Effects of Microbial Inoculants on Fermentation Quality and Aerobic Stability of Paper Mulberry Silages Prepared with Molasses or Cellulase

Fermentation

Yan-Li Lin¹  Yu-Long Zheng²  Xue-Kai Wang³  Kui-Kui Ni³  Fu-Yu Yang³  Ying-Chao Zhang⁴ 

[1] Beijing Sure Academy of Biosciences Co., Ltd., Beijing 100085, China;College of Animal Science, Guizhou University, Guiyang 550025, China;College of Grassland Science and Technology, China Agricultural University, Beijing 100193, China;College of Life Sciences, North China University of Science and Technology, Tangshan 063210, China;

关键词: paper mulberry;    microbial inoculants;    fermentation quality;    aerobic stability;   

DOI  :  10.3390/fermentation8040167

来源: DOAJ

【 摘 要 】

Paper mulberry (Broussonetia papyrifera L.) is an unconventional forage with high crude protein content and is widely used in China. In order to evaluate the pattern of fermentation quality and the aerobic stability when inoculated with lactic acid bacteria, laboratory-scale silage was prepared. The experimental groups included a control group (CK), a Lactobacillus plantarum ‘LC365283’ (selected from paper mulberry silage) treatment (L1), a commercial inoculant Lactobacillus plantarum treatment (GF), a commercial inoculant Lactobacillus buchneri treatment (FR), a 3% molasses treatment (MO), a 150 U/g cellulase treatment (CE), and their combinations (MO + L1, MO + GF, MO + FR, CE + L1, CE + GF, and CE + FR). The changes in bacterial community and composition of the fermentation products were evaluated after being ensiled for 30 days and unsealed for 1, 3, 5, and 7 days. Compared with the CK, MO and CE, the silages treated with L1, MO + L1, and CE + L1 showed higher lactic acid concentrations, lower pH values, and lower ammonia nitrogen concentrations (p < 0.05). During the first 3 days of aerobic exposure, the pH values and organic acid content changed slightly in all treatments. The present study suggests that addition of L1 was better than commercial inoculum, and the paper mulberry silages could be well preserved after being unsealed for 3 days.

【 授权许可】

Unknown