Effects of applying lactic acid bacteria to the fermentation on a mixture of corn steep liquor and air-dried rice straw

作     者：Xinxin Li Wenbin Xu Jinshan Yang Hongbo Zhao Chunfang Pan Xue Ding Yonggen Zhang 

作者机构：College of Animal Science and TechnologyNortheast Agricultural University Institute of New Rural DevelopmentNortheast Agricultural University 

出 版 物：《Animal Nutrition》 (动物营养（英文版）)

年 卷 期：2016年第2卷第3期

页      面：229-233页

学科分类：08[工学] 082203[工学-发酵工程] 0822[工学-轻工技术与工程] 

基　　金：financially supported by the National Dairy Industry and Technology System project (CARS-37)of Agriculture Ministry in China 

主　　题：Air-dried rice straw Aerobic stability Corn steep liquor Lactic acid bacteria Silage 

摘      要：This study was to determine the fermentation quality of a mixture of corn steep liquor(CSL)(178 g/kg wet basis) and air-dried rice straw(356 g/kg wet basis) after being treated with inoculants of different types of lactic acid bacteria(LAB). The treatments included the addition of no LAB additive(control),which was deionized water; homo-fermentative LAB alone(^(ho)LAB), which was Lactobacillus plantarum alone), and a mixture of homo-fermentative and hetero-fermentative LAB(^(he+ho)LAB), which were L. plantarum, Lactobacillus casei, and Lactobacillus buchneri. The results showed that the inoculation of the mixture of CSL and air-dried rice straw with ^(he+ho)LAB significantly increased the concentration of acetic acid and lactic acid compared with the control(P 372 h. The control group was the first to spoil, whereas the silage treated with ^(he+ho)LAB remained stable throughout the 372 h period of monitoring. The results demonstrated that the ^(he+ho)LAB could effectively improve the fermentation quality and aerobic stability of the silage.