The overall aim of our research was to improve the fermentation characteristics,nutritional quality,and aerobic stability of whole-corn silage.We investigated the effects of homo-and hetero-lactic acid bacteria on the fermentation characteristics,nutritional value,and microorganism content of whole-corn silage.Lactic acid bacteria were added to whole corn plants and sealed in a vacuum bag.The control (CK) had no added inoculant.The T group contained Lactobacillus plantarum+Pediococcusacidilactici at 1:1,1×10s cfu/g;the Y group contained Lactobacillus buchneri at 4 × 105 cfu/g;and the T+Y group contained all of these homo-and heterofermentative lactic acid bacteria.The following indexes were analyzed to evaluate fermentation:nutritional quality,microbial content on the 60th day of fermentation,microbial content,and CO2 gas production on the 5th day after opening the bag.The treatments were ranked as follows:pH,T+Y＞T＞CK＞Y (P=0.001);lactic acid content,T+Y＞Y＞T＞CK (P=0.095);ammonium nitrogen content,T+Y＞Y＞T＞CK (P=0.011);number of yeasts,T+Y＞T＞Y＞CK (P=0.023);number of molds,T+Y＞T＞Y＞CK(P=0.028);dry matter content,T+Y＞T＞Y＞CK (P=0.020);water soluble carbohydrates content,CK＞T+Y＞Y＞T (P=0.190);neutral detergent fiber content,Y＞CK＞T+Y＞T (P=0.001);acid detergent fiber content,CK＞T＞Y＞T+Y (P=0.730);crude ash content,T+Y＞T＞Y＞CK (P=0.030).There was no significant difference among treatments in crude protein content,acid detergent lignin content,starch content,crude fat content,and the number of aerobic bacteria and lactic acid bacteria (P＞0.05).On the 5th day after opening the bag,the treatments were ranked as follows:pH,T+Y＞T＞CK＞Y (P=0.001);CO2 production,CK＞T＞Y＞T+Y (P=0.007);mold count,T+Y＞Y＞T＞CK (P=0.001);aerobic stability,Y＞T+Y＞CK＞T (P=0.021).On the 5th day after opening the bag,there was no significant difference among the treatments in the number of aerobic bacteria,lactic acid bacteria,and yeasts (P＞0.05).The comprehensive values of the four treatments,as calculated from the 16 indexes by a membership function analysis,were as follows:Y (0.652)＞T+Y (0.528)＞CK (0.492)＞T (0.441).%本试验旨在探讨同/异质型乳酸菌对全株青贮玉米发酵特征、营养品质及微生物的影响,为改善青贮玉米青贮的发酵特性,提高其营养品质和有氧稳定性开辟新途径.试验采用真空袋法调制全株青贮玉米,添加不同的乳酸菌菌剂发酵全株青贮玉米,处理分别为:不添加任何菌剂(CK);复合同质型乳酸菌菌剂植物乳杆菌+戊糖片球菌(T),添加量为1∶1,1×105 cfu/g;异质型乳酸菌菌剂布氏乳杆菌(Y),添加量为4×105 cfu/g和复合同、异质型乳酸菌(T+Y).通过对4个处理发酵第60天发酵特性、营养品质、微生物含量以及开袋第5天有氧稳定性、微生物含量和CO2产气量的测定.结果表明,发酵第60天各指标按大小排序,pH为T+Y＞T＞CK＞Y(P=0.001),乳酸含量为T+Y＞Y＞T＞CK(P=0.095),氨态氮含量为T+ Y＞Y＞T＞CK(P=0.011),乙酸含量为Y＞T+Y＞CK＞T(P=0.032),酵母菌数量为T+Y＞T＞Y＞CK(P=0.023),霉菌数量为T+Y＞T＞Y＞CK(P=0.028),干物质含量为T+Y＞T＞Y＞CK(P=0.020),可溶性糖含量为CK＞T+Y＞Y＞T(P=0.190),中性洗涤纤维含量为Y＞CK＞T+Y＞T(P=0.001),酸性洗涤纤维含量为CK＞T＞Y＞T+Y(P=0.730),粗灰分含量为T+Y＞T＞Y＞CK(P=0.030),对于好氧细菌、乳酸菌数量、粗蛋白、酸性洗涤木质素、淀粉、粗脂肪含量均无显著影响(P＞0.05).开袋第5天各指标按大小排序pH为T+Y＞T＞CK＞Y(P=0.001),CO2产气量为CK＞T＞Y＞T+Y(P=0.007),霉菌数量为T+Y＞Y＞T＞CK(P=0.001),有氧稳定性为Y＞T+Y＞CK＞T(P=0.021),对于好氧细菌、乳酸菌和酵母菌数量无显著影响(P＞0.05).采用隶属函数法综合各项指标进行评价,各处理按优劣排序为Y(0.652)＞T+Y(0.528)＞CK(0.492)＞T(0.441).
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