Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
4997267 | Bioresource Technology | 2017 | 35 Pages |
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%MÂ +Â L (0.5%ML), 2%M, 2%MÂ +Â L (2%ML) for 7, 14, 30 and 60Â days. 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.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Process Chemistry and Technology
Authors
Kuikui Ni, Fangfang Wang, Baoge Zhu, Junxiang Yang, Guoan Zhou, Yi Pan, Yong Tao, Jin Zhong,