Impact of silage additives on aerobic stability and characteristics of high-moisture maize during exposure to air, and on fermented liquid feed

Grass and Forage Science

Zhao

et al. 2015

Leymus chinensis is an important grass in China and Russia. Six lactic acid bacteria (LAB) strains (LB, LPL1, LPL2, LPL3, LCL and WH) from L. chinensis silage were screened and identified and their effects on fermentation quality were investigated. All six strains were grown at 6·5% NaCl and pH 4·00. Strains LPL1, LPL2 and LPL3 were identified as Lactobacillus plantarum, and LB, WH and LCL were classified as Lactobacillus brevis, Weissella hellenica and Lactobacillus casei respectively. The six isolated strains and a commercial inoculant (Lactobacillus buchneri) were added to L. chinensis for ensiling at densities of 500 and 600 kg m−3. The control was sprayed with the same volume of distilled water. The effects of the strains on fermentation quality after 45 d ensiling and aerobic stability during 8 d of exposure to air were evaluated. The 600 kg m−3 silage had lower pH, butyric acid, ammonia nitrogen content and coliform bacteria counts than the 500 kg m−3 density silage (P < 0·05). The six isolated strains decreased pH, butyric acid content and increased lactic acid content, and all inoculants increased L. chinensis silage aerobic stability except LCL (P < 0·05). The fermentation quality of L. chinensis silage increased with higher ensiling density. The LAB strains improved the fermentation quality, and high‐quality silage could be obtained at low ensiling density with the addition of the LAB strains. The strains improved the aerobic stability; Lb. buchneri and Lb. brevis showed the best performance.

Section: Discussionmentioning

confidence: 97%

Lactic acid bacteria strains for enhancing the fermentation quality and aerobic stability of Leymus chinensis silage

Grass and Forage Science

Zhao

et al. 2015

“…The exposure of silage to air during the feed‐out phase can initiate the aerobic spoilage process of the mass and the activity of lactate‐assimilating yeasts, which metabolize WSC and fermentation end products into carbon dioxide and water (Tabacco et al ). The role of yeasts in initiating the aerobic deterioration of many silage crops has been widely recognized (Jonsson & Pahlow ; Pahlow et al ; Canibe et al ). Their activity results in an increase in pH and in heat production that increases the temperature of the silage (Woolford ).…”

Section: Discussionmentioning

confidence: 99%

Fermentation and microbial population dynamics during the ensiling of native grass and subsequent exposure to air

Nishino

et al. 2015

Animal Science Journal

To study the microbial population and fermentation dynamics of large needlegrass (LN) and Chinese leymus (CL) during ensiling and subsequent exposure to air, silages were sampled and analyzed using culture-based techniques and denaturing gradient gel electrophoresis (DGGE). A total of 112 lactic acid bacteria (LAB) strains were isolated and identified using the 16S rRNA sequencing method. Lactic acid was not detected in the first 20 days in LN silage and the pH decreased to 6.13 after 45 days of ensiling. The temperature of the LN silage increased after approximately 30 h of air exposure and the CL silage showed a slight temperature variation. Enterococcus spp. were mainly present in LN silage. The proportion of Lactobacillus brevis in CL silage increased after exposure to air. LN silage with a higher proportion of Enterococcus spp. and propionic acid concentration did not show higher fermentation quality or aerobic stability than CL silage, which had a higher concentration of acetic acid, butyric acid and increased proportion of L. brevis after exposure to air.

“…), which leads to further rise in temperature (Canibe et al . ). Therefore, pH may indicate aerobic deterioration of the silage (Basso et al .…”

Section: Discussionmentioning

confidence: 97%

Effect of lactic acid bacteria inoculants on fermentation characteristics and aerobic stability of three native grasses in Mongolian steppe

et al. 2018

Grassland Science

Leymus chinensis, Leymus secalinus and Elymus nutans are three common grasses of the steppes of Central Asia. This study examined the effects of lactic acid bacteria on the fermentation qualities and aerobic stabilities of L. chinensis, L. secalinus and E. nutans silages. The forages were directly ensiled with or without lactic acid bacteria. Lactobacillus plantarum (LP), Lactobacillus brevis (LBR) and Lactobacillus buchneri NCIMB40788 (LBU) from a commercial inoculant were used as additives at 1.0 9 10 5 cfu g À1 of fresh matter. The control was sprayed with the same volume of distilled water. Six replicates from each treatment were ensiled in 3-L plastic buckets and stored at ambient temperature (~30°C). Fermentation quality and aerobic stability were determined after 60 days of ensiling. LP increased lactic acid content, lowered pH and decreased the content of butyric acid and ammonia nitrogen (P < 0.001) of the three silages. LBU increased the aerobic stabilities of the silages (P < 0.001). Lactobacillus brevis slowed the increase in pH, ammonia N content, and yeast count and slowed the decrease of lactic acid content during exposure to air. Overall, LP improved fermentation quality and LBU increased the aerobic stabilities of the native grass silages. Lactobacillus brevis reduced aerobic spoilage of L. chinensis and L. secalinus silages.