Effect of different lactic acid bacteria additives on the fermentation quality and aerobic stability of oat silage

The effects of different lactic acid bacteria additives on the fermentation quality and aerobic stability of oat silage was studied. The three selected strains Lactobacillus plantarum, L. rhamnosus, and L. buchneri were added to the oat silage. After 45 days of fermentation, the fermentation quality and aerobic stability of the oat silage were determined. The results showed that the three selected LAB inoculants significantly reduced the pH value, PA, and ammonia nitrogen content (P<0.05), the treatment with L. buchneri had the highest AA content (P<0.05). The lactic acid bacteria count in L. plantarum treatment was the highest among the treatments; the yeast count in the control and L. buchneri treatment was below the detectable level; molds were below the detectable level in all treatments. The treatments with L. plantarum and L. buchneri had higher residual WSC content than that of the control and L. rhamnosus treatment. The aerobic stability of control and L. buchneri treatment was >168 h. With the increase in air exposure days, the pH value of L. buchneri treatment was maintained around 4.0, and the yeast count was always lower than that of the other treatments. All three LAB inoculants improved the fermentation quality of oat silage. Furthermore, L. plantarum and L. rhamnosus decreased the aerobic stability hour of oat silage.