不同菌剂对白酒糟全混合饲粮发酵品质及微生物组成的影响  

Effects of different bacterial agents on fermentation quality and microbial community of fermented total mixed ration containing distiller's grains

作　　者：胡湘云 吴军华[2] 罗蒙和 潘锐 曹艳红 卜泽明 宣泽义 陈少梅 HU Xiang-yun;WU Jun-hua;LUO Meng-he;PAN Rui;CAO Yan-hong;BU Ze-ming;XUAN Ze-yi;CHEN Shao-mei

机构地区：[1]广西农业职业技术大学畜牧研究院,广西南宁530007 [2]广西科学院,广西南宁530000 [3]广西壮族自治区饲料监测所,广西南宁530001

出　　处：《饲料研究》2024年第24期123-128,共6页Feed Research

基　　金：广西科技重大专项(项目编号:桂科AA18118041)。

摘　　要：试验旨在探究不同菌剂对白酒糟全混合饲粮发酵品质及微生物组成的影响。试验设置5组,分别为对照组(C组)、布氏乳杆菌组(LB组)、植物乳杆菌组(LP组)、乳酸片球菌组(PA组)、产朊假丝酵母组(YCA组),每组7个重复,白酒糟全混合饲粮密封发酵90 d。结果显示,发酵后,LB组的粗脂肪含量显著高于其他组(P<0.05),PA组的可溶性碳水化合物和乳酸含量显著高于其他组(P<0.05),PA组的乙酸含量显著低于其他试验组(P<0.05),LP组和PA组的pH值显著低于其他组(P<0.05),各组均未检出丁酸。与C组相比,LP组、PA组和YCA组厚壁菌门、乳杆菌属等有益菌相对丰度明显提高,变形菌门等有害菌的相对丰度明显降低。研究表明,添加植物乳杆菌对白酒糟全混合饲粮的营养价值、发酵品质改善效果较好,能够降低发酵过程中细菌组成的多样性。The experiment aimed to investigate the effects of different bacterial agents on the fermentation quality and microbial composition of total mixed ration containing distiller's grains.The experiment was set up in five groups:Control group(group C),Lactobacillus buchneri group(group LB),Lactobacillus plantarum group(group LP),Pediococcus acidilacticigroup(group PA),and Candidautilisgroup(group YCA),with seven replicates in each group.The total mixed ration containing distiller's grains was sealed and fermented for 90 days.The results showed that after fermentation,the crude fat content in group LB was significantly higher than in the other groups(P<0.05),the soluble carbohydrates and lactic acid concentrations in group PA were significantly higher than in the other groups(P<0.05),and the acetic acid content in group PA was significantly lower than in the other treatment groups(P<0.05).The pH values in groups LP and PA were significantly lower than in the other groups(P<0.05),and butyric acid was not detected in any group.Compared to group C,the relative abundance of beneficial bacteria such as Firmicutes and Lactobacillusin groups LP,PA,and YCA significantly increased,while the relative abundance of harmful bacteria such as Proteobacteria significantly decreased.The study suggests that the addition of Lactobacillusplantarumhas a better effect on improving the nutritional value and fermentation quality of the total mixed ration containing distiller's grains,while also reducing the diversity of bacterial composition during the fermentation process.

关 键 词：白酒糟 菌剂 发酵品质 微生物多样性 

分 类 号：S816[农业科学—饲料科学]