Bacterial inoculants and enzymes based silage cocktails boost the ensiling quality of biomasses from reed, corn and rice straw

Abstract

Abstract This study investigated the effects of bacterial inoculants and enzyme-based silage cocktails on the dynamics of fermentation, microbiome, and nutritional value of silages produced from low-quality biomasses of reed, rice, and corn straw. A 90-day ensiling trial was performed using five distinct combinations of six basal bacterial species (Lactobacillus plantarum, Lactobacillus buchneri, Pediococcus pentosaceus, Aspergillus niger, Bacillus subtilis, and Candida utilis) and three basal enzymes (xylanase, β-mannanase, and glucanase). Each type of biomass was ensiled with six different treatments, including the Control treatment without an ensiling agent, the basal silage cocktail treatment (Mesa), and Mesa with a double dose of A. niger (MesaA), B. subtilis (MesaB), C. utilis (MesaC) and glucanase (MesaG). The “Mesa” contained (per kg silage), 1.0 × 106 CFU of L. plantarum, 1.4 × 107 CFU L. buchneri, 3.0 × 105 CFU P. pentosaceus, 8.0 × 108 CFU A. niger, 1.6 × 106 CFU B. subtilis and 1.0 × 109 CFU C. utilis, three enzymes (5.0 × 104 U xylanase, 2.5 × 103 U β-mannanase, and 1.0 × 104 U glucanase), and 20 mL molasses. Addition of the silage cocktails significantly improved the fermentation and nutritional quality of the reed, corn, and rice straw silages. Notably, the silage cocktails increased (P 0.05) due to the composition of silage cocktails. Based on the comprehensive membership function analysis, the silage comprehensive evaluation scores were highest for double doses of B. subtilis and glucanase for reed, corn, and rice straw. This study revealed that silage cocktails upgraded straw silage fermentation and nutritional quality, and provided a practical solution for the optimal utilization of low-quality straw biomass. Graphical Abstract

Keywords

• Straw silage
• Fermentation quality
• Nutritional quality
• Microbial diversity
• Silage cocktails