Fermentation characteristics and changes of lactic acid bacteria isolated fromensiling Lespedeza hedysaroides

Two strains of lactic acid bacteria (LAB) were isolated from fresh Lespedeza hedysaroides, and Pediococcus pentosaceus (LH29﹚and Lactobacillis plantarum (LH33) were obtained by 16S rRNA method and traditional identification methods. This study showed that the acidproduction rate of LH29 was better than that of LH33 in the early stage of ensiling, but the LH33 was better than LH29 in the later stages. SNOW LACTL (SL) and Acremonium cellulose (AC) were used as additives to L.a hedysaroides silage. During the fermentation process, LAB in SL+AC treatments was bigger significantly than that in the control silage (CK) after two days of ensiling (P＜0.05). On the thirtieth day, the numbers of aerobic bacteria, yeasts, molds and E.coli in all treatments decreased, in which E.coli declined significantly (P＜0.05). Compared to CK, all the silages with additives had significantly lower pH, NH3-N, butyric acid concentration and significantly higher lactic acid content (P＜0.05). The improvement in silage quality was graded basing on Flieg score: AC＞SL+AC＞SL＞CK. The highest Flieg point was obtained from tests with AC and SL+AC.