Abstract
This study investigated the effects of phenyllactic acid (PL), lactic acid bacteria (LAB), and their mixture on fermentation characteristics and microbial community composition of timothy silage. Timothy silages were treated without (CK) or with PL [10 mg/kg fresh matter (FM) basis], LAB inoculant (IN; a mixture of Lactobacillus plantarum and L.buchneri, 105 cfu/g FM), and their mixture (PI) and stored at ambient temperature (5°C∼15°C) in a dark room for 60 days. Compared with CK, all treated silages showed lower (P < 0.05) levels of butyric acid and ammonia-N. Treatment with PL enhanced (P < 0.05) the crude protein preservation of silage by favoring the growth of L. curvatus and Saccharomyces cerevisiae and inhibition of lactic acid–assimilating yeast belonging to Issatchenkia during ensiling. In particular, treatment with PL advanced (P < 0.05) the productions of lactic acid and volatile fatty acid in IN-treated silage. Therefore, PL used as a new additive exhibited potential for improving silage fermentation when it is combined with LAB IN during ensiling.
Highlights
Timothy (Phleum pratense L.) is one of the most important cool season grasses grown mainly in cold regions of North America, Scandinavia, Russia, and Japan (Berg et al, 1996) and usually used for pasture, hay, and silages (Bélanger et al, 2001)
This study investigated the effects of phenyllactic acid (PL), lactic acid bacteria (LAB), and their mixture on fermentation characteristics and microbial community composition of timothy silage
The highest crude protein (CP) content and the lowest NDF content were observed in PL + IN (PI)-treated silages
Summary
Timothy (Phleum pratense L.) is one of the most important cool season grasses grown mainly in cold regions of North America, Scandinavia, Russia, and Japan (Berg et al, 1996) and usually used for pasture, hay, and silages (Bélanger et al, 2001). Lactic acid bacteria (LAB) dominate the fermentation process for a sufficient pH decline from the productions of organic acids [mainly lactic acid (LA)] to preserve the nutrients of forage. Many factors such as low ambient temperature and packing density lead to incomplete or poor silage fermentation on the Qinghai Tibetan Plateau (Li et al, 2019). Under this condition, some undesirable microorganisms such as lactate-assimilating yeasts, lowtemperature–resistant bacteria, and/or clostridia robust and reduce the stability of silage, resulting in high dry matter (DM) and economic losses.
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