Abstract
Objective: The objective of this study was to investigate how cellulase or/and lactic acid bacteria (LAB) affected the fermentation characteristic and microbial community in wet brewer’s grains (WBG) and corn stover (CS) mixed silage.Methods: The WBG was mixed thoroughly with the CS at 7:3 (w/w). Four treatment groups were studied: i) CON, no additives; ii) CEL, added cellulase (120 U/g fresh matter [FM]), iii) LAB, added LAB (2×10<sup>6</sup> cfu/g FM), and iv) CLA, added cellulase (120 U/g FM) and LAB (2×10<sup>6</sup> cfu/g FM).Results: All additive-treated groups showed higher fermentation quality over the 30 d ensiling period. As these groups exhibited higher (p<0.05) LAB counts and lactic acid (LA) content, along with lower pH value and ammonia-nitrogen (NH<sub>3</sub>-N) content than the control. Specifically, cellulase-treated groups (CEL and CLA) showed lower (p<0.05) neutral detergent fiber and acid detergent fiber contents than other groups. All additives increased the abundance of beneficial bacteria (Firmicutes, <i>Lactiplantibacillus</i>, and <i>Limosilactobacillus</i>) while they decreased abundance of Proteobacteria and microbial diversity as well.Conclusion: The combined application of cellulase and LAB could effectively improve the fermentation quality and microbial community of the WBG and CS mixed silage.
Funder
National Natural Science Foundation of China
National Key Research Development Program of China
Publisher
Asian Australasian Association of Animal Production Societies
Subject
General Veterinary,Genetics,Animal Science and Zoology,Physiology,Food Science