Taking the fermentation of corn stalk as the research object,different fermentation agents were added in the process of corn stalk fermentation by means of experiment and comparison,and the effect of compound fermentation agents on the fermentation quality and microbial diversity of corn stalk was emphatically explored.The nutritional content,fermentation quality and microbial diversity of fermented corn straw were analyzed compared with blank experimental group.The results showed that compared with the blank group,the fermentation quality of corn straw was improved after adding the starter,and the more kinds of starter added,the richer the microbial population in the fermented corn straw.
关键词
玉米秸秆/发酵剂/发酵品质/微生物多样性/复合发酵/植物乳酸菌
Key words
corn stalk/starter/fermentation quality/microbial diversity/compound fermentation/Lactobacillus Plantarum
维普
万方数据