摘要
通过有氧发酵、无氧发酵、酵母菌发酵和混合活干菌发酵对饲用甜菜Beta vulgaris var．lutea鲜叶进行处理，试验结果表明：混合活干菌发酵效果良好，饲用甜菜鲜叶呈绿色或黄绿色，有酸香味，手感湿润、柔软，pH值在4．1～4．4。有氧发酵导致饲用甜菜茎叶腐败变质，与鲜叶相比较，干物质含量降低11％，而其他发酵方法处理后其干物质含量分别提高了3．3％、5．3％和16．5％，同时能有效地增加有益微生物总量，说明在一定条件下利用发酵可有效提高饲用甜菜鲜叶的营养价值。
Through the fermentation of oxygen, non-oxygen, microzyme and mixed fungus, the result showed that mixed fungus fermented well, fodder beet leaves was clouding, velvet and pH=4. 1-4. 3. The DM content decreased 11% after oxygen fermentation compared with fresh leaves. The DM content of the other treatment respectively increased 3.3%, 5.3% and 16. 5%, and increased the total useful microbes. The fodder beet leaves quality is effectively improved by fermentation under certain conditions.
出处
《草业科学》
CAS
CSCD
2006年第7期70-72,共3页
Pratacultural Science
基金
科技部项目"优质抗逆新型饲草作物甜饲1号生产性试验示范"(031FN216200238)资助
关键词
饲用甜菜
发酵
营养价值
fodder beet
fermentation
nutritional value
