Improving sugarcane bagasse quality as ruminant feed with
                        Lactobacillus, cellulase, and molasses

So, Sarong; Cherdthong, Anusorn; Wanapat, Metha

doi:10.5187/jast.2020.62.5.648

Cited by 28 publications

(22 citation statements)

References 33 publications

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“…Compared with the control group, the content of lactic acid bacteria in the additive treatment group increased by 12.4–17.9%, and the growth of non-important bacteria was inhibited. The physiological growth of L and an adequate supply of M as a substrate could explain an increase in L count ( So et al, 2020 ). Control silage had no satisfactory microorganisms (e.g., aerobic bacteria and yeasts), while the addition treatments dramatically reduced the counts of aerobic bacteria and molds.…”

Section: Discussionmentioning

confidence: 99%

Effects of Lactic Acid Bacteria and Molasses Additives on Dynamic Fermentation Quality and Microbial Community of Native Grass Silage

Sun

et al. 2022

Front. Microbiol.

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Ensiling native grass is an effective method to protect the nutritional quality of forage and alleviate feed shortages in the cold winter of the Inner Mongolian Plateau. To improve the usability of native grass resources as feed in China, the effects of lactic acid bacteria and molasses additions on the microbial population, fermentation quality, and nutritional quality of native grass during silage were investigated. Treatments were a control treatment with no additive (CK), lactic acid bacteria (L), molasses (M), and lactic acid bacteria in combination with molasses (L+M), all of which were stored at ambient temperature (17–28°C) for 7, 14, 30, and 60 days. The results showed that all additives improved nutritional value and fermentation quality with low pH and ammonia nitrogen (NH3–N) and high crude protein (CP) and water soluble carbohydrate (WSC) than control silage over the ensiling period. Compared with L or M silage, the L+M silage combination improved fermentability, as evidenced by higher LA content and a faster pH drop during the first 7 days of ensiling. With prolonged ensiling time, the combined addition of L and M could increase the count of desirable Lactobacillus, decrease microbial diversity, and inhibit the growth of undesirable microorganism, such as Clostridia, Escherichia, and Enterobacter abundance compared with silage treated with CK, L. or M. Application of L together with M could further improve the silage quality of native grass by altering bacterial community structure. In summary, the addition of lactic acid bacteria and molasses increased the relative abundance of Lactobacillus of native grass silage and improved fermentation quality.

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Section: Discussionmentioning

confidence: 99%

Effects of Lactic Acid Bacteria and Molasses Additives on Dynamic Fermentation Quality and Microbial Community of Native Grass Silage

Sun

et al. 2022

Front. Microbiol.

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“…After mixing, the SB was placed in plastic bags (24 × 42 × 180 cm, 11-mm thick), manually pressed to remove the inner air, and anaerobically fermented for 30-days. The qualities of SB fermentation (So et al, 2020a) are presented in Table 1. The BG was adjusted with RS at different ratios (100:0, 80:20, 60:40, 40:60, 20:80, 0:100; RS: fermented SB) for 21 days to make sure that steers could completely adapt to the new roughage source.…”

Section: Rice Straw and Preparation Of Sb Fermentationmentioning

confidence: 99%

Growth performances, nutrient digestibility, ruminal fermentation and energy partition of Thai native steers fed exclusive rice straw and fermented sugarcane bagasse with Lactobacillus, cellulase and molasses

Cherdthong

Wanapat

2021

Animal Physiology Nutrition

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A seasonal residue of rice crop after harvesting, rice straw (RS), mainly serves as a conventional roughage feed for ruminants during time of low fresh grass availability (Cherdthong et al., 2014(Cherdthong et al., , 2020Wanapat et al., 2009). The RS contains relatively low protein, has high fibre content and has low digestibility (Cherdthong et al., 2020). Thus, feeding RS provides insufficient nutrients for optimum production (Wanapat et al., 2013). Therefore, other roughage sources or by-products are highly sought for substituting the conventional RS feeding.Sugarcane is one of the main industrial crops, and its residue from sugar factories, sugarcane bagasse (SB), is available in large amount (300 kg/ton of sugarcane) and at a low price (Chunhawong et al., 2018;Inácio et al., 2017). Using SB as ruminant feed might reduce waste into the environment and pollution. However, feeding

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“…In accordance with this, Keawpila et al [33] reported the numbers of yeast were reduced by LAB inoculation in silage. Accordingly, the ensiling additive with L. casie TH14, cellulase, and molasses in combination has resulted in the promotion of the best qualities of rice straw and sugarcane bagasse, respectively [68,69]. In addition, the combination of LAB and enzymes resulted in a faster pH decrease, which enhanced both the fermentation quality and the aerobic stability of tomato pomace and pumpkin silage [70].…”

Section: Microbiology and Aerobic Stability Of Cassava Pulp Treated W...mentioning

confidence: 99%

The Chemical Composition, Fermentation End-Product of Silage, and Aerobic Stability of Cassava Pulp Fermented with Lactobacillus casei TH14 and Additives

Pongsub

Suntara

Khota

et al. 2022

Veterinary Sciences

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This study evaluated the effects of cassava pulp fermented with Lactobacillus casei TH14, urea, and molasses on its chemical composition, the fermentation end-product of silage, and aerobic stability. A 2 × 2 × 2 factorial arrangement with a randomized complete block design was employed. The first factor: level of L. casei TH14 [L; 0 and 105 cfu/kg fresh matter (FM)], the second factor: level of molasses (M; 0 and 4% DM), the third factor: level of urea (U; 0 and 4% DM), and the number of days of fermentation (7, 14, and 21 days) were evaluated using a statistical block. There were interactions among CSP fermented with different additives on DM content (p < 0.05). The control group (CON) and CSP fermented with L, L×M, and L×U had lower DM contents than U, U×M, and L×U×M. The crude protein of CSP was increased by interaction of L×U and U×M additives (p < 0.05 and p < 0.01, respectively). Interaction effects between L and U and NDF content were detected (p < 0.05). The L×U combination resulted in a significantly lower NDF than the other groups. The interaction between L×U×M had no effect on the change in the CSP fermentation process (p > 0.05). The combination of U×M caused a poorer pH than other groups (p < 0.01). The ammonia-N content was higher than others, when CSP was fermented with L×U (p < 0.01) or U×M (p < 0.05), respectively. The lactic acid levels in fermented CSP were higher (p < 0.01) than in other groups through the L. casei. The interaction between L×U×M had an influence on lactic acid bacteria (LAB) (p < 0.01) and aerobic bacteria (p < 0.01). The highest LAB population (p < 0.01) at 106 cfu/g FM was found in CSP fermented with L. casei and molasses. In conclusion, the current study shows that CSP treated with L×U×M resulted in good preservation by recovering DM, a low number of aerobic bacteria, and greater LAB than other treatments, with the exception of the L×U×M addition. A 21-day fermentation period is advised because it produces products with greater levels of crude protein, lactic acid, acetic acid, and propionic acid.

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Improving sugarcane bagasse quality as ruminant feed with Lactobacillus, cellulase, and molasses

Cited by 28 publications

References 33 publications

Effects of Lactic Acid Bacteria and Molasses Additives on Dynamic Fermentation Quality and Microbial Community of Native Grass Silage

Effects of Lactic Acid Bacteria and Molasses Additives on Dynamic Fermentation Quality and Microbial Community of Native Grass Silage

Growth performances, nutrient digestibility, ruminal fermentation and energy partition of Thai native steers fed exclusive rice straw and fermented sugarcane bagasse with Lactobacillus, cellulase and molasses

The Chemical Composition, Fermentation End-Product of Silage, and Aerobic Stability of Cassava Pulp Fermented with Lactobacillus casei TH14 and Additives

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