Effect of lactic acid bacteria on corn silage quality and stability after aerobic exposure

doi:10.11686/cyxb2015397

Abstract

Abstract: To investigate the effect of lactic acid bacteria (LAB) with antibacterial activity on the number of LAB, aerobic bacteria, yeasts and molds and pH of whole corn silage during fermentation and aerobic exposure, 5 LAB strains collected from corn silage across Gansu were added to whole corn silage. The results showed that the number of LAB was significantly increased by adding LAB to silage and the number of aerobic bacteria, yeasts and molds significantly reduced and pH reduced after addition of Leuconostoc mesenteroides subsp. Mesenteroides B1-7, Pediococcus pentosaceu B2-3, Lactobacillus plantarum B3-1, Enterococcus faecium B5-2 and Lactobacillus fermentum E2-3 compared with the control (no LAB added). At the beginning of fermentation the number of LAB in B1-7 and B5-2 treatments was highest. After aerobic exposure (7 to 30 days),the number of LAB was highest, aerobic bacteria, yeasts and molds lowest, and pH lowest in the B3-1 strain treatment. These results indicate that all added LAB had a potential role in improving the quality of silage and aerobic stability but L. plantarum B3-1 was the most effective.

WAN Xue-Rui, WU Jian-Ping, LEI Zhao-Min, HE Yi-Qun, WU Run. Effect of lactic acid bacteria on corn silage quality and stability after aerobic exposure[J]. Acta Prataculturae Sinica, 2016, 25(4): 204-211.

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