The Selection Of Production Lactobacillus At Low Price And The Effect Of Fermented Straw

This research filtered a low-cost medium which be mainly combined of cornmeal, glucose and sodium chloride, then use this kind of low-cost medium to product lactic acid bacteria, compared with the production of lactic acid bacteria by MRS medium, By comparing changes in pH, OD6oo, quantity of lactic acid bacteria to conclude the ferment effects of this kind of low-cost medium。The result turn out that low-cost medium which made by putting cornmeal in40times water and warmed it then add1%glucose and0.05%sodium chloride can take the place of MRS medium to product lactic acid bacteria. The traditional MRS medium product one liter lactic acid bacteria costs3.5yuan, and beef extract, yeast power, sucrose cost2.53yuan for one liter which take83%of total. By contrast the low-cost medium only cost0.5yuan for one liter, and sucrose cost0.25yuan for one liter which take50%of total. Take a look it for one the low-cost medium is86%cheaper than MRS medium and streamline the production process and reduce the labor costs。Use lactic acid bacteria which produced by those two kinds of medium to ferment rice straw, and then measure the ingredients of fermented straw by gas chromatography. The result turn out that both of those two kinds of medium can product lactic acid bacteria, acetic to increase the quality of fermented rice straw and palatability。Use MRS produced lactic acid bacteria fermented straw can make lactic acid bacteria5.20mg/g, acetic0.49mg/g; Use low-cost produced lactic acid bacteria fermented straw can make lactic acid bacteria5.27mg/g, acetic0.47mg/g; Use MRS-produced lactic acid bacteria fermented soilage can make lactic acid bacteria6.76mg/g, acetic0.50mg/g. lactic acid bacteria and acetic can improve the quality of straw and palatability.Feed cows with unfermented rice straw and straw which fermented by lactic acid bacteria produced by low-cost medium, we found that crude protein and crude fiber in cow fermented faces is2.0%and13.25which is lower0.85%and5.5%than the control group. So we can come to conclude fermented straw can increase the digestibility of cows.We found that the fermented rice straw can be saved more longer under oxygen-free conditions and also with good smelling, golden color, no bacteria by comparing several saving methods。...