کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
4997267 1459905 2017 35 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Effects of lactic acid bacteria and molasses additives on the microbial community and fermentation quality of soybean silage
ترجمه فارسی عنوان
تأثیر باکتری های اسید لاکتیک و مواد افزودنی ملاس در جامعه میکروبی و کیفیت تخمیر سیلاژ سویا
کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه مهندسی شیمی تکنولوژی و شیمی فرآیندی
چکیده انگلیسی
The objective was to study effects of lactic acid bacteria (L) and molasses (M) on the microbial community and fermentation quality of soybean silage. Soybean was ensiled with no additive control (C), 0.5% molasses (0.5%M), 0.5%M + L (0.5%ML), 2%M, 2%M + L (2%ML) for 7, 14, 30 and 60 days. The M-treated silages could increase the content of lactic acid and decrease butyric acid than control. Besides, higher crude protein was also observed in M-treated silages. With prolonged ensiling time, there was a reduction of the ratio of lactic acid/acetic acid in the 2%M-treated and 2%ML-treated silages. The combined addition of L and 2%M could enhance the account of desirable Lactobacillus and inhibit the growth of undesirable microorganism such as Clostridia and Enterobacter. In summary, the silage quality of soybean was improved with the addition of L and M.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Bioresource Technology - Volume 238, August 2017, Pages 706-715
نویسندگان
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