Elsevier

Bioresource Technology

Volume 284, July 2019, Pages 349-358
Bioresource Technology

Bacterial diversity and fermentation quality of Moringa oleifera leaves silage prepared with lactic acid bacteria inoculants and stored at different temperatures

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Highlights

Moringa oleifera leaves (MOL) ensiled with LAB strains and stored at 15 °C, 30 °C.

LAB inoculants improved fermentation quality of MOL silage.

The bacterial diversity of MOL silage stored at 30 °C was greater than 15 °C.

Exiguobacterium, Pseudomonas and Acinetobacter were more abundant at 30 °C.

Lactobacillus dominated in MOL silage and was enhanced when stored at 15 °C.

Abstract

Four lactic acid bacteria strains (LP, LF, LL, W), isolated and selected from Moringa oleifera leaves (MOL) silage, were identified as Lactobacillus plantarum, L. farciminis, Lactococcus lactis, Weissella thailandensis, respectively. Fermentation quality and bacterial community of MOL ensiled without or with the four strains at 15 °C and 30 °C were investigated. Results showed that all the LAB strains decreased (P < 0.05) the pH and ammonia-N content of MOL silage. Silage stored at 30 °C showed higher (P < 0.05) DM loss, acetic acid and ammonia-N content, and lower LAB count than 15 °C. The environmental temperature also made a great influence on bacterial community of MOL silage. Bacterial diversity was lower and the abundance of Lactobacillus was higher in silages stored at 15 °C. In conclusion, LAB inoculants and a relatively low environmental temperature could be effective to improve the quality of MOL silage.

Keywords

Moringa oleifera
Lactic acid bacteria
Temperature
Fermentation quality
Microbial community
1

Y.W. and L.H. contributed equally to this article.

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