Effect of Inoculation with Lactiplantibacillus plantarum and Cellulase on the Quality of Mulberry Silage
Lactic acid bacteria (LAB) and cellulase have been used as additives to improve the fermentation quality of mulberry silage. This study investigated the dynamic characteristics of fermentation quality and bacterial communities during 60 d of ensiling were investigated by establishing three treatment groups: control (no inoculation), Lactiplantibacillus plantarum (LP) inoculation as well as combination of L. plantarum and cellulase inoculation group (LPC). The results showed that compared with the control group, the LP and LPC treatments significantly reduced the loss of dry matter, soluble carbohydrates, and crude protein (P <0.05), effectively promoted the accumulation of lactic acid and acetic acid (P <0.05), but and significantly increased ammonia nitrogen (NH3-N) production. Inoculation was beneficial to the stability of the bacterial community in mulberry branch and leaf silage because it can maintain a high level of beneficial bacteria (Lactobacillus) and inhibit the growth of harmful bacteria (Escherichia-Shigella). The combination of inoculation of L. plantarum and cellulase may improve the quality of mulberry branch silage.