Effects of Phenyllactic Acid, Lactic Acid Bacteria, and Their Mixture on Fermentation Characteristics and Microbial Community Composition of Timothy Silage

• DOI: 10.3389/fmicb.2021.743433
• Publication Date: 2021-12-16T15:33:04Z
• Authors: Ping Li; Yongxiang Lu; Man Zhao; Liangyin Chen; Changbin Zhang; Qiming Cheng; Chao Chen
• Keywords: Silage; Lactobacillus buchneri

This study investigated the effects of phenyllactic acid (PL), lactic bacteria (LAB), and their mixture on fermentation characteristics microbial community composition timothy silage. Timothy silages were treated without (CK) or with PL [10 mg/kg fresh matter (FM) basis], LAB inoculant (IN; a Lactobacillus plantarum L.buchneri, 105 cfu/g FM), (PI) stored at ambient temperature (5°C∼15°C) in dark room for 60 days. Compared CK, all showed lower (P < 0.05) levels butyric ammonia-N. Treatment enhanced crude protein preservation silage by favoring growth L. curvatus Saccharomyces cerevisiae inhibition acid-assimilating yeast belonging to Issatchenkia during ensiling. In particular, treatment advanced productions volatile fatty IN-treated Therefore, used as new additive exhibited potential improving when it is combined IN