Effect of wet sea buckthorn pomace utilized as an additive on silage fermentation profile and bacterial community composition of alfalfa
Effect of wet sea buckthorn pomace utilized as an additive on silage fermentation profile and bacterial community composition of alfalfa
复制标题
DOI：
10.1016/j.biortech.2020.123773
复制
发表时间：
2020-10-01
影响因子：
11.4
通讯作者：
Gao, Fengqin
中科院分区：
文献类型：
--
作者：
Chen, Liangyin;Qu, Hui;Gao, Fengqin
To effectively preserve nutrients, alfalfa silage was treated without (control) or with Lactobacillus plantarum (LP) and their mixture (LP + SBP). Results showed that SBP decreased (P < 0.05) final pH value and ammonia-N of total N, increased (P < 0.05) lactic, acetic and propionic acid contents, resulting in more residual water soluble carbohydrate and crude protein contents and less fiber content in relative to control. Moreover, SBP decreased (P < 0.05) the number of observed species, richness index of ACE and diversity index of Shannon at early stage of ensiling, while Lactobacillus plantarum, Lactococcus lactis, and/or Lactobacillus brevis dominated in silages. In particular, LP + SBP enhanced the growth of Lactococcus lactic at early stage and Lactobacillus plantarum at late stage of ensiling, resulting in higher lactic and acetic acid contents and lower propionic acid content as compared with LP. These confirmed that SBP could be used as an additive for improving silage quality of alfalfa.
