Effects of different lactic acid bacteria additives on fermentation quality of Leymus chinensis silage

ZHOU Tianrong; YUAN Qinglin; SHI Pengxiang; JIANG Ying; HUANG Jinlong; WANG Wei; GE Gentu

doi:10.13557/j.cnki.issn1002-2813.2025.09.021

Abstract：The experiment aimed to explore the effect of different lactic acid bacteria additives on the fermentation quality of Leymus chinensis silage.Wild Leymus chinensis was selected as raw material in Sertara Town,Hailar District,Hulunbuir City,Inner Mongolia Autonomous Region.The control group(CK)did not add additives,L1 group added Lactobacillus plantarum,L2 group added Lactobacillus plantarum and Lentilactobacillus buchneri,L3 group added Lactobacillus plantarum 550 and Lactobacillus plantarum 360,L4 group added Lactobacillus plantarum and Pediococcus lactis.The additive was added according to 2 g/t fresh weight,and each group with three repetitions.The results showed that compared with the CK group,the sensory evaluation scores of the experimental group were 20 points,and the evaluation grade was excellent.The crude protein content in L1 group was significantly higher than that in CK group(P＜0.05).The content of neutral detergent fiber and pH value in the experimental groups were significantly lower than those in the CK group(P＜0.05),the content of lactic acid was significantly higher than that in the CK group(P＜0.05),and the content of acid detergent fiber in the L4 group was significantly lower than that in the CK group(P＜0.05).Propionic acid and butyric acid were not detected in all treatment groups.The results of membership function analysis showed that different lactic acid bacteria additives had different fermentation effects on Leymus chinensis silage,and the fermentation effects from strong to weak were L1 group,L3 group,L4 group,L2 group and CK group.The results show that adding lactic acid bacteria additive in the process of Leymus chinensis silage can effectively improve the sensory quality of Leymus chinensis silage,increase the content of crude protein and lactic acid,and reduce the pH value.The fermentation effect of Leymus chinensis silage is better when Lactobacillus plantarum is added.