Screening and Application Effects of Dominant Strains of Alfalfa Silage

  • LI Wang ,
  • MA Zhaowen ,
  • LI Yuanxiao ,
  • YU Siying
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  • College of Animal Science and Technology, Henan University of Science and Technology, Luoyang 471000, China

Received date: 2019-09-28

  Online published: 2020-04-16

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Abstract

The purpose of this experiment was to screen the dominant strains from alfalfa silage by natural fermentation and apply them to the processing of alfalfa silage, to study their effects on the quality of alfalfa silage. The alfalfa silage was processed, and after 30 days of silage, the dominant strains of alfalfa silage were screened and identified. According to the screening results of dominant strains, 9 groups of fermentation strains were combined for the processing of alfalfa silage. The ratios of Lactobacillus plantarum to Staphylococcus lactis were 1:1, 1:2 and 2:1, numbered groups 1, 2 and 3; the ratios of Lactobacillus plantarum, Bacillus subtilis and Staphylococcus lactis were 2:1:1, 1:1:1 and 4:1:1, numbered groups 4, 5 and 6; and the ratios of Lactobacillus plantarum, Bacillus amylolytica and Staphylococcus lactis were 2:1:1, 1:1:1 and 4:1:1, numbered groups 7, 8 and 9, respectively. The natural fermentation group without any strains was used as the control. Each group repeated three times. After 60 days of fermentation, the alfalfa silage was sensory evaluated, and the ammoniacal nitrogen/total nitrogen (NH3-N/TN), total acids content and pH were determined. The results showed that 31 strains were screened from natural fermented alfalfa by MRS, LB and NA mediums. And 18 strains of them were identified. The main strains were Lactobacillus plantarum, 1 strain was Staphylococcus lactis, 2 strains were Enterococcus faecalis and 6 strains were Bacillus. The sensory score of the groups with large proportion of lactic acid bacteria was significantly higher than that of the control group and the groups added Bacillus subtilis (P<0.05). The NH3-N/TN, total acid content and pH of groups 2, 5, 8 which with lower proportion of lactic acid bacteria and control group were significantly different from other groups (P<0.05). It is concluded that Lactobacillus plantarum and Staphylococcus lactis can improve the quality of alfalfa silage. Bacillus subtilis can affect the odor of alfalfa silage. Bacillus amylolytica can improve the flavor of alfalfa silage, but high proportion will increase the content of ammonia nitrogen.

Cite this article

LI Wang , MA Zhaowen , LI Yuanxiao , YU Siying . Screening and Application Effects of Dominant Strains of Alfalfa Silage[J]. Chinese Journal of Animal Nutrition, 2020 , 32(4) : 1883 -1890 . DOI: 10.3969/j.issn.1006-267x.2020.04.048

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