title: Isolating and evaluating lactic acid bacteria strains for effectiveness of Leymus chinensis silage fermentation.
abstract: Five LAB strains were evaluated using the acid production ability test, morphological observation, Gram staining, physiological, biochemical and acid tolerance tests. All five strains (LP1, LP2, LP3, LC1 and LC2) grew at pH 4·0, and LP1 grew at 15°C. Strains LP1, LP2 and LP3 were identified as Lactobacillus plantarum, whereas LC1 and LC2 were classified as Lactobacillus casei by sequencing 16S rDNA. The five isolated strains and two commercial inoculants (PS and CL) were added to native grass and Leymus chinensis (Trin.) Tzvel. for ensiling. All five isolated strains decreased the pH and ammonia nitrogen content, increased the lactic acid content and LP1, LP2 and LP3 increased the acetic content and lactic/acetic acid ratio of L. chinensis silage significantly. The five isolated strains and two commercial inoculants decreased the butyric acid content of the native grass silage. LP2 treatment had lower butyric acid content and ammonia nitrogen content than the other treatments. The five isolated strains improved the quality of L. chinensis silage. The five isolated strains and the two commercial inoculants were not effective in improving the fermentation quality of the native grass silage, but LP2 performed better comparatively. Significance and impact of the study: Leymus chinensis is an important grass in China and Russia, being the primary grass of the short grassland 'steppe' regions of central Asia. However, it has been difficult to make high-quality silage of this species because of low concentration of water-soluble carbohydrates (WSC). Isolating and evaluating lactic acid bacteria strains will be helpful for improving the silage quality of this extensively grown species.
authors.affiliation: College of Animal Science and Technology, China Agricultural University, Beijing, China.
authors.forename: Q
authors.initials: Q
authors.lastname: Zhang
authors.forename: X J
authors.initials: XJ
authors.lastname: Li
authors.forename: M M
authors.initials: MM
authors.lastname: Zhao
authors.forename: Z
authors.initials: Z
authors.lastname: Yu
mesh_terms: D005285:Fermentation; D005511:Food Handling / Q000379:methods*; D007780:Lacticaseibacillus casei / Q000502:physiology*; D048191:Lactiplantibacillus plantarum / Q000502:physiology*; D010802:Phylogeny; D006109:Poaceae / Q000378:metabolism* / Q000382:microbiology; D012820:Silage / Q000382:microbiology*
keywords: Leymus chinensis; identification; isolation; lactic acid bacteria; silage quality