고품질 볏짚 사일리지 제조를 위한 다양한 유산균주 평가

• 영문명: Evaluation of the Fermentation Ability of Lactic Acid Bacteria to Manufacture Highest Quality Rice Straw Silage
• 발행기관: 한국작물학회
• 저자명: 이인석(In-Sok Lee) 이송이(Song-Yee Lee) 최민경(Min-Kyung Choi) 강찬호(Chan-Ho Kang) 김정만(Jeong-Man Kim)
• 간행물 정보: 『한국작물학회지』제63권 제2호, 106~111쪽, 전체 6쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2018.06.30

영문 초록

The main objective of this study was to determine the quality of rice straw silage made with various lactic acid bacteria (LAB) during fermentation. Five strains of LAB (Lactobacillus plantarum CMRT, L. leuconostoc mesenteroides M17, L. sakei C11, M5, SP2) were used in this study. With regard to odor, ready-made CMRT (a comparison strain) had the highest value from 10-60 days, followed by M17. The pH level of all silages made with five strains (apart from CMRT) ranged from 4.02 to 4.59. Of these, M17 rapidly lowered the pH value in the silage. Crude protein (CP) content was significantly lower (p < 0.01) in ready-made CMRT compared to the other bacteria. C11 fermentation produced the highest content of silage, with a score of 5.56. Acetic acid and butyric acid were not detected in any of the silage products. The lactic acid levels in silages produced by M17, M5, C11, and SP2 were comparatively higher than that produced by CMRT. The total digestible nutrient (TDN) content levels and relative fees value (RFV) were he highest in the silage of C11 (69.65 and 155.56, respectively), followed by M17. Based on odorl, pH, protein, organic acid, and feed value, we suggest tha the M17 strain is a suitable substitute for CMRT that can be used to generate high quality rice straw silage.

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키워드

lactic acid bacteria relative feed value rice straw silage