Mixed lactic acid bacteria preparation for wrapping silage in alpine pastoral regions

Abstract

The invention discloses a mixed lactic acid bacteria preparation for wrapping silage in alpine pastoral regions. The mixed lactic acid bacteria preparation is prepared from lactobacillus plantarum with a preservation number of CGMCC No.14117, lactobacillus paracasei with a preservation number of CGMCC No.14116, and ethanol-resistant pediococcus with a preservation number of CGMCC No.14183. After the mixed lactic acid bacteria preparation is used, the contents of lactic acid and total acid of the silage are higher than those of silage wrapped by separately using the components of the mixed lactic acid bacteria preparation and the existing commercially available products, and the pH value, the number of harmful microorganisms, propionic acid content and a ratio of ammoniacal nitrogen to total nitrogen of the silage are lower than those of the silage wrapped by separately using the components of the mixed lactic acid bacteria preparation and the existing commercially available products; the aerobic stability is improved, the fermentation quality of the silage is further improved, the crude protein content and in vitro dry matter digestibility of the silage are increased, and the silage modulation can be prolonged to mid-August.

Description

technical field [0001] The invention belongs to the field of animal husbandry, and in particular relates to a mixed lactic acid bacteria preparation for wrapping silage in alpine pastoral areas. Background technique [0002] With the development of animal husbandry, lactic acid bacteria preparations are more and more widely used in silage. A large number of studies have shown that the effect of adding lactic acid bacteria varies with the type of metabolism, the characteristics of raw materials and the climate environment. The quantity and composition of lactic acid bacteria attached to forage grass in cool and cool regions were different from those in temperate and tropical regions. Commercial lactic acid bacteria currently used are mainly derived from temperate environments, and some studies are aimed at screening dominant lactic acid bacteria adapted to silage preparation in tropical areas. [0003] Wrapped silage is preserved in a similar manner to most conventional sil...

AI Technical Summary

Problems solved by technology

In the process of silage production, low temperature often inhibits the fermentation of lactic acid bacteria and increases the loss of silage

At present, the quality of silage has been improved by adding organic acids (formic acid, acetic acid and propionic acid), advancing the phenophase of forage grass, and timely wilting, etc., but these measures have certain limitations.

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