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Chemical and Biological Technologies in Agriculture

Table 4 Fermentation quality and microbial population of paper mulberry silage

From: Effect of lactic acid bacteria and wheat bran on the fermentation quality and bacterial community of Broussonetia papyrifera silage

Treatment1

pH

NH3-N (% TN)

Organic acid (g kg−1 DM)

Microbial population (log10 cfu·g−1 FM)

LA

AA

PA

BA

LAB

Yeast

Molds

Coliform

CK2

5.07 a

11.08 a

27.99 c

116.91 a

1.93 b

263.11 b

6.05 a

ND

ND

ND

LP2

4.93 b

9.56 b

67.22 b

76.02 b

21.91 a

354.86 a

6.07 a

ND

ND

ND

WB2

4.12 d

2.82 c

106.46 a

30.14 c

20.28 a

ND

5.60 b

ND

ND

ND

LP + WB2

4.24 c

2.52 c

102.77 a

31.34 c

2.73 b

ND

5.65 b

ND

ND

ND

SEM3

0.126

1.166

9.669

11.045

2.854

47.967

0.069

–

–

–

P-value

< 0.0001

< 0.0001

< 0.0001

< 0.0001

< 0.0001

< 0.001

< 0.001

–

–

–

  1. 1 LA, lactic acid; AA, acetic acid; PA, propionic acid; BA, butyric acid; LAB, lactic acid bacteria; NH3-N, ammonia nitrogen
  2. 2 CK, no additives; LP, Lactobacillus plantarum additives; WB, 30% wheat bran additives; LP + WB: Lactobacillus plantarum additives plus 30% wheat bran. Data represent the means of three replicates (n = 3)
  3. 3 a−d Means different in the same column with different superscripts letters (P < 0.05). ND, not detected, dilution number was 10; SEM, standard error of means
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