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

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

Abstract

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

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.

Figures/Tables 16

References 32

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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