Effects of Bacillus coagulans and Lactobacillus plantarum on the fermentation quality, aerobic stability and microbial community of triticale silage

Chemical and Biological Technologies in Agriculture

Table 2 Fermentation characteristics of triticale silages ensiled for 60 d

Item¹	No LP		LP³		SEM⁵	Effect (p-value)
Item¹	No BC	BC²	No BC	BC	SEM⁵	LP	BC	LP × BC⁴
pH	4.68^a	4.39^ab	4.19^b	4.08^b	0.05	< 0.01	0.10	0.42
LA, g/kg DM	26.56^c	37.36^b	41.53^ab	44.13^a	0.91	< 0.01	< 0.01	< 0.05
AA, g/kg DM	13.70^a	13.17^a	10.93^b	10.46^b	0.22	< 0.01	0.16	0.92
PA, g/kg DM	1.26^b	1.30^b	1.33^b	1.56^a	0.49	< 0.05	< 0.01	0.35
LA/AA	1.94^c	2.84^b	3.80^a	4.21^a	0.08	< 0.01	< 0.01	0.15

¹LA lactic acid, AA acetic acid, PA propionic acid
²BC, Bacillus coagulans 21735 (China center of industrial culture collection, CICC 21735)
³LP, commercial Lactobacillus plantarum
⁴LP × BC, an interaction effect of inoculated LP and BC
⁵SEM, standard error of the means
^a–dMeans of inoculation treatments within a row with different superscripts differ (P < 0.05)