臺灣博碩士論文加值系統

本試驗探討以乳酸菌為添加劑對尼羅草青貯料發酵特性的影響。試驗使用的乳酸菌為Lactobacillus plantarum CCRC 12944菌液 ( LP ) ， Lactobacillus rhamnosus THSH-1菌液 ( LR )， 以及L. plantarum 與 L. rhamnosus兩種乳酸菌混合的混合菌液 ( LPR ) ，其濃度皆為106 CFU/g （新鮮草料重），及未添加菌液者為對照組（C）。於青貯後2到4天，LPR組之pH值下降速率最快且最低（P < 0.05），分別為3.21與3.46。青貯60天時，各處理之品質，pH值方面，以LP組最低（P < 0.05）；乾物質以LP組最高（29.5%），LPR組最低（25.2%）（P < 0.05）；氨態氮以C組最低（73.6 g/kg DM），LR組次之（74 g/kg DM）（P < 0.05）；水溶性碳水化合物、中洗纖維和酸洗纖維處理組間皆無顯著差異；酵母菌菌數在C組和LPR組皆小於2 log CFU/g，LP組和LR組分別為3.45 log CFU/g 和3.56 log CFU/g， 且四個處理組的黴菌菌數皆低於2 log CFU/g；有機酸方面，醋酸含量則是LR組最低，為16.23 g/kg DM ( P < 0.05 )，而丁酸含量為LP組最低，為0.95 g/kg DM ( P < 0.05 )；乳酸含量以LP組最高( P < 0.05 )，達28.73 g/kg DM。Flieg氏青貯料脂肪酸組以LP組分數最高，為70分，品質為四組中最佳者。

This study was conducted to determine the fermentation characterics of nilegrass silage inoculated with lactic acid bacteria. The inoculants contained L. plantarum CCRC 12944 (LP) , L. rhamnosus THSH-1 (LR) , and a mixture of L. plantarum and L. rhamnosus (LPR) (106 CFU/g FW) which were added to nilegrass, respectively, while the treatment without adding any inoculant was used as control (C) . After ensiling for 2 and 4 days, the pH values of LPR decreased faster than the other treatments ( P < 0.05 ), and these were 3.21 and 3.46. As to the quality of all silages after 60 days ensiling, LP had the lowest pH value ( P < 0.05 ) ; LP had the highest dry matter content ( 29.5% ), followed by LPR ( 25.2% ) ( P<0.05 )；ammonium nitrogen contents of C was 73.6 g/kg DM, which was the highest one, followed by that of LR ( 74 g/kg DM ) ( P<0.05 ) ; no significant effects were observed among the treatments for water soluble carbohydrates, neutral detergent fiber, or acid detergent fiber; after 60 days, the yeast numbers of C and LPR were below 2 log CFU/g, and the yeast numbers of LP and LPR were 3.54 log CFU/g and 3.56 log CFU/g respectively, the mold numbers of four treatments were below 2 log CFU/g；for the fatty acids, the acetic acid content of LR was 16.23 g/kg DM ( P < 0.05 ), and the butyric acid content of LP was 0.95 g/kg DM ( P < 0.05 ) . These were both the lowest treatments; the lactic acid content of LP was 28.73 g/kg DM ( P < 0.05 ), it was the highest one. Flieg’s score of LP was 70, and higher than those of the other treatments. It was concluded that using LP could make the best quality of silage.

目錄
頁次
壹、 摘要------------------------------------------- 1
貳、 前言------------------------------------------- 3
參、 文獻檢討--------------------------------------- 5
一、 青貯料之歷史沿革---------------------------- 5
二、 青貯料之定義-------------------------------- 5
三、 尼羅草青貯料的製作流程---------------------- 6
（一）芻料之細切處理------------------------ 6
（二）添加劑的使用-------------------------- 6
四、 乳酸菌的定義與特性-------------------------- 11
五、 青貯料之微生物代謝-------------------------- 15
（一）乳酸菌------------------------------- 15
1. 六碳糖的同型乳酸發酵-------------- 15
2. 六碳糖的異型乳酸發酵-------------- 18
3. 五碳糖的發酵---------------------- 21
（二）梭狀芽孢桿菌----------------------- 23
1. 梭狀芽孢桿菌的醣類與乳酸代謝------ 24
2. 含氮化合物的發酵------------------ 24
六、青貯料之微生物變化-------------------------- 28
七、 青貯料發酵過程------------------------------ 29
八、總結---------------------------------------- 30
肆、 材料與方法------------------------------------- 31
一、 試驗設計------------------------------------ 31
二、 試驗材料------------------------------------ 32
(一) 乳酸菌培養基-------------------------- 32
(二) 酵母菌與黴菌培養基-------------------- 33
(三) 試驗藥品------------------------------ 34
(四) 供試菌株------------------------------ 36
(五) 芻料---------------------------------- 36
三、試驗儀器------------------------------------- 39
四、試驗流程------------------------------------- 40
(一) 菌酛活化------------------------------ 40
(二) 測定項目及方法------------------------ 40
1. silage juice的製備------------------ 40
2. 乳酸菌菌數-------------------------- 40
3. 黴菌與酵母菌菌數-------------------- 41
4. pH值------------------------------ 41
5. 揮發性脂肪酸測定方法---------------- 41
6. 氨態氮------------------------------ 42
7. 乾物質------------------------------ 43
8. 青貯料乾粉樣品之製備---------------- 43
9. 灰分------------------------------- 43
10. 粗蛋白----------------------------- 44
11. 水溶性碳水化合物------------------- 44
12. 粗纖維----------------------------- 44
13. 酸洗纖維--------------------------- 46
14. 中洗纖維--------------------------- 46
五、 統計分析------------------------------------ 47
伍、 結果與討論------------------------------------- 48
一、 pH值-------------------------------------- 48
二、 乾物質------------------------------------- 50
三、 灰分---------------------------------------- 52
四、 水溶性碳水化合物---------------------------- 52
五、 粗蛋白質------------------------------------ 56
六、 粗纖維-------------------------------------- 56
七、 中洗纖維------------------------------------ 58
八、 酸洗纖維------------------------------------ 58
九、 乳酸菌菌數---------------------------------- 58
十、 酵母菌菌數---------------------------------- 61
十一、 黴菌菌數---------------------------------- 61
十二、有機酸------------------------------------ 64
（一） 醋酸---------------------------------- 64
（二） 丙酸---------------------------------- 66
（三） 丁酸---------------------------------- 68
（四）乳酸---------------------------------- 70
十三、 氨態氮------------------------------------ 72
十四、 Flieg氏青貯料脂肪酸組成評分-------------- 72
陸、 結論------------------------------------------- 75
柒、 參考文獻--------------------------------------- 76
捌、 英文摘要--------------------------------------- 90
玖、 小傳------------------------------------------- 92

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