title: Effects of water-soluble carbohydrate content on silage fermentation of wheat straw.
abstract: To determine a suitable initial water-soluble carbohydrate (WSC) content to make wheat straw natural fermentation successful and to study fermentation characteristics, glucose was used to adjust the initial WSC content to 1.4%, 4.0%, 5.0%, 6.0%, 7.0%, 8.0%, 9.0%, and 10.0% dry matter (DM) in the wheat straw. At 30 d of fermentation, there were three pHs: when the initial WSC content was 1.4%, the pH was 5.5; when the initial WSC contents were 4.0%, 5.0% and 6.0%, the pHs were near 5.1; and when the initial WSC contents were 7.0%, 8.0%, 9.0% and 10.0%, the pHs were near 4.0. The pattern of changes in WSC content during the fermentation was similar to that in pH. At 30 d of fermentation, there existed a dividing line in WSC remnants between the initial 6.0% WSC treatment and the initial 7.0% WSC treatment. When the initial WSC content was more than 7.0%, the remaining WSC content was more than 23.7 g/kg DM. When the initial WSC content was less than 6.0%, the remaining WSC content was less than 13.6 g/kg DM. Particularly for the 1.4% WSC treatment, the remaining WSC content was 2.1 g/kg DM. The results of the microbiological enumeration showed that with the increase in initial WSC content, the numbers of lactic acid bacteria (LAB) and other bacteria generally decreased. Denaturing gradient gel electrophoresis (DGGE) results showed that when the initial WSC content was beyond 7.0%, the LAB of the fermentation system were detected.
authors.affiliation: College of Agronomy and Biotechnology, China Agriculture University, No. 2 Yuanmingyuan Xi Lu, Haidian District, Beijing 100094, China.
authors.forename: Hong Yan
authors.initials: HY
authors.lastname: Yang
authors.forename: Xiao Fen
authors.initials: XF
authors.lastname: Wang
authors.forename: Jian Bin
authors.initials: JB
authors.lastname: Liu
authors.forename: Li Juan
authors.initials: LJ
authors.lastname: Gao
authors.forename: Masaharu
authors.initials: M
authors.lastname: Ishii
authors.forename: Yasuo
authors.initials: Y
authors.lastname: Igarashi
authors.forename: Zong Jun
authors.initials: ZJ
authors.lastname: Cui
mesh_terms: D001709:Biotechnology / Q000379:methods*; D050260:Carbohydrate Metabolism; D002241:Carbohydrates / Q000737:chemistry*; D004586:Electrophoresis / Q000379:methods; D005285:Fermentation; D005947:Glucose / Q000737:chemistry; D006863:Hydrogen-Ion Concentration; D019344:Lactic Acid / Q000737:chemistry; D010802:Phylogeny; D012820:Silage; D013997:Time Factors; D014908:Triticum; D014867:Water / Q000737:chemistry
chemical_list: D002241:Carbohydrates; D014867:Water; D019344:Lactic Acid; D005947:Glucose