摘要
文章旨在探究枯草芽孢杆菌(Bacillus subtilis,BS)对发酵玉米秸秆营养成分、酸化和氨基酸含量的影响。试验按照BS添加量(0%、0.01%、0.02%和0.04%)分为对照组,处理1~3组。每组10个重复,发酵条件为阴凉避光处发酵60 d。处理1~3组玉米秸秆干物质含量显著降低(P<0.05),粗蛋白质含量显著提高(P<0.05);处理2和3组玉米秸秆粗纤维和中性洗涤纤维含量显著降低(P<0.05);此外,BS添加对玉米秸秆酸性洗涤纤维、钙和磷含量无显著影响(P>0.05)。处理2和3组发酵玉米秸秆pH显著降低(P<0.05),乙酸含量显著提高(P<0.05);处理1~3组发酵玉米秸秆丙酸含量线性降低(P<0.01),处理2和3组发酵玉米秸秆乳酸含量显著提高(P<0.05),此外,各组间发酵玉米秸秆氨态氮含量无显著影响(P>0.05),同时本试验未检测到丁酸。处理2和3组发酵玉米秸秆中甘氨酸、丙氨酸、天冬氨酸、赖氨酸含量显著提高(P<0.05),处理1~3组发酵玉米秸秆缬氨酸、苯丙氨酸、谷氨酸、脯氨酸含量显著提高(P<0.05);处理2和3组发酵玉米秸秆中必需、非必需氨基酸以及总氨基酸含量均显著提高(P<0.05)。本试验结果表明,枯草芽孢杆菌对玉米秸秆的发酵品质具有显著的正向提升作用,认为0.04%BS添加量的发酵效果最佳。
This study aims to investigate the effects of Bacillus subtilis(BS)on the nutritional composition,acidification,and amino acid content of fermented corn stover.The experiment was divided into control groups and treatment groups of 1~3 according to the addition amount of BS(0%,0.01%,0.02%,and 0.04%).Each group has 10 replicates,and the fermentation conditions are to ferment in a cool and dark place for 60 days.The dry matter content of corn straw in groups 1~3 was significantly reduced(P<0.05),while the crude protein content was significantly increased(P<0.05);The content of crude fiber and neutral washing fiber in corn stover significantly decreased in groups 2 and 3(P<0.05);In addition,the addition of BS had no significant effect on the acid washing fiber,calcium,and phosphorus content of corn straw(P>0.05).The pH of fermented corn stover in groups 2 and 3 was significantly reduced(P<0.05),and the acetic acid content was significantly increased(P<0.05);The propionic acid content of fermented corn stover in groups 1~3 decreased linearly(P<0.01),while the lactate content of fermented corn stover in groups 2 and 3 significantly increased(P<0.05).In addition,there was no significant effect on the ammonia nitrogen content of fermented corn stover among groups(P>0.05),and no butyric acid was detected in this experiment.The content of glycine,alanine,aspartic acid,and lysine in the fermented corn stover of groups 2 and 3 was significantly increased(P<0.05),while the content of valine,phenylalanine,glutamic acid,and proline in the fermented corn stover of groups 1~3 was significantly increased(P<0.05);The content of essential and non essential amino acids,as well as total amino acids,in the fermented corn straw of groups 2 and 3 were significantly increased(P<0.05).The results of this experiment indicate that Bacillus subtilis has a significant positive effect on the fermentation quality of corn straw,and it is believed that the optimal fermentation effect is achieved with a 0.04%BS addition.
作者
张桂堂
任军玲
ZHANG Guitang;REN Junling(The Station of Agriculture Technology Popularization,Anyang,Henan Provincce 455000,China)
出处
《中国饲料》
北大核心
2024年第14期42-45,共4页
China Feed
关键词
玉米秸秆
枯草芽孢杆菌
发酵品质
营养成分
氨基酸
corn straw
Bacillus subtilis
fermentation quality
nutrient composition
amino acid
作者简介
通讯作者:任军玲。
