Bacterial diversity and fermentation quality of Moringa oleifera leaves silage prepared with lactic acid bacteria inoculants and stored at different temperatures

摘要

Four lactic acid bacteria strains (LP, LF, LL, W), isolated and selected from Moringa oleifera leaves (MOL) silage, were identified as Lactobacillus plantarum, L. farciminis, Lactococcus lactis, Weissella thailandensis, respectively. Fermentation quality and bacterial community of MOL ensiled without or with the four strains at 15 degrees C and 30 degrees C were investigated. Results showed that all the LAB strains decreased (P < 0.05) the pH and ammonia-N content of MOL silage. Silage stored at 30 degrees C showed higher (P < 0.05) DM loss, acetic acid and ammonia-N content, and lower LAB count than 15 degrees C. The environmental temperature also made a great influence on bacterial community of MOL silage. Bacterial diversity was lower and the abundance of Lactobacillus was higher in silages stored at 15 degrees C. In conclusion, LAB inoculants and a relatively low environmental temperature could be effective to improve the quality of MOL silage.