College of Forestry and Landscape Architecture, Guangdong Province Research Center of Woody Forage Engineering Technology, Guangdong Research and Development Centre of Modern Agriculture (Woody forage) Industrial Technology, Guangdong Key Laboratory for Innovative Development and Utilization of Forest Plant Germplasm, State Key Laboratory for Conservation and Utilization of Subtropical Agro-bioresources, Integrative Microbiology Research Centre, South China Agricultural University, Guangzhou, China.
College of Animal Science and Technology, China Agricultural University, Beijing, China.
Bioresour Technol. 2019 Dec;293:122059. doi: 10.1016/j.biortech.2019.122059. Epub 2019 Aug 26.
To investigate the effects of adding Lactobacilluscasei (LC) and sucrose (S) on the fermentation quality and bacterial community of mulberry leaf silage, two kinds of mulberry leaves were harvested and ensiled with or without LC and S for 1, 7, 14, 30 and 60 days, respectively. Silages treated with LC and S contained more lactic acid (4.46-10.54%DM) and less ammonia-N (0.03-0.13%DM), acetic acid (0.73-3.40%DM) and coliform bacteria (<2.30 log cfu/g FM) and had a lower pH (<4.40) compared with controls. In addition, microbial analysis revealed less diverse bacterial communities and greater abundances of Lactobacillus (52.89-81.27%) and Pseudomonas (2.21-5.21%) in the LC and S silages. Furthermore, the addition of LC and S also inhibited the growth of undesirable Enterobacter. In conclusion, the addition of both LC and S has the capability of improving the silage quality of mulberry leaves.
为了研究添加干酪乳杆菌（LC）和蔗糖（S）对桑叶青贮发酵品质和细菌群落的影响，分别采集了两种桑叶，并用或不用 LC 和 S 青贮 1、7、14、30 和 60 天。添加 LC 和 S 的青贮料含有更多的乳酸（4.46-10.54%DM）和更少的氨氮（0.03-0.13%DM）、乙酸（0.73-3.40%DM）和大肠菌群（<2.30 log cfu/g FM），pH 值也较低（<4.40）。此外，微生物分析显示，LC 和 S 青贮料中的细菌群落多样性较低，乳杆菌（52.89-81.27%）和假单胞菌（2.21-5.21%）的丰度更高。此外，添加 LC 和 S 还抑制了不良肠杆菌的生长。总之，添加 LC 和 S 均能改善桑叶青贮的质量。
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