Journal of Animal Science and Technology

Korean Society of Animal Sciences and Technology (한국축산학회)
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Effect of Yeast Addition in Rice Straw Silage Fermentation

볏짚 Silage 발효를 위한 효모의 첨가 효과

  • Published : 2006.10.31
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Abstract

Three species of the yeast Saccharomyces cerevisiae, Humicola grisea and Candida glabrata were assumed as microbial inoculants for fermentation of rice straw silage. Four types of silage innoculated with three yeasts including control (non-treatment) were opened on day 1, 3, 6, 9, 15 and 20 after ensiling, and analyzed for fermentation status (pH, crude protein, microbial counts) and the microbial population attached with silage texture using SEM (Scanning Electron Microscopy). The results obtained were summarized as fallow; The pH of silage juice was decreased to 4.3 after 6th day of fermentation in the treatments innoculated with yeast, but was not changed at the ranges of 5.47 to 5.67 in control. Crude protein concentration of silage was increased by 38～41% with yeast inoculation compared to control. From SEM observation, it could be confirmed that crude protein concentration of silage was increased by microbial growth and SCP synthesis. The yeast Saccharomyces cerevisiae and Candida glabrata could be used as useful fermenters of rice straw silage.

볏짚의 silage의 발효를 위하여 기질의 물리, 화학적 특성을 고려한 효모 3종 (Saccharomyces cerevisiae Hansen, Humicola grisea var. thermoidea, Candida glabrata)을 각각 접종한 구와 무처리 대조구를 포함하여 총 4 처리구를 두고, silage 저장기간별(1, 3, 6, 9, 15, 20일) pH와 조단백질함량 변화, 총 균수 및 균주의 군집상황을 전자현미경으로 조사한 결과는 다음과 같다.Silage의 pH 변화는 무처리구에서는 발효 전 기간동안 약 5.47~5.67 범위로서 전혀 변화가 없었으나 효모 첨가구에서는 발효 6일째부터 약 4.3대로 크게 떨어진 이후, 발효 20일까지 계속 유지되었다. Silage의 조단백질 함량은 무처리구의 경우, 전 기간 동안 일정하였으나 효모 처리구는 발효 6일째부터 증가하기 시작하였는데, 발효 15일째를 기준으로 효모처리구가 대조구에 비해 약 38~41% 증가한 것으로 나타났다. 이러한 단백질 함량의 증가는 발효가 진행됨에 따라 효모 처리구에서 SCP가 다량 합성되었기 때문이라는 것을 생균수 측정과 전자현미경 사진 관찰을 통하여 확인하였다.본 시험에서 사용된 효모 Saccharomyces cer- evisiae Hansen과 Candida glabrata는 볏짚 silage 발효 균주로서 유용하게 활용될 수 있음을 알 수 있었다.

Keywords

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