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Effects of Lactic Acid Bacterial Inoculants on Quality of Sweet Potato Beverage Residue Silage

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  • College of Engineering, China Agricultural University, Beijing 100083, China

Received date: 2014-10-29

  Online published: 2015-06-17

Abstract

This experiment was conducted to investigate the effect of lactic acid bacterial inoculants on the quality of sweet potato beverage residue silage (SPBRS). There were four groups in this experiment, the control group and other three experimental groups which were added different lactic acid bacterial inoculants, namely Lactobacillus plantarum (T1), Pediococcus pentosaceus (T2) and Lactobacillus plantarum+Pediococcus pentosaceus+Enterococcus faecium (T3). Silages were sealed in polythene bags, stored at ambient temperature and analyzed after 60 days of ensiling. The results were showed as follows: compared with the control group, the pH of SPBRS which were added inoculants were significantly decreased (P<0.05), lactic acid contents were significantly increased (P<0.05), the crude protein content of T3 group was significantly increased (P<0.05) and significantly higher than that in other groups (P<0.05). It is concluded that adding lactic acid bacteria inoculants can improve the quality of SPBRS, especially for the treatment where the diversity of lactic acid bacteria is abundant.

Cite this article

ZHENG Mingli, WANG Huili, HAO Wei, NING Tingting, XU Chuncheng . Effects of Lactic Acid Bacterial Inoculants on Quality of Sweet Potato Beverage Residue Silage[J]. Chinese Journal of Animal Nutrition, 2015 , 27(6) : 1970 -1975 . DOI: 10.3969/j.issn.1006-267x.2015.06.037

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