Effects Of Different Lactobacillus And Bacillus Subtilis On The Silage Fermentation Quality

The main objective of this study was to investigate the dynamic changes of silage fermentation quality,nutrition components,antioxidant index and antinutritional factors of Moringa oleifera Lam.through adding bacillus subtilis alone or in combination with differen types of lactic acid bacteria.According to the different kinds of bacteria added,the experiment was divided into 8 groups:Control Group(CK)added bacteria amount was 0,Bacillus Subtilis Group(k),lactobacillus Brucei Group(B),Lactobacillus plantarum group(Z)added bacteria amount was 6×10~7CFU/g FM;The ratio of BZ,BK,BK,ZK was 1:1,and the total amount of BZ,BZ and BK was 6×10~7CFU/g FM;The mixture of lactobacillus plantarum,lactobacillus Brucei and Bacillus subtilis added group(BZK),the addition ratio was 1:1:1,the total amount of addition was 6×10~7CFU/g FM.The p H value,lactic acid,ammonia nitrogen,crude protein,crude fiber,neutral detergent fiber,acid detergent fiber,crude ash,polyphenols,flavonoids and their scavenging rate to hydroxyl radical and DPPH free radical of silage were determined,The tannin,β-Glycosidase,cellulase levels were measured.The research showed that:(1)Adding Bacillus subtilis and lactobacillus plantarum,the p H value of silage decreased rapidly.Except for Lactobacillus Brucellae Group,the p H valve of each group was significantly lower than that of the Control Group(P<0.05),the p H of lactobacillus brucellae decreased slowly and increased slightly during silage.Z,ZK and BZK were beneficial to the accumulation of lactic acid,and BZK was the best,and significantly higher than the control group(P<0.05).Lactobacillus plantarum was beneficial to decrease the content of ammonia nitrogen,adding bacillus subtilis group only had the tendency to decrease on the 3rd day,but the difference was not significant compared with the control group(P>0.05).Adding lactobacillus plantarum alone had no significant effect to decrease the content of ammonia nitrogen,but mixing with other two kinds of bacteria can improve the effect,and mixing with Lactobacillus plantarum is better.(2)WSC content in CK group was significantly lower than that of other groups(P<0.05),B and Z groups were beneficial to the reservation of crude protein,and each group was beneficial to the degradation of crude fiber,which was significantly different from the control group(P<0.05),and Z group was the best,each group had no significant effect on the degradation of ADF and NDF.(3)On the 30th day of silage fermentation,the tannin content of K group was significantly lower than that of CK group(P<0.05),and the tannin content of K group was significantly lower than that of CK group(P<0.05),and the content of flavonoids increased first and then decreased,while the content of polyphenols decreased,and the content of group B was the highest,but there was no significant difference between the two groups(P>0.05);The scavenging rate of DPPH free radical and hydroxyl free radical by flavonoid extract The DPPH free radical scavenging rate was significantly increased in Group K and ZK,and significantly increased in group B and BZK(P<0.05).With the progress of silage fermentation,the content of cellulase in ZK group was higher,but there was no significant difference with other groups(P>0.05);the content ofβ-glucosidase first increased and then decreased,reaching the peak at 15 days,and the content of Z group was the highest,but there was no significant difference with other groups(P>0.05).The addition of each bacterium alone or in combination is beneficial to the improvement of the nutritional quality of Moringa.The addition of each bacterium alone or in combination is beneficial to the retention of WSC and the degradation of crude fiber and tannin.Lactobacillus plantarum is beneficial to the improvement of the fermentation quality of Moringa silage and the retention of crude protein.The fermentation quality of Lactobacillus brucelli silage was lower,but it could accumulate polyphenols and flavonoids of Moringa.In addition,Bacillus subtilis could improve the scavenging rate of DPPH.In conclusion,on the 30th day of silage,more crude protein could be retained in the mixed group,which has better degradation effect on crude fiber and tannin.