Effects of lactic acid bacteria existing in TMR silage on fermentation quality and aerobic stability of Italian ryegrass silage
Wang Chao;Nishino Naoki;Jin Hai;Xue Shuyuan;
Fermentation quality, aerobic stability and microbial communities of Italian ryegrass silage,added lactic acid bacteria, that is Lactobacillus panis, Lactobacillus frumenti and Lactobacillus farcimi-nis existing in TMR silage. stored at 25 ℃ and 35 ℃ were investigated in this study. The resultsshowed: the p H values of silage was not significant between different temperatures, the p H values of in-oculation group was lower than that of the control group stored in same temperature(P0.01), it washigher in the lactic acid content of silage stored at 25 ℃ than that at 35 ℃(P0.01), inoculation groupwas higher than control group stored in same temperature(P0.01); acetic acid content of silage wasnot significant than that stored in different temperature, acetic acid content of L.panis and L.frumentigroup higher than control and L.farciminis group stored at 25 ℃(P0.05). After silo opening, and beingplaced in the air a week later, the p H of all silage increased, aerobic spoilage appeared in the silage.The results showed that lactic acid bacteria existing in TMR silage improved fermentation quality, butit did not inhibit the aerobic deterioration of Italian ryegrass silage.