Microbial Community, Fermentation Quality, and in vitro Degradability of Ensiling Caragana With Lactic Acid Bacteria and Rice Bran

Abstract

This study aimed to assess the effects of microbial inoculants and growth stage on fermentation quality, microbial community, and in vitro degradability of Caragana silage from different varieties. Caragana intermedia (CI) and Caragana korshinskii (CK) harvested at the budding (BU) and blooming (BL) stages were used as raw materials to prepare silage, respectively. The silages at each growth stage were treated for ensiling alone (control), with 5% rice bran (RB), a combination of RB with commercial Lactobacillus plantarum (RB + LP), and a combination of RB with a selected strain Lactobacillus plantarum L694 (RB + L694). The results showed that the crude protein (CP) content of CI was higher than that of CK, and delay in harvest resulted in greater CP content in Caragana at BL stage. After 60 days of fermentation, the concentrations of lactic acid (LA) in the RB + L694 treatments were higher than those in control treatments (p < 0.05), while the pH, concentrations of NH3-N, neutral detergent fiber with the addition of α-amylase (aNDF) were lower than those in control treatments (p < 0.05). RB + L694 treatments could decrease acid detergent fiber (ADF) content except in CIBL. In CK silages, adding RB + L694 could reduce bacterial diversity and richness (p < 0.05). Compared with the control, RB + L694 treatment contained higher Lactobacillus and Enterobacter (p < 0.05). In vitro NDF and DM degradability (IVNDFD and IVDMD) was mostly affected by growth period, and additive RB + l694 treatment had higher IVDMD and lower IVNDFD than other treatments (p < 0.05). Consequently, the varieties, growth stages, and additives could influence the fermentation process, while the blooming stage should be selected in both Caragana. Furthermore, the results showed that RB and L. plantarum could exert a positive effect on fermentation quality of Caragana silage by shifting bacterial community composition, and RB + L694 treatments outperformed other additives.

Effect of isolated lactic acid bacteria on the quality and bacterial diversity of native grass silage

“…It has been suggested that altitude, plant composition and climate can influence the distribution of LAB ( Leong et al., 2014 ). After fermentation process, the portions of Pantoea and Rosenbergiella decreased significantly and were replaced by Lentilactobacillus , Levilactobacillus , Lactiplantibacillus , and Limosilactobacillus in different LAB inoculant treatments, which is in agreement with the results of You et al. (2022) .…”

Effect of lactic acid bacteria and wheat bran on the fermentation quality and bacterial community of paper mulberry silage

“…Previous studies have con rmed that paper mulberry is di cult to be well ensiled due to its low WSC, high moisture content [26]. Additives, such as LAB and bran, are often widely utilized to effectively improve the silage fermentation quality [27][28][29][30]. In this study, we found that silages treated with WB and LP + WB increased (P < 0.05) the CP, WSC and LA content and decreased (P < 0.05) pH compared with control.…”

The Fermentation Quality, Antioxidant Activity, and Bacterial Community of Mulberry Leaf Silage with Pediococcus, Bacillus, and Wheat Bran

“…With the widespread application of inoculants, the addition of Lactobacillus and fungi has become common practice to improve silage quality [17,22]. A prior study has demonstrated that rice bran contains soluble sugars, providing an adequate substrate for fermentation, thereby promoting the success of the fermentation process [23].…”