Effects of formic acid and potassium diformate on the fermentation quality, chemical composition and aerobic stability of alfalfa silage

2017 ◽  
Vol 72 (4) ◽  
pp. 833-839 ◽  
Author(s):  
X. Yuan ◽  
A. Wen ◽  
Z. Dong ◽  
S. T. Desta ◽  
T. Shao
Keyword(s):  
Chemical Composition ◽  
Formic Acid ◽  
Aerobic Stability ◽  
Fermentation Quality ◽  
Alfalfa Silage

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

RSC Advances ◽  
2020 ◽  
Vol 10 (15) ◽  
pp. 8692-8702 ◽  
Author(s):  
Assar Ali Shah ◽  
Chen Qian ◽  
Juanzi Wu ◽  
Zhiwei Liu ◽  
Salman Khan ◽  
...  
Keyword(s):  
Microbial Community ◽  
Chemical Composition ◽  
Lactobacillus Plantarum ◽  
Aerobic Stability ◽  
Different Temperatures ◽  
Fermentation Quality ◽  
Hybrid Pennisetum

The inoculation of L. plantarum and natamycin influenced the fermentation quality. Natamycin and L. plantarum reduced the undesirable microbial community. During ensiling process, the LA and LABs was significantly enhanced.

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 Effects of citric acid residue and lactic acid bacteria on fermentation quality and aerobic stability of alfalfa silage

2020 ◽  
Vol 19 (1) ◽  
pp. 744-752
Author(s):  
Xuxiong Tao ◽  
Sifan Chen ◽  
Jie Zhao ◽  
Siran Wang ◽  
Zhihao Dong ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Citric Acid ◽  
Lactic Acid Bacteria ◽  
Aerobic Stability ◽  
Fermentation Quality ◽  
Alfalfa Silage

scholarly journals The Potential Effects on Microbiota and Silage Fermentation of Alfalfa Under Salt Stress

2021 ◽  
Vol 12 ◽  
Author(s):  
Qiang Lu ◽  
Zhen Wang ◽  
Duowen Sa ◽  
Meiling Hou ◽  
Gentu Ge ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Salt Stress ◽  
Chemical Composition ◽  
Bacterial Community ◽  
Natural Fermentation ◽  
Silage Fermentation ◽  
Lactic Acid Content ◽  
Fermentation Quality ◽  
Alfalfa Silage

This study investigated the fermentation quality of alfalfa grown in different salt stress regions in China. Following the production of silage from the natural fermentation of alfalfa, the interplay between the chemical composition, fermentation characteristics, and microbiome was examined to understand the influence of these factors on the fermentation quality of silage. The alfalfa was cultivated under salt stress with the following: (a) soil content of <1%0 (CK); (b) 1–2%0 (LS); (c) 2–3%0 (MS); (d) 3–4%0 (HS). The pH of the silage was high (4.9–5.3), and lactic acid content was high (26.3–51.0 g/kg DM). As the salt stress increases, the NA+ of the silages was higher (2.2–5.4 g/kg DM). The bacterial alpha diversities of the alfalfa silages were distinct. There was a predominance of desirable genera including Lactococcus and Lactobacillus in silage produced from alfalfa under salt stress, and this led to better fermentation quality. The chemical composition and fermentation characteristics of the silage were closely correlated with the composition of the bacterial community. Furthermore, NA+ was found to significantly influence the microbiome of the silage. The results confirmed that salt stress has a great impact on the quality and bacterial community of fresh alfalfa and silage. The salt stress and plant ions were thus most responsible for their different fermentation modes in alfalfa silage. The results of the study indicate that exogenous epiphytic microbiota of alfalfa under salt stress could be used as a potential bioresource to improve the fermentation quality.

scholarly journals Essential oil and apple pomace affect fermentation and aerobic stability of alfalfa silage

2021 ◽  
Vol 51 (3) ◽  
pp. 371-377
Author(s):  
M. Besharati ◽  
V. Palangi ◽  
V. Ghozalpour ◽  
Z. Nemati ◽  
T. Ayaşan
Keyword(s):  
Essential Oil ◽  
Crude Protein ◽  
Dry Matter ◽  
Apple Pomace ◽  
Aerobic Stability ◽  
Low Carbohydrate ◽  
Acid Detergent Fibre ◽  
Fermentation Quality ◽  
Alfalfa Silage ◽  
Experimental Treatments

This study assessed the effects of the additions of an essential oil (EO), composed of ricinoleic acid, cardol, cardanol, and apple pomace, on fermentation quality and aerobic stability of alfalfa silages. The experimental treatments consisted of T1) alfalfa (control), T2) alfalfa with EO, T3) alfalfa (75%) with apple pomace (25%), T4) alfalfa (75%) with apple pomace (25%) and EO, T5) alfalfa (50%) with apple pomace (50%), T6) alfalfa (50%) with apple pomace (50%) and EO, T7) alfalfa (25%) with apple pomace (75%), and T8) alfalfa (25%) with apple pomace (75%) and EO. The addition of apple pomace decreased the silage pH compared with the control (P <0.01). Apple pomace at 25% level increased the total volatile fatty acid (iVFA) content (P <0.05). Essential oil (EO) decreased tVFA and increased dry matter (DM) content 90 days after ensiling (P <0.01). Apple pomace decreased ammonia (N-NH3), crude protein (CP), and crude ash (CA) content and increased the amounts of neutral detergent fibre (NDF) and acid detergent fibre (ADF) (P <0.01). Essential oil and apple pomace (level 75%) increased effective digestibility (P <0.05). Apple pomace decreased aerobic stability and the addition of EO increased aerobic stability (P <0.05). Thus, use of apple pomace as a source of fermentable carbohydrate and/or the addition of EO in the preparation of high-quality alfalfa silage is recommended to offset its high buffering capacity and low carbohydrate content.

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