Characteristics of Lactobacillus plantarum QZW5 and its effects on wheat silage under multigelation

Zhang, Miao; Wu, Guofang; Wang, Lei; Zhang, Bei; Chen, Jun; Liu, Yuan; Pang, Huili; Tan, Zhongfang

doi:10.1186/s40538-021-00251-6

Chemical and Biological Technologies in Agriculture

Table 3 Variations in the pH and chemical components during the ensiling process

From: Characteristics of Lactobacillus plantarum QZW5 and its effects on wheat silage under multigelation

Items	Additives	Anaerobic at 5 ℃			10℃ day follows − 10℃ night and anaerobic			Anaerobic at 25 ℃	Aerobic at 25 ℃	Significance
Items	Additives	10 days	20 days	30 days	40 days	50 days	60 days	70 days	0–70 days	T	I	T × I
pH	Control	6.36 ± 0.06^A	6.33 ± 0.02^A	6.34 ± 0.03^A	6.32 ± 0.03^A	6.17 ± 0.23^A	6.39 ± 0.02^A	4.26 ± 0.08	4.30 ± 0.08^a	**	**	ns
pH	QZW5	4.58 ± 0.27^B	4.45 ± 0.11^B	4.26 ± 0.08^B	4.32 ± 0.10^B	4.32 ± 0.02^B	4.39 ± 0.06^B	4.21 ± 0.01	4.15 ± 0.01^b	**	**	ns
Lactate (mg/g FM)	Control	0.00 ± 0.00^A	0.00 ± 0.00^a	0.00 ± 0.00^A	0.00 ± 0.00^A	0.00 ± 0.00^a	0.00 ± 0.00^a	5.62 ± 0.66^a	2.93 ± 0.41	**	**	**
Lactate (mg/g FM)	QZW5	2.06 ± 0.92^B	2.63 ± 1.57^b	3.36 ± 1.17^B	4.85 ± 1.18^B	4.66 ± 1.10^b	3.30 ± 0.64^b	3.46 ± 0.61^b	3.84 ± 0.62	**	**	**
Acetic acid (mg/g FM)	Control	1.16 ± 0.3	1.41 ± 0.52	1.72 ± 0.32	2.41 ± 0.37	1.66 ± 0.48	1.62 ± 1.12	1.05 ± 0.12	0.65 ± 0.46	**	ns	ns
Acetic acid (mg/g FM)	QZW5	0.95 ± 0.41	1.22 ± 0.74	1.4 ± 0.5	2.22 ± 0.29	2.00 ± 0.43	1.38 ± 0.26	1.32 ± 0.29	1.65 ± 0.38	**	ns	ns
Propionic acid (mg/g FM)	Control	nd	nd	nd	nd	nd	nd	2.06 ± 013	0.91 ± 0.79	**	ns	**
Propionic acid (mg/g FM)	QZW5	nd	nd	nd	nd	nd	nd	1.60 ± 0.14	1.85 ± 0.16	**	ns	**
NH₃-N (mg/g FM)	Control	0.18 ± 0.03	0.16 ± 0.04	0.24 ± 0.01^a	0.34 ± 0.04	0.37 ± 0.06^a	0.33 ± 0.05^a	0.47 ± 0.05^a	0.35 ± 0.02^a	**	**	*
NH₃-N (mg/g FM)	QZW5	0.18 ± 0.04	0.2 ± 0.04	0.12 ± 0.01^b	0.26 ± 0.03	0.25 ± 0.03^b	0.24 ± 0.02^b	0.35 ± 0.04^b	0.28 ± 0.03^b	**	**	*
Dry matter	Control	34.37 ± 0.01^A	34.46 ± 0.06^A	33.72 ± 0.39^A	34.46 ± 0.16^a	33.95 ± 0.59	34.28 ± 0.06^a	33.47 ± 0.39	33.4 ± 0.02	**	**	ns
Dry matter	QZW5	33.39 ± 0.41^B	33.26 ± 0.16^B	33.01 ± 0.18^B	33.6 ± 0.36^b	34.01 ± 0.62	33.01 ± 0.15^b	32.96 ± 0.15	33.83 ± 0.43	**	**	ns

T fermentation time, I inoculum; T × I interaction effect of time and inoculum, nd not detected
^**P < 0.01; *0.01 < P < 0.05; ns, not significant
^abDifferent letters indicate significant differences at 0.01 < P < 0.05
^ABDifferent letters denote significant differences at P ≤ 0.01

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