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

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 commerci...

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Bibliographic Details
Published in:Animal science journal 2019-04, Vol.90 (4), p.513-522
Main Authors: Zhang, Ying‐Chao, Li, Dong‐Xia, Wang, Xue‐Kai, Lin, Yan‐Li, Zhang, Qing, Chen, Xiao‐Yang, Yang, Fu‐Yu
Format: Article
Language:English
Subjects:
Acids
Additives
aerobic stability
Aerobiosis
Ammonia
Ammonium Compounds - analysis
Bacteria
Fermentation
Hydrogen-Ion Concentration
Lactic acid
Lactic acid bacteria
Lactobacillus brevis
Lactobacillus plantarum
Morus
mulberry
Nitrogen - analysis
pH effects
Propionates
Propionic acid
Silage
Silage - analysis
silage quality
Stability
Strains (organisms)
Time Factors
Yogurt
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Summary: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 
ISSN:1344-3941
1740-0929
DOI:10.1111/asj.13181