ENSILING ALFALFA WITH ADDITIVES OF LACTIC-ACID BACTERIA AND ENZYMES

被引：45

作者：

TENGERDY, RP

WEINBERG, ZG

SZAKACS, G

WU, M

LINDEN, JC

HENK, LL

JOHNSON, DE

机构：

[1] COLORADO STATE UNIV,DEPT AGR & CHEM ENGN,FT COLLINS,CO 80523

[2] COLORADO STATE UNIV,DEPT ANIM SCI,FT COLLINS,CO 80523

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1991年 / 55卷 / 02期

关键词：

ALFALFA SILAGE; SILAGE ADDITIVES; LACTIC ACID BACTERIA; PLANT CELL WALL DEGRADING ENZYMES;

D O I：

10.1002/jsfa.2740550207

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Ensiling alfalfa with silage additives containing lactic acid bacteria and enzymes increased fiber digestibility of fresh but not wilted alfalfa in 90 day ensiling, and resulted in a rapid, controlled homolactic fermentation of both fresh and wilted alfalfa. The enzyme treatment was most effective in ensiling fresh cut alfalfa using a cocktail of cellulase, hemicellulase and pectinase enzymes with lactic acid bacteria inoculum containing Pediococcus, Lactobacillus and Streptococcus spp.

引用

页码：215 / 228

页数：14

共 20 条

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