Inclusion of abandoned rhubarb stalk enhanced anaerobic fermentation of alfalfa on the Qinghai Tibetan Plateau

• DOI: 10.1016/j.biortech.2021.126347
• Publication Date: 2021-11-19T20:12:05Z
• Authors: Ping Li; Wenji Zhao; Lijun Yan; Liangyin Chen; Yulian Chen; Wenlong Gou; Minghong You; Qiming Cheng; Chao Chen
• Keywords: Lactobacillus sakei; Silage; Mixed acid fermentation

To investigate the effects of lactic acid bacteria inoculant (LI) and abandoned rhubarb stalk (RS) on anaerobic fermentation bacterial community alfalfa Qinghai Tibetan Plateau, was harvested ensiled without (control) or with LI RS at ambient temperature (5 ∼ 15℃) for 90 days. Addition ensiling increased (P < 0.05) lactate, acetate propionate contents, decreased final pH value as compared control. alpha diversity indices, while inherent Lactococcus lactis and/or Lactobacillus sakei dominated fermentation. In particular, addition restricted growth yeasts Lactobacillales early stage ensiling, but continuously stimulated These indicates that could be used additive to facilitate alfalfa.