Identification of Lactic Acid Bacteria in the corn stalk Fermentation by Fluorescence Quantitative PCR

Lactic acid bacteria play an important role in the fermentation of biological feed. In this experiment, Lactobacillus plantarum, Lactobacillus acidophilus, Bifidobacterium longum, Lactobacillus casei and Lactobacillus rhamnosus were used to ferment corn stalk by single and mixed bacteria. The changes of Lactobacillus flora during fermentation were analyzed by fluorescence quantitative PCR. The results showed that the maximum number of lactic acid bacteria appeared on the 7th day of mixed fermentation, and the total bacteria content could be significantly increased by adding five kinds of lactic acid bacteria at the same time, and the number of each bacteria in mixed fermentation was close to that measured by single fermentation, which indicated that these five kinds of lactic acid bacteria could cooperate during fermentation and help to improve the quality of stalk fermented feed.