The Dynamic Changes Of Microbial Flora In Three Shrubs Silage And Its Fermentation Characteirstics

In this experiment, Lespedeza hedysaroides (Pall.) Kitag., Lespedeza davurica (Laxm.) Schindl.and Hedysarum fruticosum Pall. were chosen to determine the characteristics of microbial flora dynamicchanges and fermentation quality, and main conclusions are as follows:1. The number of adnascent microorganism on the three species of feeding shrubs in the squaringstage, initial bloom stage and full bloom stage has the following characteristics: The least number oflactic acid bacteria, aerobic bacteria, coliform bacteria, yeast and mold were found in the squaring stage;The largest number of coliform bacteria, yeast and mold were found in initial bloom stage, maximumwere107-108cfu/g, the number of lactic acid bacteria also increased, the number is about105cfu/g; infull bloom stage, counts of coliform bacteria, aerobic bacteria, yeast and mold decreased, moresignificance can be seen by coliform bacteria, counts of lactic acid bacteria increased a little inLespedeza davurica, decreased in Lespedeza hedysaroides and Hedysarum fruticosum. Counts ofadnascent lactic acid bacteria on three materials was far less than harmful microorganisms in initial andfull bloom stage.2. The number of lactic acid bacteria, aerobic bacteria, yeast and mold gradually increased withincreasing content of corn, counts of coliform bacteria reduced with increasing content of corn in themixed ensiling of three materials and Zea mays L..3. Lactic acid bacteria, aerobic bacteria, coliform bacteria, yeast and mold reached maximum wasmainly concentrated in2,5and10days, and then gradually reduced to a smooth; counts of coliformbacteria decreased significantly in ensiling30-60days in three materials ensiling with SL and ACaddition.4. Sixty seven lactic acid bacteria strains were isolated from three materials, the initial and laterfermentation stage. These strains belonged to five genuses and fifteen species.5. Three lactic acid bacteria strains A33(lactobacillus plantarum), A74(lactobacillus rhamnosus)and A29(pediococcus pentosaceus) were screened for their quicker acid-probuction rate and speed ofgrowth, their pH values were4.20,4.26and4.40after12hours fermentation, their absorbance valueswere3.01,2.91and2.80after36hours fermentation. Three lactic acid bacteria strains were suitable formicroorganism additive.6. The Flieg evaluation method of silage showed that the fermentation quality was worst in directlyensiled Lespedeza hedysaroides, the treatments with SL0.001%+AC0.003%and SL0.0005%were good,others were excellent; the fermentation quality was worst in directly ensiled Lespedeza davurica, thetreatments with AC0.00075%and SL0.001%+AC0.003%were good, others were excellent and thefermentation quality was worst in directly ensiled Hedysarum fruticosum, the treatments withSL0.00025%, SL0.001%, AC0.0015%and SL0.001%+AC0.003%were good, others were excellent.The Flieg evaluation method of silage showed that the fermentation quality were good in directlyensiled Lespedeza hedysaroides and Hedysarum fruticosum, the fermentation quality was worse in directly ensiled Lespedeza davurica, others were excellent in three materials mixed ensiling with Zeamays L. The suitable mixed silage proportion of three materials and Zea mays L. was the70percent ofZea mays L..7. Summarized three evaluations, three materials silaged with the three ratios Zea mays L. hadhigher lactic acid content and lower pH value, no butyric acid and the EE and WSC contents werehigher than others, silage quality is excellent. three materials directly ensiled had higher pH, butyricacid content and lower lactic acid content, silage quality is poor. The addition of SL and AC to threematerials improve the fermentation quality in varying degrees, but not as good as mixed silage.