| The roughage is the most important and cheapest feed for cattle and sheep.After the silage of the feed,the nutrients of the green feed can be well preserved,the palatability can be improved;after the micro-storage of the crop straw,the palatability is greatly improved,and the utilization rate of the straw is improved.Microbial fermentation technology is an important way to develop and utilize feed resources.In the previous study,the dominant strains of laboratory storage were used to carry out the combined bacteria fermentation test.The different proportions of lactic acid bacteria,yeast,Bacillus and Aspergillus niger were used to ferment whole corn and corn Stover at room temperature,and sampling was dynamic collected on at 0d,7d,14 d.21d,28 d,42d and 60 d to analyze the sensory quality and nutritional index.In the later period,humus and sludge samples were collected from Huoditang Forest Farm and Honghe Valley.The strains were isolated and identified,and their protease activities were determined.Two strains of Bacillus subtilis with high protease activity were screened,combined with the existing lactic acid bacteria and yeast in the laboratory.The bacteria were tested on single and mixed bacteria fermented soybean meal.At 37℃,two conditions of inoculum size and feed water ratio were set,and the effect of Bacillus,yeast and lactic acid bacteria fermented soybean meal was evaluated by using the abundant of small peptide.Subsequently,using 30% water content and 37℃ as fermentation conditions,different proportions of lactic acid bacteria,yeast,and Bacillus mixed bacteria were used to ferment soybean meal,and the changes of anti-nutritional factors,crude protein and small peptide were determined.The optimal ratio of fermented strains.The main results of the study are as follows:1.The content of NDF in whole plant corn was significantly decreased by dynamic sampling analysis(P<0.05),and the content of acetic acid and crude protein was significantly increased(P<0.05).Comparing the increase of crude protein and the amount of washing fiber in the wash,indicating that when the combination of lactic acid bacteria,yeast,Bacillus,and Aspergillus sp.is 3%,2%,2%,1%,it can be raised at a higher level of nutritional and sensory qualities.2.The content of ADF in corn stalks of the experimental group was significantly decreased by dynamic sampling(P<0.05),and the content of acetic acid and crude protein was significantly increased(P<0.05).Comparing the increase of the crude protein,and the reduction of the washed detergent fiber and the ADF,indicating that when the added combination of the lactic acid bacteria,the yeast,the Bacillus,and the Aspergillus niger is 3%,2%,3%,3%,The quality of silage corn stover can be improved at a higher level.3.By measuring the protease activity of the isolated strain,the highest protease activity of the selected strain can reach 135.69 U/ml.Among the single-fermentation results,the group with the highest content of small peptides was the G9 group(12% of bacteria and 40% of water)in the group fermented by Bacillus,and the small peptide content was increased by 13% compared with the raw material group,it was significantly higher than the control group(P<0.05).The results of mixed fermentation showed that when the water content was 30%,the inoculation amount was 12%,and the ratio of Bacillus subtilis,lactic acid bacteria and yeast was 6:2:3,the fermentation effect of soybean meal was the best.The crude protein increased by 21.9%,the phosphorus content increased by 20%,and the glycinin decreased by 16.7 ppm. |
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