Effects of different fermentation conditions on fermentation quality of corn straw
The purpose of this experiment is to explore the fermentation effect of different fermentation conditions on corn straw.Three groups of straw(Experimental group 1∶10 kg of corn straw+50 g of enzyme preparation+10 g of yeast;Experimental group 2∶6 kg of corn straw+4 kg of concentrate+50 g of enzyme preparation+10 g of yeast;Experimental group 3∶10 kg of corn straw+lime water+50 g of enzyme preparation+10 g of yeast)were fermented under the same environmental conditions.Moisture,neutral detergent fiber(NDF),acid detergent fiber(ADF),crude protein,crude fat,pH value,reducing sugar,yeast,and sensory indexes were detected at 1,3,5,7 d of fermentation to explore the fermentation effects of different experimental groups and screen out the best fermentation conditions.The results showed that after seven days of fermentation,the NDF content of Experimental group 1 was significantly lower than that of 0,1,5 d(P＜0.05),and the ADF content was significantly lower than that of fermentation 0,1,3 d(P＜0.05).The pH value of each experimental group decreased significantly with the extension of fermentation time(P＜0.05),and the lactic acid and acetic acid content increased significantly with the extension of fermentation time(P＜0.05).The reducing sugar content of Experimental group 1 at 0 d was significantly lower than that at 1 d(P＜0.05),and the content of reducing sugar in Experimental group 2 was significantly higher than that in other time points(P＜0.05).With the extension of fermentation time,the number of yeast in Experimental group 1 and Experimental group 3 decreased significantly(P＜0.05),while that in Experimental group 2 increased significantly(P＜0.05).The sensory index of Experimental group 1 was the best.The study indicates that the effect is good in Experimental group 1,which added ZhangTieying corn stalk complex enzyme(5 kg/t)+active yeast(1 kg/t)during the fermentation process of corn stalk for seven days.
国家科技期刊平台
NSTL
万方数据
