【摘要】 该研究利用传统培养法从0–90 d打包青贮发酵的甘蔗(Saccharum sinense)尾中分离得到20株乳酸菌。通过形态学观察、API 50 CH生化试剂盒鉴定及16S rDNA基因序列分析法对分离纯化的菌株进行鉴定,并测定其产酸能力。结果显示,菌株Y42是干酪乳杆菌(Lactobacillus casei),菌株Y32、Y59是副干酪乳杆菌(L. paracasei),其余的17株是植物乳酸杆菌(L. plantarum);分离的20株菌株在培养18 h后,菌株发酵液的pH可降低至3.70以下,Y67菌株的pH最低,为3.57。从甘蔗尾中分离的20株乳酸菌产酸能力均较强,具备良好的青贮潜力,可作为制备青贮饲料发酵剂的菌种。更多还原

【Abstract】 Twenty strains of lactic acid bacteria were isolated from sugarcane sheaths packed in silage for 0 –90 d and fermented by traditional culture. The isolated and purified strains were identified by morphological observation, API 50 CH biochemical kit identification, and 16 S rDNA sequence analysis, and their acid production capacity was determined. The results showed that strain Y42 was Lactobacillus casei, strains Y32 and Y59 were L. paracasei, and all other strains were L.plantarum. After fermentation for 18 h, the strains’ fermented liquid pH values can be reduced to less than 3.70. The pH of strain Y67 was the lowest at 3.57. The 20 strains of lactic acid bacteria isolated from sugarcane sheaths showed a strong capacity for producing acid and good silage potential. These strains could be used for preparing fermentation agents for silage.更多还原