Fermentation (Oct 2024)

Effects of Wilting and Exogenous Lactic Acid Bacteria on the Fermentation Quality and Microbial Community of <i>Plantago lanceolata</i> Silage

  • Yanhua Tang,
  • Qing Dou,
  • Bin Luo,
  • Lili Zhao,
  • Puchang Wang,
  • Xuedong Yang,
  • Yi Xi

DOI
https://doi.org/10.3390/fermentation10110536
Journal volume & issue
Vol. 10, no. 11
p. 536

Abstract

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This study aimed to evaluate the effects of wilting and exogenous lactic acid bacteria treatments on the chemical composition, fermentation quality, and microbial community composition of Plantago lanceolata silage (PS). This experiment was carried out in the Guizhou Extension Station of Grassland Technology (25°38′48″ N, 106°13′6″ E). The PS samples were divided into four treatment groups, namely control PS (C-PS), wilting-treated PS (W-PS), Lactobacillus brucei-treated PS (LB-PS), and wilting + L. brucei-treated PS (WLB-PS) groups, and analyzed after 60 d of treatment. The W-PS and WLB-PS groups showed significantly lower ether extract, ash, and Neutral detergent fiber contents but significantly higher water-soluble carbohydrate content compared to the C-PS and LB-PS groups (p p p Lactobacillus buchneri and Lactobacillus plantarum) and decreased proliferation of undesirable bacterial species (Clostridium lutlcellarli and Clostridium tyrobutyricum). In conclusion, the combination treatment with wilting and L. brucei increased beneficial microorganisms and inhibited undesirable microorganisms during ensiling, thereby improving the fermentation quality of PS. Therefore, the combination treatment with wilting and L. brucei may be an effective Plantago lanceolata silage modulation technique.

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