Effects of applying lactic acid bacteria to the fermentation on a mixture of corn steep liquor and air-dried rice straw

摘要

This study was to determine the fermentation quality of a mixture of corn steep liquor（CSL）（178 g/kg wet basis） and air-dried rice straw（356 g/kg wet basis） after being treated with inoculants of different types of lactic acid bacteria（LAB）. The treatments included the addition of no LAB additive（control）,which was deionized water; homo-fermentative LAB alone(hoLAB), which was Lactobacillus plantarum alone), and a mixture of homo-fermentative and hetero-fermentative LAB(he+hoLAB), which were L. plantarum, Lactobacillus casei, and Lactobacillus buchneri. The results showed that the inoculation of the mixture of CSL and air-dried rice straw with he+hoLAB significantly increased the concentration of acetic acid and lactic acid compared with the control（P < 0.05）. The addition of he+hoLAB effectively inhibited the growth of yeast in the silage. The concentration of total lactic acid bacteria in the he+hoLAB-treated silage was significant higher than those obtained in other groups（P < 0.05）. The duration of the aerobic stability of the silages increased from 56 h to >372 h. The control group was the first to spoil, whereas the silage treated with he+hoLAB remained stable throughout the 372 h period of monitoring. The results demonstrated that the he+hoLAB could effectively improve the fermentation quality and aerobic stability of the silage.