Effects of molasses and complex bacterial enzymes on pH and microbial colonies of fresh corn stalk silage
The experiment was designed to investigate the effects of different levels of molasses and complex bacterial enzyme preparations on the pH and the number of main microorganisms during the silage of fresh corn stalks.A completely randomized design was adopted,and five treatment groups were set up:control group(CK),group A(2％molasses),group B(complex bacterial enzyme preparations),group C(2％molasses+complex bacterial enzyme preparations),and group D(4％molasses+complex bacterial enzyme preparation),vacuum bag silage,3 replicates per group,samples were collected on the 0,15,30,45,60,90 d of fermentation,respectively,to determine the pH of silage,lactic acid bacteria,aerobic bacteria,yeast,mold.The results showed as follows:during the fermentation process of fresh corn stalk with different levels of molasses and complex bacterial enzyme preparations,pH and microbial colonies were changed to different degrees.The pH and lactobacillus quantity in all treatment groups were significantly higher than that in control group(P＜0.05),and the quantity of aerobic bacteria and yeast was significantly lower than that in control group(P＜0.05).The results indicated that the addition of molasses alone,compound bacterial enzyme preparation or the combination of molasses and compound bacterial enzyme preparation could reduce the pH of silage,promote lactic acid fermentation,inhibit the growth of harmful bacteria,and improve the fermentation quality of straw.Under the experimental conditions,adding 2％molasses+compound bacterial enzyme preparation had the best effect.
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