CAJ | 학술논문

本试验旨在研究不同乳酸菌接种剂对红薯饮料渣青贮品质的影响。试验分为4组：对照组及分别添加含有植物乳杆菌( T1)、戊糖片球菌( T2)以及植物乳杆菌+戊糖片球菌+屎肠球菌( T3)乳酸菌接种剂的试验组。使用聚乙烯袋真空包装，室温贮藏60 d后取样分析。结果表明：与对照组相比，试验组红薯饮料渣青贮的pH显著降低(P<0.05)，乳酸含量显著提高(P<0.05)；T3组粗蛋白质含量显著增加(P<0.05)，且显著高于其他组(P<0.05)。综上所述，添加乳酸菌接种剂能进一步提高红薯饮料渣的青贮品质，并且乳酸菌接种剂中乳酸菌种类多样性越丰富效果越明显。
본시험지재연구불동유산균접충제대홍서음료사청저품질적영향。시험분위4조：대조조급분별첨가함유식물유간균( T1)、무당편구균( T2)이급식물유간균+무당편구균+시장구균( T3)유산균접충제적시험조。사용취을희대진공포장，실온저장60 d후취양분석。결과표명：여대조조상비，시험조홍서음료사청저적pH현저강저(P<0.05)，유산함량현저제고(P<0.05)；T3조조단백질함량현저증가(P<0.05)，차현저고우기타조(P<0.05)。종상소술，첨가유산균접충제능진일보제고홍서음료사적청저품질，병차유산균접충제중유산균충류다양성월봉부효과월명현。
This experiment was conducted to investigate the effect of lactic acid bacterial inoculants on the quality of sweet potato beverage residue silage ( SPBRS) . There were four groups in this experiment, the control group and other three experimental groups which were added different lactic acid bacterial inoculants, namely Lactoba-cillus plantarum ( T1) , Pediococcus pentosaceus ( T2) and Lactobacillus plantarum+Pediococcus pentosaceus+Enterococcus faecium ( T3) . Silages were sealed in polythene bags, stored at ambient temperature and analyzed after 60 days of ensiling. The results were showed as follows: compared with the control group, the pH of SP-BRS which were added inoculants were significantly decreased ( P<0.05) , lactic acid contents were significantly increased (P<0.05), the crude protein content of T3 group was significantly increased (P<0.05) and signifi-cantly higher than that in other groups ( P<0.05) . It is concluded that adding lactic acid bacteria inoculants can improve the quality of SPBRS, especially for the treatment where the diversity of lactic acid bacteria is abundant.