Fermentation Quality, In Vitro Digestibility, and Aerobic Stability of Ensiling Spent Mushroom Substrate with Microbial Additives

Abstract

This experiment investigated the effects of lactic acid bacteria and cellulase on the fermentation quality, in vitro digestibility, and aerobic stability of Flammulina velutipes spent mushroom substrate silage (F-silage) and Pleurotus eryngii spent mushroom substrate silage (P-silage). Silage treatments included groups without any additives (control), with lactic acid bacteria (L), with cellulase (E), and with lactic acid bacteria and cellulase (M). Data analysis was performed using independent sample t-test and analysis of variance. After 45 days of ensiling, the pH in F-silage and P-silage from the L, E, and M groups were lower than those in the control group (p < 0.05). The pH, acetic acid (AA), and propionic acid (PA) levels in P-silage were lower than those in F-silage, and the LA content in P-silage was higher than that in F-silage (p < 0.05). Compared with the control, the E treatment increased in vitro neutral detergent fibre digestibility (IVNDFD) and in vitro acid detergent fibre digestibility (IVADFD) in F-silage and P-silage (p < 0.05). The aerobic stability of F-silage inoculated with L increased (p < 0.05) by 24 h compared to the control. The aerobic stability of P-silage inoculated with M increased (p < 0.05) by 6 h compared to the control. The improvement in fermentation quality and aerobic stability is extremely large in terms of applying M in F-silage and P-silage. The E is effective in improving the in vitro digestibility of P-silage. The research results provide a theoretical basis for the production of high-quality spent mushroom substrate fermented feed.

Effects of Additives on the Fermentation Quality, In Vitro Digestibility, and Aerobic Stability of Amaranth (Amaranthus hypochondriacus) and Wheat Bran Mixed Silage

“…In Pennisetum sinese silage, cellulase reduced the crystallinity of lignocellulose and improved its conversion, indicating that it was a very useful silage pretreatment method [44]. Under 60% MC conditions, the NDF, ADF, and ADL contents in the L group were lower than those in the control group, which was consistent with the findings of Yi et al [31]. These authors also found that inoculation of lactic acid bacteria in Pleurotus eryngii silage reduced the NDF, ADF, and ADL contents in P. eryngii silage.…”

“…Marbun et al [30] showed that the addition of L. plantarum to the silage process reduced the AN/TN and fungal counts in maize silage effectively improved the fermentation quality of maize silage. Yi et al [31] inoculated lactic acid bacteria during the silage of spent mushroom substrate, which improved the fermentation quality. This was explained by the fact that the addition of homofermentative lactic acid bacteria preparations can promote the early entry of silage into lactic acid fermentation, change the situation of insufficient lactic acid bacteria in the early stage of fermentation, and produce large amounts of LA to reduce the pH and AN/TN of silage, thus inhibiting the growth and reproduction of yeasts and molds and reducing nutrient losses [32].…”

Effects of Lactobacillus plantarum (L) and molasses (M) on nutrient composition, aerobic stability, and microflora of alfalfa silage in sandy grasslands

“…Furthermore, the content of AA during silage fermentation should also be emphasized, and AA is often used as a poor silage fermentation inhibitor. Studies have shown that silage containing high concentrations of AA has lower yeast and mold populations and higher aerobic stability, AA can effectively reduce the pH value of silage, and its inhibitory effect on yeast is even greater than LA (Danner et al, 2003 ; Liu et al, 2020 ; Selwet, 2020 ; Yi et al, 2023 ), which is obvious in its inhibitory effect. In this experiment, although the difference in AA content was not significant in all groups after 14 days of ensiling ( P > 0.05), the AA content of group L was extremely significantly higher than other groups after 56 days of ensiling ( P < 0.01), while the yeast count of group L and LM was also extremely significantly lower than in group CK and M ( P < 0.01).…”

Effect of endogenous sodium and potassium ions in plants on the quality of alfalfa silage and bacterial community stability during fermentation

“…Mold was observed in the CK and LP groups on day 1 of ensiling, but it disappeared as the duration of ensiling and salt concentration increased. This may be attributed to the metabolites produced by LAB, which inhibit the growth of harmful bacteria such as Clostridium botulinum and mold ( Qixuan et al., 2021 ). LAB and Escherichia coli were the most abundant microbial types during ensiling.…”