Effects Of Adding Lactic Acid Bacteria On Fermentation Quality And Microbial Diversity Of Green Wheat And Oats In Tibet

The aim of this study was to evaluate the effects of adding lactic acid bacteria(I,G)on the silage quality and microbial diversity of green wheat(Secale L.)and oats(Avena sativa Lam.)in the process of ensiling.The significance of this study was to provide a theoretical basis and technical guidance for quality silage production.This research consists of four parts.1 Effects of adding lactic acid bacteria on green wheat silage fermentation quality in TibetThe objective of this study was to evaluate the effects of adding lactic acid bacteria(LAB)on the fermentation qualities of green wheat silage in Tibet.The treatments were as follows:control(O)and two treatments of different LAB inoculants(I,G).Based on the results,adding inoculants significantly(P<0.05)increased the lactic acid(LA)contents,significantly(P<0.05)decreased the pH values and ammonia nitrogen(AN)contents in green wheat silages regardless of storage period.The residual water soluble carbohydrate(WSC)contents of all inoculated silages were significantly(P<0.05)higher than that of control silages after 7 days.The inoculated silages had a higher ratio of lactic acid to acetic acid(LA/AA)than controls after 5,7 and 30 days of ensiling(P<0.05).After 30 days,the I-inoculated silages had higher ratios of LA/AA compared to G-inoculated silages(P<0.05).From the facts mentioned above,it was suggested that I and G inoculants could improve the silage quality of green wheat in Tibet.2 Effects of adding lactic acid bacteria on green wheat silage microbial diversity in TibetThe objective of this study was to evaluate the effects of adding lactic acid bacteria(LAB)on the microbial diversity of green wheat silage in Tibet.The treatments were as follows:control(O)and two treatments of different LAB inoculants(I,G).Based on the results,in the ensiling process of the green wheat,Enterococcus and Pediococcus capable of producing lactic acid rapidly and reducing pH value were predominant at the initial fermentation stage.At the late stage of ensiling,Lactobacillus plantarum as additives became dominated,which was beneficial to establish a stable microbial community at the middle and late periods and preserve silage.3 Effects of adding lactic acid bacteria on oats silage fermentation quality in TibetThe aim of this study was to evaluate the effects of adding LAB inoculants on the fermentation qualities of oats silage in Tibet.The treatments were as follows:control(O)and two treatments of different LAB inoculants(I,G).Based on the results,adding inoculants significantly(P<0.05)increased LA contents,significantly(P<0.05)decreased the pH values and AN contents in oats silages regardless of storage period.The residual WSC contents of all inoculated silages were significantly(P<0.05)higher than that of control silages after 30 days.The inoculated silages had a higher ratio of LA/AA than controls after 5,7 and 60 days of ensiling(P<0.05).After 14 and 30 days,the G-inoculated silages had higher ratios of LA/AA compared to control silages(P<0.05).From the facts mentioned above,it was suggested that I and G inoculants could improve the silage quality of oats in Tibet.4 Effects of adding lactic acid bacteria on oats silage microbial diversity in TibetThe objective of this study was to evaluate the effects of adding lactic acid bacteria(LAB)on the microbial diversity of oats silage in Tibet.The treatments were as follows:control(O)and two treatments of different LAB inoculants(I,G).Based on the results,in the process of the oats silage,Enterococcus,which promoted lactic acid accumulation rapidly and reduced pH value,was predominant at the initial fermentation stage.Lactobacillus plantarum as additives became dominant during the entire ensiling period,which was beneficial to establish a microbial silage system at the early periods and make silage stable.