Effects of Lactic Acid Bacterial Inoculants on Fermentation Quality, Bacterial Community, and Mycotoxins of Alfalfa Silage under Vacuum or Nonvacuum Treatment
2021
Xiaomiao Fan | Shanshan Zhao | Fengyuan Yang | Yuan Wang | Yanping Wang
To investigate the effects of lactic acid bacterial (LAB) inoculants and vacuuming on the fermentation quality and bacterial community, alfalfas were ensiled with or without a commercial LAB YX or <i>Lactobacillus plantarum</i> strain ZZUA493 for 10, 30, 60, and 90 days while undergoing either vacuum (V) or nonvacuum (NV) treatment. At 90 days, analysis of the microbial community by high-throughput sequencing was performed, and contents of aflatoxin B1 and deoxynivalenol (DON) mycotoxins in alfalfa silage were determined. In all inoculated alfalfa silage, irrespective of V or NV treatment, lactic acid (LA) content increased, pH (<i>p</i> < 0.05), and ammonia nitrogen (<i>p</i> < 0.05) content decreased, and no butyric acid was detected. <i>Lactobacillus</i> or <i>Pediococcus</i> became the dominant genus, and the abundance of <i>Garciella</i> decreased in alfalfa silage with the addition of either inoculant. The LAB inoculants YX and ZZUA493 helped reduce the mycotoxin content in alfalfa silage. The abundance of <i>Garciella</i> in the control and DON content in all alfalfa silage groups were higher (<i>p</i> < 0.05) in NV than V. In summary, LAB inoculants and vacuuming had a positive influence on alfalfa silage quality, and LAB inoculants were effective in reducing mycotoxins in silage alfalfa.
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