CAJ | 학술논문

以第一茬紫花苜蓿(Medicago?sativa?L.)为原料,分别晾晒至含水量为60%和50%,添加植物乳杆菌Lactobacillus?plantarum(LP)和干酪乳杆菌Lactobacillus?casei(LC)并以不添加乳酸菌菌剂的苜蓿作为对照进行青贮.结果表明,在60%和50%含水量条件下,添加LP和LC后苜蓿青贮的pH值、氨态氮含量、大肠菌数量显著降低(P<0.05).在60%含水量条件下,添加LP和LC后乳酸含量显著增加(P<0.05).60%含水量条件下苜蓿青贮中的皂苷含量显著高于50%含水量条件下的苜蓿青贮,香豆素含量却显著低于50%含水量(P<0.05).添加植物乳杆菌LP和干酪乳杆菌LC能显著提高紫花苜蓿青贮的发酵品质;水分含量对紫花苜蓿青贮发酵品质及青贮中皂苷和香豆素含量有显著影响,在60%含水量条件下,乳酸菌LP和LC显著降低紫花苜蓿青贮中皂苷含量.
이제일치자화목숙(Medicago?sativa?L.)위원료,분별량쇄지함수량위60%화50%,첨가식물유간균Lactobacillus?plantarum(LP)화간락유간균Lactobacillus?casei(LC)병이불첨가유산균균제적목숙작위대조진행청저.결과표명,재60%화50%함수량조건하,첨가LP화LC후목숙청저적pH치、안태담함량、대장균수량현저강저(P<0.05).재60%함수량조건하,첨가LP화LC후유산함량현저증가(P<0.05).60%함수량조건하목숙청저중적조감함량현저고우50%함수량조건하적목숙청저,향두소함량각현저저우50%함수량(P<0.05).첨가식물유간균LP화간락유간균LC능현저제고자화목숙청저적발효품질;수분함량대자화목숙청저발효품질급청저중조감화향두소함량유현저영향,재60%함수량조건하,유산균LP화LC현저강저자화목숙청저중조감함량.
First-cut alfalfa was wilted to 60%, 50% moisture content. Two lactic acid bacteria (LAB) strains, Lactobacillus plantarum (LP),Lactobacillus casei(LC) were added to the two wilted alfalfa. The uninoculated was the control. LP and LC improved fermentation quality of the two wilted alfalfa by decreasing pH, NH3-N concentration, coliform bacteria counts (P<0.05). LP and LC improved lactic acid content at 60% moisture content (P<0.05). Significant difference of saponins content was observed between the two moisture content. Saponins content in 60% moisture content alfalfa silage was higher than 50% moisture content, coumarins content was lower than 50% moisture content (P<0.05). LP and LC improved fermentation quality of alfalfa silage, moisture content effected fermentation quality, saponins, coumarins content signiifcantly, LP and LC decreased saponins content in 60% moisture content alfalfa silage.