【目的】研究乳酸菌、乳酸菌与酵母菌混合菌剂以及黑曲霉对藜麦秸秆发酵饲料

[Objective] To study the influence of lactic acid bacteria, mixed bacteria of lactic acid bacteria and yeast, and Aspergillus niger on the quality of quinoa straw fermented feed, to provide a reference for the implementation and development of quinoa straw in feed. 【Method】 Use microbial fermentation to improve the nutritional value of quinoa straw. In the single fermentation of lactic acid bacteria, set three test factors: fermentation time, water content and inoculum addition amount. In the test of fermented quinoa straw mixed with lactic acid bacteria and yeast, set three test factors of fermentation time, water content and mixing ratio. All experiments were designed using the orthogonal principle of L9 (34), and the four nutrition indicators of crude fiber, crude protein, crude fat and soluble sugar were treated with response surface method. At the same time, a simple comparative test of Aspergillus niger on quinoa straw fermented feed was conducted. [Results] 1) Under the same fermentation conditions, the effect of the mixed preparation on degrading cellulose is more obvious than that of a single starter; 2) The average protein content of quinoa straw feed after fermentation increased by 2.7% compared with that of unfermented quinoa straw; 3 ) The change of crude fat in the fermentation process is small, between 0.24% and 0.31%: 4) After fermentation with the starter, the average soluble sugar content of quinoa straw feed increased by about 3%; 5) Aspergillus niger has obvious The degradation of cellulose and the increase of soluble sugar content, but the sensory quality of Aspergillus niger fermented feed is very poor. [Conclusion] Microbial fermentation has a certain positive effect on feed quality. Under certain conditions, cooperative fermentation is better than single fermentation.

Objective: To study the effectof of lactic acid bacteria, lactic acid bacteria and yeast mixtures and black clostridium on the quality of quinoa straw fermentation feed, and to provide reference for the implementation and development of quinoa straw in feeding. Methods: Microbial fermentation is used to improve the nutritional value of quinoa straw. When the lactic acid bacteria is single fermentation, set fermentation time, water content and the amount of bacteria added 3 test factors, lactic acid bacteria and yeast mixture fermentation quinoa straw straw test set fermentation time, moisture content and mixing ratio 3 test factors, all using L9 (34) orthogonal design test, crude fiber, crude protein, coarse fat and soluble sugar 4 nutritional indicators to do response surface treatment. At the same time, a simple comparison test of black clostic and quinoa straw fermentation feed was done. Results: 1) Under the same fermentation conditions, the effect of the mixture degradation cellulose is more obvious than that of a single fermentation agent; 2) the average content of quinoa straw crude protein after fermentation is increased by about 2.7%; 3) the change space of coarse fat is smaller during fermentation. Between 0.24% and 0.31% : 4) After fermentation of the fermentation agent, the average soluble sugar content of quinoa straw feed was increased by about 3%; But the feed sensory quality of black clostric fermentation is poor. Conclusion: Microbial fermentation has a certain positive effect on feed quality, and under certain conditions, co-fermentation is better than single fermentation.

[Objective] to study the effects of lactic acid bacteria, the mixture of lactic acid bacteria and yeast, and Aspergillus niger on the quality of quinoa straw fermented feed, so as to provide reference for the implementation and development of quinoa straw in feed. [Methods] microbial fermentation was used to improve the nutritional value of quinoa straw. In the experiment of fermentation of quinoa straw by Lactobacillus and saccharomycetes, the three factors of fermentation time, water content and mixing ratio were set. L9 (34) orthogonal principle was used to design the experiment. The four nutritional indexes of crude fiber, crude protein, crude fat and soluble sugar were determined by response surface method Li. At the same time, the simple contrast experiment of Aspergillus niger to quinoa straw fermentation feed was done. [results] 1) under the same fermentation conditions, the degradation effect of the mixed preparation was more obvious than that of the single fermentation agent; 2) the average content of crude protein in the fermented feed was increased by about 2.7% compared with that in the unfermented feed; 3) In the fermentation process, the change space of crude fat was small, ranging from 0.24% to 0.31%; 4) the average soluble sugar content of quinoa straw feed increased by about 3% after the fermentation by the fermentation agent; 5) Aspergillus Niger had the obvious effect of degrading cellulose and increasing the soluble sugar content, but the sensory quality of the feed fermented by Aspergillus niger was poor. [Conclusion] microbial fermentation has a positive effect on feed quality. Under certain conditions, CO fermentation is better than single fermentation.<br>