Composite ensiling microbial agent and application thereof in ensiling of white spirit vinasse feed

Abstract

The invention discloses a composite ensiling microbial inoculum and application thereof in ensiling of distiller's grains feed, the composite ensiling microbial inoculum comprises pediococcus acidilactici and lactobacillus mucus fermentation, and the composite ensiling microbial inoculum is suitable for being inoculated in a pretreated distiller's grains material and is used for ensiling of the distiller's grains feed.

Description

Technical Field

[0001] The invention belongs to the technical field of feed silage, and particularly relates to a composite silage bacterial agent and the silage application of the composite silage bacterial agent in white wine grains feed. Background Art

[0002] Liquor lees are a by-product of the liquor industry, with an annual output of more than 20 million tons. It is made of sorghum, wheat, corn, grains, etc., and is the residue after microbial fermentation and alcohol distillation extraction. It contains nutrients such as protein, sugar, fat, starch, vitamins and mineral elements, and is a good unconventional feed resource. However, only a very small amount of liquor lees is currently used for animal feeding. The main reason is that liquor lees contain a large amount of phenolic acid, which can easily cause beef cattle poisoning. At the same time, because liquor lees contain a large amount of rice husks, the lignin content is too high, and ruminants such as beef cattle are prone to slowing down or stagnating gastrointestinal motility after eating, eventually leading to death. According to statistics, the daily feed intake of each adult cow is about 15 kilograms, but due to the above-mentioned unfavorable factors of liquor lees, the daily addition amount cannot exceed 2 kilograms. Therefore, it is of great significance to treat liquor lees in an appropriate manner to reduce the content of phenolic acid and lignin in it for the development of liquor lees feed.

[0003] White rot fungi are the only type of microorganisms in nature that can completely degrade lignin. Common edible fungi, such as oyster mushrooms, shiitake mushrooms, and king oyster mushrooms, are all white rot fungi. These fungi degrade large molecular lignin into small molecular substances by secreting a variety of enzymes such as laccase, lignin peroxidase, and manganese peroxidase during their growth, which are further converted into mycelial proteins and active polysaccharides by microorganisms to improve the palatability and nutritional content of white wine lees.

[0004] Silage is an ancient agricultural practice with a history of more than 3,000 years. The silage produced by it is favored by farmers and herdsmen due to its low cost, long shelf life and good quality. In recent years, the method of preserving distiller's grains feed through silage has received more and more attention. Lactic acid bacteria are the core of silage. Different raw materials and different climatic environments require different lactic acid bacteria to play a role. Most of the silage agents sold on the market are used for the silage preservation of green plants such as corn, forage grass, and wheat straw. There is a lack of corresponding silage agents for unconventional feed resources such as distiller's grains. Summary of the invention

[0005] The present invention aims to solve the problems of the prior art and provides a composite silage bacterial agent and its application in the silage of white wine lees feed. The specific technical scheme is as follows:

[0006] The invention provides a microbial composition, comprising: Pediococcus acidilactici and Limosilactobacillus fermentum.

[0007] In one embodiment, the number of viable microorganisms in the microbial composition is: the number of viable Pediococcus acidilactici is ≥ 10 8 CFU / mL, viable count of Limosilactobacillus fermentum ≥ 10 8 CFU / mL.

[0008] In another aspect, the present invention provides a composite silage bacterial agent, comprising: Pediococcus acidilactici and Limosilactobacillus fermentum.

[0009] In one embodiment, the number of viable microorganisms in the composite silage agent is: the number of viable bacteria of Pediococcus acidilactici is ≥ 10 8 CFU / mL, viable count of Limosilactobacillus fermentum ≥ 10 8 CFU / mL.

[0010] In one embodiment, the bacterial count ratio of Pediococcus acidilactici to Lactobacillus mucicola fermentans is 1:1.

[0011] On the other hand, the present invention provides a kind of white wine grains silage, comprising: white wine grains, corn cobs, straws and other agricultural and forestry wastes, and the storage time is more than 60 days.

[0012] In one embodiment, the microbial composition or composite silage agent is inoculated into the mixture to be treated at 0.5%-1% (v / m) of the mixture of agricultural and forestry wastes such as white wine lees, corn cobs and straw, and the temperature is controlled at 16-26° C. and the mixture is compacted and sealed for 60 days. 60 days in this application is not a definite reference and may fluctuate according to the deviation in the actual operation process, for example, it may be 5 days before and after.

[0013] On the other hand, the white distiller's grains silage treated with the microbial composition or the composite microbial agent of the present invention is also used as feed for most ruminants.

[0014] The term "composition" as used herein refers to a composition comprising two microbial strains, or consisting of the microbial strains. If necessary, the composition may also include other substances that are beneficial to the preservation of the strains, such as culture media, trace elements, vitamins, amino acids, etc.

[0015] The term "composite bacterial agent" used herein refers to a microbial preparation made from two non-antagonistic microbial strains, wherein the composite bacterial agent uses the strains as active ingredients and may further include carriers or excipients, and may also include other substances that are beneficial to the preservation of the strains, such as culture medium, trace elements, vitamins, amino acids, broth, etc. In one embodiment, the bacterial agent has advantages such as reasonable compatibility and synergistic effects.

[0016] The term "culture" used in this article refers to a microbial product formed by fermentation of microbial strains on a specific culture medium under specific process conditions. It mainly includes the fermented microbial strain cell population, microbial strain extracellular metabolites and culture medium.

[0017] The beneficial effects of the present invention are:

[0018] (1) The operation is simple and can greatly increase the storage time of white wine lees feed and realize the harmless treatment of white wine lees.

[0019] (2) Effectively alleviating the shortage of animal protein feed in my country is of great significance for reducing the breeding costs of the livestock industry. BRIEF DESCRIPTION OF THE DRAWINGS

[0020] Figure 1 The pH change of the white wine grains material corresponding to the bacterial strain combination of Examples 1-4 after ensiling.

[0021] Figure 2 The change of lactic acid content of the white wine grains material corresponding to the bacterial strain combination of Examples 1-4 after silage;

[0022] Figure 3 The changes in acetic acid content of the white wine grains material corresponding to the bacterial strain combinations of Examples 1-4 after ensiling;

[0023] Figure 4 The change of propionic acid content in the white wine grains material corresponding to the bacterial strain combination of Examples 1-4 after ensiling;

[0024] Figure 5 The change of butyric acid content of the white wine lees material after ensiling by the strain combination of Examples 1-4;

[0025] Figure 6 The changes in crude protein content of the white wine lees material after silage by the strain combination of Examples 1-4;

[0026] Figure 7 The pH change of the white wine grains material corresponding to the bacterial strain combination of Examples 5-13 after inoculation is shown.

[0027] Figure 8 The change of lactic acid content of the white wine grains material corresponding to the bacterial strain combination of Examples 5-13 after silage;

[0028] Fig. 9 The changes in acetic acid content of the white wine grains material corresponding to the bacterial strain combination of Examples 5-13 after ensiling;

[0029] Fig.10 The change of propionic acid content in the white wine grains material corresponding to the bacterial strain combination of Examples 5-13 after ensiling;

[0030] Fig.11 The change of butyric acid content of the white wine lees material after ensiling by the strain combination of Examples 5-13;

[0031] Fig.12 This is the change in crude protein content of the white wine grains material after ensiling by the strain combination of Examples 5-13. DETAILED DESCRIPTION

[0032] In order to make the purpose, technical solution and advantages of the embodiments of the present invention more clear, the technical solution of the present invention will be clearly and completely described below in conjunction with the embodiments.

[0033] By consulting literature and conducting actual screening, the inventors selected two lactic acid bacteria with high growth rate and acid production ability from distiller's grains as silage agents for distiller's grains matrix, namely Pediococcus acidilactici and Limosilactobacillus fermentum, in order to extend the shelf life of distiller's grains feed and improve the nutritional value and palatability of distiller's grains.

[0034] In the embodiments of the present invention, the strains described herein can be obtained through commercial channels, for example, the composite short-term fermentation agent includes:

[0035] The thermophilic Sphingobacterium may be Sphingobacterium thermophilum. Alternatively, the strain may be obtained from Shanghai Xuanya Biotechnology Co., Ltd. (address: Room 11546, Building 14, No. 3265, Jinhai Road, Shanghai, Postal Code: 201499), Product No.: XY-WSW-1082.

[0036] The Pseudoxanthomonas suwonensis may be Pseudoxanthomonas suwonensis. Alternatively, the strain may be obtained from Beijing Biobo Biotechnology Co., Ltd. (Address: Room 432, 4th Floor, Building 3, No. 16, Xinzhong North Street, Shunyi District, Beijing, Postal Code: 101316), Catalog No.: bio-115119.

[0037] The Bacillus velezensis may be Bacillus velezensis. Alternatively, the strain may be obtained from Wuhan Huizao Biotechnology Co., Ltd. (Address: Building 8, Zone D, Guanggu Cultural and Creative Industrial Park, East Lake High-tech Zone, Wuhan, Hubei Province, Postal Code: 430205), Product No.: HZB136119.

[0038] The compound silage agent includes:

[0039] The lactic acid Pediococcus may be Pediococcus acidilactici. Alternatively, the above strain may be obtained from Shanghai Baocang Microorganism Co., Ltd. (Address: Building 2, No. 4268, Zhennan Road, Jiading District, Shanghai, Postal Code: 201800);

[0040] The fermented mucus lactobacillus can be Limosilactobacillus fermentum. Alternatively, the strain can be obtained from Wuhan Huizao Biotechnology Co., Ltd. (address: Building 8, Zone D, Guanggu Cultural and Creative Industrial Park, East Lake High-tech Zone, Wuhan, Hubei Province, Postal Code: 430205).

[0041] In an embodiment of the present invention, the method for preparing the composite short-term fermentation agent comprises at least one of the following methods or steps:

[0042] (1) Accurately weigh 10 g of tryptone, 5 g of yeast extract, and 10 g of sodium chloride;

[0043] (2) Add 600-800 mL / L of water to fully dissolve the trypsin, yeast extract, and sodium chloride. If they are difficult to dissolve, heat them appropriately.

[0044] (3) Use hydrochloric acid or sodium hydroxide to adjust the pH of the culture medium to 6.0-8.0 and adjust the volume to 1 L;

[0045] (4) sterilizing by high pressure steam at 121°C for 20 min to obtain LB medium;

[0046] (5) inoculating the thermophilic sphingobacterium seed solution into LB medium at a 1% inoculum amount, and fermenting and culturing for 28 hours based on the stable period of thermophilic sphingobacterium;

[0047] (6) inoculating the seed solution of Bacillus velez into LB medium at a 1% inoculum amount, and fermenting and culturing for 30 hours based on the stable period of Bacillus velez;

[0048] (7) The seed solution of Pseudomonas suwanensis was inoculated into LB medium at a 1% inoculum amount, and fermented for 30 hours based on the stable period of Pseudomonas suwanensis.

[0049] (8) The fermentation broth of Thermosphingobacillus, the fermentation broth of Bacillus velezensis and the fermentation broth of Pseudomonas suwanensis were mixed in a volume ratio of 1:1:1 to prepare a composite short-term fermentation agent.

[0050] The preparation method of the silage agent includes at least one of the following methods or steps:

[0051] (1) Weigh 10 g / L peptone, 10 g / L beef extract, 5 g / L yeast extract, 2 g / L diammonium hydrogen citrate, 20 g / L glucose, 1 g / L Tween-80, 5 g / L sodium acetate, 2 g / L potassium dihydrogen phosphate, 0.58 g / L magnesium sulfate, and 0.25 g / L manganese sulfate.

[0052] (2) Add 800-900 mL / L of water and stir evenly to fully dissolve all the culture medium components;

[0053] (3) Adjust the pH of the culture medium to 6.2-6.6 and make up the volume;

[0054] (4) sterilizing by high pressure steam at 115° C. for 30 min to obtain a fermentation medium;

[0055] (5) inoculating the seed solution of Pediococcus acidilactici into the fermentation medium at an inoculum amount of 1%, and fermenting and culturing for 18 hours based on the stable period of Pediococcus acidilactici;

[0056] (6) inoculating the fermentation Lactobacillus mucilaginosus seed solution into the fermentation medium at an inoculum amount of 1%, and fermenting and culturing for 18 hours based on the stable period of the fermentation Lactobacillus mucilaginosus;

[0057] (7) Mix the fermentation broth of Pediococcus acidilactici and the fermentation broth of Lactobacillus mucilaginosus in a volume ratio of 1:1 to form a composite silage agent.

[0058] In order to verify the silage effect of the composite silage bacteria agent on the silage of white wine grains feed, the following experimental combinations were designed to verify the silage effects of white wine grains feed under different combinations.

[0059] Examples 1-4

[0060] Table 1 shows the different bacterial strain combinations in Examples 1-4.

[0061]

[0062] Table 1

[0063] In the above examples, Example 4 is a control group, which is sterile water without any bacteria, and the number of viable bacteria of each bacteria is 10 8 CFU / mL or so. Based on the bacterial strain combination in the above embodiment, the following scheme was designed to verify the effect of different bacterial strain combinations on the silage of white wine grains.

[0064] The following steps are involved:

[0065] (1) using quicklime to neutralize the acid in the distiller's grains and adjust the pH value of the distiller's grains to 6;

[0066] (2) soaking the corn cobs in water overnight, and mixing the wet corn cobs with the white wine lees treated in step (1) on the next day, and adjusting the total carbon-nitrogen ratio to about 30;

[0067] (3) Spray the composite short-term fermentation agent onto the white wine lees treated in step (2), stir evenly and pile them into a cone shape for short-term fermentation. Under the action of the agent and microorganisms, the mixture pile will heat up by itself, maintaining the center temperature of the pile at 60° C., and the short-term fermentation can be completed after 12 hours.

[0068] (4) The white wine lees treated in step (3) are bagged, sterilized at 121° C. for 30 min, and cooled naturally for later use.

[0069] (5) Inoculating the oyster mushroom strain into the white wine lees bag treated in step (4), and culturing in the dark at 18° C.-26° C. and 65% humidity for 40 days.

[0070] (6) When the mycelium of Pleurotus ostreatus has grown completely in the bag after being treated in step (5), pour out the white wine lees material and remix.

[0071] (7) Spray 0.5%-1% (v / m) of silage agent evenly on the white wine lees material treated in step (6), stir evenly and compact it in a 300 mL silage bottle, and silage it in an environment of 16° C.-26° C.

[0072] (8) After 60 days of silage, the silage is opened to obtain distiller’s grains silage.

[0073] On the basis of the above steps, the pH changes of the white wine grains feed at different ensiling days were further detected (refer to the determination method in DB15 / T 1458-2018 "Determination method for pH value, organic acid and ammonia nitrogen in silage"); changes in lactic acid, acetic acid, propionic acid and butyric acid (refer to the determination method in DB15 / T 1458-2018 "Determination method for pH value, organic acid and ammonia nitrogen in silage"); and crude protein changes (refer to GB / T 6432-2018 "Determination of crude protein content in feed by Kjeldahl method").

[0074] Figure 1 Shown are the changes in pH value after ensilage of white wine lees material in different bacterial strain combinations of Examples 1-4. pH value is the most direct indicator of silage quality. It is generally believed that the pH of silage is excellent between 3.8-4.2, and the pH is good between 4.2-4.5. When the pH value is lower than 4.2, harmful microorganisms in silage are inhibited. If the pH value is too high, it means that the silage fermentation is insufficient, which can easily lead to feed deterioration. After adding the silage bacteria agent, the pH of the wine lees material dropped rapidly at 15 days and reached the lowest at 60 days. Among them, the group with the addition of the composite silage bacteria agent had the lowest pH of 4.18, which reached an excellent level, reflecting that the lactic acid bacteria in this group have the strongest activity and the silage material has the best quality.

[0075] Figure 2 Shown are the changes in lactic acid content after ensilage of distiller's grains material in different bacterial strain combinations of Examples 1-4. Organic acids are products of lactic acid bacteria during the ensilage process, mainly including lactic acid, acetic acid, propionic acid, butyric acid, etc., and different types of organic acids have different effects. Lactic acid can quickly reduce the pH value of the overall environment, improve the taste and demeanor of the feed, and the higher the lactic acid content, the better. After inoculation with the silage bacteria agent, the lactic acid content of the distiller's grains material increased significantly and reached the highest at 60 days, which is consistent with the pH change. Among them, the group inoculated with the composite silage bacteria agent had the highest lactic acid content, indicating that the combination of these two lactic acid bacteria can cooperate with each other and promote the production of lactic acid.

[0076] Figure 3 The changes in acetic acid after ensilage of distiller's grains materials in different bacterial strain combinations of Examples 1-4 are shown. Acetic acid has the effect of inhibiting the growth of harmful microorganisms. An appropriate amount of acetic acid can improve the stability of silage and prolong the shelf life. Acetic acid can also reduce the pH value of silage to a certain extent and promote lactic acid bacteria fermentation. After inoculation of the silage bacteria agent, the acetic acid content increases with the extension of the silage time, reaching the highest at 60 days. Among them, the group inoculated with the composite silage bacteria agent has the highest acetic acid content, which can effectively inhibit the reproduction of harmful bacteria, and prolong the preservation of white wine lees feed while retaining its nutritional value.

[0077] Figure 4 The changes in propionic acid after ensilage of distiller's grains in different bacterial strain combinations in Examples 1-4 are shown. If the propionic acid content is too low, the inhibitory effect on harmful microorganisms is insufficient, which easily leads to the corruption and deterioration of silage; if the propionic acid content is too high, the palatability of silage is affected, the animal's feed intake is reduced, and the nutritional value of the feed is reduced. After inoculation of the silage bacteria agent, the propionic acid content increases with the extension of the silage time, which can effectively inhibit the reproduction of harmful bacteria, prolong the preservation of distiller's grains feed while retaining its nutritional value.

[0078] Figure 5The changes in butyric acid after ensilage of white wine lees material in different bacterial strain combinations of Examples 1-4 are shown. The production of butyric acid means that Clostridium multiplies in large numbers in an anaerobic environment, causing amino acid decomposition, further causing the silage to smell bad and reduce the nutritional value. During the ensilage process, except for the control group, no butyric acid was produced in the groups to which the silage bacteria agent was added. This indicates that organic acids such as lactic acid and acetic acid secreted by lactic acid bacteria during the ensilage process quickly reduced the pH of the overall environment, inhibited the growth of harmful bacteria such as mold and Clostridium, and ensured the stability of the feed during long-term storage.

[0079] Figure 6 The crude protein changes after ensilage of white wine lees material in different bacterial strain combinations of Examples 1-4 are shown. Crude protein is an important nutrient in feed, providing an indispensable nitrogen source for animal growth. The crude protein of wine lees material before ensilage was 13.04%, and the crude protein of Example 3 after ensilage was the highest, at 14.75%, which can reflect that the composite bacterial agent of Example 3 group has a better effect on improving nutrients during the ensilage process.

[0080] Experimental comparison found that the composite silage agent composed of inoculated Pediococcus acidilactici and fermented Lactobacillus mucilaginosus has a synergistic effect on the silage effect of white wine grains material.

[0081] In order to further study the optimal ratio of the composite silage agent composed of Pediococcus acidilactici and Lactobacillus mucilaginosus, embodiments 5-13 were also designed.

[0082] Table 2 shows the different bacterial species combinations in Examples 5-13. Each portion in Table 2 represents approximately 10 viable bacteria. 8 CFU / mL.

[0083]

[0084] Based on the bacterial strain combinations of the above embodiments, the following scheme was designed to verify the silage effects of different bacterial strain combinations on white wine grains feed.

[0085] The steps include:

[0086] (1) using quicklime to neutralize the acid in the distiller's grains and adjust the pH value of the distiller's grains to 6;

[0087] (2) soaking the corn cobs in water overnight, and mixing the wet corn cobs with the white wine lees treated in step (1) on the next day, and adjusting the total carbon-nitrogen ratio to about 30;

[0088] (3) Spray the composite short-term fermentation agent onto the white wine lees treated in step (2), stir evenly and pile them into a cone shape for short-term fermentation. Under the action of the agent and microorganisms, the mixture pile will heat up by itself, maintaining the center temperature of the pile at 60° C., and the short-term fermentation can be completed after 12 hours.

[0089] (4) The white wine lees treated in step (3) are bagged, sterilized at 121° C. for 30 min, and cooled naturally for later use.

[0090] (5) Inoculating the oyster mushroom strain into the white wine lees bag treated in step (4), and culturing in the dark at 18° C.-26° C. and 65% humidity for 40 days.

[0091] (6) When the mycelium of Pleurotus ostreatus has grown completely in the bag after being treated in step (5), pour out the white wine lees material and remix.

[0092] (7) Spray 0.5%-1% (v / m) of the silage agent prepared in Example 5-13 evenly on the white wine lees material treated in step (6), stir evenly and compact into a 300 mL silage bottle, and perform silage in an environment of 16° C.-26° C.

[0093] (8) After 60 days of silage, the silage is opened to obtain distiller’s grains silage.

[0094] The pH value, lactic acid, acetic acid, propionic acid, butyric acid and crude protein content of white wine grains feed after ensiling were tested.

[0095] Figure 7 The pH value changes after ensilage of white wine lees material in different strain combinations of Examples 5 to 13 are shown. After 60 days of ensilage, the pH of Example 5 is significantly lower than that of other combinations, reaching 4.18, which is an excellent level, while the pH of other combinations is basically above 4.7, which is an average level.

[0096] Figure 8 Shown are the changes in lactic acid bacteria content values ​​after ensilage of white wine lees materials in different strain combinations of Examples 5-13. Lactic acid, as a common organic acid, can effectively improve the taste and flavor in feed, and also has the effect of increasing nutritional content. Within 60 days of ensilage, the lactic acid content increases with time. Among them, the lactic acid content of Example 5 is the highest, reaching 0.315%, while the lactic acid content of other combinations after 60 days of ensilage is all below 0.3%.

[0097] Fig. 9 The acetic acid content changes after ensilage of white wine lees material in different strain combinations of Examples 5-13 are shown. Acetic acid in feed can not only quickly reduce the pH of the overall environment, but also inhibit the growth of other microorganisms, achieving the purpose of long-term storage. The acetic acid content of Example 5 is the highest, at 1.806%, which is significantly higher than that of other examples.

[0098] Fig.10The following table shows the changes in propionic acid content after ensilage of white wine lees in different bacterial strain combinations of Examples 5-13. Propionic acid is commonly used as an antibacterial agent in feed because it can inhibit the growth of other microorganisms, especially harmful bacteria. The propionic acid content of Example 5 after 60 days of ensilage was 1.796%, which was much higher than that of other combinations.

[0099] Fig.11 The following shows the changes in butyric acid values ​​after ensilage of white wine lees materials in different bacterial species combinations in Examples 5 to 13. The presence of butyric acid in silage usually means the proliferation of spoilage bacteria such as Clostridium, but no butyric acid was detected during the ensilage process in Example 5, indicating that the ensilage effect is good and the feed can be effectively preserved.

[0100] Fig.12 The crude protein value changes after ensilage of white wine lees material in different bacterial strain combinations of Examples 5-13 are shown. Protein is one of the six basic nutrients and provides an indispensable nitrogen source during biological growth. The crude protein of the wine lees material before ensilage was 13.04%, and the crude protein of Example 5 after ensilage was the highest, at 14.75%, which can reflect that the bacterial count ratio of Example 5 group has a better effect on the nutritional improvement of wine lees feed during the ensilage process.

[0101] In combination with Examples 5-13, it was found that when the inventors designed different ratios for the composite silage agent composed of Pediococcus acidilactici and Lactobacillus mucilaginosus fermentation, the silage effect of the corresponding white wine lees feed became worse when the number of bacteria of one of the species was increased. This shows that when the ratio of the number of live bacteria of the two is 1:1, the lactic acid bacteria in the composite silage agent has the strongest activity, the best silage effect on the white wine lees feed, and can effectively extend the storage time of the white wine lees feed.

[0102] It should be noted that the bacterial agent used for silage preservation of pretreated wine grains disclosed in the present invention is not the only one. The proposed composite silage bacterial agent composed of Pediococcus acidilactici and Lactobacillus mucilaginosus is only one of the bacterial agent combinations that have been verified to be usable and have more significant effects.

[0103] The above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit them.

Claims

1. A composite silage agent, characterized in that: include: Pediococcus acidilactici and Limosilactobacillus fermentum.

2. The composite silage agent according to claim 1, characterized in that: The number of live microorganisms contained in the composite silage agent is: the number of live bacteria of Pediococcus acidilactici is ≥ 10 8 CFU / mL, viable count of Limosilactobacillus fermentum ≥ 10 8 CFU / mL.

3. The composite silage agent according to claim 1 or 2, characterized in that: The bacterial count ratio of Pediococcus acidilactici to Lactobacillus muciferum was 1:

1.

4. The method for using the composite silage agent according to any one of claims 1 to 3, characterized in that: The composite silage bacterial agent can be used for silage of white wine grains feed.

5. The method for using the composite silage agent as claimed in claim 4 for silage of white wine lees feed, characterized in that: 0.5%-1% (v / m) of the white wine lees material is taken, and the composite silage bacterial agent is inoculated into the white wine lees material to be treated, and the temperature is controlled at 16-26° C., and the material is compacted and sealed for 60 days.

6. The method for using the composite silage agent according to claim 4 or 5, characterized in that: The processed distiller's grains can be stored for a long time and used as feed for ruminants such as cattle and sheep.

Images