Maize straw quick ensiling complex microorganism additive and use method thereof
A technology of compound microorganisms and corn stalks, which is applied to the preservation method, application, and animal feed of animal feed materials, and can solve the problems of slow reduction, excessive reproduction of aerobic microorganisms, and loss of nutrients, and the time required to reduce the pH value The effect of shortening
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Embodiment 1
[0025] A composite microbial additive for corn stalk rapid silage, consisting of a mixture of Aspergillus oryzae (L201), Lactobacillus (CGMCC.155), Lactobacillus plantarum (ACCC11016) and Lactococcus lactis (ACCC11093) , the weight percentages of Aspergillus oryzae (L201), plant lactic acid bacteria (Lactobacillus plantarum, CGMCC. 20% and 10%.
[0026] The preparation method of described compound microbial additive, the steps are as follows:
[0027] 1) Activation of Aspergillus oryzae, two plant lactic acid bacteria and lactobacillus
[0028] Prepare a planar activation medium for Aspergillus oryzae, which includes 200 g of potatoes (cut into pieces, boiled and filtered with gauze, and take the filtrate), 20 g of glucose, 3 g of potassium dihydrogen phosphate, 1.5 g of magnesium sulfate, and agar per 1000 ml. 20g, the balance is distilled water, and the pH is 7.0; inoculate Aspergillus oryzae in the above-mentioned planar activation medium, and the activation time is 36h; ...
Embodiment 2
[0040] The composition and preparation method of this composite microbial additive are exactly the same as Example 1.
[0041] The using method of this compound microorganism additive is basically the same as embodiment 1, and difference is:
[0042] The amount of the compound microbial additive is 3% of the weight of the silage raw material; the fermentation temperature is 25°C, and the airtight compaction anaerobic fermentation is 26 days.
[0043] Tests show that the prepared silage has a moisture content of 69%, a pH of 3.5, a color between turquoise and bright yellow, a soft texture, no stickiness when rubbed by hand, and a mixed smell of wine and sour. Wherein the content of lactic acid is 21.73mg / g, acetic acid is 0.21mg / g, butyric acid is 0.02mg / g.
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