为了了解发酵全混合日粮(TMR silage)发酵过程中的乳酸菌的菌种变化，应用MRS琼脂培养基对新鲜啤酒糟和豆腐渣以及它们的发酵TMR（贮存0、14和56 d）的乳酸菌进行培养，所得的可培养乳酸菌应用PCR-DGGE进行筛选，对菌体DNA的碱基序列进行测定，在GenBank上检索相近的16S rDNA序列对其鉴定。结果表明：2种原料中的乳酸菌种类完全不同；加入相同的其他材料变成TMR后，优势乳酸菌发生改变；发酵初期（14 d）的2种发酵TMR中都有2种乳酸菌，并且有1种乳酸菌相同；发酵后期（56 d）的2种发酵TMR中都有5种乳酸菌，而且有4种乳酸菌相同。由此可知，采用不同食品废弃物所制作的发酵TMR，在发酵后期所含菌种趋于相同、种类增加。

To understand the change of lactic acid bacteria during total mixed ration （TMR） silages ensiled process, MRS agar was used to cultivate and separate lactic acid bacteria from fresh brewers grains, soybean curd residue and their TMR silages (stored for 0 day, 14 and 56 days); These cultivable lactic acid bacteria were screened by PCR-DGGE, and then the products were analyzed for bacterial DNA sequences. GenBank database was searched to determine the closest relatives of 16S rDNA sequences to identity them. The results showed that the lactic acid bacteria were different between fresh brewers grains and soybean curd residue; and the predominant lactic acid bacteria species were altered when they were mixed with other materials. There were two species of lactic acid bacteria in both of the two TMR silages in the initial period of fermentation, and one species was the same between the two TMR silages; but five species of lactic acid bacteria were found in the two TMR silages in later fermentation, and four species were the same between the two TMR silages. In conclusion, lactic acid bacteria species tend to be the same, and species types increase in later fermentation when using different food by-products to make TMR silages.［Chinese Journal of Animal Nutrition, 2010，22（6）:1636-1643］