Theapplication Research Of Previously Fermented Juice In Silage Production

1.To forage corn for material to microorganism quantity analysis,the result of test showed that the number of LAB was 3.6×10³cfu/g,the number of fungi was 7.1×10⁷ cfu/g,the number of bacteria was3.3×10⁷cfu/g.2. Made previously fermented juice by forage corn,and determination of stability,found that Lactic acid bacteria in fermented stable after 24h,the number of colonies was 2.49×10⁷cfu/g.Forage Corn silage was made from previously fermented juice (concentration of 1%,1.5% and 2%) and NaCl(concentration of 1% and 3%). Forage Corn was ensiled in plastic bottles under vacuum.After 60 days,samples were analysised for quality(include microbial community,pH value,content of DM,CP,NDF,ADF,ADL and organic acid) and in vitro digestibility of silage,and compared with traditional silage process.And use the bio-statistical methods to analyze the data.The treatment with addition of previously fermented juice could improved silage quality significantly, pH value decreased obviously, DM,CP and organic acid content were clearly increased(p<0.05).And the result of in vitro digestibility showed that add previously fermented juice could improved silage digestibility, compared with CK andtraditional silage process.3.We isolated and identified Lactic acid bacteria which suitable for silage additives from forage corn(collected xinjiang feed corn 1 from xinjiang turpan in october 2009). We used MRS+CaCO₃ solid medium to isolated the Lactic acid bacterias,carried out preliminary identification by the morphological, physiological and biochemical experiment and determined acid production efficiency.Finally,12 strains of better acid-production ability were selected to identified salt tolerance,acid tolerance and the sequence analysis of 16SrDNA.44 strains of lactic acid bacteria were isolated from Forage Corn. Gram staining and catalase analysi showed that all of the 44 strains were lactic acid bacteria;the results of physiological and biochemistry analysis of the 12 strains with better acid-produced ability showed that they were Leuconostoc , Lactobacillus and Enterococcus. The 12 strains show better salt-tolerance and acid-tolerance ability. 16SrDNA sequence made BLAST contrast with international nucleic acid database GeneBank ,to classify species,at the samae time,using CLUSTAL-W software blasted the related species,using MEGA 4.0 software to construct phylogenetic tree. The result of 16SrDNA identification: A4,B9,B11,B12,B1 were Lactobacillus plantarum, A1,A2,A7,A11,B8 were Leuconostoc dextran subspecies, A8,A9 were Enterococcus hirae.3 strains Lactic acid bacterias with batter acid production ability were isolated from forage corn which can be developed into silage additives.