Interactive effect of inoculant and dried jujube powder on the fermentation quality and nitrogen fraction of alfalfa silage

2016 ◽  
Vol 88 (4) ◽  
pp. 633-642 ◽  
Author(s):  
Jipeng Tian ◽  
Zhenzhen Li ◽  
Zhu Yu ◽  
Qing Zhang ◽  
Xujiao Li
Keyword(s):  
Interactive Effect ◽  
Fermentation Quality ◽  
Alfalfa Silage ◽  
Jujube Powder

scholarly journals Effects of Sugar Cane Molasses Addition on the Fermentation Quality, Microbial Community, and Tastes of Alfalfa Silage

Animals ◽  
2021 ◽  
Vol 11 (2) ◽  
pp. 355
Author(s):  
Runbo Luo ◽  
Yangdong Zhang ◽  
Fengen Wang ◽  
Kaizhen Liu ◽  
Guoxin Huang ◽  
...  
Keyword(s):  
Sugar Cane ◽  
Ph Value ◽  
Electronic Tongue ◽  
Water Soluble ◽  
Soluble Carbohydrates ◽  
Cane Molasses ◽  
Fermentation Quality ◽  
Alfalfa Silage ◽  
Additive Control

The objective was to study the effects of sugar cane molasses addition on the fermentation quality and tastes of alfalfa silage. Fresh alfalfa was ensiled with no additive (Control), 1% molasses (M1), 2% molasses (M2), and 3% molasses (M3) for 206 days. The chemical composition and fermentation characteristics of the alfalfa silages were determined, the microbial communities were described by 16S rRNA sequencing, and the tastes were evaluated using an electronic tongue sensing system. With the amount of added molasses (M), most nutrition (dry matter and crude protein) was preserved and water-soluble carbohydrates (WSC) were sufficiently used to promote the fermentation, resulting in a pH reduction from 5.16 to 4.48. The lactic acid (LA) content and LA/acetic acid (AA) significantly increased, indicating that the fermentation had turned to homofermentation. After ensiling, Enterococcus and Lactobacillus were the dominant genus in all treatments and the undesirable microbes were inhibited, resulting in lower propionic acid (PA), butyric acid (BA), and NH3-N production. In addition, bitterness, astringency, and sourness reflected tastes of alfalfa silage, while umami and sourness changed with the amount of added molasses. Therefore, molasses additive had improved the fermentation quality and tastes of alfalfa silage, and the M3 group obtained the ideal pH value (below 4.5) and the best condition for long-term preservation.

scholarly journals Effects of Applying Lactic Acid Bacteria and Molasses on the Fermentation Quality, Protein Fractions and In Vitro Digestibility of Baled Alfalfa Silage

Agronomy ◽  
2021 ◽  
Vol 11 (1) ◽  
pp. 91
Author(s):  
Yixiao Xie ◽  
Jinze Bao ◽  
Wenqi Li ◽  
Zhiqiang Sun ◽  
Run Gao ◽  
...  
Keyword(s):  
Production Process ◽  
Nitrogen Content ◽  
Gas Production ◽  
Protein Fractions ◽  
Fresh Matter ◽  
Fermentation Quality ◽  
Alfalfa Silage ◽  
True Protein ◽  
Nitrogen Contents

Alfalfa sometimes cannot be harvested in time due to the rainy season. To improve the fermentation quality, protein quality and digestibility of alfalfa silage harvested late, Lactobacillus plantarum (LP) and molasses were applied in an actual production process in this study. Alfalfa harvested at the full bloom stage was ensiled with (1) distilled water (control), (2) 1 × 106 colony-forming units LP/g fresh matter, (3) 15 g molasses/kg fresh matter (M) or (4) LP + M (LPM) for 55 days. Alfalfa ensiled with LP and/or molasses showed significantly lower pH and ammonia nitrogen contents than the control silage (p < 0.05). All additive treatments decreased nonprotein nitrogen contents and preserved more true protein (p < 0.05). However, molasses increased the acid detergent insoluble nitrogen content in the protein fractions (p < 0.05). The LP significantly improved the maximal cumulative gas production and the maximum gas production rate (p < 0.05) in the in vitro trial. Finally, both LP and molasses improved the neutral detergent fiber digestibility of the alfalfa silage (p < 0.05). The LP and molasses improved fermentation quality and digestibility and preserved more true protein in baled alfalfa silage harvested late in an actual production process. The LP utilized the excessive molasses and partially ameliorated its negative effects of causing higher acid detergent insoluble nitrogen content.

scholarly journals Effects of calcium propionate on the fermentation quality and aerobic stability of alfalfa silage

2017 ◽  
Vol 30 (9) ◽  
pp. 1278-1284 ◽  
Author(s):  
Zhihao Dong ◽  
Xianjun Yuan ◽  
Aiyou Wen ◽  
Seare T. Desta ◽  
Tao Shao
Keyword(s):  
Aerobic Stability ◽  
Fermentation Quality ◽  
Calcium Propionate ◽  
Alfalfa Silage

scholarly journals Effects of Class IIa Bacteriocin-Producing Lactobacillus Species on Fermentation Quality and Aerobic Stability of Alfalfa Silage

Animals ◽  
2020 ◽  
Vol 10 (9) ◽  
pp. 1575
Author(s):  
Fuhou Li ◽  
Zitong Ding ◽  
Adegbola T. Adesogan ◽  
Wencan Ke ◽  
Yun Jiang ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactobacillus Plantarum ◽  
Crude Protein ◽  
Ammonia Nitrogen ◽  
Water Soluble ◽  
Neutral Detergent Fiber ◽  
Lactobacillus Delbrueckii ◽  
Aerobic Stability ◽  
Fermentation Quality ◽  
Alfalfa Silage

The effects of two strains of class IIa bacteriocin-producing lactic acid bacteria, Lactobacillus delbrueckii F17 and Lactobacillus plantarum (BNCC 336943), or a non-bacteriocin Lactobacillus plantarum MTD/1 (NCIMB 40027), on fermentation quality, microbial counts, and aerobic stability of alfalfa silage were investigated. Alfalfa was harvested at the initial flowering stage, wilted to a dry matter concentration of approximately 32%, and chopped to 1 to 2 cm length. Chopped samples were treated with nothing (control, CON), Lactobacillus delbrueckii F17 (F17), Lactobacillus plantarum (BNCC 336943) (LPB), or Lactobacillus plantarum MTD/1 (NCIMB 40027) (LPN), each at an application rate of 1 × 106 colony-forming units/g of fresh weight. Each treatment was ensiled in quadruplicate in vacuum-sealed polyethylene bags packed with 500 g of fresh alfalfa per bag and ensiled at ambient temperature (25 ± 2 °C) for 3, 7, 14, 30, and 60 days. The samples were then subjected to an aerobic stability test after 60 days of ensiling. Compared with the CON silage, the inoculants reduced the pH after 14 days of ensiling. After 60 days, pH was lowest in the LPB-treated silage, followed by the F17 and LPN-treated silages. Inoculation of F17 increased concentrations of lactic acid in silages fermented for 7, 14, 30, and 60 days relative to other treatments, except for the LPN-treated silages ensiled for 30 and 60 days, in which the lactic acid concentrations were similar to that of F17 silage. Application of F17 and LPB decreased the number of yeast and mold relative to CON and LPN-treated silages. Compared with the CON silage, inoculant-treated silages had greater aerobic stability, water-soluble carbohydrate, and crude protein concentrations, and lower neutral detergent fiber, amino acid nitrogen, and ammonia nitrogen concentrations. The LPB-treated silage had the greatest aerobic stability followed by the F17-treated silage. Both class IIa bacteriocin producing inoculants improved alfalfa silage fermentation quality, reduced the growth of yeasts and molds, and improved the aerobic stability of the ensiled forage to a greater extent than the proven LPN inoculant. However, higher crude protein concentration and lower ammonia nitrogen concentration were observed in LPN-treated silage relative to other treatments.

scholarly journals Pectin Degradation is an Important Determinant for Alfalfa Silage Fermentation through the Rescheduling of the Bacterial Community

2020 ◽  
Vol 8 (4) ◽  
pp. 488 ◽  
Author(s):  
Bing Wang ◽  
Zhiqiang Sun ◽  
Zhu Yu
Keyword(s):  
Bacterial Community ◽  
Important Determinant ◽  
The Other ◽  
Community Diversity ◽  
Pectin Degradation ◽  
Bacterial Community Diversity ◽  
Silage Fermentation ◽  
Fermentation Quality ◽  
Alfalfa Silage

This study aimed to evaluate the effects of the four kinds of additives on the silage quality and the relevant bacterial community diversity by Illumina HiSeq 16S rRNA sequencing. The four kinds of additives were Lactobacillus plantarum (LP), organic acids including gallic acid (GA) and phenyllactic acid (PA), pectin (PEC), and enzymes including pectinase (PEE) and cellulase (CE). After 30 d of fermentation, the pH value was shown to have the lowest value in the PEE and PEC groups, followed by the PA group, and then in CE and GA groups; the highest value of pH was found in both LP and control groups. The ammonia nitrogen concentration was lower in the PEE group compared to the other groups except for the PA group. In the comparisons among the seven groups, Lactobacillus was higher in the LP group, Paracoccus was higher in the GA group, Weissella was higher in the PA group, Leuconostoc was higher in the PEC group, Bacillus, Aeromonas, and Curvibacter were higher in the PEE group, and Coriobacteriaceae_UCG_002 was higher in the CE group compared to the other groups. This study proposed that the addition of PEC and PEE improved the fermentation quality of alfalfa silage compared to other additives by improving the bacterial community of Leuconostoc, and Bacillus and Aeromonas, respectively. Moreover, the enhanced fermentation quality of alfalfa silage by the supplementation of PEC and PEE might be attributed to other unclassified genera. This study provides an implication that pectin degradation is an important determinant for alfalfa silage fermentation through the rescheduling of bacterial community diversity.

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