Oat straw silage and preparation method thereof

Abstract

The invention discloses oat straw silage and a preparation method thereof. The preparation method of the oat straw silage provided by the invention comprises the following steps: spraying a microbial agent into oat straws, and fermenting to obtain the oat straw silage, the microbial agent comprises lactobacillus buchneri, lactobacillus plantarum and lactobacillus fermentum. According to the method disclosed by the invention, the high-quality oat straw silage product is obtained by inoculating lactic acid bacteria additives with different functions, so that the feeding value of oat is improved, and a theoretical basis is provided for popularization of the high-quality oat straw silage.

Description

Technical Field

[0001] The invention belongs to the technical field of animal feed and relates to oat straw silage and a preparation method thereof. Background Art

[0002] Oats, belonging to the genus Avena in the Poaceae family, are an important grain crop, playing a crucial role in agricultural production and boasting a relatively high straw yield. As a major agricultural producer, China boasts a particularly abundant oat straw resource. The oat cultivation area has been increasing annually, from 327,700 hectares in 2019 to 402,500 hectares in 2024, with production increasing from 235,000 tons in 2013 to 700,000 tons in 2024. As a high-quality forage resource, oats, through the fermentation of lactic acid bacteria during ensiling, retain most of their nutrients while allowing for long-term storage. This provides a fundamental foundation for the sustainable development of the livestock industry while conserving resources. Therefore, ensiling oat straw using lactic acid bacteria has become a crucial component of livestock industry development. In recent years, with the rapid development of the livestock industry and the increasing demand for feed quality, oat straw ensiling technology has garnered widespread attention and application. The optimization of oat straw ensiling technology involves selecting functional lactic acid bacteria to improve fermentation quality and nutritional value. Summary of the Invention

[0003] The present invention aims to provide oat straw silage and a preparation method thereof. The present invention obtains high-quality oat straw silage products by inoculating different functional lactic acid bacteria additives, thereby improving the feeding value of oats and providing a theoretical basis for the promotion of high-quality oat straw silage.

[0004] The present invention provides a method for preparing oat straw silage, comprising the following steps: spraying a bacterial agent onto oat straw for fermentation to obtain oat straw silage; The bacterial agent includes Lactobacillus buchneri, Lactobacillus plantarum and Lactobacillus fermentum.

[0005] In the above preparation method, the Lactobacillus buchneri is Lactobacillus buchneri , its strain number is NX205, and its deposit number at the China General Microbiology Center of Culture Collection of Microorganisms is CGMCC No.16534; The plant lactobacillus is Lactobacillus plantarum , its strain number is WQ-01, and its deposit number in the General Microbiology Center of China Culture Collection Administration is CGMCC No. 13318; The fermented lactobacillus is Lactobacillus fermentumThe strain number is 17SD-2, and its deposit number in the General Microbiology Center of China Culture Collection Administration is CGMCC No. 15448.

[0006] In the above preparation method, the amount of the bacterial agent added to the oat straw wet weight is 5×10 5 CFU / g~5×10 7 CFU / g, specifically 5×10 6 CFU / g.

[0007] In the above preparation method, the fermentation conditions are vacuum, dark, and culture at 20-25°C for 60 days.

[0008] In the above preparation method, the mass percentage of dry matter in the oat straw is 55%±5%, specifically 55%.

[0009] In the above preparation method, the mass percentage of the dry matter in the oat straw is adjusted by using sterile water.

[0010] In the above preparation method, the bacterial agent is obtained by culturing the Lactobacillus buchneri, Lactobacillus plantarum and Lactobacillus fermentum in culture medium respectively.

[0011] In the above preparation method, the culture medium is MRS liquid culture medium; The culture condition is anaerobic culture at 37° C. for 48 hours.

[0012] The present invention also provides oat straw silage obtained by the above preparation method.

[0013] In the present invention, after fermentation with the plant lactobacillus WQ-01 having cellulase activity, the oat straw silage obtained has the characteristics of high soluble carbohydrates, low pH value and high lactic acid content; After fermentation with the Lactobacillus buchneri NX205 having cellulase activity, the oat straw silage obtained has the characteristics of low pH value and high lactic acid content; After fermentation with the Lactobacillus fermentum 17SD-2 having ferulic acid esterase activity, the oat straw silage obtained has improved aerobic stability.

[0014] The present invention has the following beneficial effects: The present invention is a method for fermenting oat straw by inoculating bacterial liquid of Lactobacillus buchneri NX20 and Lactobacillus plantarum WQ-01 exhibiting cellulase activity and Lactobacillus fermentum 17SD-2 exhibiting ferulic acid esterase activity, and adding sterile water to oat straw. After comparing the nutritional and fermentation qualities of oat straw silage after four treatments, it is found that the silage in the Lactobacillus plantarum WQ-01 group has the characteristics of high soluble carbohydrate content, low pH value, high lactic acid content, and low ammonia nitrogen content, which is helpful to improve the fermentation quality of oat silage, increase the utilization rate of oat forage, and further help to improve the economic benefits of farmers.

[0015] Preservation Instructions 1. Classification and naming of biological materials: Lactobacillus buchneri.

[0016] Latin name of biomaterial: Lactobacillus buchneri .

[0017] Biomaterial used: NX205.

[0018] Full name of the depository unit: General Microbiology Center of China Culture Collection Administration of Microorganisms.

[0019] Abbreviation of the depository unit: CGMCC.

[0020] Address: No. 3, Yard 1, Beichen West Road, Chaoyang District, Beijing.

[0021] Date of preservation: 2018.09.26.

[0022] Deposit number: CGMCC No.16534.

[0023] 2. Classification and naming of biological materials: Lactobacillus plantarum.

[0024] Latin name of biomaterial: Lactobacillus plantarum .

[0025] Reference biological material (strain): WQ-01.

[0026] Full name of the depository unit: General Microbiology Center of China Culture Collection Administration of Microorganisms.

[0027] Abbreviation of the depository unit: CGMCC.

[0028] Address: No. 3, Yard 1, Beichen West Road, Chaoyang District, Beijing.

[0029] Date of preservation: 2016.11.18.

[0030] Deposit number: CGMCC No.13318.

[0031] 3. Classification and naming of biological materials: Lactobacillus fermentum.

[0032] Latin name of biomaterial: Lactobacillus fermentum .

[0033] Reference biological material (strain): 17SD-2.

[0034] Full name of the depository unit: General Microbiology Center of China Culture Collection Administration of Microorganisms.

[0035] Abbreviation of the depository unit: CGMCC.

[0036] Address: No. 3, Yard 1, Beichen West Road, Chaoyang District, Beijing.

[0037] Date of preservation: 2018.03.12.

[0038] Deposit number: CGMCC No. 15448. BRIEF DESCRIPTION OF THE DRAWINGS

[0039] Figure 1 Two strains showed cellulase activity, Figure 1 (a) is Lactobacillus buchneri NX205, and (b) is Lactobacillus plantarum WQ-01.

[0040] Figure 2 The ferulic acid esterase activity of Lactobacillus fermentum 17SD-2 strain was expressed.

[0041] Figure 3 Nutritional quality of silage samples in different groups.

[0042] Figure 4 Fermentation quality of silage samples in different groups. DETAILED DESCRIPTION

[0043] Unless otherwise specified, the experimental methods used in the following examples are conventional methods.

[0044] Unless otherwise specified, the materials and reagents used in the following examples can be obtained from commercial sources.

[0045] Example The oat straw fermentation method provided by the present invention comprises the following steps: 1) Adjust the dry matter content of oat straw to about 55% with sterile water and set aside.

[0046] 2) Activating bacteria: Lactobacillus buchneri ( Lactobacillus buchneri )NX205 (CGMCC No.16534), Lactobacillus plantarum ( Lactobacillus plantarum )WQ-01(CGMCC No. 13318)、Lactobacillus fermentum( Lactobacillus fermentum) 17SD-2 (CGMCC No. 15448) were cultured in MRS liquid medium (Beijing Solebaugh Technology Co., Ltd., catalog number M8540-250g) at 37°C under anaerobic conditions. The bacterial solution was added to oat straw at a concentration of 5 × 10 viable cells. 6 CFU / g FM (wet weight).

[0047] 3) Spray the inoculant obtained in step 2 evenly onto the oat straw obtained in step 1, stir thoroughly, and place 200 g of the inoculant in step 2 into a polyethylene bag. Vacuum the bag and store in the dark for 60 days at an average indoor temperature of 20–25°C. The control group consisted of an equal amount of sterile water added to the oat straw for fermentation, designated CK. The experimental groups consisted of the three inoculants added in step 2, designated NX205, WQ-01, and 17SD-2. Three replicates were set up for each group.

[0048] The fermented oat straw silage is sent to Tangshan Kebolangu Feed Testing Technology Service Co., Ltd. for testing.

[0049] Results and Analysis: Functional verification of the strain: The method for functional verification of the strain mentioned above comprises the following steps: 1) Inoculation: Inoculate the bacterial cultures of Lactobacillus buchneri NX205, Lactobacillus plantarum WQ-01, and Lactobacillus fermentum 17SD-2 onto CMC-Na (MRS medium + 1% sodium carboxymethyl cellulose) and MRS-F (sugar-free MRS medium + 10% sterile ethyl ferulate solution) plates, respectively, and culture in anaerobic incubators at 37°C.

[0050] 2) Verification of cellulase activity: After colonies have grown, stain a CMC-Na plate with 0.2% Congo red for 30–40 min, then discard the dye. Wash the plate with 1 mol / L NaCl solution until a clearing zone is observed. If a clearing zone is observed at the edge of the colony, this strain demonstrates cellulase activity.

[0051] 3) Functional verification of feruloyl esterase activity: After colonies have grown, observe the MRS-F plate. If a clear zone is observed at the edge of the colony, it proves that the strain exhibits feruloyl esterase activity.

[0052] The test results are as follows Figure 1 、 Figure 2 As shown, two strains, Lactobacillus buchneri NX205 and Lactobacillus plantarum WQ-01, showed cellulase activity, and Lactobacillus fermentum 17SD-2 showed feruloyl esterase activity.

[0053] Effects of different functional strains on the nutritional and fermentation quality of oat straw silage: Effects of different functional strains on the nutritional quality of oat straw silage Figure 3 As shown in the figure, after 60 days of ensiling, there were no significant differences in dry matter and crude protein content among the different treatment groups. The soluble carbohydrate content of the WQ-01 group was the highest and significantly higher than that of the 17SD-2 group ( p <0.01) and NX205 group ( p <0.05), indicating that after fermentation with Lactobacillus plantarum WQ-01, the residual content of soluble carbohydrates in the sample was higher and more nutrients were preserved; the neutral detergent fiber content and acid detergent fiber content of the WQ-01 and NX205 groups were significantly higher ( p <0.05) was higher than that of the CK group, and there was no significant difference between the 17SD-2 group and the CK group.

[0054] Effects of different functional strains on the fermentation quality of oat straw silage Figure 4 As shown, the pH values ​​of WQ-01 and NX205 groups were significantly ( p <0.001) were lower than those in the CK and 17SD-2 groups, and the lactic acid content in the WQ-01 and NX205 groups was significantly ( p <0.05) were higher than those in the CK and 17SD-2 groups, indicating that the addition of Lactobacillus plantarum WQ-01 and Lactobacillus buchneri NX205 could maintain low pH and high lactic acid content in oat straw silage; the acetic acid content in the 17SD-2 group was significantly ( p <0.01) was higher than that of WQ-01 and NX205, indicating that the addition of Lactobacillus fermentum 17SD-2 can maintain a high acetic acid content in oat straw silage, which has a positive effect on improving aerobic stability; the ammonia nitrogen content of the WQ-01 group was significantly ( p <0.001) was lower than that of 17SD-2, indicating that WQ-01 has a tendency to reduce protein degradation loss.

[0055] In summary, oat straw silage fermented with Lactobacillus plantarum WQ-01, which exhibits cellulase activity, exhibits high soluble carbohydrates, low pH, and high lactic acid content, resulting in the best quality. The second best quality oat straw silage was obtained with Lactobacillus buchneri NX205, which also exhibits cellulase activity. The oat straw silage fermented with Lactobacillus plantarum WQ-01 exhibits low pH and high lactic acid content. Therefore, the addition of Lactobacillus plantarum WQ-01 resulted in higher-quality oat straw silage, followed by Lactobacillus buchneri NX205. Furthermore, the addition of Lactobacillus fermentum 17SD-2, which exhibits feruloyl esterase activity, improved the aerobic stability of oat straw silage.

Claims

1. A method for preparing oat straw silage, comprising the following steps: spraying a bacterial agent onto oat straw and fermenting the oat straw to obtain oat straw silage; The bacterial agent includes at least one of Lactobacillus buchneri, Lactobacillus plantarum and Lactobacillus fermentum.

2. The preparation method according to claim 1, wherein The Lactobacillus buchneri is Lactobacillus buchneri , its strain number is NX205, and its deposit number in the General Microbiology Center of China Culture Collection Administration is CGMCC No. 16534; The plant lactobacillus is Lactobac illus plantarum , its strain number is WQ-01, and its deposit number in the General Microbiology Center of China Culture Collection Administration is CGMCC No. 13318; The fermented lactobacillus is Lactobacillus fermentum The strain number is 17SD-2, and its deposit number in the General Microbiology Center of China Culture Collection Administration is CGMCC No. 15448.

3. The preparation method according to claim 1 or 2, characterized in that The amount of the bacterial agent added to the wet weight of the oat straw is 5×10 5 CFU / g~5×10 7 CFU / g.

4. The preparation method according to any one of claims 1 to 3, characterized in that The fermentation conditions are vacuum, light-proof, and culture at 20-25° C. for 60 days.

5. The preparation method according to any one of claims 1 to 4, characterized in that The mass percentage of dry matter in the oat straw is 55%±5%.

6. The preparation method according to claim 5, characterized in that The mass percentage of the dry matter in the oat straw is adjusted by using sterile water.

7. The preparation method according to any one of claims 1 to 6, characterized in that The bacterial agent is obtained by culturing the Lactobacillus buchneri, Lactobacillus plantarum and Lactobacillus fermentum in culture medium respectively.

8. The preparation method according to claim 7, characterized in that The culture medium is MRS liquid culture medium; The culture condition is anaerobic culture at 37° C. for 48 hours.

9. Oat straw silage obtained by the preparation method according to any one of claims 1 to 8.

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