Effects of lactic acid bacteria and molasses additives on the microbial community and fermentation quality of soybean silage

Bioresource Technology
Kuikui NiJin Zhong

Abstract

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 60days. 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.

References

Aug 17, 2010·Bioinformatics·Robert C Edgar

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Citations

Oct 2, 2019·Environmental Microbiology Reports·Annabelle O YuMaria L Marco
Jul 11, 2019·Molecular Biology Reports·Eliana Dos Santos LeandroOdilon Gomes Pereira
Aug 26, 2020·FEMS Microbiology Letters·Paula de Almeida Carvalho-EstradaMaria Carolina Quecine
Jul 25, 2019·Frontiers in Microbiology·Zhihao DongTao Shao
May 15, 2020·Animals : an Open Access Journal From MDPI·Paula MonllorJosé Ramón Díaz
Oct 3, 2020·Microorganisms·Humberto Ramírez-VegaL X Zelaya-Molina
Sep 5, 2019·Asian-Australasian Journal of Animal Sciences·Youn Hee LeeWan Sup Kwak
May 12, 2018·Asian-Australasian Journal of Animal Sciences·Zongfu HuHuaxin Niu
Dec 1, 2020·The Science of the Total Environment·Xian CuiRenjie Dong

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