ArticleBMC plant biology2024
Effects of temperature and lactic acid Bacteria additives on the quality and microbial community of wilted alfalfa silage.
Article in BMC plant biology, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 15 papers.
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Who cites it
15 citing papers in PubMed.
- Beyond Probiotics: Postbiotics for Healthy Aquaculture.Advanced science (Weinheim, Baden-Wurttemberg, Germany) · 2026Review
- Tea Tree Essential Oil Enriches Lactic Acid Bacteria and Improves Paper Mulberry Silage Quality.Microorganisms · 2026Article
- Effects of microbial inoculants, cellulase, and sodium diacetate on fermentation profiles, bacterial succession, and predicted functional profiles of alfalfa silage.Bioresources and bioprocessing · 2026Article
- Mixed solid-state fermentation and microbial consortium improved the nutritional value of mulberry leaves and distillers' grains.World journal of microbiology & biotechnology · 2026Article
- Inoculation with Lactobacillus rhamnosus improves fermentation quality of napier grass silage by enriching Lactobacillus buchneri in tropical regions.BMC plant biology · 2026Article
- Dynamics of fermentation, bacterial community, and nutritional value in alfalfa-sunflower mixed silage with different additives.BMC microbiology · 2026Article
- Microbial and metabolic responses of maize silage to leaf blight: implications for fermentation and protein stability.BMC plant biology · 2026Article
- Moisture-driven shifts in the fermentation characteristics and microbial community of alfalfa silage treated with different additives.Frontiers in veterinary science · 2026Article
- Effects of low temperature silage on microbial community and free amino acids of oat silage quality.BMC microbiology · 2025Article
- Regulatory effects of molasses on microbial community and amino acid profiles during alfalfa high-temperature fermentation.Food chemistry: X · 2025Article
- Effects of 4-Pentenoic Acid and Malic Acid on Dynamics of Bacterial Communities and Fermentation Characteristics in Nettle Silage.Microorganisms · 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
- Compound lactic acid bacteria enhance the aerobic stability of Sesbania cannabina and corn mixed silage.BMC microbiology · 2025Article
- Effects and function of citric acid on fermentation quality and microbial community in sugarcane tops silage with high and low water-soluble carbohydrate content.BMC plant biology · 2025Article
- Influence of leaf morphological properties on epiphytic lactic acid bacteria counts in forage crops.PeerJ · 2025Article
Corrections and comments
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Authors and funding
9 authors.
Funding
Abstract
This study investigated the influence of different temperatures (35℃ High temperature and average indoor ambient temperature of 25℃) and lactic acid bacterial additives (Lactiplantibacillus plantarym, Lentilactobacillus buchneri, or a combination of Lactiplantibacillus plantarym and Lentilactobacillus buchneri) on the chemical composition, fermentation quality, and microbial community of alfalfa silage feed. After a 60-day ensiling period, a significant interaction between temperature and additives was observed, affecting the dry matter (DM), crude protein (CP), acid detergent fiber (ADF), and neutral detergent fiber (NDF) of the silage feed (p < 0.05). Temperature had a highly significant impact on the pH value of the silage feed (p < 0.0001). However, the effect of temperature on lactic acid, acetic acid, propionic acid, and butyric acid was not significant (p > 0.05), while the inoculation of additives had a significant effect on lactic acid, acetic acid, and butyric acid (p > 0.05). As for the dynamic changes of microbial community after silage, the addition of three kinds of bacteria increased the abundance of lactobacillus. Among all treatment groups, the treatment group using complex bacteria had the best fermentation effect, indicating that the effect of complex lactic acid bacteria was better than that of single bacteria in high temperature fermentation. In summary, this study explained the effects of different temperatures and lactic acid bacterial additives on alfalfa fermentation quality and microbial community, and improved our understanding of the mechanism of alfalfa related silage at high temperatures.
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