Effect of lactic acid bacteria inoculants on fermentation characteristics and aerobic stability of three native grasses in Mongolian steppe

• DOI: 10.1111/grs.12197
• Publication Date: 2018-05-30T01:55:16Z
• Authors: Qing Zhang; Zhe Wu; Zhu Yu; Risu Na
• Keywords: Lactobacillus brevis; Lactobacillus buchneri; Silage; Aerobic bacteria

Abstract Leymus chinensis , secalinus and Elymus nutans are three common grasses of the steppes Central Asia. This study examined effects lactic acid bacteria on fermentation qualities aerobic stabilities L. E. silages. The forages were directly ensiled with or without bacteria. Lactobacillus plantarum (LP), brevis (LBR) buchneri NCIMB40788 (LBU) from a commercial inoculant used as additives at 1.0 × 10 5 cfu g −1 fresh matter. control was sprayed same volume distilled water. Six replicates each treatment in 3‐L plastic buckets stored ambient temperature (~30°C). Fermentation quality stability determined after 60 days ensiling. LP increased content, lowered pH decreased content butyric ammonia nitrogen ( P < 0.001) LBU silages 0.001). slowed increase pH, N yeast count decrease during exposure to air. Overall, improved native grass reduced spoilage L .