混合乳酸菌对笋壳青贮品质的影响

刘大群, 陈文烜, 华颖

doi:10.3969/j.issn.1006-267x.2015.06.036

动物营养学报 >

2015 , Vol. 27 >Issue 6: 1963 - 1969

DOI: https://doi.org/10.3969/j.issn.1006-267x.2015.06.036

研究简报 Short Communications

混合乳酸菌对笋壳青贮品质的影响

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浙江省农业科学院食品科学研究所, 浙江省果蔬保鲜与加工技术研究重点实验室, 杭州 310021

刘大群(1979—),男,江西赣州人,助理研究员,主要从事蔬菜精深加工与副产物综合利用研究。E-mail: abcd9366@163.com

收稿日期: 2015-01-05

网络出版日期: 2015-06-17

基金资助

公益性行业(农业)科研专项(201303079);杭州市农业科研攻关专项(20130432B72)

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Effect of Lactic Acid Bacteria Mixture on Silage Quality of Bamboo Shoots Shell

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Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China

Received date: 2015-01-05

Online published: 2015-06-17

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摘要

本试验旨在研究混合乳酸菌对笋壳青贮品质的影响。选用新鲜竹笋经蒸煮加工后剩下的副产物笋壳,分别添加10%麦麸、15%乳酸菌混合液(干酪乳杆菌:植物乳杆菌为1:1,菌数密度≥10⁹ CFU/g)、10%麦麸+15%乳酸菌混合液进行青贮,以不添加麦麸和乳酸菌的笋壳单独青贮为对照。青贮90 d后,检测青贮笋壳常规营养成分、有机酸和氨态氮(NH₃-N)含量,电镜下观察表面结构,并进行感观评定。结果表明:与对照相比,10%麦麸+15%乳酸菌混合液处理显著增加了粗蛋白质(CP)、乳酸含量(58.5 g/kg)(P <0.05),显著降低了可溶性碳水化合物(WSC)和中性洗涤纤维(NDF)含量(P <0.05),显著降低了pH、NH₃-N/总氮(TN)和丁酸含量(P <0.05),青贮笋壳呈亮黄色,散发酸香味,质地松软,无黏手现象。综合得出,添加15%植物乳杆菌:干酪乳杆菌为1:1的混合液以及10%的麦麸能改善笋青贮品质,可以获得较理想的青贮笋壳饲料。

关键词： 笋壳; 青贮; 发酵; 品质

本文引用格式

刘大群, 陈文烜, 华颖 . 混合乳酸菌对笋壳青贮品质的影响[J]. 动物营养学报, 2015 , 27(6) : 1963 -1969 . DOI: 10.3969/j.issn.1006-267x.2015.06.036

Abstract

This experiment was conducted to study the effects lactic acid bacteria (LAB) mixture on silage quality of bamboo shoots shell (BSS). The by-product of fresh bamboo shoots after cooking processed, BSS, was used for silage and was supplemented with 10% wheat bran, 15% LAB mixture (Lactobacillus casei:Lactobacillus casei=1:1, bacteria number≥10⁹ CFU/g), and 10% wheat bran + 15% LAB mixture, respectively, besides, single silage of BSS was carried out as control. After ensilaged for 90 days, the common nutrient composition, organic acid and ammonia nitrogen (NH₃-N) contents were determined, the surface structure was observed under electron microscope, and the sensory quality was also evaluated. The results showed that compared with control, the treatment of 10% wheat bran + 15% LAB mixture significantly increased the contents of crude protein and lactic acid (58.5 g/kg) (P<0.05), significantly decreased the contents of water-soluble carbohydrate (WSC) and neutral detergent fiber (NDF) (P<0.05), and significantly decreased pH, NH₃-N/total nitrogen and butyric acid content (P<0.05); the BSS silage was bright yellow, with acid aroma, soft texture, no phenomenon of sticky hands. In conclusion, the supplementation of 10% wheat bran and 15% LAB (Lactobacillus casei:Lactobacillus casei=1:1)can improve the nutrient quality of BSS, and get good BSS silage.

Key words： bamboo shoots shell; ensilage; fermentation; quality

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