ArticleAnimals : an open access journal from MDPI2021
Effects of Sugar Cane Molasses Addition on the Fermentation Quality, Microbial Community, and Tastes of Alfalfa Silage.
Article in Animals : an open access journal from MDPI, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 18 papers.
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Who cites it
18 citing papers in PubMed, 45 citations in OpenAlex.
- Utilizing Lactobacillus plantarum and Bacillus coagulans enhances the microbial community formation during the anaerobic fermentation of Thinopyrum intermedium.BMC microbiology · 2026Article
- Investigating the mechanisms of Lactiplantibacillus plantarum-mediated optimization of alfalfa silage fermentation and enhancement of antioxidant capacity based on 16 S sequencing technology.BMC microbiology · 2026Article
- Effects of Partial Replacement of Alfalfa Hay with Alfalfa Silage in Dairy Cows: Impacts on Production Performance and Rumen Microbiota.Animals : an open access journal from MDPI · 2025Article
- High temperatures and antibacterial plant additives change the fermentation quality, free amino acids and lactic acid bacteria fermentation type in Caragana Korshinskii silage.BMC microbiology · 2025Article
- Large-scale fermentation of Lactiplantibacillus pentosus 292 for the production of lactic acid and the storage strategy based on molasses as a preservative.BMC microbiology · 2025Article
- Effects of different wet distillers' grains ratios on fermentation quality, nitrogen fractions and bacterial communities of total mixed ration silage.BMC microbiology · 2025Article
- Effects of Mixing Ratio and Lactic Acid Bacteria Preparation on the Quality of Whole-Plant Quinoa and Whole-Plant Corn or Stevia Powder Mixed Silage.Microorganisms · 2025Article
- Jujube powder supplementation optimized high-moisture alfalfa silage through regulating microbial community.Frontiers in microbiology · 2025Article
- Effects of rumen fluid and molasses on the nutrient composition, fermentation quality, and microflora of Caragana korshinskii Kom. silage.Scientific reports · 2024Article
- Enhancing biomass conservation and enzymatic hydrolysis of sweet sorghum bagasse by combining pretreatment with ensiling and NaOH.Frontiers in microbiology · 2024Article
- Effects of compound lactic acid bacteria on the quality and microbial diversity of alfalfa silage in saline-alkali soils.Frontiers in microbiology · 2024Article
- Effects ofFrontiers in microbiology · 2024Article
- Fermentation quality, amino acids profile, and microbial communities of whole-plant soybean silage in response toFrontiers in microbiology · 2024Article
- Ruminal kinetics and nutritive value of Zuri grass silage harvested at different ages and added with powder molasses.Tropical animal health and production · 2022Article
- Fermentation quality, bacterial community, and predicted functional profiles in silage prepared with alfalfa, perennial ryegrass and their mixture in the karst region.Frontiers in microbiology · 2022Article
- Bacterial Community and Fermentation Quality of Ensiling Alfalfa With Commercial Lactic Acid Bacterial Additives.Frontiers in microbiology · 2022Article
- Effects of Lactic Acid Bacterial Inoculants on Fermentation Quality, Bacterial Community, and Mycotoxins of Alfalfa Silage under Vacuum or Nonvacuum Treatment.Microorganisms · 2021Article
- The potential and effects of saline-alkali alfalfa microbiota under salt stress on the fermentation quality and microbial.BMC microbiology · 2021Article
Corrections and comments
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Authors and funding
7 authors at 2 institutions in 1 country.
Funding
Abstract
The objective was to study the effects of sugar cane molasses addition on the fermentation quality and tastes of alfalfa silage. Fresh alfalfa was ensiled with no additive (Control), 1% molasses (M1), 2% molasses (M2), and 3% molasses (M3) for 206 days. The chemical composition and fermentation characteristics of the alfalfa silages were determined, the microbial communities were described by 16S rRNA sequencing, and the tastes were evaluated using an electronic tongue sensing system. With the amount of added molasses (M), most nutrition (dry matter and crude protein) was preserved and water-soluble carbohydrates (WSC) were sufficiently used to promote the fermentation, resulting in a pH reduction from 5.16 to 4.48. The lactic acid (LA) content and LA/acetic acid (AA) significantly increased, indicating that the fermentation had turned to homofermentation. After ensiling, Enterococcus and Lactobacillus were the dominant genus in all treatments and the undesirable microbes were inhibited, resulting in lower propionic acid (PA), butyric acid (BA), and NH3-N production. In addition, bitterness, astringency, and sourness reflected tastes of alfalfa silage, while umami and sourness changed with the amount of added molasses. Therefore, molasses additive had improved the fermentation quality and tastes of alfalfa silage, and the M3 group obtained the ideal pH value (below 4.5) and the best condition for long-term preservation.
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