Journal
BIORESOURCE TECHNOLOGY
Volume 293, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.biortech.2019.122059
Keywords
Mulberry (Morus alba); Silage fermentation; Bacterial community; High throughput sequencing
Funding
- 2018 Big Pig-producing County Reward Funds (Research and promotion of key technologies for healthy feeding of pigs and resource utilization of manure pollution)
- National Key RD Projects [2017YFD0502102-02]
- Guangzhou Science Forestry Technology and Innovation Commission [2018KJCX001]
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To investigate the effects of adding Lactobacillus casei (LC) and sucrose (S) on the fermentation quality and bacterial community of mulberry leaf silage, two kinds of mulberry leaves were harvested and ensiled with or without LC and S for 1, 7, 14, 30 and 60 days, respectively. Silages treated with LC and S contained more lactic acid (4.46-10.54%DM) and less ammonia-N (0.03-0.13%DM), acetic acid (0.73-3.40%DM) and coliform bacteria (< 2.30 log cfu/g FM) and had a lower pH (< 4.40) compared with controls. In addition, microbial analysis revealed less diverse bacterial communities and greater abundances of Lactobacillus (52.89-81.27%) and Pseudomonas (2.21-5.21%) in the LC and S silages. Furthermore, the addition of LC and S also inhibited the growth of undesirable Enterobacter. In conclusion, the addition of both LC and S has the capability of improving the silage quality of mulberry leaves.
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