Bacterial Community and Fermentation Quality of Ensiling Alfalfa With Commercial Lactic Acid Bacterial Additives

作者：Na Na, Moge Qili, Nier Wu, Lin Sun, Haiwen Xu, Yi Zhao, Xiaobin Wei, Yanlin Xue, Tao Ya · 发表于：Frontiers in Microbiology · 年份：2022 · DOI：10.3389/fmicb.2022.836899 · 被引用次数：18 · 研究领域：Ruminant Nutrition and Digestive Physiology、Probiotics and Fermented Foods、Animal Nutrition and Physiology

The aim of this study was to determine the effects of six common commercial lactic acid bacteria (LAB) additives [A1, Lactobacillus plantarum , L. buchneri , and Enterococcus faecalis ; A2, L. plantarum and L. casei ; A3, L. plantarum and L. buchneri ; A4, L. plantarum , L. buchneri , L. casei , and Pediococcus acidilactici ; A5, L. plantarum (producing feruloyl esterase); and A6, L. buchneri , P. acidilactici , β-glucanase, and xylanase] on the bacterial community and fermentation quality of alfalfa silage. Alfalfa was harvested at the squaring stage, wilted in the field for 24 h, and ensiled without any additives (Control) or with A1, A2, A3, A4, A5, or A6. Microbial counts, bacterial community, fermentation parameters, and nutritional composition were determined after ensiling for 90 days. The total abundance of LAB genera on alfalfa pre-ensiling was 0.38% in bacterial community. The abundances of Lactobacillus , Enterococcus , and Pediococcus in the Control silage were 42.18, 40.18, and 8.09% of abundance, respectively. The abundances of Lactobacillus in A1-, A2-, A3-, A4-, and A5-treatments were 89.32, 92.93, 92.87, 81.12, and 80.44%, respectively. The abundances of Pediococcus and Lactobacillus in A6-treatment were 70.14 and 24.86%, respectively. Compared with Control silage, LAB-treated silage had lower pH and less ammonia nitrogen and water-soluble carbohydrates concentrations ( p < 0.05). Further, the A5- and A6-treatments contained lower neutral detergent fib...