Effect of different treatments on the quality and nutrition of fermented Perilla frutescens straw

As the first batch of medicine, food, and traditional multi-purpose economic plants promulgated by the ministry of health, Perilla frutescens has high nutritional value. The aim of this study was to determine the effects of different treatments on fermentation of P. frutescens straw. The experiments were divided into 5 groups including thecontrol group, group Ⅰ (with 20% corn flour 20 g+1 g·kg-1 Qiangwei 99 starter cultures+0.1 g·kg-1 crude fiber degradation agent+50 mL·kg-1 Trichoderma fermentation solution added), group Ⅱ (with 20% corn flour+1 g·kg-1 Qiangwei 99 starter culture added), group Ⅲ (with 20% corn flour+1 g·kg-1 crude fiber degradation agent added), group Ⅳ (with 20% corn flour+50 mL·kg-1 Trichoderma fermentation solution added). All groups had 3 replicates. The results showed that the sensory score, pH, and contents of organic acids (acetic acid, propionic acid, and butyric) and ammoniac nitrogen in groups Ⅰ and Ⅱ were significantly lower than that of the control group and the other groups (P<0.05). Compared with the control group, the contents of crude fiber (CF) and acid detergent lignin (ADL) decreased significantly and the opposite occurred for crude protein (CP) and crude fat (EE) in the four different treatment groups. Neutral detergent fiber and acid detergent fiber decreased significantly in group Ⅰ and Ⅲ (P<0.05). However, the content of ash between the control group and different treatment groups was not significantly different. The above results showed that adding 20% corn flour 20 g+1 g·kg-1 Qiangwei 99 starter cultures+1 g·g-1 crude fiber degradation agent+50 mL·kg-1 Trichoderma fermentation solution was the best treatment for fermentation of P. frutescens straw.