期刊论文

Effect of Different Lactobacillus Forms on Quality of Fermentation Liquid Feed

中文

中国畜牧兽医

1671-7236

2013

40

9

114-118

10.3969/j.issn.1671-7236.2013.09.024

湖南省高校创新团队＂畜禽应激生理与营养调控＂.

本校为第一机构

本试验用液态发酵法研究不同菌种来源对乳酸菌发酵液体饲料（fermentation liquid feed,FLF） 感官、pH和菌落计数的影响,分别以乳酵素（Lactobacillus enzymes,LE）、乳酵素＋基础料（enzymes mixture,EM）、5 mg/kg 乳酸菌种＋基础料（spawn mixture,SM） 和空白对照组（control,CON）作为研究对象,所有发酵罐保持发酵底物：水=1：3,（36±1）℃恒温发酵192 h,每隔24 h做1次感官评定和pH测定;取发酵72 h的样品进行培养,分别计数培养48和72 h的菌落。结果表明,EM和SM均具有良好的感官性能,保质期长,其活菌落计数均极显著高于LE与对照组（P〈0.01）,但EM与SM相比差异不显著（P〉0.05）;各组的pH...

The objective of this research was to investigate the effect of different Lactobacillus sources on sensorial evaluation, pH and bacterial colony forming unit （CFU） in fermentation liquid feed （FLF）. Fermentation liquid Lactobacillus enzymes （LE）, fermentation liquid Lactobacillus enzymes mixture （EM） and 5 mg/kg of fermentation liquid Lactobacillus spawn mixture （SM） were designed as trial groups, respectively, and fermentation liquid substrate as a control （CON）. All groups above maintained a fermentation substrate to water ratio a...