Effects of maturity stage and lactic acid bacteria on the fermentation quality and aerobic stability of Siberian wildrye silage

Abstract

It is difficult to make good quality of silage from alpine gramineous from the Qinghai Tibetan plateau. The effects of lactic acid bacteria (LAB) on the fermentation quality and aerobic stability of Siberian wildrye silage were studied in southeast of the Qinghai Tibetan plateau. Siberian wildrye materials were freshly cut at the sprouting stage, flowering stage, and milky stage. Silage was prepared by using a small‐scale silage fermentation system (bag silos). Lactobacillus plantarum (LP, 5 × 108 cfu/kg FM), Lactobacillus buchneri (LB, 5 × 108 cfu/kg FM) and their mixture (LP+LB, 5 × 108 cfu/kg FM) as silage additives were separately added to ensiled forages, and no additive served as control (CK). These bag silos were kept at room temperature (<15°C), and the silage qualities were analyzed after 60 days of ensiling. The number of indigenous LAB on fresh materials was less than that of yeasts and molds, and LAB species showed specification adapted to low temperature. LAB inoculated silages had lower (P < 0.05) pH value, NH 3‐N/TN and butyric acid content compared with control silage. Silage treated with LB had higher contents of acetic acid, propionic acid, WSC and CP. However, the aerobic stability of silages inoculated with LAB did not differ significantly between stages (P > 0.05). When fermentation characteristics, chemical composition, and aerobic stability were considered, treatment with L. plantarum resulted in high quality of Siberian wildrye silage harvested at the flowering stage in the alpine region.

Succession of Bacterial Community During the Initial Aerobic, Intense Fermentation, and Stable Phases of Whole-Plant Corn Silages Treated With Lactic Acid Bacteria Suspensions Prepared From Other Silages

“…Elymus sibiricus is a tall-growing and perennial bunchgrass widely distributed in Europe, Asia, and North America ( Klebesadel, 1969 ), and used as forage because of high yield potential and good quality ( Wang et al, 2017 ). Moreover, E. sibiricus has become a grass for artificial grassland and been ensiled for ruminants in China ( Sun et al, 2009 ; Li et al, 2016 ).…”

Effects of inoculants Lactobacillus brevis and Lactobacillus parafarraginis on the fermentation characteristics and microbial communities of corn stover silage

“…Recently, some LAB species as silage additives have been documented in detail, indicating that the LAB with different fermentation properties exhibit various effects on the silage quality 2 , 6 . Homofermentative LAB species were frequently used to improve the silage quality by accelerating the initial phase of the ensiling process via the rapid fermentation of WSC into lactic acid, along with a subsequent rapid decrease in pH 7 .…”

Evaluating the effects of cellulolytic enzymes and Lactobacillus bulgaricus on mycotoxins production and the quality of maize silage

“…Bioadditives, e.g., lactic acid bacteria, were documented to improve the quality of silage and prevent mold growth (Xu et al 2017). Improving the aerobic stability of silages was observed via the addition of Lactobacillus buchneri, through its conversion of lactic acid to acetic acid (Li et al 2016). Recently, Selwet (2020) studied the addition of different Lactobacillus strains on the quality of maize silage.…”