Gallic acid influencing fermentation quality, nitrogen distribution and bacterial community of high-moisture mulberry leaves and stylo silage

Liwen He; Na Chen; Hongjian Lv; Cheng Wang; Wei Zhou; Xiaoyang Chen; Qing Zhang

doi:10.1016/j.biortech.2019.122255

Gallic acid influencing fermentation quality, nitrogen distribution and bacterial community of high-moisture mulberry leaves and stylo silage

Bioresour Technol. 2020 Jan:295:122255. doi: 10.1016/j.biortech.2019.122255. Epub 2019 Oct 11.

Authors

Liwen He¹, Na Chen², Hongjian Lv², Cheng Wang², Wei Zhou¹, Xiaoyang Chen¹, Qing Zhang³

Affiliations

¹ College of Forestry and Landscape Architecture, Guangdong Province Research Center of Woody Forage Engineering Technology, Guangdong Research and Development Centre of Modern Agriculture (Woody Forage) Industrial Technology, Guangdong Key Laboratory for Innovative Development and Utilization of Forest Plant Germplasm, State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources, South China Agricultural University, Guangzhou, China.
² College of Animal Science, South China Agricultural University, Guangzhou, China.
³ College of Forestry and Landscape Architecture, Guangdong Province Research Center of Woody Forage Engineering Technology, Guangdong Research and Development Centre of Modern Agriculture (Woody Forage) Industrial Technology, Guangdong Key Laboratory for Innovative Development and Utilization of Forest Plant Germplasm, State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources, South China Agricultural University, Guangzhou, China. Electronic address: zqing@scau.edu.cn.

PMID: 31639626
DOI: 10.1016/j.biortech.2019.122255

Abstract

To investigate the feasibility of vegetal gallic acid (GA) improving silage quality, fermentation parameter, nitrogen distribution and bacterial community of mulberry leaves and stylo ensiled with 1% and 2% GA were analyzed after 60-d fermentation. The results showed that GA addition decreased dry matter loss (6.08% vs 5.35%, 17.79% vs 11.56% in mulberry leaves and style silage, respectively), pH (6.51 vs 5.98, 5.55 vs 4.57), butyric acid (0.41% and 0.83% DM, undetected in GA groups) and ammonia-N (0.71% vs 0.19%, 1.46% vs 0.29% TN) contents and increased lactic acid (2.27% vs 6.68%, 0.91% vs 1.91% DM) and acetic acid (1.68% vs 3.20%, 0.97% vs 2.02% DM) contents. Meanwhile, the relative abundance of Clostridium or Enterobacter was decreased, and that of lactate-producing bacteria was increased in mulberry leaves and stylo silage. In conclusion, GA could be used as a green additive to improve fermentation quality and protein preservation during ensiling.

Keywords: Fermentation quality; Gallic acid; Microbial community; Mulberry leaf; Stylo silage.

MeSH terms

Bacteria
Fermentation
Gallic Acid
Morus*
Nitrogen
Plant Leaves
Silage*

Substances

Gallic Acid
Nitrogen