| The palatability and quality of rice straw are poor,and the nutrient conversion rate is not high.When rice straw is used as fodder in ruminants,hay is mainly fed directly,which limits the utilization of rice straw in the production of ruminants to a large extent.Yellow storage processing can improve the nutritional value and palatability of rice straw feed,promote the conversion and absorption of nutrients,and is an important way to solve the shortage of roughag and improve the utilization of rice straw feed.Good fermentation type additive is the necessary condition of access to quality yellow storage feed fermentation type additives on the market a wide range of different fermentation effect,therefore,the test according to the factors that influence the effect of yellow water from the yellow strains of storage,cycle,time and enzyme preparation process optimization,is proposed to develop a bacterial enzyme combination of rice straw yellow storage fermentation process parameters,as to provide theoretical basis for improve the quality of rice straw yellow storage.Three kinds of lactobacillus preparations(imported lactobacillus preparation(A),mainly composed of Lactococcus lactis(O-224)and Lactobacillus Brucellosis(LB1819),were used in the experiment.The total number of viable bacteria was≥1.0×109 CFU/g.Domestic lactobacillus preparation(B),the main components are lactobacillus plantarum(preferably specific strain),caseic acid bacteria,Pentose tablet coccus,the total number of viable bacteria≥1.0×109 CFU/g.Domestic lactobacillus preparation(C);The main components were pentose coccus and Lactobacillus plantarum,and the number of viable bacteria was≥1.0×109 CFU/g.The effects of water content,corn flour content and other factors on rice straw yellow storage were studied by single factor experiment design.Then,different fermentation strains(Lactobacillus plantarum,Lactobacillus brucellosis,Lactococcus pentose and yeast)and enzyme preparations were selected to study the effects of different bacterial species combinations and enzyme preparations on rice straw and yellow storage by using orthogonal experimental design,so as to screen out the optimal enzyme combined fermentation process parameters.Finally,the optimal process of lactic acid bacteria fermentation preparation and bacteria enzyme combination was compared,and the advantages and disadvantages of each product were discussed through membership function analysis,and the optimal technological parameters of rice straw yellow storage were selected.The main test results are as follows:1)In the optimization test of parameters for silage of different fermentation bacteria preparations,the optimal water content of imported starter preparation(A)is 60%,and the pH value of silage rice straw can be as low as 4.03.The optimum moisture content of domestic fermentation preparation(B)and domestic starter preparation(C)was 65%,and the pH value of yellow storage rice straw was 4.18 and 4.11,respectively.The best additive amount of imported starter preparation(A)is 5%,and the pH value of yellow storage can be as low as 3.96.The optimal amount of domestic starter preparation(B)and domestic starter preparation(C)was 7%,and the pH value of yellow storage was 4.13 and 4.05,respectively.The optimal technological parameters of imported starter preparation(A)were as follows:60%water content,5%cornmeal addition and 45d fermentation.The optimal technological parameters of domestic leavening agent(B)and domestic leavening agent(C)for yellow storage rice straw were as follows:water content of 65%,corn flour content of 7%,fermentation for 45d.2)bacteria enzyme joint yellow rice straw storage,effect on fermentation quality factors of importance as follows:the compound enzyme preparation proportion>yellow strains of storage water>>yellow storage cycle,and in 0.15%of compound enzyme,60%yellow water storage,plant lactobacillus,brinell lactobacillus,pediococcus pentosaceus:food wine yeast=3:1:1:1 and 60 d for optimal level storage period,huang huang rice straw storage in good quality.3)joint by bacteria enzyme fermentation and fermentation bacteria present on the market of preparations of yellow rice straw,storage will have significant difference between the groups of 10 fermentation index,subordinate function analysis of lactic acid(LA),acetic acid(AA),butyric acid(BA),dry matter(DM),crude fat(EE),crude protein(CP),soluble carbohydrates(WSC),aerobic stability(AS)is a positive indicator,pH,neutral detergent fiber(NDF),acid detergent fiber(ADF)AS negative index.Of 10 indicators of comprehensive value,average value of membership function is,the greater the average comprehensive value,the greater the yellow storage,conversely,the smaller the comprehensive value of each processing order for T treatment(0.791)>Z(0.523)>Y treatment(0.364)>Z(0.326),namely:the import of fermentation bacteria preparations(A)>domestic fermentation bacteria(B)>domestic fermentation bacteria(C)>domestic fermentation bacteria preparations joint process yellow storage type fermentation bacteria enzyme additives.Conclusion:The optimum technology of imported fermentation bacteria preparation(A)is 60%water and 5%corn flour.The optimum technology of domestic fermentation bacteria preparation(B)was 65%water content and 7%corn flour.The optimum technology of domestic fermentation bacteria preparation(C)was 65%water content and 7%corn flour.The optimal level of the combined fermentation of bacteriases:0.15%of the compound enzyme preparation,60%of the water content of the yellow storage,Lactobacillus plantarum:Lactobacillus brucellosis:Pentococcus pentose:grain and wine yeast=3:1:1:1 and the period of the yellow storage was 60 days.The optimal process parameters were as follows:imported fermentation broth preparation(A)>domestic fermentation broth preparation(B)>domestic fermentation broth preparation(C)>zyme combined process parameters. |
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