【摘要】：為調(diào)查收割至青貯裝填前乳酸菌的動態(tài)變化,本研究以甜玉米(Zea mays L.)和熱研四號(Pennisetum purpureum×P.americanum‘Reyan No.4’)王草為材料,檢測從刈割、切短、放置8h和放置24h四個階段乳酸菌的動態(tài)變化。研究結(jié)果表明:從未切短(4.25lg cfu·g~(-1) FM)到切短(5.69lg cfu·g~(-1) FM)階段乳酸菌的數(shù)量顯著增加(P0.05),主要是乳酸乳球菌(Lactococcus lactic)、檸檬明串珠菌(Leuconostoc citreum)和融合魏斯氏菌(Weissella confuse)。隨著放置時間的延長,乳酸菌種類變化隨植物品種而異,甜玉米切短后發(fā)現(xiàn)檸檬明串珠菌,放置24h后發(fā)現(xiàn)假腸膜明串珠菌(Leuconostoc pseudomesenteroides),而熱研四號王草切短后菌株短乳桿菌(Lactobacillus brevis)消失。
[Abstract]:In order to investigate the dynamic changes of lactic acid bacteria before harvesting to silage, sweet corn (Zea mays L.) was used in this study. The dynamic changes of lactic acid bacteria (Lactic acid bacteria) in the four stages of cutting, storing for 8 hours and 24 hours were detected by using Heyan No. 4 (Pennisetum purpureum 脳 P.americanum'Reyan No.4' as the material. The results showed that the number of lactic acid bacteria (lactic acid bacteria) in 5.69lg cfu g ~ (-1) FM) (4.25lg cfu g-1) FM) increased significantly (P0.05), mainly Lactococcus lactis (Lactococcus lactic),. (Leuconostoc citreum) and (Weissella confuse). Fusion of Streptococcus lemonii The species of lactic acid bacteria varied with plant varieties with the prolonging of storage time, and (Leuconostoc pseudomesenteroides), was found after cut short of sweet corn and 24 hours later. But the (Lactobacillus brevis) of Lactobacillus brevis disappeared after cutting short.
【作者單位】： 華南農(nóng)業(yè)大學(xué)草業(yè)科學(xué)系/廣東省草業(yè)工程技術(shù)研究中心;福建省農(nóng)業(yè)科學(xué)院畜牧獸醫(yī)研究所;
【基金】：福建省農(nóng)業(yè)科學(xué)院杰出青年人才基金(2015JQ-2);福建省農(nóng)業(yè)科學(xué)院青年英才計劃(YC2016-9)資助 福建省屬公益類科研究院所基本科研專項(2015R1023-14)
【分類號】：S816.53
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本文編號：2308013