title: The effect of lactic acid bacterial starter culture and chemical additives on wilted rice straw silage.
abstract: Lactic acid bacteria (LAB) are suitable for rice straw silage fermentation, but have been studied rarely, and rice straw as raw material for ensiling is difficult because of its disadvantages, such as low nutrition for microbial activities and low abundances of natural populations of LAB. So we investigated the effect of application of LAB and chemical additives on the fermentation quality and microbial community of wilted rice straw silage. Treatment with chemical additives increased the concentrations of crude protein (CP), water soluble carbohydrate (WSC), acetic acid and lactic acid, reduced the concentrations of acid detergent fiber (ADF) and neutral detergent fiber (NDF), but did not effectively inhibit the growth of spoilage organisms. Inoculation with LABs did not improve the nutritional value of the silage because of poor growth of LABs in wilted rice straw. Inoculation with LAB and addition of chemical materials improved the quality of silage similar to the effects of addition of chemical materials alone. Growth of aerobic and facultatively anaerobic bacteria was inhibited by this mixed treatment and the LAB gradually dominated the microbial community. In summary, the fermentation quality of wilted rice straw silage had improved by addition of LAB and chemical materials.
authors.affiliation: Jiangsu Engineering and Technology Research Center for Industrialization of Microbial Resources, Jiangsu Key Laboratory for Molecular and Medical Biotechnology, College of Life Science, Nanjing Normal University, Jiangsu Nanjing, China.
authors.forename: Yan-Su
authors.initials: YS
authors.lastname: Wang
authors.affiliation: Jiangsu Engineering and Technology Research Center for Industrialization of Microbial Resources, Jiangsu Key Laboratory for Molecular and Medical Biotechnology, College of Life Science, Nanjing Normal University, Jiangsu Nanjing, China.
authors.forename: Wei
authors.initials: W
authors.lastname: Shi
authors.affiliation: Jiangsu Engineering and Technology Research Center for Industrialization of Microbial Resources, Jiangsu Key Laboratory for Molecular and Medical Biotechnology, College of Life Science, Nanjing Normal University, Jiangsu Nanjing, China.
authors.forename: Lin-Ting
authors.initials: LT
authors.lastname: Huang
authors.affiliation: Institute of Animal Science, Jiangsu Academy of Agricultural Sciences, Jiangsu Nanjing, China.
authors.forename: Cheng-Long
authors.initials: CL
authors.lastname: Ding
authors.affiliation: Jiangsu Engineering and Technology Research Center for Industrialization of Microbial Resources, Jiangsu Key Laboratory for Molecular and Medical Biotechnology, College of Life Science, Nanjing Normal University, Jiangsu Nanjing, China.
authors.forename: Chuan-Chao
authors.initials: CC
authors.lastname: Dai
mesh_terms: D019342:Acetic Acid / Q000032:analysis; D004040:Dietary Carbohydrates / Q000032:analysis; D004044:Dietary Proteins / Q000032:analysis; D005285:Fermentation; D005503:Food Additives; D063427:Food Quality; D019344:Lactic Acid / Q000032:analysis; D007778:Lactobacillus / Q000254:growth & development; D048668:Lactobacillus delbrueckii; D009753:Nutritive Value; D012275:Oryza; D012820:Silage / Q000032:analysis / Q000382:microbiology
chemical_list: D004040:Dietary Carbohydrates; D004044:Dietary Proteins; D005503:Food Additives; D019344:Lactic Acid; D019342:Acetic Acid
keywords: DGGE; chemical additives; lactic acid bacteria; silage; wilted rice straw