Fermentation strains screening and fermentation effect evaluation of feed mulberry

Duan Yanzhen; Li Pingping; Yang Wen; Li Jinjian; Yang Yemei; Yang Xingying; Li Sha; Yang Wei

doi:10.20154/j.cnki.issn1672-9692.2025.06.001

Abstract：The study aimed to investigate the effects of adding different microbial inoculants on the fermentation quality of mulberry silage.The experiment initially compared the crude fiber content of mulberry silage fermented with 12 strains(Bacillus velezensis CF-HBSC-Z-PCA,Bacillus velezensis CF-C-050Y-9,Bacillus licheniformis,Lactobacillus plantarum CF-LJ-1-2,Lactobacillus plantarum CF-LJ-4-2,Lactobacillus zhangii,Pichia membranifaciens CF-B102-1-M,Saccharomyces cerevisiae CF-B7-3-M,Meyerozyma guilliermondii,Cladosporium sp.,Aspergillus niger 1,Aspergillus niger 2)at different addition levels(5%,10%,15%,20%,25%).Based on the fermentation results,one strain demonstrating the best effect was selected from each of the four microbial types for subsequent screening for the optimal addition level.Subsequently,a mixed microbial inoculant was prepared according to the optimal addition levels determined for the selected optimal strains.This mixed inoculant was then compared against a control group without inoculant(supplemented with 100 mL of pure water).The results showed that the most suitable strains and their optimal addition levels for mulberry silage fermentation were:Pichia membranifaciens CF-B102-1-M at 15%,Cladosporium sp.at 5%,Lactobacillus plantarum CF-LJ-4-2 at 15%,and Bacillus velezensis CF-HBSC-Z-PCA at 20%.Compared to the control group,the crude fiber content of mulberry silage fermented with the mixed inoculant was significantly reduced(P<0.05),while the contents of crude fat,crude protein,and amino acids were significantly increased(P<0.05).The study demonstrates that fermentation can improve the quality of mulberry silage.