou, Gansu Province 730070, China

Received:2022-09-05 Revised:2022-11-25 Online:2023-03-15 Published:2023-04-01

添加不同乳酸菌对燕麦低温青贮发酵的影响

柴继宽, 赵桂琴, 琚泽亮

甘肃农业大学草业学院/草业生态系统教育部重点实验室, 甘肃兰州 730070

通讯作者: 赵桂琴,E-mail:zhaogq@gsau.edu.cn
作者简介:柴继宽(1983-),男,甘肃陇西人,副教授,博士,主要从事饲草学研究,E-mail:chaijk@gsau.edu.cn
基金资助:
国家自然科学基金（32160810）资助

Abstract

Abstract: In order to analyze the effects of different lactic acid bacteria (LAB) with low temperature tolerance screened in the early stage on oat silage fermentation, Avena sativa 'Longyan No.5' was used as raw material in this experiment. Five treatments were set up, the control (CK), commercial strain SLI and the low temperature resistant strains OL77, OL54 and OL122. The nutritional components, fermentation quality, and microbial quantity of silage were investigated after natural fermentation at 15℃, 10℃ and 5℃ for 45 days. The results showed that the addition of lactic acid bacteria and temperature had significant effects on the nutritional components, fermentation quality and microbial quantity of the oat silage. As the temperature decreased from 15℃ to 5℃, the crude protein (CP) of CK decreased by 18.92% and ammonia nitrogen (NH₃-N) increased by 58.47%. Compared with the strain SLI, the strain OL77 was superior to OL54 and OL122 in improving Dry matter (DM) and CP while reducing NH3-N levels. The LAB additives improved the fermentation quality of oat silage among all temperature treatments. The pH value of oat silage after adding strain OL77 at 15℃ decreased by 8.94% and 1.57%, compared to CK and SLI respectively;the lactic acid increased by 79.23% and 29.41%;and the number of lactic acid bacteria increased by 50.24% and 15.61% respectively. Among those three low temperature resistant strains, the strain OL77 showed the best overall performance and had a best effect on promoting low temperature fermentation of oat silage.

Key words: Oat, Low temperature lactic acid bacteria, Low temperature ensiling, Fermentation quality

摘要： 为了分析前期筛选出较耐低温不同乳酸菌（Lactic acid bacteria，LAB）对燕麦青贮发酵的影响，本试验以'陇燕5号’燕麦为原料，设置对照（CK）、商用菌株SLI和较耐低温菌株OL77，OL54及OL122共5个处理，在15℃，10℃和5℃低温下自然发酵45 d后进行营养成分、发酵品质和微生物数量的测定。结果表明：乳酸菌添加及温度对燕麦青贮的营养成分、发酵品质、微生物数量均有极显著影响。随着温度从15℃降至5℃，CK的粗蛋白（Crude protein，CP）降低了18.92%，氨态氮（Ammonia nitrogen，NH₃-N）增加了58.47%；与SLI相比，耐低温菌株OL77在提高干物质（Dry matter，DM）和CP、降低NH₃-N水平方面的效果优于OL54和OL122；添加剂在各温度处理下均提高了燕麦青贮发酵品质，15℃下添加OL77后燕麦青贮的pH值较CK和SLI分别降低了8.94%和1.57%，乳酸分别增加了79.23%和29.41%，乳酸菌数量分别增加了50.24%和15.61%。3个耐低温菌株中，OL77总体表现最优，促进燕麦低温发酵的效果最好。

关键词: 燕麦, 耐低温乳酸菌, 低温青贮, 发酵品质

CLC Number:

S816

CHAI Ji-kuan, ZHAO Gui-qin, JU Ze-liang. Effects of Adding Different Lactic Acid Bacteria on Oat Silage Fermentation at Low Temperatures[J]. Acta Agrestia Sinica, 2023, 31(3): 923-928.

柴继宽, 赵桂琴, 琚泽亮. 添加不同乳酸菌对燕麦低温青贮发酵的影响[J]. 草地学报, 2023, 31(3): 923-928.

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Effects of Adding Different Lactic Acid Bacteria on Oat Silage Fermentation at Low Temperatures

添加不同乳酸菌对燕麦低温青贮发酵的影响

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