Fermentation quality and aerobic stability of mulberry silage prepared with lactic acid bacteria and propionic acid

Abstract

The objective of this study was to examine the fermentation quality and aerobic stability of mulberry (Morus alba L.) silage prepared with lactic acid bacteria (LAB) and propionic acid (PA). The selected LAB strains Lactobacillus (L.) plantarum LC365281 (L1) and L. brevis LC365282 (L2), and commercial inoculant strains L. plantarum Gaofuji (GF) and L. buchneri Fresh (FR), and PA were used as additives for silage preparation. Silage treatments were designed as control, L1, L2, GF, FR, PA, PA + L1, PA + L2, PA + GF, or PA + FR. After 30 days of ensiling, the fermentation quality of silages treated with PA + L1 was improved, with a lower (p < 0.05) pH and NH3‐N content than those of other treatments. During the aerobic exposure, the PA + LAB‐treated silages displayed an aerobic stability with stable pH value and lactic acid content. The results confirm that L. plantarum L1 and PA were the best additive combination for ensiling mulberry.

Effects of additives on the fermentation quality, in vitro digestibility and aerobic stability of mulberry (Morus alba L.) leaves silage

“…These observations suggested that, compared with epiphytic LAB, Lactobacillus plantarum has a higher ability to thrive in high DM silage. In the experiment, despite mulberry leaves being wilted for only 6 h, a relatively higher DM (38.5% vs 21.5% DM) content was obtained as compared with that in study of Zhang et al [9]. This high DM may depress the activity of epiphytic LAB, which explained the poor fermentation quality of control silage.…”

“…Therefore, the low terminal pH (<4.30) of the LAB-inoculated silages indicated satisfactory fermentation qualities. However, opposite results were obtained by Zhang et al [ 9 ], who reported that sufficient number of epiphytic LAB resulted in no effect of LAB inoculation on the fermentation quality of mulberry leaves. A possible explanation to this discrepancy could be the difference in DM content of mulberry leaves between two studies.…”

“…However, possible beneficial effect of additives depends on the properties of the crops being ensiled. The use of these additives to modulate fermentation has not been always successful; some studies reported no benefits [9,10]. Therefore, systematical examination of the suitability of these additives for mulberry leaves silage is necessary, considering the importance of mulberry in agriculture.…”

Effects of natamycin and Lactobacillus plantarum on the chemical composition, microbial community, and aerobic stability of Hybrid pennisetum at different temperatures

“…Aer air exposure in maize silage, Pinto et al 28,30 reported that the silos with natamycin alone and combined with L. buchneri showed the lowest pH and yeast values on day 1, while on day 3 the values were numerically changed in the natamycin additive group and on day 5 the yeast and pH were signicantly increased in the natamycin alone and control groups as compared to the combined natamycin and L. buchneri group. Some other chemical additives can also improve the aerobic stability of silage; Zhang et al 32 used propionic acid, L. plantarum and L. brevis to improve the aerobic stability. During seven days of air exposure for mulberry silage, the pH value and organic acid, yeast, and ammonia nitrogen concentrations were stable on days three.…”

Enriching the Nutritive Value of Marigold (Tagetes Erecta L) Crop Residues as a Ruminant​ Feed by Lactic Acid​ During Ensilage

“…Ensilage relies mainly on lactic acid bacteria (LAB) fermentation to convert water-soluble carbohydrates into organic acids, and LAB have been widely used as feed additives [14,15]. The combination of an acidic environment and the microbial fermentation process may synergistically degrade and/or produce new volatiles, and will often produce alcohols and acids which can make the fodder aroma acidic, fragrant, and alcoholic [14,15]. LAB can also be used in biodegrading and biotransforming terpenes in food fermentation and brewing [16][17][18][19].…”