Influence of different strains on the efficiency of silage apple pomace fermentation | 不同菌株对苹果渣青贮饲料发酵效果的影响

Chino. 探讨接种3种不同菌株对苹果渣青贮饲料营养成分的影响。以3 株乳酸菌（植物乳杆菌（Lactobacillus plantarum,R1）、马里乳杆菌（Lactobacillus acidipiscis,R11）、戊糖片球菌（Pediococcus pentosacous,R16））、1株酵母菌（产香酵母 （Aroma producing yeast,M5））及1株芽孢杆菌（蜡样芽孢杆菌（Bacillus cereus,B2））作为供试菌种，以不添加菌种的苹果渣自然青贮为对照，设6个接菌处理（分别接种菌株R1、R11、R16、R1+M5+B2、R11+M5+B2和R16+M5+B2），研究不同处理对苹果渣青贮发酵过程中pH、供试菌株数量及各类营养成分含量的影响。混菌青贮模式下，微生物之间无明显的竞争或拮抗作用，均能良好生长，菌数可达到108～1010g-1；各处理的pH均可降至3.70以下，其中以处理1的pH降低最为明显，45 d后其pH值达到3.50。青贮后苹果渣饲料营养水平高于鲜果渣，所有处理氨态氮含量均有一定增加，各混菌处理总氮含量均有不同程度的增加，其中以处理5最为明显，总氮含量增长了70%；各处理有机酸含量均有明显增长，尤其以处理1和处理2的增加量较为明显，增加量约为400%。合理的乳酸菌和酵母菌配比，可以使乳酸菌在青贮过程中发挥主导作用，而且增加了饲料中的粗蛋白含量，提高了饲料品质，且混菌青贮优于单菌青贮。

Inglés. The study investigated the influence of three kinds of strains on silage apple pomace nutrition. Three kinds of lactobacillus (Lactobacillus plantarum, R1; Lactobacillus acidipiscis, R11; Pediococcus pentosacous, R16), one yeast (Aromaproducing yeast, M5) and one bacillus cereus (Bacillus cereus, B2) were used as the test strains. Six treatments (R1, R11, R16, R1+M5+B2, R11+M5+B2 and R16+M5+B2) were set with the natural apple pomace sliage as the control treatment. The influence of the number of microorganisms, pH and nutrient indexes in different treatments was studied. The results showed that all of the microorganisms can grow well with no obvious competition or antagonism under the mixed mode and the bacterium number can reach 108C1010 per gram; pH decreased and lower than 3.70 in all treatments, among which treatment 1 was the lowest and reached 3.50 forty five days later. The nutritional levels in silage apple pomace were higher than fresh apple pomace, the ammonia nitrogen was increased obviously in all treatments, and the crude protein content increased in every mixed mode, especially in treatment 5, increased by 70%; Also, the organic acids increased distinctly, the lactic acid in treatment 1 and 2 increased more obviously, by nearly 400% increase. With reasonable formula of lactobacillu and yeast, not only did lactobacillu play the leading role, but also the crude protein was increased and the feed nutrition was enhanced. The treatment of mixed bacteria was better than single bacterium.