微生物发酵对油菜秸秆营养品质的影响

摘要

Bacteria strains for the tested materials,the processed straw was microbial fermentation in order to find the function of bacteria strains on the straw.The results showed that： compared with the control group,the rape straw treated by powder and liquid bacteria strains,had the lower pH,the crude protein and crude fat content increased,crude fiber content decreased,the effect clearly.Comparison between the experimental group,the powder state of bacteria treated straw changed in the pH value,crude protein,crude fat,crude fiber content was better than dealing with liquid bacteria strains.%为探讨微生物菌种对秸秆pH值和营养成分的影响,对处理过的油菜秸秆进行微生物发酵试验。结果表明：与对照组相比,用粉态菌种和液态菌种处理的秸秆pH值降低,粗蛋白、粗脂肪含量提高,粗纤维含量减少,效果明显;试验组之间相比,用粉态菌种处理的秸秆在pH值、粗蛋白、粗脂肪、粗纤维的变化方面均优于用液菌处理的效果。