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Objective: The purpose of this experiment was to explore the effect of adding cellulase and laccase on fermentation quality and microbial community in mixed silage of corn stover and wet brewer’s grains. Try to a new approach for the proper preservation and utilization of the agro-industrial by-products (corn stover and wet brewer’s grains). Methods: The experiment was divided into four groups: CK (control), C (cellulase, 120 U/g fresh matter [FM]), L (laccase, 50 U/g FM), CL (cellulase 120 U/g FW and laccase 50 U/g FM), and the chemical composition, fermentation quality, microbial population and microbial community in mixed silage of corn stover and wet brewer’s grains after 30 day’s fermentation were determined. Results: Compared to control, the addition of cellulase significantly increased crude protein (CP), water-soluble carbohydrate (WSC), lactic acid bacteria (LAB) counts, while significantly decreased the neutral detergent fiber (NDF), acid detergent fiber (ADF) content (P < 0.05). Adding laccase significantly decreased the acid detergent lignin (ADL) content (P < 0.05). Combined application of cellulase and laccase significantly increased the CP, WSC content and LAB counts, while significantly decreased pH value, NDF, ADF and ADL content (P < 0.05), thereby improving fermentation quality. In addition, the application of cellulase and laccase increased the abundance of Firmicutes and LAB genera, and decreased microbial diversity level of the sample. Conclusion: The combined application of cellulase and laccase further improved fermentation quality and microbial community in mixed silage of corn stover and wet brewer’s grains. [ABSTRACT FROM AUTHOR]

Microbial and enzyme additives can improve silage performance, but there is limited comparative research on the effects of microbial and enzyme additives on improving silage fermentation quality, and the underlying microbial and metabolic pathways remain unclear. This study investigated the effects without inoculants (CK treatment) or with Lactiplantibacillus plantarum (LP treatment), xylanase (XY treatment) and their combination (LPXY treatment) on the fermentation quality, as well as on the microbial communities and metabolite profiles of the wheat straw silage. The results demonstrated that the LP treatment has a better effect on improving the fermentation quality of wheat straw silage compared to other treatments, as evidenced by markedly (p < 0.05) decreased the pH (4.06), acid and neutral fiber (ANF, NDF, 23.43 and 31.69%DM), and increased the lactic acid (LA, 965.89 mg/L) and acetic acid (AA, 656.10 mg/L) concentrations. After the fermentation process, the LP treatment significantly (p < 0.05) enhanced the abundance of Lactobacillus, reduced bacterial Shannon (p < 0.05) and increased some key metabolites content. The structural equation models (SEMs) and Pearson's correlation results proved that the LP treatment improved the wheat straw silage fermentation quality via increasing the abundance of Lactobacillus, decreasing the diversity of bacterial community and enriching the content of certain key metabolites. The present study provides mechanistic evidence that Lactiplantibacillus plantarum additive is superior to xylanase additive and their combination on improving fermentation quality of wheat straw silage, that is, by enriching certain key metabolites to increase AA and LA concentrations, providing a reference for the cross study of silage feed fermentation microbiome and metabolome. [ABSTRACT FROM AUTHOR]

The objective was to evaluate the effect of adding xylanase on the aerobic stability, chemical composition, fermentative, and microbiological parameters of tropical grasses preserved as haylage. A completely randomised experimental design with a 4 × 2 factorial scheme was used, involving four cultivars of haylage grasses (Andropogon gayanus cv. Planaltina, Panicum maximum cv. Mombasa, Panicum maximum cv. Massai, and Brachiaria brizantha cv. Marandu) with and without xylanase enzyme. There was no interaction between xylanase and cultivar in pH values at haylage opening. Aerobic stability remained intact during 120 h of air exposure. Cultivar significantly affected lactic and propionic acid content, with greater fermentation in Mombasa grass and higher butyric acid in Massai grass. Differences (P < 0.001) in DM content were noted, with Andropogon, Massai and Marandu grasses showing greatest values. Andropogon grass, with and without xylanase, had the highest (P < 0.05) crude protein content. Marandu grass haylage had the lowest neutral detergent fibre (P < 0.05) and acid detergent fibre (P < 0.001) content. Andropogon grass haylage with xylanase had lower (P < 0.001) yeast amounts. Therefore, the xylanase enzyme dose (1.8 g kg−1 DM) did not significantly alter the chemical composition, fermentative parameters, or aerobic stability of the haylage samples across different tropical grass cultivars. [ABSTRACT FROM AUTHOR]

This experiment was conducted to explore the effects of fermentation time on quality and microbial diversity of fermented monk fruit pomace. The test took the fresh monk fruit pomace as material, weighed into breathing bag and stored at ambient temperature. Fermented monk fruit pomace were taken at days 0(D0), 5(D5), 15 (D15), 35(D35), 60(D60) and 90(D90) of fermentation. Nutrient contents, fermentation indexes and microbial diversity were analyzed. The results showed as follows: the dry matter (DM) content decreased with the extension of the fermentation time, the crude protein(CP) level decreased first and then increased with the fermentation time, and the crude protein level of D35 was higher than that of D60 and D90. The fermented monk fruit pomace showed low pH and high lactic acid content at 35 days of fermentation. However, the acetic acid content of D60 and D90 were significantly increased compared with the other days. Firmicutes (65.37%) and Proteobacteria (33.37%) were the dominant bacteria at the phylum level of the fresh monk fruit pomace, and Lactobacillus (32.83%) was the dominant bacteria at the genus level. Lactobacillus (93.32%) was the dominant bacteria at the genus level of D5, and Prevotella (58.08%) of D60 was the dominant bacteria at the genus level. Correlation showed that Bifidobacterium, Clostridium_sensu_stricto_12, Dialister abundance were positively correlated with acetic acid, butyric acid, NH3-N/TN, propionic acid levels.It is concluded that monk fruit pomace is suitable for the preparation of fermented feed, and the fermentation time is 35 days. [ABSTRACT FROM AUTHOR]

In this experiment, alfalfa silage with different packing densities (500 kg/m3、600 kg/m3 and 700 kg/m3) was prepared under the conditions of outdoor high temperature and indoor room temperature, respectively. At the same time, the same lactobacillus additive was used for fermentation in each density treatment group. The chemical composition, fermentation quality and microbial community of alfalfa silage were analyzed. The results showed that the contents of dry matter (DM) and water-soluble carbohydrate (WSC) decreased with the increase of density during fermentation at high temperature. At the same time, when the density is 600 kg/m³, CP (crude protein) content is the highest, ADF (acid detergent fiber) content is the lowest. The contents and pH values of neutral detergent fiber (NDF), lactic acid (LA) and lactic acid bacteria (LAB) were significantly affected by temperature (p < 0.05). Density had significant effects on DM, NDF, WSC and LA contents (p < 0.05). The interaction between temperature and density had significant effects on the content of ADF and LAB (p < 0.05). At the same time, the abundance of Lactiplantibacillus plantarum in high temperature fermented silage was lower than that in normal temperature fermented feed. The number of Lactiplantibacillus plantarum in room temperature treatment group decreased with the increase of density. In summary, this study clarified the effects of different temperature and density on alfalfa fermentation quality and microbial community, and clarified that the density should be reasonably controlled within 600 kg/m³ during alfalfa silage, providing theoretical support for production practice. [ABSTRACT FROM AUTHOR]

To investigate the effects of the combined addition of Lactiplantibacillus plantarum and sucrose on the fermentation weight loss (FWL), fermentation quality, and microbial community structure of ensiled rape straw under varying packing density conditions. After harvesting, the rapeseed straw was collected, cut into 1–2 cm pieces, and sprayed with sterile water to adjust the moisture content to 60%. The straw was then divided into two groups: one treated with additives (1 × 105 CFU/g fresh material of Lactiplantibacillus plantarum and 10 kg/t fresh material of sucrose), and the other sprayed with an equivalent amount of sterile water as the control (CK). The treated materials were thoroughly mixed and packed into silos at densities of 450, 500, and 550 kg/m3. FWL was recorded on days 1, 3, 6, 15, 20, and 45 of fermentation. On day 45, the samples were analyzed for fermentation quality, microbial counts, and microbial diversity. FWL increased significantly (p < 0.05) in both the treated (LS) and control groups during fermentation. The LS group showed higher lactic acid (LA) levels (p < 0.05) and lower ammonia nitrogen levels (p < 0.05) compared to CK. The CK group had significantly higher (p < 0.05) counts of Coliforms and lower bacterial counts (p < 0.05) than LS. The dominant genera in the silage were Xanthomonas, Lactiplantibacillus plantarum, and Lentilactobacillus. In the LS group, the relative abundances of Lactiplantibacillus plantarum and Lentilactobacillus ranged from 16.93% to 20.43% and 15.63% to 27.46%, respectively, with their combined abundance being higher than in CK. At a packing density of 500 kg/m3, the relative abundances of Lactiplantibacillus plantarum and Lentilactobacillus in the LS group were significantly higher (p < 0.05) than in CK. Increasing packing density and applying additives to rape straw silage effectively reduced FWL, improved fermentation quality, boosted the relative abundance of beneficial lactic acid bacteria, and decreased the presence of undesirable bacteria such as Enterobacter and Bacillus. [ABSTRACT FROM AUTHOR]

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BACKGROUND RESULTS CONCLUSION Purple Napier grass (PNG), a widely used grass rich in anthocyanin, is commonly employed in the production of silage. However, there is currently limited research on the retention of anthocyanin with or without additives during ensiling. Therefore, this study aimed to investigate the effect of different additives (Lactiplantibacillus plantarum CCZZ1 (LP), glucose, acetic acid, and dried soybean curd residue) on fermentation quality, anthocyanin content, and microbial community structure of PNG silage.Ensiling PNG without additives led to poor fermentation quality and rapid degradation of anthocyanin, resulting in a decline in antioxidant activity and the persistence of harmful microorganisms with high relative abundance. The use of additives, especially LP, effectively increased the relative abundance of L. plantarum, enhancing fermentation quality, the retention of anthocyanin (up to 166% increase rate) and antioxidant activity, while reducing the relative abundance of harmful microorganisms during ensiling for 30 days. Additionally, prolonged ensiling negatively affected the preservation of anthocyanin. Based on both fermentation quality and bioactivity, PNG should be ensiled for 30 days with LP inoculation.The employment of additives, especially LP, improved the fermentation quality, anthocyanin retention, and microbial community structure in PNG silage. To optimize both fermentation quality and bioactivity, it is recommended that PNG be ensiled for 30 days with LP inoculation. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

This study investigated the influence of different temperatures (35℃ High temperature and average indoor ambient temperature of 25℃) and lactic acid bacterial additives (Lactiplantibacillus plantarym, Lentilactobacillus buchneri, or a combination of Lactiplantibacillus plantarym and Lentilactobacillus buchneri) on the chemical composition, fermentation quality, and microbial community of alfalfa silage feed. After a 60-day ensiling period, a significant interaction between temperature and additives was observed, affecting the dry matter (DM), crude protein (CP), acid detergent fiber (ADF), and neutral detergent fiber (NDF) of the silage feed (p < 0.05). Temperature had a highly significant impact on the pH value of the silage feed (p < 0.0001). However, the effect of temperature on lactic acid, acetic acid, propionic acid, and butyric acid was not significant (p > 0.05), while the inoculation of additives had a significant effect on lactic acid, acetic acid, and butyric acid (p > 0.05). As for the dynamic changes of microbial community after silage, the addition of three kinds of bacteria increased the abundance of lactobacillus. Among all treatment groups, the treatment group using complex bacteria had the best fermentation effect, indicating that the effect of complex lactic acid bacteria was better than that of single bacteria in high temperature fermentation. In summary, this study explained the effects of different temperatures and lactic acid bacterial additives on alfalfa fermentation quality and microbial community, and improved our understanding of the mechanism of alfalfa related silage at high temperatures. [ABSTRACT FROM AUTHOR]

The current work aimed to evaluate the effect of ensiling density on the fermentation quality and aerobic stability of Pennisetum giganteum silages. The silage was ensiled in laboratory silos (1 L), and three treatments were designed according to different ensiling densities: (1) low density (LD, 750 kg/m3); (2) medium density (MD, 900 kg/m3); and (3) high density (HD, 1050 kg/m3). During ensiling, the silage was sampled for a fermentation quality analysis. All silages were well preserved, as indicated by the high lactic acid (LA) content and low pH (<4.2). The MD treatment had the highest acetic acid content (24.9 g/kg dry matter) and the HD treatment had the lowest ammonia nitrogen (NH3-N) content (68.2 g/kg total nitrogen, TN) among all silages after 45 days of ensiling. The aerobic stability of HD, MD, and LD persisted for 51 h, 54 h, and 48 h, respectively. The NH3-N contents of HD and MD were below 80 g/kg TN during aerobic exposure. These results show that the increase in ensiling density improved the fermentation quality and aerobic stability of Pennisetum giganteum silages. [ABSTRACT FROM AUTHOR]

Objective: The aim of this study was to investigate the effects of Lactiplantibacillus plantarum (L. plantarum) and propionic acid (PA) on fermentation characteristics and microbial community of amaranth (Amaranthus hypochondriaus) silage with different moisture contents. Methods: Amaranth was harvested at maturity stage and prepared for ensiling. There were two moisture content gradients (80%: AhG, 70%: AhS; fresh material: FM) and three treatments (control: CK, L. plantarum: LP, propionic acid: PA) set up, and silages were opened after 60 d of ensiling. Results: The results showed that the addition of L. plantarum and PA increased lactic acid (LA) content and decreased pH of amaranth after fermentation. In particular, the addition of PA significantly increased crude protein content (p < 0.05). LA content was higher in wilted silage than in high-moisture silage, and it was higher with the addition of L. plantarum and PA (p < 0.05). The dominant species of AhGLP, AhSCK, AhSLP and AhSPA were mainly L. plantarum, Lentilactobacillus buchneri and Levilactobacillus brevis. The dominant species in AhGCK include Enterobacter cloacae, and Xanthomonas oryzae was dominated in AhGPA, which affected fermentation quality. L. plantarum and PA acted synergistically after ensiling to accelerate the succession of dominant species from gram-negative to gram-positive bacteria, forming a symbiotic microbial network centred on lactic acid bacteria. Both wilting and additive silage preparation methods increased the degree of dominance of global and overview maps and carbohydrate metabolism, and decreased the degree of dominance of amino acid metabolism categories. Conclusion: In conclusion, the addition of L. plantarum to silage can effectively improve the fermentation characteristics of amaranth, increase the diversity of bacterial communities, and regulate the microbial community and its functional metabolic pathways to achieve the desired fermentation effect. [ABSTRACT FROM AUTHOR]

The experiment was conducted to study the effects of different mixing ratios of sweet sorghum and alfalfa on the nutrient composition and fermentation quality of mixed silage. The proportion of alfalfa in each group was 0 (T1 group), 20% (T2 group), 40% (T3 group), 60% (T4 group), 80% (T5 group) and 100% (T6 group), and four replicates were set in each group. After 60 days of silage, the sensory, nutrient composition and fermentation parameters of silage in each group were detected. The results showed that the silage treated with T3~T5 groups had strong acid flavor, light yellow color, good stem and leaf structure, and high grade. The pH value of mixed alfalfa and sweet sorghum silage in T6 group was significantly higher than that in T1 group, T3 group, and T4 group (P<0.05). Ammonia nitrogen/total nitrogen in T5 group and T6 group was significantly higher than that in other groups (P<0.05), and T3 group and T4 group were significantly higher than that in T1 group and T2 group (P<0.05). The propionic acid content in T1 group was significantly higher than that in other groups (P<0.05), and the propionic acid content in T2 group was significantly higher than that in T3 group, T4 group, and T6 group (P<0.05). Butyric acid was detected only in group T6 mixed silage, and no butyric acid was detected in other groups. The lactic acid content of T5 group and T6 group was significantly lower than that of the other groups (P<0.05). The organic matter and dry matter of silage in T4 group, T5 group and T6 group were significantly higher than those in T1 group and T2 group (P<0.05). The contentrations of neutral detergent fiber and acid detergent fiber in T4 group, T5 group and T6 group were significantly lower than those in T1 group and T2 group (P<0.05). The crude fiber content in T5 group and T6 group was significantly higher than that in T1 group and T2 group (P<0.05). The crude protein content in T2~T6 groups was significantly higher than that in T1 group (P<0.05). The content of soluble carbohydrate in T3~T6 groups was significantly lower than that in T1 group and T2 group (P<0.05). The study indicates that alfalfa and sweet sorghum mixed silage can improve the nutritional value and fermentation quality of silage, and the silage effect is the best when alfalfa accounts for 60%. [ABSTRACT FROM AUTHOR]

The experiment aimed to study the effects of lactic acid bacteria, cellulase, and cornmeal on the sensory quality, nutritional components, and fermentation quality of elephant grass (Pennisetum purpureum) silage, providing a reference for optimizing the ensiling of elephant grass. Using elephant grass as experimental material, control group (group CK), lactic acid bacteria group (group A), cellulase group (group B), corn meal group (group C), lactic acid bacteria + cellulase group (group D), lactic acid bacteria + corn meal group (group E), cellulase + corn meal group (group F) and lactic acid bacteria + cellulase + corn meal group (group G) were set up, with three replicates in each group. After 30 days of silage fermentation, the sensory, nutrient composition and fermentation quality of elephant grass silage were detected by sampling. The results showed that compared with the control group, the mixed addition group (group D, group E, group F, group G) and the separate addition group (group A, group B, group C) had obvious silage acid flavor and bright yellow color, which could be rated as grade 1 excellent. Compared with the control group, the dry matter content of elephant grass silage in all treatment groups was significantly increased (P<0.05), and the dry matter content in group G was the highest. Crude protein content in group G was significantly increased (P<0.05). Except for group A and group C, the neutral detergent fiber content of elephant grass silage in other treatment groups was significantly decreased (P<0.05). The content of acid detergent fiber in elephant grass silage in group F and group G was significantly decreased (P<0.05). Soluble carbohydrate content and relative feeding value of elephant grass silage in all treatment groups were significantly increased (P<0.05). The pH of elephant grass silage in all treatment groups was significantly lower than that in control group (P<0.05), the lactic acid content was higher than that in control group (P<0.05), the acetic acid content in elephant grass silage in group E, group F, and group G was higher than that in control group (P<0.05), and no propionic acid and butyric acid were detected in all groups. The aerobic stability of elephant grass silage in all treatment groups was higher than that in control group (P<0.05), with the mixed addition groups showing higher stability than the single addition groups (P<0.05), and group G significantly outperformed the other treatment groups (P<0.05). The results showed that adding lactic acid bacteria, cellulase, corn meal and different combinations of these substances in the silage process could improve the sensory, nutritional value and fermentation quality of elephant grass silage to varying degrees, and the effect of lactic acid bacteria + cellulase + corn meal group was the best. [ABSTRACT FROM AUTHOR]

This work aimed to assess microbial inoculants (Lactiplantibacillus plantarum and Lentilactobacillus buchneri), chemical additives (natamycin and hexanoic acid), and their combination on fermentation characteristics and aerobic stability in total mixed ration (TMR) silage. The TMR consisted of 30% water bamboo shell (WBS), 10% alfalfa, 20% rice straw, and 40% concentrate. There were six treatments as follows: (1) deionized water (control, CON). (2) lactic acid bacteria (Lactiplantibacillus plantarum + Lentilactobacillus buchneri; LPB, 1 × 106 cfu/g FW). (3) natamycin (NT, 0.02 g/kg FW). (4) hexanoic acid (HA, 0.02 g/kg FW). (5) lactic acid bacteria + natamycin (SLNT, 0.02 g/kg FW). (6) lactic acid bacteria + hexanoic acid (SLHA, 0.02 g/kg FW). After fermentation, laboratory silos (10 L) were opened to assess fermentation quality, followed by a 6-day aerobic stability test. The results showed that all silages were well fermented with high lactic acid (LA) content, low ammonia nitrogen (NH3-N), and negligible butyric acid (BA) levels. Among all silages, SLNT silage exhibited the greatest LA, acetic acid (AA) levels, LAB counts, and the lowest pH and NH3-N. For aerobic stability, all additives significantly (p < 0.05) enhanced aerobic stability, delayed (p < 0.05) the decrease in LA and water-soluble carbohydrates (WSC) and the increase in pH, and significantly (p < 0.05) minimized yeast proliferation. The SLNT silage showed the best aerobic stability, with SLHA, NT, HA, and LPB following. In conclusion, SLNT is recommended as the optimal additive in improving the fermentation quality and aerobic stability of TMR silage, with SLHA, NT, HA, and LPB following. [ABSTRACT FROM AUTHOR]

Simple Summary: Under the shortage of roughage resources in China, Silphium perfoliatum L. (SP) can be an ideal roughage choice for ruminants and has good application prospects. Ensiling is an efficient forage treatment technology for retaining the nutrients and extending the shelf life of forage. At present, there have been no reports on the effects of Lactobacillus plantarum and Lactobacillus buchneri, whether alone or in combination, on Silphium perfoliatum L. silage. Therefore, in this experiment, L. plantarum and L. buchneri were added individually or combined to SP-silage to investigate the effects of different fermentation types of Lactobacilli on the fermentation quality, in vitro digestibility, and aerobic stability of SP-silage. It was found that a mixture of L. plantarum and L. buchneri provided the best silage results. L. buchneri can be used as an additive to improve the aerobic stability of SP-silage. The results of our research provide a certain scientific basis and technical support for obtaining high-quality SP-silage in production. In this experiment, Lactobacillus plantarum and Lactobacillus buchneri were added individually or in combination to Silphium perfoliatum L. (SP) silage to investigate the effects of different fermentation types of lactobacilli on the fermentation quality, in vitro digestibility, and aerobic stability of SP-silage, with a view to providing a certain scientific basis and technical support for obtaining high-quality SP-silage in production. The experiment comprised a non-additive group (control), an L. plantarum group (LP), an L. buchneri group (LB), and an L. plantarum and L. buchneri mixed treatment group (LPLB). Samples were taken after 60 days of fermentation and analyzed for the fermentation quality, in vitro digestibility, and aerobic stability of the SP-silage. The results showed that the addition of LP, LB, and LPLB significantly reduced the pH and proportion of ammonia nitrogen to total nitrogen and significantly increased the lactic acid, in vitro dry matter digestibility, and in vitro crude protein digestibility in the SP-silage (p < 0.05). Compared to the control group, the dry matter and crude protein contents of the LB and LPLB groups were significantly increased, while the neutral detergent fiber and acid detergent fiber contents were significantly reduced (p < 0.05). The SP-silage supplemented with LPLB had the highest dry matter and crude protein contents. The gross and digestible energies of the SP-silage in the LB and LPLB groups were significantly higher than those in the control and LP groups (p < 0.05). The aerobic stability of the SP-silage was significantly reduced by 24.14% in the LP group and increased by 58.62% and 34.48% in the LB and LPLB groups, respectively, compared to the control group (p < 0.05). It was shown that adding a combination of LP and LB resulted in the best fermentation quality, nutritional value, and in vitro digestibility of the SP-silage. LB was effective in improving the aerobic stability of SP-silage. [ABSTRACT FROM AUTHOR]

In the enhancement of Novel Sorghum bicolor × S. propinquum Hybrid utilization, optimal planting densities and silage methods remain elusive. This study assesses the effects of planting densities, cellulase (CE), Lactobacillus buchneri (LAB), and their combination (LC) on fermentation quality and bacterial diversity of the hybrid silage. The experiment was carried out in a completely random block design with four additives and five planting densities (M1, M2, M3, M4, M5) as follows (4 additives × 5 planting densities): a control group without additives (CK), a group treated with Lactobacillus buchneri (LAB), a group with cellulase (CE), and a group treated with a combination of LAB and CE (LC), maintaining triplicates per treatment. In this study, the additive treatment improved the fermentation quality of silage compared with the control. In the M2-LC group, the contents of crude protein (CP; 7.88%), ether extract (EE; 1.91%), and ash (7.76%) were the highest, while the pH (3.30) was the lowest. The water-soluble carbohydrate (WSC; 11.28%) content was the highest in the M3-CE group, the lactic acid (LA; 6.79%) content was the highest in the M4-CE group, and the acetic acid (AA; 7.71%) content was the highest in the M2-LAB group. Meanwhile, the neutral washing fiber (NDF; 53.17%) content was the lowest in the M5-CE group, the acid detergent fiber (ADF; 41.01%) content was the lowest in the M2-CE group, and the propionic acid (PA; 0.26%) content was the lowest in the M1-LAB group. Adding LC notably reduced bacterial diversity, boosted Lentilactobacillus, and curbed Proteobacteria. LAB and LC markedly improved amino acid metabolism over CE and CK. Conversely, beta-lactam resistance, flagellar assembly, and ascorbate/aldarate metabolism pathways were suppressed. In the future, we will explore a variety of additives and adjust the cutting height to improve its comprehensive quality, create an innovative path for silage production, promote the efficient use of agricultural resources, and provide high-quality feed for animal husbandry. [ABSTRACT FROM AUTHOR]

In order to develop new feed resources, the aim of this study was to investigate the effects of moisture content, additives, and their interactions on the fermentation quality, aerobic stability, and in vitro digestibility of mixed silage of amaranth and cornmeal. The mass ratios of amaranth and cornmeal were 69:31, 76:24, and 84:16 for adjusting the moisture content of silage to 60% (W1), 65% (W2), and 70% (W3), respectively. The silage treatments included no additives (U), the addition of Lactobacillus plantarum (L), the addition of cellulase (E), and the addition of Lactobacillus plantarum + cellulase (M) mixed reagents. The results revealed that the pH and ammonia nitrogen (NH3-N/TN) ratios were significantly lower in W1 than in W2 and W3 (3.66,19.3 g kg−1 TN vs. 3.70, 3.70, 20.0 kg−1 TN, 25.1 kg−1 TN, p < 0.05). Moreover, dry matter (DM), organic matter (OM), in vitro dry matter digestibility (ivDMD), in vitro organic matter digestibility (ivOMD), and in vitro crude protein digestibility (ivCPD) significantly increased (p < 0.05). Meanwhile, the aerobic stability of mixed silage containing amaranth and cornmeal decreased with increasing water content. The aerobic stability of the L, E, and M treatment groups was improved by 15, 105, and 111 h, respectively, compared with that of the control group at W1. The pH and NH3-N/TN ratios were lower with the addition of E (E and M) than with the absence of E (U and L) (3.73, 20.1 g kg−1 DM vs. 3.64, 22.9 g kg−1 DM, p < 0.05). NDF and ADF were significantly lower with the addition of E than without the addition of E (598 g kg−1 DM, 145 g kg−1 DM vs. 632 g kg−1 DM, 160 g kg−1 DM, p < 0.05). However, CP, ivDMD, ivOMD, and ivCPD were significantly higher (p < 0.05). AA and NH3-N/TN were significantly lower (p < 0.05) with the addition of L (L and M) than without the addition of L (U and E). In conclusion, the best fermentation quality, in vitro digestibility, and aerobic stability of amaranth and cornmeal mixed silage treated with Lactobacillus plantarum + cellulase (M) were achieved at 60% water content. The present study confirmed the potential of amaranth as silage and its potential application for improving feed quality and animal performance. [ABSTRACT FROM AUTHOR]

Amaranth (Amaranthus hypochondriacus L.) is a potential forage crop with a high yield and crude protein (CP) content; however, establishment methods need to improve for the crop to be less sensitive to typhoons. Optimal establishment, cultivation, and utilization in amaranth were examined in a variety of seasons and methods of establishment in 2021–2023. Four methods were examined: (1) direct seeding in rows, (2) direct seeding in spots, (3) soil seed balls, and (4) transplant pretreatment methods under a randomized blocked design (n = 3). Sowings every month from April to August were applied only in 2021, while establishments in April, May, and August with both pretreatment methods were applied in 2022 and 2023. The establishment in August successfully escaped damage from typhoons. The direct seeding of either rows or spots showed marginal success in establishment compared to stable establishment in pretreatment methods. In 2022 and 2023, the highest yield and CP content were achieved in soil seed balls plots in April and in both pretreated plots sown in August, respectively. The quality of silage fermentation showed a high pH, ranging from 4.52 to 6.39, due to the high CP content in 7.59–18.36% dry matter (DM). Sowing in April or August established with soil seed balls can avoid typhoon damage to have stable forage yields and can be processed with a favorable quality of amaranth silage in the region. [ABSTRACT FROM AUTHOR]

This study aimed to determine the optimal growth stage and additives for producing high quality millet silage through two experiments. Experiment 1: Whole-plant millet from the same field and under uniform management was harvested at the heading, sizing, milking, dough, and full-maturity stages. Then, it was chopped into 2–3 cm segments, vacuum-sealed in plastic bags without any further treatment, stored at 20 °C, and opened after 60 days. The results indicated that the dough stage had the highest water-soluble carbohydrate (WSC) and crude protein (CP) contents. The lactic acid (LA) and acetic acid (AA) contents during the dough and maturity stages were significantly higher than other stages, with the lowest pH observed during the dough stage. Experiment 2: The whole-plant millet was harvested at the dough stage. It was then chopped into 2–3 cm segments using a forage chopper, mixed thoroughly, and subjected to different treatments—inoculation with 106 CFU/g FM of Lactiplantibacillus plantarum (LP), adding of 1% FM sucrose (S), and a combination of Lactiplantibacillus plantarum and sucrose (MIX)—with a control group (CK) receiving an equivalent amount of water. The MIX treatment significantly enhanced the WSC content compared to other treatments (p < 0.05), and both the LP and MIX treatments showed superior LA and AA contents and lactic acid bacteria counts. These additives significantly altered the bacterial community, shifting dominance from Proteobacteria in the CK and raw materials to Firmicutes. Klebsiella dominated the CK group but was significantly reduced in the additive treatments, where Lentilactobacillus became the dominant genus. Therefore, we recommend harvesting millet at the dough stage and adding a mixture of Lactiplantibacillus plantarum and sugar to improve fermentation quality and aerobic stability. [ABSTRACT FROM AUTHOR]

Abstract Microbial and enzyme additives can improve silage performance, but there is limited comparative research on the effects of microbial and enzyme additives on improving silage fermentation quality, and the underlying microbial and metabolic pathways remain unclear. This study investigated the effects without inoculants (CK treatment) or with Lactiplantibacillus plantarum (LP treatment), xylanase (XY treatment) and their combination (LPXY treatment) on the fermentation quality, as well as on the microbial communities and metabolite profiles of the wheat straw silage. The results demonstrated that the LP treatment has a better effect on improving the fermentation quality of wheat straw silage compared to other treatments, as evidenced by markedly (p

Abstract In this experiment, alfalfa silage with different packing densities (500 kg/m3、600 kg/m3 and 700 kg/m3) was prepared under the conditions of outdoor high temperature and indoor room temperature, respectively. At the same time, the same lactobacillus additive was used for fermentation in each density treatment group. The chemical composition, fermentation quality and microbial community of alfalfa silage were analyzed. The results showed that the contents of dry matter (DM) and water-soluble carbohydrate (WSC) decreased with the increase of density during fermentation at high temperature. At the same time, when the density is 600 kg/m³, CP (crude protein) content is the highest, ADF (acid detergent fiber) content is the lowest. The contents and pH values of neutral detergent fiber (NDF), lactic acid (LA) and lactic acid bacteria (LAB) were significantly affected by temperature (p

Abstract This study investigated the influence of different temperatures (35℃ High temperature and average indoor ambient temperature of 25℃) and lactic acid bacterial additives (Lactiplantibacillus plantarym, Lentilactobacillus buchneri, or a combination of Lactiplantibacillus plantarym and Lentilactobacillus buchneri) on the chemical composition, fermentation quality, and microbial community of alfalfa silage feed. After a 60-day ensiling period, a significant interaction between temperature and additives was observed, affecting the dry matter (DM), crude protein (CP), acid detergent fiber (ADF), and neutral detergent fiber (NDF) of the silage feed (p < 0.05). Temperature had a highly significant impact on the pH value of the silage feed (p 0.05), while the inoculation of additives had a significant effect on lactic acid, acetic acid, and butyric acid (p > 0.05). As for the dynamic changes of microbial community after silage, the addition of three kinds of bacteria increased the abundance of lactobacillus. Among all treatment groups, the treatment group using complex bacteria had the best fermentation effect, indicating that the effect of complex lactic acid bacteria was better than that of single bacteria in high temperature fermentation. In summary, this study explained the effects of different temperatures and lactic acid bacterial additives on alfalfa fermentation quality and microbial community, and improved our understanding of the mechanism of alfalfa related silage at high temperatures.

The experiment aimed to investigate the impact of lactic acid bacteria, cellulase, molasses, lactic acid bacteria + cellulase, and lactic acid bacteria + molasses on the fermentation effect of the soybean-corn whole plant mixed (2∶3) wrapped silage feed in the southeastern region of Gansu. The experiment was divided into six groups, with three replicates in each group. The control group had no additives, while the additive groups were supplemented with 0.01 g/kg lactic acid bacteria, 0.005 g/kg cellulase, 50 g/kg molasses, 0.01 g/kg lactic acid bacteria + 0.005 g/kg cellulase, and 0.01 g/kg lactic acid bacteria + 50 g/kg molasses, respectively. After 60 days of aerobic storage at room temperature, the nutritional quality, fermentation quality, and aerobic stability of the mixed wrapped silage feed were tested and analyzed. The results showed that compared to the control group, the dry matter, crude protein, crude fat, phosphorus, and lactic acid content of the silage feed in the additive groups all increased, while the content of neutral detergent fiber, acid detergent fiber, pH value, and the ratio of ammonia nitrogen to total nitrogen all decreased, with the largest change observed in the lactic acid bacteria + molasses group, which had the best fermentation effect and the longest aerobic stability maintenance time, significantly different from the control group (P<0.05). The study indicates that the addition of lactic acid bacteria, cellulase, molasses, lactic acid bacteria + cellulase, and lactic acid bacteria + molasses to the soybean-corn whole plant mixed wrapped silage feed can improve the nutritional quality of the mixed silage feed, enhance the fermentation effect, and increase the aerobic stability maintenance time of the feed, with the addition of lactic acid bacteria + molasses showing the best effect. [ABSTRACT FROM AUTHOR]

The experiment aimed to investigate the effects of a composite microbial strain on the nutritional value, fermentation quality, aerobic stability, and in vitro nutrient degradation rate of Macadamia nut peel silage. The moisture content of the Macadamia nut peel was adjusted to 50% using spray-dried corn bran. One control group (CK group) and four experimental groups were designed, with each group having a weight of 15 kg of Macadamia nut peel after moisture adjustment. The CK group was micro-fermented without the addition of microbial strains, while the experimental group Ⅰ added 1% of a mixed feed additive, group Ⅱ added 1% amylase + 1% yeast, group Ⅲ added 1% mixed feed additive + 1% amylase + 1% yeast, and group Ⅳ added 1% amylase + 1% yeast + 1% mixed feed additive + 1% phytase, with each group repeated three times. The micro-fermentation lasted for 30 days. The results showed that the sensory evaluation of group Ⅲ was the best, rated as first class. Compared with the CK group, the content of soluble carbohydrates, crude ash, and starch in each experimental group significantly increased (P<0.05), and the content of neutral detergent fiber significantly decreased (P<0.05). The crude protein content of group Ⅱ, group Ⅲ, and group Ⅳ was significantly higher than that of the CK group (P<0.05). The lactic acid content of group Ⅲ was significantly higher than that of the CK group, group Ⅰ, group Ⅱ, and group Ⅳ (P<0.05). The aerobic stability of the CK group was significantly lower than that of the other experimental groups (P<0.05), and the 48-hour in vitro dry matter degradation rate of group Ⅱ was significantly higher than that of the CK group, group Ⅰ, and group Ⅳ (P<0.05). The 48-hour crude protein in vitro digestion rate of each experimental group was significantly higher than that of the CK group (P<0.05). The study indicates that adding 1% mixed feed additive + 1% amylase + 1% yeast to the Macadamia nut peel with moisture adjusted to 50% using spray-dried corn bran can effectively improve the nutritional value, fermentation quality, aerobic stability, and in vitro digestion rate of the silage. [ABSTRACT FROM AUTHOR]

The experiment aimed to explore the effects of different mixing ratios of alfalfa (Medicago sativa L.) and Bromus inermis on the nutritional and fermentation qualities of their mixed silage. Alfalfa and Bromus inermis were used as experimental materials and mixed in fresh weight ratios of 10∶0, 8∶2, 7∶3, 6∶4, 4∶6, 3∶7, 2∶8, and 0∶10 for ensiling, with three replicates for each treatment. After 60 days of storage, the sensory quality, nutritional components, and fermentation quality were tested and analyzed. The fermentation quality was scored using the V-Score scoring system, and grey relational analysis was used to comprehensively evaluate the nutritional and fermentation qualities of the eight groups of mixed silages to determine the optimal mixing ratio for the two forage grasses. The results showed that when alfalfa is mixed with Bromus inermis in a ratio of 6∶4 for ensiling, the silage quality was optimal, with the lowest pH value and ammonia nitrogen (NH3-N) content, and the highest levels of crude protein (CP) and lactic acid (LA), as well as the lowest levels of acid detergent fiber (ADF) and neutral detergent fiber (NDF). The study indicates that the mixed ensiling of alfalfa and Bromus inermis was superior to the individual ensiling of alfalfa and Bromus inermis. The mixed silage could better exert the advantages of each ensiling raw material, thus better preserving the nutritional components and fermentation quality of the green feed. A mixing ratio of 6∶4 for alfalfa to Bromus inermis is optimal for mixed ensiling. [ABSTRACT FROM AUTHOR]

The experiment aimed to investigate the fermentation quality of fermented total mixed ration (FTMR) and its effects on the growth performance and antioxidant indicators of Luxi Black-headed mutton sheep. The experiment used peanut straw as roughage, mixed with compound concentrate at a ratio of 4∶ 6, and fermented for 30 days to prepare FTMR, and its nutritional components and fermentation quality were measured. A total of 32 healthy Luxi Black-headed mutton sheep with body weight (20.76±1.56) kg were randomly divided into two groups, each group with four replicates, and each replicate consisted of four sheep. The control group was fed with total mixed ration (TMR), while the experimental group was fed with FTMR. The preliminary trial lasted for 15 days, and the formal experiment lasted for 63 days. The growth performance, apparent nutrient digestibility, and serum antioxidant indicators were measured. The results showed that with the extension of fermentation time, the moisture and crude protein content in FTMR both showed a trend of increasing first and then gradually stabilizing, while the crude ash content showed a trend of decreasing first and then gradually stabilizing. The pH value showed a trend of decreasing first and then stabilizing, acetic acid (AA) and propionic acid (PA) content showed a trend of increasing first and then stabilizing, and the ammonia nitrogen (NH3-N) content significantly increased (P<0.05). Throughout the fermentation process, no butyric acid (BA) was detected, and the contentrations of zearalenone (ZEN), aflatoxin B1 (AFB1), and deoxynivalenol (DON) were all below the national standards. Compared with the control group, the dry matter intake of Luxi Blackheaded sheep in the experimental group was significantly reduced (P<0.05), the apparent digestibility of crude protein, neutral detergent fiber, and acid detergent fiber in Luxi Black-headed mutton sheep in the experimental group was significantly improved (P<0.05), while the apparent digestibility of dry matter was significantly reduced (P<0.05), the content of malondialdehyde (MDA) in the serum of Luxi Black-headed mutton sheep in the experimental group was significantly reduced (P<0.05), and the total antioxidant capacity (T-AOC) was significantly increased (P<0.05). The study indicates that FTMR has excellent fermentation quality, and compared with TMR, feeding FTMR can improve the growth performance and antioxidant capacity of Luxi Black-headed mutton sheep. [ABSTRACT FROM AUTHOR]

The improvement in the utilization rate and nutritional value of soybean meal (SBM) represents a significant challenge in the feed industry. This study conducted a 50 kg SBM fermentation based on the 300 g small-scale fermentation of SBM in early laboratory research, to explore the combined effects of lactic acid bacteria (LAB) and acid protease on fermentation quality, chemical composition, microbial population, and macromolecular protein degradation during fermentation and aerobic exposure of SBM in simulated actual production. The results demonstrated that the increase in crude protein content and reduction in crude fiber content were considerably more pronounced after fermentation for 30 days (d) and subsequent aerobic exposure, compared to 3 d. It is also noteworthy that the treated group exhibited a greater degree of macromolecular protein degradation relative to the control and 30 d of fermentation relative to 3 d. Furthermore, after 30 d of fermentation, adding LAB and protease significantly inhibited the growth of undesired microbes including coliform bacteria and aerobic bacteria. In the mixed group, the microbial diversity decreased significantly, and Firmicutes replaced Cyanobacteria for bacteria in both groups' fermentation. [ABSTRACT FROM AUTHOR]

Whole crop corn silage (WCCS) been an important source of roughage for confined ruminants. However, at the silage feed-out phase, the rise in temperature and relative humidity under aerobic conditions breeds the production of undesirable microorganisms, such as yeast and mold. In order to investigate the conservation characteristics and aerobic stability underlying the effects of additives in whole crop corn silage (WCCS), whole crop corn (WCC) at the milk-ripe stage was ensiled with Lentilactobacillus (L.) buchneri (LB) and different proportions of Artemisia argyi (AA) for 90 days (d) at room temperature, respectively, and aerobic exposure after 90 d fermentation was also conducted. The study found that AA as an additive improved the fermentation quality and enhanced aerobic stability of WCCS, for which the addition of 60% AA increased the lactic acid fermentation rate, with the lactic acid concentration at the end of aerobic exposure significantly higher than in all other treatment groups, at 98.21 g/kg DM (p < 0.01), which decreased the relative abundance of none wanted microorganisms and reduced the content of fungal toxins (p < 0.05). After 90 d of fermentation, LB also increased the organic acids and reduced the pH compared with control, thereby improving fermentation quality. Furthermore, we also discovered that the relative abundance of Candida within the 60% AA was the highest. Candida have the ability to convert WSC into organic acids and lower pH, thus improving the quality of silage. Particularly, 60% AA could improve the fermentation quality and aerobic stability of silage through the biosynthetic pathways of phenylalanine, tyrosine and tryptophan, as well as by participation in the hydrolysis of glycoside hydrolases (GHs). Unexpectedly, the addition of AA was found to reduce the relative abundance of antibiotic resistance genes. WCC, ensiled with 60% AA, exhibited excellent fermentation quality and aerobic stability, providing a theoretical basis for understanding the mechanisms of AA which improve the quality of WCCS during the aeration phase. [ABSTRACT FROM AUTHOR]

Native grass is the most important material base in grassland livestock production, and it is of great significance to improve its feeding value. In order to study the dynamic change law of the silage quality of native grass, typical steppe native grass were used as experimental materials, and their nutritional quality, fermentation quality and microbial population were determined after 1, 3, 5, 7, 15, 30 d and 60 d of silage, respectively. The ensiling time had significant effects (P<0.05) on the nutritional quality, fermentation quality and microbial population of native grass silage. Dry matter, crude protein, water soluble carbohydrate content and pH showed a gradual decrease with increasing ensiling time. Lactic acid, acetic acid, neutral detergent fiber and acid detergent fiber content showed a gradual increase. There was a gradual increase in the number of lactic acid bacteria and a gradual decrease in the number of yeasts, aerobic bacteria and coliform bacteria. In conclusion, the fermentation quality of native grass silage for 60 d was optimal. However, the effect of native grass silage by conventional way was not ideal, and the addition of suitable fermentation bacterial agent for silage could be considered in production. [ABSTRACT FROM AUTHOR]

Silage is a technological method of preserving feed nutrients through lactic acid bacteria fermentation. Fresh raw feed can be stored for a long time and the nutritional value can remain stable after fermentation. To facilitate the fermentation process, silage additives are commonly used to improve fermentation quality and prevent nutrient losses, and have been widely used in the feed industry. This review summarizes the principle of action of several silage additives that are currently widely used, which provides theoretical references for the appropriate utilization and further research of silage additives. [ABSTRACT FROM AUTHOR]

Four lactic acid bacteria (LAB) strains isolated from naturally ensiled broccoli waste were characterized, and their effects on the fermentation quality of high-moisture broccoli waste silage were studied. The four isolated strains were assessed using the morphological, physiological and biochemical tests. The four strains were added to broccoli waste at three moisture contents (90%, W0; 87%, W1; 80%, W2) and ensiled for 60 days. All strains (CB89, CB94, CB112, and CB120) grew at 15–45 °C, pH 3.0–7.0, and in 3.0–6.5% NaCl and were identified as Lactiplantibacillus plantarum by 16S rDNA sequencing. Inoculation of CB120 significantly (p < 0.05) increased lactic acid, starch, and non-structural carbohydrate content, and significantly (p < 0.05) decreased pH values and aerobic bacteria count compared with control (CK) at all three moisture contents. In conclusion, CB120 improved the fermentation quality and nutritional value of broccoli waste silage at three moisture contents and could be applied as a promising additive for high-moisture material. [ABSTRACT FROM AUTHOR]

Copyright of Xinjiang Agricultural Sciences is the property of Xinjiang Agricultural Sciences Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The objective of this experiment was to investigate the effects of Lactobacillus plantarum and molasses on the nutrient composition, fermentation quality, bacterial count, aerobic stability, and microflora of alfalfa silage in sandy grasslands. The experimental treatments included control (CK), 106 CFU/g Lactobacillus plantarum (L), 5% molasses (M), and 106 CFU/g Lactobacillus plantarum + 5% molasses (LM). The nutrient composition, fermentation quality, bacterial count, aerobic stability, and microflora were determined after 14 days and 56 days of ensiling, respectively. The results showed that the addition of L, M, and LM reduced dry matter loss (DM), neutral detergent fiber (NDF), and acid detergent fiber (ADF) content, and increased water-soluble carbohydrates (WSC) and ether extract (EE) content, compared to the CK group. Meanwhile, more lactic acid (LA) and accelerated fermentation were observed, causing the pH value to drop below 4.5 in the L, M, and LM groups after 56 days of ensiling. The addition of L, M, and LM promoted lactic acid bacteria (LAB), and inhibited yeast. The addition of L significantly increased the content of acetic acid (AA). In terms of microflora, the addition of L, M, and LM made Firmicutes become the dominant bacterial phylum earlier, while Lactobacillus, Weissella, and Pediococcus had a higher abundance. According to the result of Pearson's correlation, there is a very significant negative correlation between pH value and Lactobacillus (P < 0.01) and a very significant positive correlation between pH value and Lactococcus, Enterobacter, Enterococcus, and Leuconostoc (P < 0.01), whichmay be inhibited by Lactobacillus under the decreased pH value. The results of the prediction of microbial genes indicated that the addition of Mcould enhance the carbohydrate metabolism and membrane transport metabolism, which may contribute to LA production by LAB metabolism. In general, L, M and LM all improved the fermentation quality and reduced the loss of nutrients to varying degrees, but considering the fermentation quality, the overall effects of M and LM were better than L. M and LM are recommended to be used as silage additives in the process of alfalfa silage in sandy grasslands to improve the quality. [ABSTRACT FROM AUTHOR]

The purpose of this experiment was to investigate the effect of moisture content of different raw materials on the silage quality of Brachiaria hybrid. Morat II Brachiaria hybrid was used as silage material. The moisture content of Morat II Brachiaria hybrid was 35.0%, 45.0%, 55.0%, 65.0%, and 70.4% (CK). The silage was stored at room temperature for 60 days. After opening, samples were taken to test its silage quality and nutritional quality. The results showed that the pH value, sensory quality, crude fat, crude protein, crude ash and soluble carbohydrate contents of silage all increased at first and then decreased with the decrease of moisture content of silage raw materials, while the content of neutral detergent fiber increased and the content of acid detergent fiber decreased gradually. Compared with CK, the ratio of NH3-N/TN, propionic acid, and butyric acid contents of silage in each treatment group decreased significantly (P<0.05), while lactic acid, acetic acid, and crude protein contents increased significantly (P<0.05). When the moisture content of raw materials is 45.0%-55.0%, the pH value of silage was 4.08-4.10, and the sensory quality was the best, which was a first-class excellent silage. The study indicates that the moisture content of raw materials has a certain influence on the content of conventional nutrients in silage, and the contentrations of crude protein and crude fat have great influence. It is suggeste that the moisture content of raw materials of Morat II Brachiaria hybrid silage should be controlled between 45%.0 and 55.0%. [ABSTRACT FROM AUTHOR]

The purpose of this experiment was to study the changes of quality, nutritional index, and microbial content of corn-soybean meal feed after fermentation with different compound probiotics, and to screen the best compound probiotic fermentation agent suitable for corn-soybean meal feed fermentation. The composite probiotics were compounded by Bacillus subtilis, Bacillus licheniformis, Lactobacillus and yeast according to different strains and doses. The composite probiotics were inoculated with 5% of compound probiotics, and the water content was 55%. The naturally fermented feed without complex probiotics was used as the control group. Anaerobic fermented feed for 21 days was used as experimental groups, which were divided into fermentation group A (Bacillus subtilis: Bacillus licheniformis: Saccharomyces cerevisiae=2: 2: 1), fermentation group B (Bacillus subtilis: Bacillus licheniformis: yeast JM3=2: 2: 1), fermentation group C (Bacillus subtilis: Lactobacillus: Saccharomyces cerevisiae=2: 2: 1). The feed quality, nutritional index and probiotic content after fermentation were measured. The results showed that the feed color of probiotic fermentation group had little difference, all of which were golden yellow, and the smell was wine or mellow. The feed of the control group showed yellow brown and corn flour flavor. Compared with the control group, the number of probiotics increased significantly (P<0.05), the pH value decreased significantly in the probiotic fermentation groups (P<0.05), and the pH value of fermentation group C was the lowest, which was 3.90. Compared with the control group, the concentrations of neutral detergent fiber and acid detergent fiber in the probiotic fermentation group decreased, while the concentrations of crude protein, crude ash, fat and starch increased, and the fermentation group C was the best. Compared with the control group, the content of P in the fermentation group C increased significantly (P<0.05), and the metabolizable energy, net energy, net energy of weight gain, and net energy of maintenance increased significantly (P<0.05). Compared with the control group, the total fatty acid content in the probiotic fermentation groups was significantly increased (P<0.05), and the linoleic acid content and palmitic acid content in the fermentation group C were significantly increased (P<0.05). The study indicates that the sensory properties, nutritional indexes, calcium, phosphorus, metabolizable energy, and fatty acid indexes of corn-soybean meal feed fermented by compound probiotics were improved. Bacillus subtilis, Lactobacillus, and Saccharomyces cerevisae have the best fermentation effect on corn-soybean meal feed in a ratio of 2:2:1. [ABSTRACT FROM AUTHOR]

The aim of the experiment was to investigate the effect of different ratios of excipient (millet hull or wheat bran) and LAB inoculation on the fermentation quality and in vitro digestibility of a mixed silage of SCPBs. The preliminary experimental results showed that inoculating with lactic acid bacteria (LAB) directly in the fresh sweet corn processing byproduct (SCPBs) silage had a higher ammonia nitrogen/total nitrogen (AN/TN) ratio and lower silage fermentation quality due to high moisture content. Subsequently, millet hull or wheat bran were mixed with SCPBs in a 7:3 (T1), 8:2 (T2), and 9:1 (T3) ratio and ensiled with LAB. Under the condition of each mixing ratio, the silage treatments were categorized into groups without any additives (control) and with LAB. Fermentation quality, in vitro digestibility, chemical composition, and energy values were determined after 45 days of silage. The pH, AN/TN, neutral detergent fiber, acid detergent fiber, and acid detergent lignin were lowest in the SCPBs and millet hull mixed silage (SMH) group under the T3 treatment, whereas they were lowest in the SCPBs and wheat bran mixed silage (SWB) group under the T2 treatment. The mean lactic acid and acetic acid values were higher in the SWB group than in the SMH group (6.92, 6.81 vs. 4.00, 4.52). Under the T3 treatment in the SMH group, AN/TN was significantly reduced with the addition of LAB (4.52 vs. 4.37, p < 0.05). The SMH group had the highest crude protein (CP) under the T3 treatment, whereas the SWB group had the highest CP under the T2 treatment. The mean CP in the SWB group was higher than that of the SMH group (18.17, 19.44 vs. 10.55, 10.55). Under the T1 treatment, in the SWB group, the addition of LAB resulted in a significant increase in in vitro crude protein digestibility (p < 0.05). The results showed that silage fermentation quality and in vitro digestibilitv55y improved with the addition of LAB. The optimum mixing ratio for the SWB group was 9:1 and 8:2 for the SMH group. [ABSTRACT FROM AUTHOR]

The study investigated the impact of partial pulp removal (PPR) and fermentation duration (FD) on drying behavior, quality attributes and flavor profile of cocoa beans. The research explored the use of PPR (ranging from 0 % to 100 %) at various FDs (0–6 days) as potential pulp pre-conditioning technique to enhance the drying time, pH, titratable acidity (TTA), fermentation quality (FQ), fermentation index (FI), and flavor attributes of fermented and sun-dried Ghanaian cocoa beans. The results revealed a significant reduction in drying time from 144 to 4.3 h for the 6 days fermented beans subjected to 0–100 % PPR treatment. Nib pH levels increased from 5.28 to 5.74, while the nib TTA values decreased from 0.083 to 0.013 meq NaOH/100g for PPR treatment ratios of 0 %–100 % PPR, respectively. The FQ and FI values peaked at 98.7 % and 1.19 for the 50 % PPR treatment before decreasing to 58.3 % and 0.098, respectively, at 100 % PPR. Sensory evaluation revealed improved overall flavor quality scores with increasing PPR, reaching a maximum of 44.8 at 50 % PPR before reducing to 34.0 at 100 % PPR. Principal component analysis clustered samples according to the PPR treatment ratio, fermentation duration, and quality parameters measured. Optimal conditions for enhanced nib acidification, fermentation quality, and flavor attributes were identified at 50 % PPR and 6-days fermentation using the response surface methodology. Overall, the study demonstrates the potential of PPR as a pulp pre-conditioning technique to improve drying time and enhance the quality of cocoa beans.

In this study, the chemical composition, silage fermentation quality and relative feed value of soybean silages varieties, namely Adasoy (A), Derry (D) and Yeşilsoy (Y), with Pioneer11C33 (I), molasses (M) and cracked wheat (W) additives at the three harvesting stages, i.e., full flowering (R2), full pod (R4) and full seed (R6) stages, were determined. It was observed that the A and D varieties were the best silage materials for the production of good quality silage in terms of both nutrient contents such as DM and CP and fermentation criteria such as LA and BA concentrations during the R4 and R6 harvest periods. Molasses and cracked wheat additives significantly improved the fermentation qualities of all soybean varieties (P

Abstract This study combined applied PICRUSt2 and BugBase tools to evaluate the effects of these two strains on the fermentation characteristics, microbial community, potential microbial risk and hygienic quality of whole-crop corn (WCC) silage. Fresh WCC harvested at the dough stage was ensiled with distilled water (CON), Leuconostoc lactis (LS) and Weissella confusa (WA) for 2, 4, 8, 15 and 30 days. After ensiling, all WCC silages presented desirable fermentation with high lactic acid and Lactobacillus proportions, low pH and ammonia nitrogen levels and absent butyric acid. Ensiling decreased the complexity of bacterial co-occurrence networks, and the Lc. lactis and W. confusa inoculation further decreased the complexity. The inoculation of W. confusa suppressed the most pathogenic pathways and related modules associated with zoonosis. In bacterial phenotype predicted analysis, although CON had lower proportions of ‘Potentially pathogenic’ than fresh material, this undesirable phenotype declined to negligible levels via LS and WA inoculation. Even for well-fermented WCC silages, the risk of pathogens remained after 30 days of ensiling. Therefore, WA could be developed as a promising fast start-up inoculant for reducing pathogenic contamination and improving hygienic quality of silage. Graphical Abstract

Abstract This study investigated the effects of bacterial inoculants and enzyme-based silage cocktails on the dynamics of fermentation, microbiome, and nutritional value of silages produced from low-quality biomasses of reed, rice, and corn straw. A 90-day ensiling trial was performed using five distinct combinations of six basal bacterial species (Lactobacillus plantarum, Lactobacillus buchneri, Pediococcus pentosaceus, Aspergillus niger, Bacillus subtilis, and Candida utilis) and three basal enzymes (xylanase, β-mannanase, and glucanase). Each type of biomass was ensiled with six different treatments, including the Control treatment without an ensiling agent, the basal silage cocktail treatment (Mesa), and Mesa with a double dose of A. niger (MesaA), B. subtilis (MesaB), C. utilis (MesaC) and glucanase (MesaG). The “Mesa” contained (per kg silage), 1.0 × 106 CFU of L. plantarum, 1.4 × 107 CFU L. buchneri, 3.0 × 105 CFU P. pentosaceus, 8.0 × 108 CFU A. niger, 1.6 × 106 CFU B. subtilis and 1.0 × 109 CFU C. utilis, three enzymes (5.0 × 104 U xylanase, 2.5 × 103 U β-mannanase, and 1.0 × 104 U glucanase), and 20 mL molasses. Addition of the silage cocktails significantly improved the fermentation and nutritional quality of the reed, corn, and rice straw silages. Notably, the silage cocktails increased (P 0.05) due to the composition of silage cocktails. Based on the comprehensive membership function analysis, the silage comprehensive evaluation scores were highest for double doses of B. subtilis and glucanase for reed, corn, and rice straw. This study revealed that silage cocktails upgraded straw silage fermentation and nutritional quality, and provided a practical solution for the optimal utilization of low-quality straw biomass. Graphical Abstract

In order to explore the suitable harvest period of winter sweet corn straw in western Guangdong, Jinyinsu NO. 2, which is widely planted in western Guangdong, was selected as the test material and planted in the experimental field of Guangdong Ocean University. Straw was harvested 5, 10 and 15 days after fresh ears were picked, and the nutrients, fermentation quality and rumen degradation rate were measured after 60 days of silage fermentation. The results showed that with the extension of the harvest period, the concentrations of dry matter (DM), crude protein (CP), soluble sugar (SS), starch, acid detergent insoluble protein (ADICP), soluble protein (SCP), rumen degrading protein (RDP), and the degradation rate of neutral detergent fiber (NDFD) and dry matter degradation rate (DMD) at 24 and 48 h were significantly increased (P<0.05). The contentrations of ammoniacal nitrogen (NH3-N), NH3-N/TN and acetic acid (AA) were the highest in the straw silage harvested on the 15th day (P<0.05). The study indicates that it is advisable to harvest straw 15 days after harvesting the ears for winter planting Jinyinsu NO.2 in western Guangdong. [ABSTRACT FROM AUTHOR]

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The purpose of the experiment was to investigate the effects of different silage additives on the mixed silage of silage corn and whole soybean (1:1). The control (CK) had no microbial inoculum, T1, T2, T3, T4, and T5 were silaged with 0.005 g/kg microbial inoculum, 0.3 g/kg enzyme preparation, 0.005 g/kg microbial inoculum + 0.3 g/kg enzyme preparation, 4 mL/kg formic acid, and 4 mL/kg propionic acid, respectively, and the silage was fermented for 90 days. The results showed that the pH value of treatment groups and CK was lower than 4.10. Lactic acid (LA) content in T4, T5, and T1 was significantly higher than that in other treatments ( P<0.05). The content of acetic acid (AA) was significantly higher than that of CK ( P<0.05), and ammonia nitrogen/total nitrogen (NH3-N/TN) was significantly lower than that of CK ( P<0.05). The contentrations of dry matter (DM) and starch in T5 and T4 were significantly higher than those in CK ( P<0.05). The content of crude fat (EE) in T3 and T2 was significantly higher than that in CK ( P<0.05). The content of soluble carbohydrate (WSC) in T1 and T4 was significantly higher than that in CK ( P<0.05). The contentrations of crude ash (CA) and acid detergent fiber (ADF) treated with each additive were significantly higher than those in CK ( P<0.05). The nutritional value of all treatments was ranked as T1 > T5 > T4 > T3 > T2 > CK by the membership function method. The additive treatments improved the aerobic stability of corn and soybean mixture, and the effects of T5, T4, and T1 were better than those of other treatments. The study indicates that the additive treatments improve the nutritional value and aerobic stability of mixed silage of corn and whole soybean, among which propionic acid, formic acid, and microbial inoculum are better than other treatments. [ABSTRACT FROM AUTHOR]

In this study, the chemical composition, silage fermentation quality and relative feed value of soybean silages varieties, namely Adasoy (A), Derry (D) and Yeşilsoy (Y), with Pioneer11C33 (I), molasses (M) and cracked wheat (W) additives at the three harvesting stages, i.e., full flowering (R2), full pod (R4) and full seed (R6) stages, were determined. It was observed that the A and D varieties were the best silage materials for the production of good quality silage in terms of both nutrient contents such as DM and CP and fermentation criteria such as LA and BA concentrations during the R4 and R6 harvest periods. Molasses and cracked wheat additives significantly improved the fermentation qualities of all soybean varieties (P<0.05), but the fermentation effect of the inoculant on silages was less than that of molasses and cracked wheat. The harvesting of soybean varieties in the full seed and applying molasses or cracked wheat as an additive optimally improves silage characteristics and results in well-preserved silage. [ABSTRACT FROM AUTHOR]

This study was conducted to investigate the effects of different strains and wheat bran on the fermentation quality, antioxidant activity, and bacterial community of mulberry leaf silage. Mulberry leaves were ensiled with Pediococcus acidilactici and Pediococcus pentosaceus (A), Bacillus subtilis and Bacillus licheniformi (DK), and Pediococcus acidilactici, Pediococcus pentosaceus, Bacillus subtilis, and Bacillus licheniformi (AK). Each treatment was supplemented with 10% wheat bran (fresh matter basis), and the strains were added in equal proportions for 7 days. The results indicated that the DK and AK groups exhibited higher dry matter (DM) content compared to the A group (p < 0.05). The A group (37.25 mg/g DM) and AK group (34.47 mg/g DM) demonstrated higher lactic acid content and lower pH (<4.40). Furthermore, the DK group had a significantly higher acetic acid content compared to the AK group (p < 0.05). Additionally, both the A and AK groups exhibited lower levels of ammonia-N content than the DK group (p < 0.05). The number of yeasts, molds, and coliform bacteria were low in mulberry leaf silage. Moreover, the antioxidant activity in the fermentation groups increased, with higher relative abundance of beneficial bacteria, Lactococcus and Lactobacillus, in the AK group. In summary, the AK group was observed to enhance fermentation quality and antioxidant capacity, leading to the establishment of a favorable microbial community composition. [ABSTRACT FROM AUTHOR]

This study combined applied PICRUSt2 and BugBase tools to evaluate the effects of these two strains on the fermentation characteristics, microbial community, potential microbial risk and hygienic quality of whole-crop corn (WCC) silage. Fresh WCC harvested at the dough stage was ensiled with distilled water (CON), Leuconostoc lactis (LS) and Weissella confusa (WA) for 2, 4, 8, 15 and 30 days. After ensiling, all WCC silages presented desirable fermentation with high lactic acid and Lactobacillus proportions, low pH and ammonia nitrogen levels and absent butyric acid. Ensiling decreased the complexity of bacterial co-occurrence networks, and the Lc. lactis and W. confusa inoculation further decreased the complexity. The inoculation of W. confusa suppressed the most pathogenic pathways and related modules associated with zoonosis. In bacterial phenotype predicted analysis, although CON had lower proportions of 'Potentially pathogenic' than fresh material, this undesirable phenotype declined to negligible levels via LS and WA inoculation. Even for well-fermented WCC silages, the risk of pathogens remained after 30 days of ensiling. Therefore, WA could be developed as a promising fast start-up inoculant for reducing pathogenic contamination and improving hygienic quality of silage. [ABSTRACT FROM AUTHOR]

The effects of four different types of lactic acid bacteria additives on the quality and CNCPS components of millet silage were investigated. Five treatments were set up. They were the control group, Lactobacillus paracasei LP1 group, Lactobacillus plantarum LP2 group, Lactobacillus casei LC group, and Lactobacillus buchneri LB group. The fermentation quality, nutrient composition and CNCPS components of millet silage were determined. The results showed that compared with the control group, pH value and buchneri acid content significantly decreased, and lactic acid content significantly increased in Lactobacillus paracasei LP1 group (P<0.05). The NDF and ADF contents of Lactobacillus paracasei LP1 group were lower than those of the other treatments. Compared with the control group and the Lactobacillus plantarum LP2 group, the content of soluble carbohydrate significantly decreased (P<0.05), and the content of starch significantly increased in other Lactobacillus additive treatment groups (P<0.05). The PB2 content in the Lactobacillus buchneri LB group was significantly higher than that in other treatment groups, the PB3 content was significantly lower than that in the control group (P<0.05), and the contents of PB3 and NSC in the Lactobacillus buchneri LB group was significantly lower than that in other groups (P<0.05). The results showed that all the four Lactobacillus additives could improve the fermentation quality and nutritional value of millet silage, among which Lactobacillus paracasei could significantly improve the fermentation quality of the millet silage, and Lactobacillus buchneri had the most significant effect on the rapid degradation of the protein components and carbohydrate components. [ABSTRACT FROM AUTHOR]

Solid anaerobic fermentation of compound feed for weaned piglets was carried out by compound probiotic combined fermentation technology, and the effects on the quality of fermented feed were explored through different process parameters: inoculation amount, fermentation temperature, fermentation moisture and fermentation time. The results showed that different parameters had a significant impact on the quality of compound feed. The use of 5.0% inoculation amount, 35% fermentation moisture, 37 ℃ fermentation temperature and 72 h fermentation time could effectively increase the content of crude protein, lactic acid, free amino acids and the number of probiotics in compound feed, reduce the number of molds in fermented feed, improve the flavor and quality of fermented feed, and prevent feed mildew and insect moth. After fermentation, the compound feed was golden in color, aromatic in smell, loose in texture and not sticky. [ABSTRACT FROM AUTHOR]

The objective of this study was to explore excellent silage production through co-ensiling whole-plant cassava and corn stalk, and different ratios of whole-plant cassava (0%, 10%, 20%, 30%, 40%, and 50%, fresh-matter basis) co-ensiled with corn stalk were analyzed based on the silage bacterial community, function profile, and microbial ecological network features. The results demonstrated that co-ensiling 30% whole-plant cassava with 70% corn stalk could be considered an efficient mode of production. The mixed silage showed great quality, as reflected by the reduced pH value and concentrations of acetic acid, butyric acid, and ammonia nitrogen and the enhanced lactic acid concentration, V-score, and nutritional value compared with corn stalk ensiled alone. Meanwhile, co-ensiling restricted the undesirable bacterial Acetobacter fabarum of corn stalk and Pseudomonas aeruginosa of whole-plant cassava and raised the abundance of lactic acid bacteria (LAB) such as Levilactobacillus brevis, Lactiplantibacillus plantarum, Lactobacillus harbinensis, etc. Besides that, the predicted functions of the bacterial community showed large differences in mixed silage compared with whole-plant cassava or corn stalk ensiled alone. Moreover, the analysis of co-occurrence networks showed that mixed silage affected microbial network features, module numbers, and bacterial relative abundances and weakened the complexity and stability of the networks compared with whole-plant cassava single silage. Furthermore, silage microbial community composition had a huge impact on the network properties, and undesirable Pseudomonas aeruginosa played a crucial role in the complexity and stability. Overall, this study revealed the characteristics of whole-plant cassava with corn stalk mixed-silage microbial communities and co-occurrence network modules, complexity, and stability and partly clarified the microbial mechanism of co-ensiling for producing high-quality silage. The findings of this study have important implications for deeply understanding the ensiling process and precisely regulating silage fermentation quality. [ABSTRACT FROM AUTHOR]