Inclusion of abandoned rhubarb stalk enhanced anaerobic fermentation of alfalfa on the Qinghai Tibetan Plateau.

To investigate the effects of lactic acid bacteria inoculant (LI) and abandoned rhubarb stalk (RS) on the anaerobic fermentation and bacterial community of alfalfa on the Qinghai Tibetan Plateau, the alfalfa was harvested and ensiled without (control) or with LI and RS at ambient temperature (5 ∼ 15℃) for 90 days. Addition of RS at ensiling increased (P < 0.05) lactate, acetate and propionate contents, and decreased (P < 0.05) the final pH value as compared with control. Addition of RS increased (P < 0.05) the bacterial alpha diversity indices, while inherent Lactococcus lactis and/or Lactobacillus sakei dominated the anaerobic fermentation. In particular, addition of RS restricted the growth of yeasts and Lactobacillales at the early stage of ensiling, but continuously stimulated anaerobic fermentation. These indicates that RS could be used as additive to facilitate anaerobic fermentation of alfalfa. Copyright © 2021 The Author(s). Published by Elsevier Ltd.. All rights reserved.

Citation

Ping Li, Wenji Zhao, Lijun Yan, Liangyin Chen, Yulian Chen, Wenlong Gou, Minghong You, Qiming Cheng, Chao Chen. Inclusion of abandoned rhubarb stalk enhanced anaerobic fermentation of alfalfa on the Qinghai Tibetan Plateau. Bioresource technology. 2022 Mar;347:126347

Mesh Tags

PMID: 34808318

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