混菌低温发酵对玉米秸秆黄贮饲料品质的影响

doi:10.13560/j.cnki.biotech.bull.1985.2024-0801

生物技术通报 ›› 2025, Vol. 41 ›› Issue (3): 330-342.doi: 10.13560/j.cnki.biotech.bull.1985.2024-0801

• 研究报告 • 上一篇

混菌低温发酵对玉米秸秆黄贮饲料品质的影响

任鑫茹¹(), 赵宏璐¹, 李雅静¹, 刘荣军², 曾凡力³, 王钦宏⁴, 王震¹()

^1.河北农业大学理工系，沧州 061100
^2.河北世翔生物技术有限公司，沧州 061000
^3.河北农业大学生命科学学院，保定 071001
^4.中国科学院天津工业生物技术研究所，天津 300308

收稿日期:2024-08-21 出版日期:2025-03-26 发布日期:2025-03-20
通讯作者: 王震，男，博士，副教授，研究方向：生物基化学品开发及酵母育种；E-mail: wangzhen@hebau.edu.cn
作者简介:任鑫茹，女，硕士研究生，研究方向：微生物发酵饲料开发；E-mail: renxinru2022@163.com
基金资助:
国家自然科学基金青年基金项目(32200067);河北省重点研发计划项目（乡村振兴技术创新专项）(22322905D);石家庄市驻冀高校产学研合作项目（驻冀高校重点研发专项）(241490062A);河北省重大科技支撑计划项目（国际科技合作专项）(24292902Z)

Impact of Low-temperature Fermentation with Mixed Microbial Agent on the Quality of Corn Straw Yellow Silage Feeds

REN Xin-ru¹(), ZHAO Hong-lu¹, LI Ya-jing¹, LIU Rong-jun², ZENG Fan-li³, WANG Qin-hong⁴, WANG Zhen¹()

^1.College of Science & Technology, Hebei Agricultural University, Cangzhou 061100
^2.Hebei Shixiang Biotechnology Co. , Ltd. , Cangzhou 061000
^3.College of Life Sciences, Hebei Agricultural University, Baoding 071001
^4.Tianjin Instiute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin 300308

Received:2024-08-21 Published:2025-03-26 Online:2025-03-20

摘要/Abstract

摘要：

目的以农业资源废弃物玉米秸秆为主要原料，以耐低温酿酒酵母、乳酸菌和枯草芽孢杆菌为发酵菌种，建立玉米秸秆黄贮低温发酵工艺，以期获得蛋白含量高、适口性强的优质玉米秸秆黄贮饲料。方法将粗蛋白含量作为主要指标，探究发酵菌剂复配比例；然后通过单因素试验结合响应面优化试验探究复配菌剂接种量、发酵时间、硫酸铵添加量对发酵饲料的影响；最后对低温（10℃）发酵饲料的品质进行综合评价。结果当耐低温酿酒酵母、乳酸菌和枯草芽孢杆菌复配比例为3∶1∶3，且复配菌剂接种量为18.50%，发酵时间为20.50 d，硫酸铵添加量为2.53%时，饲料粗蛋白含量最高，为20.05%。与常温（30℃）发酵相比，低温发酵赋予秸秆饲料更浓郁的香气，揭示了20种差异显著的香气成分，其中苯乙醇含量最高，达到20.22 μg/g，赋予饲料玫瑰香气。同时，在低温发酵饲料中检测到甲氧基乙酸乙酯（清香味）、草酸二环丁酯（芳香味）、碳酸甲乙酯（果香味）等特征芳香气味物质。此外，低温发酵减少霉菌污染，与常温不添加菌剂和常温添加菌剂发酵相比，低温发酵饲料中霉菌毒素含量分别降低46.4%和22.9%。结论混菌低温发酵可有效提高玉米秸秆黄贮饲料的品质，在提高玉米秸秆黄贮饲料蛋白含量和增香诱食方面具有较大的潜力。

关键词: 玉米秸秆, 混合菌剂, 低温发酵, 黄贮, 高蛋白, 增香

Abstract:

Objective To produce high-quality corn straw yellow silage feed with high protein content and high palatability, a low-temperature fermentation process of corn straw yellow silage was developed using agricultural resource waste corn straw as the primary raw material and cold-resistant low-temperature Saccharomyces cerevisiae, lactic acid bacteria, and Bacillus subtilis as fermentation strains. Method Firstly, crude protein content was used as the primary index to investigate the compounding ratio of fermentation agents. The effects of inoculation amount, fermentation time, and ammonium sulfate addition amount on fermented feed were then explored using the single-factor test in conjunction with the response surface optimization test. Finally, the quality of low-temperature (10℃) fermented feed was thoroughly assessed. Result The crude protein content of the feed was the highest at 20.05%,while the compound ratio of cold-resistant S. cerevisiae, lactic acid bacteria, and Bacillus subtilis was 3∶1∶3, the inoculation amount of compound microbial agent was 18.50%, the fermentation time was 20.50 d, and the addition amount of ammonium sulfate was 2.53%. When compared to standard temperature (30℃) fermentation, low-temperature fermentation produced a greater scent in straw feed, with 20 aroma components showing significant variations. Phenylethyl alcohol had the greatest amount (20.22 μg/g), giving the feed a rose fragrance. Concurrently, characteristic aromatic odor compounds such as ethyl methoxyacetate (fragrance), dicyclobutyl oxalate (aromatic), and ethyl methyl carbonate (fruity) were found in low-temperature fermented feed. In addition, low-temperature fermentation reduced fungal contamination. Compared with fermentation without and with added microbial agents at room temperature, the fungal toxin content in low-temperature fermented feed reduced by 46.44% and 22.9%, respectively. Conclusion Low-temperature fermentation with mixed microorganisms can effectively improve the quality of corn straw fermented yellow silage feed, especially in terms of increasing the protein content of corn straw feed and enhancing its aroma and appetite.

Key words: corn straw, mixed microbial agent, low-temperature fermentation, yellow silage, high protein, fragrance enhancement

任鑫茹, 赵宏璐, 李雅静, 刘荣军, 曾凡力, 王钦宏, 王震. 混菌低温发酵对玉米秸秆黄贮饲料品质的影响[J]. 生物技术通报, 2025, 41(3): 330-342.

REN Xin-ru, ZHAO Hong-lu, LI Ya-jing, LIU Rong-jun, ZENG Fan-li, WANG Qin-hong, WANG Zhen. Impact of Low-temperature Fermentation with Mixed Microbial Agent on the Quality of Corn Straw Yellow Silage Feeds[J]. Biotechnology Bulletin, 2025, 41(3): 330-342.

图/表 16

参考文献 32

1	Fu YL, Zhang J, Guan TZ. High-value utilization of corn straw: from waste to wealth [J]. Sustainability, 2023, 15(19): 14618.
2	Li H, Dai MW, Dai SL, et al. Current status and environment impact of direct straw return in China's cropland-A review [J]. Ecotoxicology and Environmental Safety, 2018, 159: 293-300.
3	Ma YQ, Shen YQ, Liu Y. State of the art of straw treatment technology: challenges and solutions forward [J]. Bioresource Technology, 2020, 313: 123656.
4	杨傅歆怡, 刘晓倩, 任鑫茹, 等. 酿酒酵母在秸秆发酵饲料中的研究和应用进展 [J]. 饲料研究, 2023, 46(15): 128-131.
	Yang F, Liu XQ, Ren XR, et al. Research and application progress of Saccharomyces cerevisiae in straw fermented feed [J]. Feed Research, 2023, 46(15): 128-131.
5	Watzlawick H, Altenbuchner J. Multiple integration of the gene ganA into the Bacillus subtilis chromosome for enhanced β- galactosidase production using the CRISPR/Cas9 system [J]. AMB Express, 2019, 9(1): 158.
6	Li M, Zi XJ, Zhou HL, et al. Silage fermentation and ruminal degradation of cassava foliage prepared with microbial additive [J]. AMB Express, 2019, 9(1): 180.
7	田亚东. 秸秆饲料发酵菌剂生产工艺的优化研究 [D]. 天津: 天津科技大学, 2020.
	Tian YD. Study on optimization of production technology of straw feed fermentation agent [D]. Tianjin: Tianjin University of Science & Technology, 2020.
8	Bernardes TF, Daniel JLP, Adesogan AT, et al. Silage review: Unique challenges of silages made in hot and cold regions [J]. Journal of Dairy Science, 2018, 101(5): 4001-4019.
9	Bai J, Ding ZT, Su RN, et al. Storage temperature is more effective than lactic acid bacteria inoculations in manipulating fermentation and bacterial community diversity, co-occurrence and functionality of the whole-plant corn silage [J]. Microbiology Spectrum, 2022, 10(2): e0010122.
10	Xu DM, Ke WC, Zhang P, et al. Characteristics of Pediococcus pentosaceus Q6 isolated from Elymus nutans growing on the Tibetan Plateau and its application for silage preparation at low temperature [J]. Journal of Applied Microbiology, 2019, 126(1): 40-48.
11	韩雅慧. 不同乳酸菌对低温下黄贮玉米秸秆发酵品质及饲料特性的影响 [D]. 大庆: 黑龙江八一农垦大学, 2016.
	Han YH. Effects of different lactic acid bacteria on fermentation quality and feed characteristics of yellow-stored corn stalks at low temperature [D]. Daqing: Heilongjiang Bayi Agricultural University, 2016.
12	Du Q, Ye DQ, Zang XM, et al. Effect of low temperature on the shaping of yeast-derived metabolite compositions during wine fermentation [J]. Food Research International, 2022, 162(Pt A): 112016.
13	Zhao YZ, Liu SP, Han X, et al. Combined effects of fermentation temperature and Saccharomyces cerevisiae strains on free amino acids, flavor substances, and undesirable secondary metabolites in Huangjiu fermentation [J]. Food Microbiology, 2022, 108: 104091.
14	张淼. 高寒地区低温青贮优良乳酸菌的筛选及低温青贮体系的优化 [D]. 郑州: 郑州大学, 2018.
	Zhang M. Screening of excellent lactic acid bacteria for low-temperature silage in cold region and optimization of low-temperature silage system [D]. Zhengzhou: Zhengzhou University, 2018.
15	杨永婧, 任静怡, 李政达, 等. 基于定量描述性分析法和GC-MS对低温发酵面包特征香味物质的分析[J]. 食品与发酵工业, 2024:1-9.
	Yang YJ, Ren JY, Li ZD, et al. Analysis of characteristic aroma substances in low temperature fermentedbread by quantitative descriptive analysis and gas chromatography-mass spectrometry [J]. Food and Fermentation Industries, 2024: 1-9
16	郭萌萌. 复合益生菌发酵全株玉米、玉米秸秆及豆粕的效果研究 [D]. 杨凌: 西北农林科技大学, 2019.
	Guo MM. Effect of compound probiotics on fermentation of whole corn, corn stalk and soybean meal [D]. Yangling: Northwest A & F University, 2019.
17	吴逸飞, 孙宏, 李园成, 等. 微生物固态发酵对饲料营养特性的影响 [J]. 浙江农业学报, 2016, 28(12): 2014-2020.
	Wu YF, Sun H, Li YC, et al. Effects of microbial solid-state fermentation on nutritional value of feeds [J]. Acta Agriculturae Zhejiangensis, 2016, 28(12): 2014-2020.
18	姚志芳, 冯宇哲, 王磊, 等. 酵母菌和乳酸菌在生物发酵饲料中的应用研究进展 [J]. 饲料研究, 2020, 43(10): 154-158.
	Yao ZF, Feng YZ, Wang L, et al. Application and research progress of yeast and lactic acid bacteria on bio-fermented feed [J]. Feed Research, 2020, 43(10): 154-158.
19	陈诗宇, 茶光辉, 李吉琴, 等. 固态发酵饲料工艺优化及抗营养因子降解效果研究 [J]. 动物营养学报, 2023, 35(10): 6787-6800.
	Chen SY, Cha GH, Li JQ, et al. Study on optimization of solid-state fermentation feed process and degradation effects of anti-nutritional factor [J]. Chinese Journal of Animal Nutrition, 2023, 35(10): 6787-6800.
20	申瑞瑞. 微生物发酵剂对马铃薯渣与玉米秸秆和大豆秸秆混贮效果的研究 [D]. 保定: 河北农业大学, 2018.
	Shen RR. Study on the effect of microbial starter on mixed storage of potato residue, corn straw and soybean straw [D]. Baoding: Hebei Agricultural University, 2018.
21	郭如意. 综合利用玉米深加工副产物固态发酵饲料的研究 [D]. 大连: 大连理工大学, 2021.
	Guo RY. Study on comprehensive utilization of solid-state fermented feed by-products of corn deep processing [D]. Dalian: Dalian University of Technology, 2021.
22	李雨桐. 马铃薯薯渣固态发酵蛋白饲料及微生物菌剂的开发 [D]. 天津: 天津科技大学, 2022.
	Li YT. Development of solid-state fermented protein feed and microbial inoculum from potato residue [D]. Tianjin: Tianjin University of Science & Technology, 2022.
23	李梦瑶, 朱庆淞, 周杨, 等. 青贮饲料发酵工艺及应用研究现状 [J]. 现代畜牧兽医, 2024(6): 86-91.
	Li MY, Zhu QS, Zhou Y, et al. Research progress on the fermentation technology and application of silage [J]. Modern Journal of Animal Husbandry and Veterinary Medicine, 2024(6): 86-91.
24	Ni KK, Zhao JY, Zhu BG, et al. Assessing the fermentation quality and microbial community of the mixed silage of forage soybean with crop corn or Sorghum [J]. Bioresour Technol, 2018, 265: 563-567.
25	Asghar A, Sairash S, Hussain N, et al. Current challenges of biomass refinery and prospects of emerging technologies for sustainable bioproducts and bioeconomy [J]. Biofuels, Bioproducts and Biorefining, 2022, 16(6): 1478-1494.
26	温学飞, 杨国峰, 李浩霞. 霉菌毒素在发酵全混合日粮中的动态变化研究 [J]. 饲料研究, 2023, 46(22): 141-144.
	Wen XF, Yang GF, Li HX. Study on dynamic change of mycotoxins in fermented total mixed diet [J]. Feed Research, 2023, 46(22): 141-144.
27	Fang QA, Du MR, Chen JW, et al. Degradation and detoxification of aflatoxin B1 by tea-derived Aspergillus niger RAF106 [J]. Toxins, 2020, 12(12): 777.
28	Gregori R, Meriggi P, Pietri A, et al. Dynamics of fungi and related mycotoxins during cereal storage in Silo bags [J]. Food Control, 2013, 30(1): 280-287.
29	Richard E, Heutte N, Sage L, et al. Toxigenic fungi and mycotoxins in mature corn silage [J]. Food and Chemical Toxicology, 2007, 45(12): 2420-2425.
30	González Flores M, Rodríguez ME, Origone AC, et al. Saccharomyces uvarum isolated from Patagonian ciders shows excellent fermentative performance for low temperature cidermaking [J]. Food Research International, 2019, 126: 108656.
31	Su RN, Ke WC, Bai J, et al. Comprehensive profiling of the metabolome in corn silage inoculated with or without Lactiplantibacillus plantarum using different untargeted metabolomics analyses [J]. Archives of Animal Nutrition, 2023, 77(5): 323-341.
32	Borreani G, Tabacco E, Schmidt RJ, et al. Silage review: Factors affecting dry matter and quality losses in silages [J]. Journal of Dairy Science, 2018, 101(5): 3952-3979.

编辑推荐 0

Metrics

阅读次数

全文

HTML			PDF

最新录用	在线预览	正式出版	最新录用	在线预览	正式出版
0	0	1	0	0	9

来源	本网站	其他网站

次数	10	0
比例	100%	0%

摘要

最新录用	在线预览	正式出版

0	0	22

	来源	本网站

	次数	22
	比例	100%

组成成分Composition	含量Content
玉米秸秆	100 g
糖蜜	5%（以玉米秸秆重量计）
硫酸铵	2.5%（以玉米秸秆重量计）
水	65%（占总质量）

组成成分Composition	含量Content
玉米秸秆	100 g
糖蜜	5%（以玉米秸秆重量计）
硫酸铵	2.5%（以玉米秸秆重量计）
水	65%（占总质量）

试验号 Experiment No.	菌种名称Name of strain
试验号 Experiment No.	W6-Evo20	LAB1	JY3242
1	1	1	1
2	1	2	2
3	1	3	3
4	2	1	2
5	2	2	3
6	2	3	1
7	3	1	3
8	3	2	1
9	3	3	2
对照	0	0	0

试验号 Experiment No.	菌种名称Name of strain
试验号 Experiment No.	W6-Evo20	LAB1	JY3242
1	1	1	1
2	1	2	2
3	1	3	3
4	2	1	2
5	2	2	3
6	2	3	1
7	3	1	3
8	3	2	1
9	3	3	2
对照	0	0	0

等级Grade	优良 Excellent	中等 Medium	差等 Inferior quality
颜色	比较接近原料颜色，一般呈黄绿或青绿色	与原料颜色相差较大，呈黄褐色或暗绿色	黑色或墨绿色
香气	芳香、酒酸味	芳香味弱，稍有酒精或醋酸味	刺鼻腐臭味、霉味或其他怪味
酸味	酸味较浓	酸味中	酸味淡，味苦
质地	柔软湿润，原料茎、叶、花保持原状，叶脉清晰、松散	柔软，水分稍多，原料茎、叶、花基本保持原状	腐烂、黏结成块或滴水，原料茎、叶、花保持极差

混菌低温发酵对玉米秸秆黄贮饲料品质的影响

Impact of Low-temperature Fermentation with Mixed Microbial Agent on the Quality of Corn Straw Yellow Silage Feeds

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

图/表 16

参考文献 32

相关文章 9

编辑推荐 0

Metrics

本文评价

水平 Level	因素Factor
水平 Level	A 复配菌剂接种量 Inoculation amount of compound microbial agent A/%	B发酵时间 Fermentation time B/d	C硫酸铵添加量 Addition amount of ammonium sulfate C/%
-1	10	15	2
0	15	20	2.5
1	20	25	3

试验组 No.	复配菌剂接种量 Inoculation amount of compound microbial agent/%	发酵时间 Fermentation time/d	硫酸铵添加量 Addition amount of ammonium sulfate/%	粗蛋白含量 Contents of crude protein/%
1	15	25	3	17.85
2	15	15	2	17.28
3	20	20	2	17.22
4	10	15	2.5	15.36
5	20	25	2.5	16.92
6	15	25	2	17.65
7	10	20	3	16.37
8	10	20	2	17.36
9	10	25	2.5	17.07
10	15	20	2.5	19.96
11	15	20	2.5	20.14
12	15	20	2	20.00
13	20	20	3	17.69
14	20	15	2.5	16.52
15	15	15	3	16.47
16	15	20	2.5	20.01
17	15	20	2.5	20.22

变异来源 Source of variation	平方和 Sum of squares	自由度 df	均方 Mean square	F值 F value	P值 P value	显著性 Significance
Model	39.05	9	4.34	436.46	<0.000 1	**
A-复配菌剂接种量	0.607 6	1	0.607 6	61.12	0.000 1	**
B-发酵时间	1.86	1	1.86	186.81	<0.000 1	**
C-硫酸铵添加量	0.161	1	0.161	16.2	0.005 0	*
AB	0.423 8	1	0.423 8	42.63	0.000 3	**
AC	0.531 4	1	0.531 4	53.44	0.000 2	**
BC	0.257 8	1	0.257 8	25.92	0.001 4	**
A²	14.8	1	14.8	1 489.01	<0.000 1	**
B²	12.48	1	12.48	1 255.1	<0.000 1	**
C²	4.48	1	4.48	450.68	<0.000 1	**
残值	0.069 6	7	0.009 9
失拟项	0.021 6	3	0.007 2	0.600 1	0.648 2	Not significant
离差	0.048	4	0.012
总误差	39.12	16

香气成分Odorous constituent	P	VIP
醚类	0.000 3	1.323 16
酯类	0.040 8	1.140 23
醇类	0.030 1	1.135 96
酸酐类	0.000 2	1.135 20
其他	0.328 5	0.991 53
烯烃类	0.000 0	0.986 77
酸类	0.091 1	0.952 78
芳香化合物	0.000 0	0.948 47
杂环化合物	0.000 3	0.894 22
烷类	0.048 1	0.856 07
醛类	0.154 0	0.801 85
酮类	0.117 7	0.471 21

[1]	吴巧茵, 施友志, 李林林, 彭政, 谭再钰, 刘利平, 张娟, 潘勇. 类胡萝卜素降解菌株的原位筛选及其在雪茄提质增香中的应用[J]. 生物技术通报, 2023, 39(9): 192-201.
[2]	车永梅, 刘广超, 郭艳苹, 叶青, 赵方贵, 刘新. 一种耐盐复合菌剂的制备和促生作用研究[J]. 生物技术通报, 2023, 39(11): 217-225.
[3]	王新光, 田磊, 王恩泽, 钟成, 田春杰. 玉米秸秆高效降解微生物复合菌系的构建及降解效果评价[J]. 生物技术通报, 2022, 38(4): 217-229.
[4]	张倩, 徐春燕, 张铎, 王亚会, 梁新盈, 李慧. 黄褐土玉米秸秆腐解菌株筛选及其促腐能力研究[J]. 生物技术通报, 2022, 38(12): 233-243.
[5]	王奇,王林风,闫德冉,张斐洋,刘天天,吴静波. 玉米秸秆酶水解过程中的酶复配条件优化[J]. 生物技术通报, 2016, 32(3): 171-177.
[6]	邓永鸿;. 用单克隆抗体鉴定食用肉中的化合物[J]. , 1989, 0(07): 27-27.
[7]	王璋瑜;. LSU以基因工程法研制优质马铃薯[J]. , 1989, 0(05): 28-29.
[8]	柴勇;. 川洋葱的根培养物生产更好的食用香料[J]. , 1988, 0(11): 17-18.
[9]	孙国凤;. 农水省计划从1987年起普及优质丰产的日产大豆[J]. , 1988, 0(03): 14-14.