Fermentation quality and aerobic stability of mulberry silage prepared with lactic acid bacteria and propionic acid.

Abstract

The objective of this study was to examine the fermentation quality and aerobic stability of mulberry (Morus alba L.) silage prepared with lactic acid bacteria (LAB) and propionic acid (PA). The selected LAB strains Lactobacillus (L.) plantarum LC365281 (L1) and L. brevis LC365282 (L2), and commercial inoculant strains L. plantarum Gaofuji (GF) and L. buchneri Fresh (FR), and PA were used as additives for silage preparation. Silage treatments were designed as control, L1, L2, GF, FR, PA, PA+L1, PA+L2, PA+GF, or PA+FR. After 30days of ensiling, the fermentation quality of silages treated with PA+L1 was improved, with a lower (p<0.05) pH and NH3 -N content than those of other treatments. During the aerobic exposure, the PA+LAB-treated silages displayed an aerobic stability with stable pH value and lactic acid content. The results confirm that L. plantarum L1 and PA were the best additive combination for ensiling mulberry.