作　　者： ; ; ; ; ; ; ; ;

机构地区： 广西农业科学院

出　　处： 《粮食与饲料工业》 2014年第1期42-45,共4页

摘　　要： 从酸菜中分离筛选出4株菌，经革兰氏染色和接触酶试验，初步鉴定为植物乳酸杆菌，并进一步探讨4株菌的耐受温度、耐酸特性和青贮香蕉茎叶的效果。结果表明：4株乳酸杆菌耐受最高温度为60℃、耐受pH值3．5～9．0。青贮后的香蕉茎叶为甘酸味，降低了单宁含量，明显改善了香蕉茎叶作为饲料的不足，筛选的菌种适合香蕉茎叶青贮发酵制备青贮饲料。 Four strains isolated from sauerkraut were identified as Lactobacillus plantarum by （5-ram staining and catalase test. The effects of resistance to acid and high temperature and banana stem and leaf silage were analyzed. The results showed that four strains could survive in the medium at pH3.5-9.0 below 60℃. Banana stem and leaf silage was sweet sour and tannin content was reduced. The deficiency of banana stem and leaf as feeding material was significantly improved. The screening strain was suitable for banana stem and leaf silage.

关 键 词： 香蕉茎叶 酸菜 植物乳酸杆菌 耐酸特性 青贮

领　　域： [农业科学] [农业科学] [农业科学]