Improvement of Fermentation Quality of Rice Straw Silage by Application of a Bacterial Inoculant and Glucose
Improvement of Fermentation Quality of Rice Straw Silage by Application of a Bacterial Inoculant and Glucose
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DOI：
10.5713/ajas.2010.90403
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发表时间：
2010-07-01
期刊：
影响因子：
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通讯作者：
Cai, Yimin
中科院分区：
文献类型：
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作者：
Li, Jing;Shen, Yixin;Cai, Yimin
本研究以16个水稻品种为研究对象，在成熟期采收乳酸菌（LAB）和葡萄糖对水稻青贮发酵品质的改善进行了研究，并对秸秆进行了乳酸菌（1 × 10(5) cfu/g鲜重）和葡萄糖（2%鲜重）的青贮处理。丁酸（下降- 60%至100%）和氨氮（下降10%至71%）浓度；与对照相比，乳酸和粗蛋白质浓度分别提高了43.9% ~ 282.9%，乳酸加葡萄糖对发酵品质的改善效果优于单独添加乳酸和葡萄糖。水溶性碳水化合物含量较高的稻秆品种往往能获得较好的发酵品质，说明添加乳酸和选择高水溶性碳水化合物的稻秆品种是有效的稻草青贮发酵品质的研究
The improvement of the fermentation quality of rice straw silage by application of lactic acid bacteria (LAB) and glucose was investigated in this study Sixteen rice varieties were harvested at the maturity stage and the rice straw was ensiled with LAB inoculant (1 x 10(5) cfu/g of fresh weight) and glucose (2% of fresh weight) Inoculation with LAB improved the fermentation as reflected in reductions in pH, acetic acid (by 3.7 to 78 3%), butyric acid (by -60 to 100 0%) and ammonia nitrogen (by 1 0 to 71 7%) concentrations, and increases in lactic acid (by 43 9 to 282.9%) and crude protein concentrations compared with the control Application of LAB plus glucose was more effective in improving fermentation quality than LAB alone The variety of rice straw which contained relatively high levels of water soluble carbohydrates (WSC) tended to obtain better fermentation quality The results suggested that LAB application and selection of rice varieties whose straw contained high levels of WSC were effective in improvement of the fermentation quality of rice straw silage