Journal
BIORESOURCE TECHNOLOGY
Volume 238, Issue -, Pages 706-715Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.biortech.2017.04.055
Keywords
Soybean; Silage; Lactic acid bacteria; Molasses
Funding
- Special Fund for Agroscientific Research in the Public Interest [201503134]
- Chinese Academy of Sciences [KFDZ-SW-101-4, KSZD-EW-Z-012-2, KSZD-EW-Z-012-3]
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The objective was to study effects of lactic acid bacteria (L) and molasses (M) on the microbial community and fermentation quality of soybean silage. Soybean was ensiled with no additive control (C), 0.5% molasses (0.5%M), 0.5%M + L (0.5%ML), 2%M, 2%M + L (2%ML) for 7, 14, 30 and 60 days. The M-treated silages could increase the content of lactic acid and decrease butyric acid than control. Besides, higher crude protein was also observed in M-treated silages. With prolonged ensiling time, there was a reduction of the ratio of lactic acid/acetic acid in the 2% M-treated and 2% ML-treated silages. The combined addition of L and 2% M could enhance the account of desirable Lactobacillus and inhibit the growth of undesirable microorganism such as Clostridia and Enterobacter. In summary, the silage quality of soybean was improved with the addition of L and M. (C) 2017 Elsevier Ltd. All rights reserved.
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