Fermentation quality and microbial characteristics of Amaranthus hypochondriacus-corn mixed silage

doi:10.11686/cyxb2016187

Abstract

Abstract: The fermentation quality and microbial characteristics of mixed silage made from Amaranthus hypochondriacus and corn were evaluated in this study. The two components (A. hypochondriacus and corn) were mixed at five different ratios: 10∶0 (T₁), 7∶3 (T₂), 5∶5 (T₃), 3∶7 (T₄), and 0∶10 (T₅). After 60 days of fermentation, the silage quality was evaluated, and its nutritional composition, microbial community structure, quantity of lactic acid bacteria, and proportion of fresh material and silage were analyzed. The overall aim was to find a practical use for A. hypochondriacus materials. The results showed that the fermentation quality of A. hypochondriacus was poor. With the addition of corn, the pH value and NH₃-N to total nitrogen ratio decreased significantly, and the dry matter (DM) and total acid content increased. When the proportion of corn in the mixture exceeded 50%, the fermentation quality was significantly improved. The lactic acid to acetic acid ratio, which is one of the main factors affecting fermentation quality, was affected by the succession of dominant lactic acid bacteria species and their quantities in silage. Enterococcus, Lactococcus, and Leuconostoc species, which have a strong ability to produce acids, were the main species at the start of fermentation, and Lactobacillus was the main group of lactic acid bacteria in the stable phase.

TAO Ya, LI Feng, GAO Feng-Qin, XU Chun-Cheng, SUN Qi-Zhong. Fermentation quality and microbial characteristics of Amaranthus hypochondriacus-corn mixed silage[J]. Acta Prataculturae Sinica, 2016, 25(12): 119-129.

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