Effects of Sugar Cane Molasses Addition on the Fermentation Quality, Microbial Community, and Tastes of Alfalfa Silage

The objective was to study the effects of sugar cane molasses addition on the fermentation quality and tastes of alfalfa silage. Fresh alfalfa was ensiled with no additive (Control), 1% molasses (M1), 2% molasses (M2), and 3% molasses (M3) for 206 days. The chemical composition and fermentation characteristics of the alfalfa silages were determined, the microbial communities were described by 16S rRNA sequencing, and the tastes were evaluated using an electronic tongue sensing system. With the amount of added molasses (M), most nutrition (dry matter and crude protein) was preserved and water-soluble carbohydrates (WSC) were sufficiently used to promote the fermentation, resulting in a pH reduction from 5.16 to 4.48. The lactic acid (LA) content and LA/acetic acid (AA) significantly increased, indicating that the fermentation had turned to homofermentation. After ensiling, Enterococcus and Lactobacillus were the dominant genus in all treatments and the undesirable microbes were inhibited, resulting in lower propionic acid (PA), butyric acid (BA), and NH3-N production. In addition, bitterness, astringency, and sourness reflected tastes of alfalfa silage, while umami and sourness changed with the amount of added molasses. Therefore, molasses additive had improved the fermentation quality and tastes of alfalfa silage, and the M3 group obtained the ideal pH value (below 4.5) and the best condition for long-term preservation.

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Adding distiller's grains and molasses on fermentation quality of rice straw silages

Ciência Rural ◽

10.1590/0103-8478cr20150851 ◽

2016 ◽

Vol 46 (12) ◽

pp. 2235-2240 ◽

Cited By ~ 1

Author(s):

XianJun Yuan ◽

ZhiHao Dong ◽

Seare Tajebe Desta ◽

AiYou Wen ◽

Xiaoxuan Zhu ◽

...

Keyword(s):

Rice Straw ◽

Ph Value ◽

Low Cost ◽

Water Soluble ◽

Soluble Carbohydrates ◽

Distiller's Grains ◽

Cost Strategy ◽

Fermentation Quality ◽

Low Cost Strategy

ABSTRACT: Ensilage is a simple and low-cost strategy to enable long term preservation and environmentally friendly utilization of agricultural by-products, such as straws and distiller's grains (DG) for ruminants. Effect of mixing different proportions of DG and rice straw (i.e. 0, 10, 20 or 30% of DG) with or without 5% molasses addition on fermentation and chemical variables of silages was evaluated. The study was conducted as a randomized blocks design in a 4 × 2 factorial arrangement, with three replications, using laboratory silos of 1L capacity (n=24). Despite a significant interaction (P<0.01) between DG and molasses addition was observed for most variables, in general the increased addition of DG linearly decreased the pH value, acetic acid (AA), butyric acid (BA) and ammonia N concentration (P<0.01), and increased the lactic acid (LA) concentration (P<0.01). Exception was the propionic acid concentration which linearly decreased without molasses addition and linearly increased with molasses addition at increased proportion of DG (P<0.01). In both silages with or without molasses the addition of DG increased the dry matter, water soluble carbohydrates and crude protein (P<0.01), and decreased the NDF content (P<0.01). Based on the perspective of maximum utilization of rice straw, the mixture of 10% of DG associated to 5% molasses at ensilage process is recommended.

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Dynamics of the Fermentation Products, Residual Non-structural Carbohydrates, and Bacterial Communities of Wilted and Non-wilted Alfalfa Silage With and Without Lactobacillus plantarum Inoculation

Frontiers in Microbiology ◽

10.3389/fmicb.2021.824229 ◽

2022 ◽

Vol 12 ◽

Author(s):

Fengyuan Yang ◽

Yanping Wang ◽

Shanshan Zhao ◽

Changsong Feng ◽

Xiaomiao Fan

Keyword(s):

Bacterial Community ◽

Lactobacillus Plantarum ◽

Bacterial Communities ◽

High Throughput Sequencing ◽

Bacterial Community Composition ◽

Water Soluble ◽

Soluble Carbohydrates ◽

Fermentation Products ◽

Fermentation Quality ◽

Alfalfa Silage

The aim of this study was to investigate effects of wilting and Lactobacillus plantarum inoculation on the dynamics of the fermentation products, residual non-structural carbohydrates, and bacterial communities in alfalfa silage. Fresh and wilted alfalfa were ensiled with and without L. plantarum for 10, 30, 60, and 90 days. A high-throughput sequencing method for absolute quantification of 16S rRNA was adopted to determine the bacterial community composition at different ensiling periods. For the wilted silage, the bacterial community, pH value, and ammonia nitrogen concentration remained stable in the silage at 30 days. L. plantarum inoculation accelerated lactic acid fermentation and altered the predominant genus in the wilted silage as compared with the non-inoculated group. For the non-wilted group, fast consumption of water-soluble carbohydrates (WSCs) was observed at 10 days in the non-inoculated silage along with rapid growth of undesirable Hafnia. L. plantarum inoculation inhibited growth of Hafnia at 10 days in the non-wilted silage. Clostridia fermentation occurred in the non-wilted silage at 90 days, as indicated by an increased pH, formation of butyric acid (BA), and apparent abundance of genera belonging to Clostridia. L. plantarum inoculation inhibited BA accumulation and growth of Garciella in the non-wilted silage at 90 days as compared with the non-wilted silage without inoculation, but had little effect on the growth of Clostridium sensu stricto. Overall, the high moisture content of the non-wilted alfalfa silage led to rapid consumption of WSCs and growth of harmful microorganisms at the early stage of ensiling, resulting in poor fermentation quality. Wilting and L. plantarum inoculation both improved fermentation quality and inhibited the growth of spoilage microorganisms in alfalfa silage, while L. plantarum inoculation alone failed to achieve optimum fermentation quality of non-wilted alfalfa silage.

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The effect of bacterial inoculant supplementation on the fermentation process of crushed maize ears in laboratory silos

Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis ◽

10.11118/actaun200553040033 ◽

2005 ◽

Vol 53 (4) ◽

pp. 33-42

Author(s):

Petr Doležal ◽

Dušan Kořínek ◽

Jan Doležal ◽

Václav Pyrochta

Keyword(s):

Lactic Acid ◽

Ph Value ◽

Lactobacillus Rhamnosus ◽

Lactobacillus Brevis ◽

Water Soluble ◽

Bacterial Strains ◽

Total Acid ◽

Ethanol Content ◽

Fermentation Quality ◽

Biological Additive

In the experiment was the effect of biological additive on the fermentation quality of crushed maize ears of two hybrids by comparing with the untreated control. The bacterial inoculant „A“ contained selected bacterial strains of Lactobacillus rhamnosus (NCIMB 30121) and Enterococcus faecium (NCIMB 30122). As effective substances of bacterial water–soluble inoculant „B“ were selected bacterial strains of Lactobacillus rhamnosus (NCIMB 30121), Lactobacillus plantarum (DSM 12836), Lactobacillus brevis (DSM 12835), Lactobacillus buchneri (DSM 12856), Pediococcus acidialactici (P. pentosaceus) (DSM 12834). The addition of inoculant „A“ in our experiment conditions increased statistically significantly (P<0.01) the pH value (4.09±0.01), resp. 4.02±0.02 in second trial with Pedro hybrid. The bacterial inoculant „B“ increased significantly (P<0.01) the contents of lactic acid (50.95±0.1.87 g/kg DM), acetic acid (18.61±0.34 g/kg DM), sum of acids (69.55±1.62 g/kg DM) and decreased (P<0.01) in the first trial the ethanol content (5.41±0.45 g/kg DM). The highest DM content (P<0.01) was in all experimental inoculated silages with additive „A“ (54.26±0.86%, and 53.56±0.54%, resp.). The bacterial inoculant „A“ increased significantly (P<0.01) in comparison with control silage in the second trial the content of lactic acid (34.66Ī2.81 g/kg DM), sum of acids (44.68±3.54 g/kg DM), the total acids content (32.87±2.88 g/kg DM), and ethanol content (17.33±0.79 g/kg DM). The inoculation positive effect was demonstrated in reduction of ethanol amount and of total acid production. The pH value of inoculated silages was not significantly lower than that in the control silage.

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Effects of biological and chemical additives on fermentation progress in maize silage

Czech Journal of Animal Science ◽

10.17221/67/2016-cjas ◽

2017 ◽

Vol 62 (No. 7) ◽

pp. 306-312 ◽

Cited By ~ 1

Author(s):

Y. Tyrolová ◽

L. Bartoň ◽

R. Loučka

Keyword(s):

Lactic Acid ◽

Water Soluble ◽

Soluble Carbohydrates ◽

Maize Silage ◽

Chemical Additives ◽

Chemical Additive ◽

Treatment Groups ◽

Acid Ratio ◽

Group B ◽

Additive Control

The objective of this study was to evaluate the effects of bacterial and chemical additives on the number of lactic acid bacteria (LAB) and on fermentation indicators in whole maize silage at 1, 3, 5, 10, and 90 days of fermentation. Maize forage was harvested at approximately 34% dry matter (DM) and treated with (1) no additive (control; C); (2) bacterial inoculant (2 g/t of forage; B) containing the homofermentative LAB Lactobacillus plantarum, Lactobacillus paracasei, and Pediococcus pentosaceus (1.5 × 10<sup>11</sup> cfu/g of inoculant); and (3) chemical additive (4 l/t of forage; CH) containing formic acid, propionic acid, ammonium formate, and benzoic acid. Both treatments decreased pH of silage at day 1 of ensiling (P < 0.05), and the lowest value of 4.34 was observed in the CH-treated silage. All silages were well fermented and had pH < 4.0 by day 10 of fermentation. The concentration of lactic acid and the lactic acid : acetic acid ratio increased over time in all treatment groups, and the highest values were 87.5 and 3.62 g/kg of DM, respectively, observed for group B at day 90 (P < 0.05). The concentrations of water-soluble carbohydrates were higher (P < 0.05) for CH compared to C and B at days 3, 5, 10, and 90 of fermentation. The CH silage had fewer LAB (P < 0.05) than did either C or B silages regardless of the days of fermentation. Both additives used in the present study improved fermentation dynamics of the whole crop maize silage.

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Effects of Class IIa Bacteriocin-Producing Lactobacillus Species on Fermentation Quality and Aerobic Stability of Alfalfa Silage

Animals ◽

10.3390/ani10091575 ◽

2020 ◽

Vol 10 (9) ◽

pp. 1575

Author(s):

Fuhou Li ◽

Zitong Ding ◽

Adegbola T. Adesogan ◽

Wencan Ke ◽

Yun Jiang ◽

...

Keyword(s):

Lactic Acid ◽

Lactobacillus Plantarum ◽

Crude Protein ◽

Ammonia Nitrogen ◽

Water Soluble ◽

Neutral Detergent Fiber ◽

Lactobacillus Delbrueckii ◽

Aerobic Stability ◽

Fermentation Quality ◽

Alfalfa Silage

The effects of two strains of class IIa bacteriocin-producing lactic acid bacteria, Lactobacillus delbrueckii F17 and Lactobacillus plantarum (BNCC 336943), or a non-bacteriocin Lactobacillus plantarum MTD/1 (NCIMB 40027), on fermentation quality, microbial counts, and aerobic stability of alfalfa silage were investigated. Alfalfa was harvested at the initial flowering stage, wilted to a dry matter concentration of approximately 32%, and chopped to 1 to 2 cm length. Chopped samples were treated with nothing (control, CON), Lactobacillus delbrueckii F17 (F17), Lactobacillus plantarum (BNCC 336943) (LPB), or Lactobacillus plantarum MTD/1 (NCIMB 40027) (LPN), each at an application rate of 1 × 106 colony-forming units/g of fresh weight. Each treatment was ensiled in quadruplicate in vacuum-sealed polyethylene bags packed with 500 g of fresh alfalfa per bag and ensiled at ambient temperature (25 ± 2 °C) for 3, 7, 14, 30, and 60 days. The samples were then subjected to an aerobic stability test after 60 days of ensiling. Compared with the CON silage, the inoculants reduced the pH after 14 days of ensiling. After 60 days, pH was lowest in the LPB-treated silage, followed by the F17 and LPN-treated silages. Inoculation of F17 increased concentrations of lactic acid in silages fermented for 7, 14, 30, and 60 days relative to other treatments, except for the LPN-treated silages ensiled for 30 and 60 days, in which the lactic acid concentrations were similar to that of F17 silage. Application of F17 and LPB decreased the number of yeast and mold relative to CON and LPN-treated silages. Compared with the CON silage, inoculant-treated silages had greater aerobic stability, water-soluble carbohydrate, and crude protein concentrations, and lower neutral detergent fiber, amino acid nitrogen, and ammonia nitrogen concentrations. The LPB-treated silage had the greatest aerobic stability followed by the F17-treated silage. Both class IIa bacteriocin producing inoculants improved alfalfa silage fermentation quality, reduced the growth of yeasts and molds, and improved the aerobic stability of the ensiled forage to a greater extent than the proven LPN inoculant. However, higher crude protein concentration and lower ammonia nitrogen concentration were observed in LPN-treated silage relative to other treatments.

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Effects of Ensiling Fodder Ramie (Boehmeria nivea L.) with Lactic Acid Bacteria and Molasses on Fermentation Quality

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.524-527.2167 ◽

2012 ◽

Vol 524-527 ◽

pp. 2167-2171

Author(s):

Ting Ting Ning ◽

Chun Cheng Xu ◽

Hui Li Wang ◽

Wei Hao ◽

Heng Lei

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Quality Assessment ◽

Ph Value ◽

Significant Decline ◽

Lactic Acid Concentration ◽

Fermentation Quality ◽

Almost All ◽

Additive Control

This experiment was conducted to determine the ensiling characteristics and microbial changes of fodder ramie silage treated without additive (Control), or with molasses (M), lactic acid bacteria (LAB), and mixtures of lactic acid bacteria and molasses (LABM). Triplicate samples were randomly opened on days 0, 3, 7, 14, 28 and 60 of ensiling for sampling and the contents were processed for quality assessment and laboratory analysis. Compared with control silage, addition of M and LABM decreased pH and butyric acid while increasing lactic acid during ensiling (P < 0.05). For the LAB treatment, the pH value declined slowly at initial days then kept relatively stable at about 5.39 and the concentration of lactic acid increased for the first 7 days then maintained stable until day 60. The control silage showed a rise in pH and a significant decline in lactic acid concentration at later stage. Microbial changes had similar trend during ensiling for all the treatments where the lactic acid bacteria increased at initial days then showed a decline at later stage. Furthermore, LAB treatment had the highest (P<0.05) lactic acid bacteria population at almost all ensiling periods. It was concluded that both M and LABM treatment can improve the fermentation quality of fodder ramie silage to some extent, but the effects of adding lactic acid bacteria still need further research.

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The effect of lactic acid additive on the quality and chemical composition of meadow grass silage

Biotechnology in Animal Husbandry ◽

10.2298/bah0304061p ◽

2003 ◽

Vol 19 (3-4) ◽

pp. 61-69

Author(s):

Jan Pyś ◽

Wladislaw Migdal ◽

Branislav Zivkovic ◽

Olga Kosovac ◽

Mihal Fabjan ◽

...

Keyword(s):

Lactic Acid ◽

Crude Protein ◽

Dry Matter ◽

Water Solution ◽

Water Soluble ◽

Soluble Carbohydrates ◽

Total N ◽

Grass Silage ◽

Fermentation Quality ◽

Dominant Grasses

In the experiment, forage from the 1st cut of meadow grasses mown at the heading stage of dominant grasses was ensiled. The control silages were made from fresh forage (dry matter 223.5 g?kg-1) and wilted forage (dry matter 351.9 g?kg-1). The experimental silages were made from fresh forages supplemented with a 5% water solution of lactic acid (0.5 and 0.7 l?100 kg-1 of forage) and 8% water solution of lactic acid (0.4 and 0.6 l?100 kg-1 of forage). The highest contents of crude protein, water-soluble carbohydrates and energy were found in silages supplemented with 5% lactic acid applied at 0.7 l?100 kg-1 of forage and in silages supplemented with 8% lactic acid applied at 0.6 l?100 kg-1 of forage. The above silage variants were also characterized by the lowest content of NH3-N in total-N, butyric acid and acetic acid, as well as the highest contents of lactic acid and the best indicators of fermentation quality. No important differences were found between silages made from wilted forage and silages made with lactic acid supplement.

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The Potential and Effects of Saline-alkali Alfalfa Microbiota Under Salt Stress on the Fermentation Quality and Microbial

10.21203/rs.3.rs-113684/v1 ◽

2021 ◽

Author(s):

Duowen Sa ◽

Qiang Lu ◽

Gentu Ge ◽

Lin Sun ◽

Yushan Jia

Keyword(s):

Lactic Acid ◽

Water Soluble ◽

Raw Material ◽

Soluble Carbohydrates ◽

Control Group ◽

Chemical Compositions ◽

Salt Tolerant ◽

Fermentation Time ◽

Silage Fermentation ◽

Alfalfa Silage

Abstract Background: The objective of this study was to evaluate the chemical compositions and microbial communities of salt-tolerant alfalfa silage. Salt-tolerant alfalfa was ensiled with no additive control, and cellulase for 30 and 60 to 90 days. In this study, the dry matter (DM) content of the raw material was 29.9% DM, and the crude protein (CP) content of the alfalfa was 21.9% CP. Results: After 30 days of fermentation, the DM content with the cellulase treatment was reduced by 3.6%, and the CP content was reduced by 12.7%. After 60 days of fermentation, compared with alfalfa raw material, the DM content in the control group (CK) was reduced by 1%, the CP content was reduced by 9.5%, and the WSC (water-soluble carbohydrates) content was reduced by 22.6%. With the cellulase, the lactic acid content of the 30- and 60-day silages was 2.66% DM and 3.48% DM. The content of Firmicutes in salinized alfalfa raw material was less than 0.1% of the total bacterial content. Before and after ensiling, the microbes had similar composition at the phylum level, and were composed of Firmicutes, Actinobacteria, Bacteroidetes, and Proteobacteria. The abundance of Pantoea was dominant in fresh alfalfa. In the absence of additives, after 30 days and 60 days of silage, the dominant lactic acid bacteria species became Lactococcus and Enterococcus. Conclusions: The results showed that LAB (Lactobacillus, Lactococcus, Enterococcus, and Pediococcus) played a major role in the fermentation of saline alfalfa silage. It also can better preserve the nutrients of saline alfalfa silage. The fermentation time would also change the microbial community of silage fermentation.

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Fermentation and epiphytic microflora dynamics in sugar cane silage

Scientia Agricola ◽

10.1590/s0103-90162005000500003 ◽

2005 ◽

Vol 62 (5) ◽

pp. 427-432 ◽

Cited By ~ 69

Author(s):

André de Faria Pedroso ◽

Luiz Gustavo Nussio ◽

Solidete de Fátima Paziani ◽

Daniele Rebouças Santana Loures ◽

Mauricio Scoton Igarasi ◽

...

Keyword(s):

Sugar Cane ◽

Dry Matter ◽

Ethanol Concentration ◽

Water Soluble ◽

Soluble Carbohydrates ◽

Efficient Production ◽

Alcohol Production ◽

Dry Matter Digestibility ◽

Opposite Trend

Sugar cane silages are characterized by extensive yeast activity, alcohol production and great dry matter - DM - losses. Better knowledge of the fermentation process is fundamental to the development of efficient ensilage techniques for this forage. This study evaluates temporal changes in chemical composition, DM losses and epiphytic microflora in sugar cane silage. Mature sugar cane, variety RB835486 (12 months of vegetative growth), was hand harvested, processed in a stationary chopper and ensiled in 20-L plastic buckets provided with valves for gas release and a device for effluent collection. Laboratory silos were kept at ambient temperature and sampled after ½, 1, 2, 3, 7, 15, 45, 90, 120 and 180 days. Ethanol concentration reached 6.4% in DM after 15 days of ensilage, followed by 71% water soluble carbohydrates - WSCs - disappearance. Gas and total DM losses reached a plateau on day 45 (16% and 29% of DM, respectively). Yeast count was higher on the second day (5.05 log cfu g-1). Silage pH declined to below 4.0 on the third day. Effluent yield was negligible (20 kg t-1). DM content in the forage decreased (35% to 26%) from day 0 to day 45. The increase in ethanol concentration showed an opposite trend to WSCs and true in vitro dry matter digestibility reductions in the silage. Developing methods to control yeasts, most probably through the use of additives, will enable more efficient production of sugar cane silage by farmers.

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Improvement of Fermentation Quality in the Fermented Total Mixed Ration with Oat Silage

Microorganisms ◽

10.3390/microorganisms9020420 ◽

2021 ◽

Vol 9 (2) ◽

pp. 420

Author(s):

Hong Yang ◽

Bing Wang ◽

Qing Zhang ◽

Hui Cheng ◽

Zhu Yu

Keyword(s):

Acetic Acid ◽

Lactic Acid ◽

Bacterial Community ◽

Ammonia Nitrogen ◽

Water Soluble ◽

Soluble Carbohydrates ◽

Nonprotein Nitrogen ◽

Total Mixed Ration ◽

Spoilage Yeast ◽

Fermentation Quality

The use of the fermented total mixed ration (FTMR) is a promising approach for the preservation of homogeneous feed, but changes during fermentation and links with the bacterial community of FTMR are not fully understood. This study investigated the effects of adding oat silage (OS) to the fermented total mixed ration (FTMR) in terms of fermentation, chemical composition, and the bacterial community. The fermentation quality of FTMR with 22% OS was greatly improved, as demonstrated by decreases in the butyric acid concentration, a lower lactic acid/acetic acid ratio, a larger population of lactic acid bacteria (LAB), and quicker spoilage yeast death. Further examination of the effects of various ensiling days on nutritive values showed stable crude protein and nonprotein nitrogen (NPN) contents. The concentrations of acetic acid, propionic acid, and ammonia–nitrogen (NH3–N) were increased following all FTMR treatments after 15 d, while the concentration of water-soluble carbohydrates (WSC) was decreased. More heterofermentative LAB, such as Lentilactobacillus buchneri, Lentilactobacillus brevis, and Companilactobacillus versmoldensis were found after adding 11% and 22% OS. Moreover, the addition of 22% OS caused a marked increase in both bacterial richness and diversity, dominated by the Lactobacillus genus complex. Among species of the Lactobacillus genus complex, the occurrence of Loigolactobacillus coryniformis was positively correlated with lactic acid, NPN, and NH3–N concentrations, suggesting its potential role in altering the fermentation profiles.

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