NDLI: Effects of Lactobacillus plantarum on Fermentation Quality and Anti-Nutritional Factors of Paper Mulberry Silage

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Effects of Lactobacillus plantarum on Fermentation Quality and Anti-Nutritional Factors of Paper Mulberry Silage

Content Provider	MDPI
Author	Wang, Ningwei Xiong, Yi Wang, Xuekai Guo, Linna Lin, Yanli Ni, Kuikui Yang, Fuyu
Copyright Year	2022
Description	There are few studies on the application of lactic acid bacteria in the reduction of anti-nutrient factors in paper mulberry silage. This study aimed to investigate the effects of different lactic acid bacteria on the fermentation quality and the amount of anti-nutritional factors in paper mulberry silage. Two strains of Lactobacillus plantarum (GX, isolated from paper mulberry silage; GZ, provided by Sichuan Gaofuji Biotechnology Co. Ltd.) were added as silage additives. On days 7, 15, 30 and 60 of the ensiling process, the fermentation quality, and the amount of anti-nutritional factors were measured. Compared with the control group, inoculation with Lactobacillus plantarum could rapidly reduce pH values, leading to lower $NH_{3}$-N/TN. Besides, it also significantly increased the lactic acid content (p < 0.05). The two strains of L. plantarum significantly reduced the content of hydrolysed tannin, condensed tannin, total tannin, oxalic acid, phytic acid and saponin (p < 0.05). Overall, this study found that the addition of lactic acid bacteria could significantly improve the fermentation quality of paper mulberry and reduce the amount of anti-nutrient factors (p < 0.05).
Starting Page	144
e-ISSN	23115637
DOI	10.3390/fermentation8040144
Journal	Fermentation
Issue Number	4
Volume Number	8
Language	English
Publisher	MDPI
Publisher Date	2022-03-26
Access Restriction	Open
Subject Keyword	Fermentation Agricultural Engineering Agriculture and Animal Production Lactobacillus Plantarum Fermentation Quality Anti-nutritional Factors Paper Mulberry Silage
Content Type	Text
Resource Type	Article

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