筛选的乳酸菌对甜高粱、象草和王草发酵品质的研究

发布时间：2022-01-11 03:44

　　在发展中国家,为了适应肉类和乳制品需求量的增加,给家畜提供稳定和营养丰富的饲料变得十分重要。甜高粱（Sorghum bicolor）、王草（Pennisetum purpuphoides）和象草（Pennisetum purpureum）广泛种植于热带和亚热带地区,是满足动物生产需要的优良牧草资源。但是,其水溶性碳水化合物含量低、水分含量和缓冲能高,因此很难调制出优质的青贮饲料。近年来,接种青贮用乳酸菌添加剂是一种提高青贮饲料发酵品质的有效方法。然而,由于商业乳酸菌添加剂在热带和亚热带地区的适应性差,常常不能提高牧草的青贮发酵品质。一般来说,热带牧草上附生的乳酸菌具有良好的适应性。因此,分离和应用这些乳酸菌来调制优质青贮饲料,具有重要意义。本研究旨在从王草中分离、筛选、生理生化评价和鉴定出优良乳酸菌菌株,验证其和商业乳酸菌添加剂提高甜高梁,象草和王草发酵品质和家兔生长性能的效果。研究结果如下。1.王草中分离的乳酸菌特性和分子鉴定对从王草中分离出的76株乳酸菌进行耐热试验,筛选出的5株乳酸菌进行形态学、生理生化特性分析和16S rRNA鉴定。结果如下,5个菌株均能在pH 3.5、4.0、... 

【文章来源】：南京农业大学江苏省 211工程院校 教育部直属院校

【文章页数】：108 页

【学位级别】：博士

【文章目录】：
摘要
ABSTRACT
LIST OF ABBREIATIONS
CHAPTER-1
    1 GENERAL INTRODUCTION
        1.1 Importance of ensiling
        1.2 Tropical grasses
            1.2.1 Sweet sorghum(Sorghum bicolor)
            1.2.2 Elephant grass(Pennisetum purpureum)
            1.2.3 King grass(Pennisetum purpureophoides)
        1.3 Influence factors for improving the fennentation quality of silage
            1.3.1 Chemical factors for grass influence the fermentation quality of silage
                1.3.1.1 Dry matter
                1.3.1.2 WSC
                1.3.1.3 Buffering capacity
            1.3.2 Microorganisms factors of grass influence fermentation quality of silage
                1.3.2.1 LAB activity effect on the fermentation quality of silage
                1.3.2.2 Enterobacteria activity effect on the fermentation quality of silage
                1.3.2.3 Clostridia activity effect on the fermeniation quality of silage
                1.3.2.5 Bacilli activity effects on the fermentation quality of silage
        1.4 Additives improving silage fermentation quality
            1.4.1 Fennentation stimu lants
                1.4.1.1 Lactic acid bacteria
                1.4.1.2 Fermentable sugars
                1.4.1.3 Enzymes
            1.4.2 Fermentation inhibitors
        1.5 Effect of the isolated LAB on the fermentation quality of silage
        1.6 Effects of LAB treated silage on the animal performance
        1.7 Experimental design
        1.8 Aim of the present study
CHAPTER-2 CHARACTERISTICS AND MOLECULAR IDENTIFICATION OFLAB ISOLATED FROM KING GRASS
    2.1 INTRODUCTION
    2.2 MATERIALS AND METHODS
        2.2.1 Isolation of LAB from king grass
        2.2.2 LAB strains
        2.2.3 Physiological and morphological tests
        2.2.4 Extraction of LAB genomic DNA protocol
        2.2.5 Analysis of LAB identification by 16S rRNA sequencing
        2.2.6 Statistical analysis
    2.3 RESULTS
    2.4 DISCUSSION
    2.5 SUMMARY
CHAPTER-3 EFFECT OF THE ISOLATED LAB ON THE FERMENTATIONQUALITY OF SWEET SORGHUM SILAGE
    3.1 INTRODUCTION
    3.2 MATERIALS AND METHODS
        3.2.1 LAB strains
        3.2.2 Silage making
        3.2.3 Chemical and microbial analysis
        3.2.4 Statistical analysis
    3.3 RESULTS
    3.4 DISCUSSION
    3.5 SUMMARY
CHAPTER-4 EFFECT OF OF THE ISOLATED LAB ON THE FERMENTATIONQUALITY OF ELEPHANT GRASS
    4.1 INTRODUCTION
    4.2 MATERIAL AND METHODS
        4.2.1 Experimental site
        4.2.2 Preparation of the experimental silages
        4.2.3 Collection of samples for fermentative quality and chemical composition
        4.2.4 Microbial population examination
        4.2.5 Statistical analysis
    4.3 RESULTS
    4.4 DISCUSSION
    4.5 SUMMARY
CHAPTER-5 EFFECTS OF THE ISOLATED LAB ON THE FERMENTATIONQUAILTY OF KING GRASS
    5.1 INTRODUCTION
    5.2 MATERIALS AND METHODS
        5.2.1 Preparation of silage
        5.2.2 Chemical analysis
        5.2.3 Microbial population
        5.2.5 Statistical analysis
    5.3 RESULTS
    5.4 DISCUSSION
    5.5 SUMMARY
CHAPTER-6 EFFECT OF THE ISOLATED LAB TREATED KING GRASSSILAGE ON THE PERFORMANCE OF RABBIT
    6.1 INTRODUCTION
    6.2 MATERIALS AND METHODS
        6.2.1 Test feedstuff
        6.2.2 Preparation of king grass silage
        6.2.3 Experimental Diets
        6.2.4 Experimental design and husbandry of rabbits
        6.2.5 Growth traits
        6.2.6 Sample of feed and feces collection
        6.2.7 Blood collection
        6.2.8 Biochemical analysis of silage samples
        6.2.9 Digestibility and biochemical analysis of feed and feces
        6.2.10 Analyses of blood biochemistry
        6.2.11 Statistical analysis
    6.3 RESULTS
    6.4 DISCUSSION
    6.5 SUMMARY
References
CONCLUSION
Innovation
ACKNOWLEDGEMENTS
Research publications



本文编号：3582021