Effects of Lactobacillus Addition on Fermentation and Quality of Animal Feed Made with Spent Substrate from Oyster Mushroom Cultivation
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摘要:
目的 探明乳酸菌对平菇菌糠发酵饲料品质和发酵进程的影响，以期提升发酵工艺水平，提高平菇菌糠作为畜禽饲料的利用价值。 方法 将2种乳酸菌（CCZZ1和HT1）单独及复合加入平菇菌糠中，并设置空白对照（CK），对4个试验处理进行室温下发酵效果的对比试验。4个处理的起始重复数均为18个，分别对每一处理发酵1、3、7、15、30、60 d时的发酵饲料进行化学成分和发酵品质的3个重复测定。 结果 发酵到7 d时，3个乳酸菌添加组CCZZ1、HT1和MIX组的pH值均显著低于CK组（P＜0.05），并比CK组提前23 d下降到4.2以下；CCZZ1、HT1和MIX组的乙酸和干物质含量均显著高于CK组（P＜0.05）；CCZZ1、HT1和MIX组在发酵过程中提高了乳酸含量，降低了粗蛋白含量；CCZZ1、HT1和MIX组的氨态氮、粗灰分、可溶性碳水化合物、酸性洗涤纤维、中性洗涤纤维、半纤维素、丙酸和丁酸的含量与CK组相比差异不显著。 结论 单独或复合添加乳酸菌不仅能改善平菇菌糠发酵饲料的品质，也能使平菇菌糠发酵饲料的发酵过程提前结束。 Abstract:Objective Effects of addition of lactic acid bacteria to the spent substrate of Pleurotus ostreatus cultivation on the fermentation and quality of the feed material for livestock and poultry industry were analyzed. Method Lactic acid bacteria CCZZ1 and HT1 were added alone or in combination (MIX) to the spent culture substrate prior to fermentation. A blank control (CK) was included in the 3-treatment experimentation. Initially, 18 replicates for each testing group were conducted at room temperature. Triplicated analytical data and fermentation process evaluation criteria on the 1st, 3rd, 7th, 15th, 30th, and 60th day were collected for the study. [Result] During the fermentation, the contents of lactic acid, acetic acid, propionic acid, and dry matters increased, while those of hemicellulose, butyric acid, and crude protein declined. And, ammonia nitrogen was significantly lower in MIX than in control (P＜0.05). After fermented for 7 d, the pH of the treatment groups were significantly lower than those of CK (P＜0.05), and reached below 4.2 in 23 d less than it took CK. The acetic acid and dry matter contents in the treatment groups were significantly higher than those in CK (P＜0.05), while lactic acid increased, and crude protein reduced as compared with CK. On the other hand, the contents of ammonia nitrogen, crude ash, soluble carbohydrate, acid washed fiber, neutral water washed fiber, hemicellulose, propionic acid, and butyric acid in the treatment groups did not significantly differ from those in CK. Conclusion The addition of lactic acid bacteria CCZZ1 and HT1 alone or in combination not only improved the quality of the fermented feed made from the spent mushroom culture substrate but also facilitated the fermentation process. -
Key words:
- Lactobacillus /
- spent mushroom culture substrate /
- anaerobic fermentation /
- feed quality
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图 1 不同处理、不同发酵时间的菌糠发酵饲料pH值
注：①图中每个时间点不同处理差异显著性标注从上到下依次是CK、CCZZI、HT1、MIX处理组；②（ ）内无相同字母表示同一时间点不同处理组间差异显著（P＜0.05），有相同字母者表示差异不显著（P＞0.05）；（ ）外无相同字母表示同一处理组不同时间点间差异显著（P＜0.05），有相同字母者表示差异不显著（P＞0.05）。图2～3、表3～12同。
Figure 1. Effect of treatments on pH of fermented feed material
Note:①The significant markers of different treatments at each time point in the figure from top to bottom are CK, CCZZI, HT1 and MIX treatment groups.（same as Figure1-3）②Different letters in "（ ）" indicate that there are significant differences among different treatment groups at the same time（P＜0.05）, the same letters or not marked letters show no significant difference（P＞0.05）.The different letters outside "（ ）" indicated that there were significant differences at different time points in the same treatment group（P＜0.05）, the same letters or not marked letters show no significant difference（P＞0.05）. Figure 2-3 and table 3-12 are the same.
图 2 不同处理、不同发酵时间的菌糠发酵饲料乳酸LA（FM）含量
Figure 2. Effect of treatments on lactic acid LA (FM) in fermented feed material
图 3 不同处理、不同发酵时间的菌糠发酵饲料乙酸AA（FM）含量
Figure 3. Effect of treatments on acetic acid AA (FM) in fermented feed material
表 1 菌糠的化学成分
Table 1. Chemical composition of spent mushroom culture substrate
pH DM/ % WSC/% CP /% NDF/% ADF/% HC/% 5.42 39.89 3.63 9.62 76.03 64.01 12.02 注：（1）表中营养成分均为菌糠干物质（DM）测定值；（2）WSC：可溶性碳水化合物，CP：粗蛋白，NDF：中性洗涤纤维，ADF：酸性洗涤纤维，HC：半纤维素。
Note:（1）all nutrients in the table are measured by bacterial bran dry matter（DM）.（2）WSC: Soluble carbohydrate, CP: Crude protein, NDF: Neutral detergent fiber, ADF: Acid detergent fiber, HC:Hemicellulose.
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表 2 菌糠的微生物组成及数量
Table 2. Microorganisms and microbial counts in spent mushroom culture substrate
[单位：lg(cfu·g−1)] 乳酸菌
Lactic acid bacteria好气性细菌
Aerobic bacteria酵母菌
Yeast霉菌
Mold2.23 4.98 2.35 1.23
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表 3 不同处理、不同发酵时间的菌糠发酵饲料氨态氮AN（AN/TN）含量
Table 3. Effect of treatments on ammonia nitrogen AN (AN/TN) in fermented feed material
（单位：%） 发酵时间 Fermentation Time/d CK CCZZ1 HT1 MIX 1 0.08±0.01（a）b 0.07±0.01（a）b 0.08±0.00（a）b 0.04±0.00（b）c 3 0.03±0.00（b）f 0.04±0.00（a）e 0.03±0.00（b）f 0.04±0.00（a）c 7 0.04±0.00（a）e 0.04±0.00（a）e 0.04±0.00（a）e 0.04±0.00（a）c 15 0.06±0.01（a）d 0.05±0.00（ab）d 0.05±0.01（ab）d 0.04±0.00（b）c 30 0.07±0.00（a）c 0.06±0.00（ab）c 0.06±0.00（ab）c 0.05±0.01（b）b 60 0.14±0.03（a）a 0.08±0.00（b）a 0.09±0.01（b）a 0.10±0.01（b）a
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表 4 不同处理、不同发酵时间的菌糠发酵饲料丙酸PA（FM）含量
Table 4. Effect of treatments on propionic acid PA (FM) in fermented feed material
（单位：%） 发酵时间 Fermentation Time/d CK CCZZ1 HT1 MIX 1 0.02±0.00（a）a 0.02±0.00（a）b 0.02±0.00（a）b 0.02±0.01（a）b 3 0.01±0.01（a）a 0.02±0.01（a）b 0.02±0.00（a）b 0.02±0.01（a）b 7 0.02±0.00（a）a 0.02±0.00（a）b 0.01±0.01（a）b 0.02±0.01（a）b 15 0.02±0.00（a）a 0.02±0.01（a）b 0.01±0.01（a）b 0.02±0.00（a）b 30 0.03±0.00（b）a 0.04±0.00（a）a 0.04±0.01（a）a 0.04±0.01（a）a 60 0.04±0.04（a）a 0.04±0.01（a）a 0.04±0.01（a）a 0.04±0.02（a）a
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表 5 不同处理、不同发酵时间的菌糠发酵饲料丁酸BA（FM）含量
Table 5. Effect of treatments on butyric acid BA (FM) in fermented feed material
（单位：%） 发酵时间 Fermentation Time/d CK CCZZ1 HT1 MIX 1 0.04±0.01（a）a 0.04±0.01（a）a 0.03±0.02（a）a 0.03±0.00（a）a 3 0.03±0.01（a）a 0.01±0.01（b）b 0.02±0.00（ab）a 0.03±0.01（a）a 7 0.01±0.00（a）b 0.01±0.01（a）b 0.02±0.02（a）a 0.03±0.02（a）a 15 0.01±0.01（a）b 0.03±0.02（a）ab 0.02±0.01（a）a 0.01±0.00（a）b 30 0.01±0.00（a）b 0.01±0.01（a）b 0.01±0.01（a）a 0.01±0.01（a）b 60 0.01±0.01（b）b 0.03±0.01（a）ab 0.02±0.01（ab）a 0.01±0.01（b）b
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表 6 不同处理、不同发酵时间的菌糠发酵饲料干物质DM含量
Table 6. Effect of treatments on dry matters (DM) in fermented feed material
（单位：%） 发酵时间 Fermentation Time/d CK CCZZ1 HT1 MIX 1 36.09±0.72（a）c 36.18±0.61（a）b 36.10±0.32（a）bc 36.47±0.18（a）bc 3 35.91±0.35（a）c 35.34±0.25（a）c 36.04±0.76（a）c 36.32±0.21（a）cd 7 34.96±0.24（b）d 35.67±0.28（a）bc 35.96±0.44（a）c 35.69±0.44（a）d 15 37.05±0.21（a）b 37.39±0.71（a）a 37.38±1.39（a）ab 37.15±0.56（a）a 30 37.09±0.15（a）b 36.12±0.20（bc）b 36.39±0.23（b）bc 35.87±0.03（c）cd 60 40.25±0.66（a）a 38.06±0.15（b）a 38.20±0.02（b）a 37.04±0.33（c）ab
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表 7 不同处理、不同发酵时间的菌糠发酵饲料粗灰分Ash含量
Table 7. Effect of treatments on ash (DM) in fermented feed material
（单位：%） 发酵时间 Fermentation Time/d CK CCZZ1 HT1 MIX 1 11.87±0.07（b）b 12.08±0.16（ab）b 12.35±0.23（a）a 11.98±0.16（b）a 3 11.72±0.11（b）b 12.22±0.24（a）ab 12.69±0.08（a）a 11.85±0.05（b）a 7 11.78±0.29（c）b 12.31±0.06（b）ab 12.66±0.19（a）a 11.78±0.07（c）a 15 11.89±0.56（b）b 12.36±0.24（a）ab 12.56±0.14（a）a 11.76±0.30（b）a 30 12.30±0.38（ab）b 12.46±0.12（ab）a 12.70±0.30（a）a 11.98±0.28（b）a 60 14.02±0.70（a）a 10.94±0.08（b）c 10.52±0.19（b）b 11.23±0.19（b）b
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表 8 不同处理、不同发酵时间的菌糠发酵饲料粗蛋白CP含量
Table 8. Effect of treatments on crude protein CP (DM) in fermented feed material
（单位：%） 发酵时间 Fermentation Time/d CK CCZZ1 HT1 MIX 1 7.01±0.09（a）ab 7.08±0.08（a）b 6.90±0.13（a）b 6.98±0.10b（a）b 3 6.81±0.11（a）bc 7.05±0.14（a）b 6.90±0.10（a）b 6.97±0.60（a）b 7 7.12±0.11（b）a 7.34±0.10（a）a 7.13±0.14（b）a 7.02±0.07（b）b 15 6.98±0.05（b）abc 7.17±0.07（a）b 7.15±0.08（a）a 7.27±0.03（a）a 30 6.79±0.11（a）c 6.86±0.07（a）c 6.80±0.14（a）b 6.81±0.11（a）c 60 6.79±0.19（a）c 6.37±0.11（b）d 6.38±0.08（b）c 6.20±0.01（b）d
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表 9 不同处理、不同发酵时间的菌糠发酵饲料可溶性碳水化合物WSC含量
Table 9. Effect of treatments on water soluble carbohydrate WSC (DM) in fermented feed material
（单位：%） 发酵时间 Fermentation Time/d CK CCZZ1 HT1 MIX 1 0.60±0.14（a）ab 0.48±0.04（a）b 0.49±0.05（a）bc 0.56±0.14（a）ab 3 0.68±0.12（a）a 0.67±0.18（a）a 0.69±0.32（a）a 0.66±0.07（a）a 7 0.53±0.06（a）ab 0.48±0.04（a）b 0.61±0.17（a）ab 0.48±0.02（a）bc 15 0.46±0.04（b）b 0.47±0.01（b）b 0.42±0.04（c）c 0.51±0.03（a）bc 30 0.58±0.04（a）ab 0.63±0.08（a）ab 0.60±0.02（a）ab 0.48±0.05（b）bc 60 0.57±0.11（a）ab 0.66±0.04（a）a 0.55±0.08（a）abc 0.38±0.01（b）c
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表 10 不同处理、不同发酵时间的菌糠发酵饲料酸性洗涤纤维ADF含量
Table 10. Effect of treatments on acid washing fiber ADF (DM) in fermented feed material
（单位：%） 发酵时间 Fermentation Time/d CK CCZZ1 HT1 MIX 1 49.30±1.67（b）b 49.97±3.33（b）e 55.53±2.23（a）cd 56.65±1.76（a）d 3 51.35±7.27（a）b 56.48±0.82（a）d 51.89±3.44（a）d 54.50±2.53（a）d 7 59.32±3.31（a）a 62.66±2.48（a）bc 60.36±4.26（a）bc 61.25±1.48（a）bc 15 61.12±2.06（a）a 58.94±1.64（a）cd 58.53±3.16（a）bc 59.71±0.82（a）c 30 63.34±0.77（b）a 64.70±2.02（ab）ab 66.59±1.16（a）a 62.92±1.67（b）ab 60 64.19±0.91（ab）a 66.84±1.69（a）a 63.77±1.92（b）ab 65.55±1.20（ab）a
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表 11 不同处理、不同发酵时间菌糠发酵饲料的中性洗涤纤维NDF含量
Table 11. Effect of treatments on neutral washing fiber NDF (DM) in fermented feed material
（单位：%） 发酵时间 Fermentation Time/d CK CCZZ1 HT1 MIX 1 60.56±4.86（a）c 61.05±4.11（a）c 66.96±4.26（a）c 62.37±0.92（a）d 3 67.00±3.47（a）b 71.17±1.18（a）b 67.18±5.35（a）c 67.50±2.44（a）c 7 76.61±0.85（a）a 78.25±2.12（a）a 74.95±2.93（a）ab 74.88±2.35（a）ab 15 75.10±2.13（a）a 70.88±3.98（a）b 72.22±3.51（a）bc 75.25±5.35（a）ab 30 75.47±1.58（b）a 75.64±2.05（b）ab 79.43±0.60（a）a 76.85±1.50（ab）a 60 69.93±1.59（b）b 72.95±1.43（a）b 69.44±1.28（b）bc 71.27±1.55（ab）bc
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表 12 不同处理、不同发酵时间的菌糠发酵饲料半纤维素HC含量
Table 12. Effect of treatments on hemicellulose HC (DM) in fermented feed material
（单位：%） 发酵时间 Fermentation Time/d CK CCZZ1 HT1 MIX 1 11.26±3.22（a）b 11.08±0.93（a）c 11.43±2.50（a）a 5.72±0.85（b）b 3 15.65±3.99（a）ab 14.68±0.59（a）ab 15.29±4.56（a）a 13.00±0.22（a）a 7 17.29±3.29（a）a 15.59±0.66（a）a 14.60±1.34（a）a 13.63±2.37（a）a 15 13.98±1.95（a）ab 11.93±3.00（a）bc 13.68±0.43（a）a 15.55±4.79（a）a 30 12.12±0.84（a）b 10.95±2.33（a）c 12.84±0.58（a）a 13.93±3.16（a）a 60 5.74±1.39（a）c 6.12±0.40（a）d 5.67±0.84（a）b 5.72±0.46（a）b
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