1. Effects of homo- and hetero-fermentative lactic acid bacteria on the quality and aerobic stability of corn silage
- Author
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Weihua Lu, Chunhui Ma, Wang Xuzhe, Miao Fang, and Zhang Fanfan
- Subjects
biology ,Silage ,biology.organism_classification ,Lactic acid ,Rumen ,chemistry.chemical_compound ,Neutral Detergent Fiber ,Food Animals ,chemistry ,Animal Science and Zoology ,Fermentation ,Food science ,Microbial inoculant ,Lactobacillus plantarum ,Lactobacillus buchneri - Abstract
This study aimed to investigate the effects of homo/heterofermentative lactic acid bacteria (LAB) on the quality of corn silage and its rumen digestibility. Maize (Zea mays strain Xingsiyu No. 10), at the early dough stage, was harvested, chopped, ensiled in vacuum bags, and divided into four groups: (1) control (without added bacteria); (2) with the homofermentative LAB Lactobacillus plantarum and Pediococcus pentosaceus (1:1 mixture, 1 × 105 cfu·g−1); (3) with the heterofermentative LAB Lactobacillus buchneri (1 × 105 cfu·g−1); and (4) with the homo/heterofermentative LAB L. plantarum, P. pentosaceus, and L. buchneri (1:1:1 mixture). At 2, 8, 15, 45, and 60 d of ensiling, nutritional quality, fermentation characteristics, and microbial content were assessed. After 60 d, aerobic stability and rumen digestibility tests were performed. The addition of homo- and (or) hetero-fermentative LAB significantly improved the nutritional quality, fermentation characteristics, and microbial content. Addition of the heterofermenter L. buchneri, with or without the homofermenters L. plantarum and P. pentosaceus, improved aerobic stability. The different LAB inoculants increased the degradation rates of dry matter, acid detergent fiber, and neutral detergent fiber of the corn silage by sheep ruminants. Analysis indicated that L. buchneri yielded the best corn silage.
- Published
- 2021
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