To effectively preserve nutrients, alfalfa silage was treated without (control) or with Lactobacillus plantarum (LP) and their mixture (LP + SBP). Results showed that SBP decreased (P < 0.05) final pH value and ammonia-N of total N, increased (P < 0.05) lactic, acetic and propionic acid contents, resulting in more residual water soluble carbohydrate and crude protein contents and less fiber content in relative to control. Moreover, SBP decreased (P < 0.05) the number of observed species, richness index of ACE and diversity index of Shannon at early stage of ensiling, while Lactobacillus plantarum, Lactococcus lactis, and/or Lactobacillus brevis dominated in silages. In particular, LP + SBP enhanced the growth of Lactococcus lactic at early stage and Lactobacillus plantarum at late stage of ensiling, resulting in higher lactic and acetic acid contents and lower propionic acid content as compared with LP. These confirmed that SBP could be used as an additive for improving silage quality of alfalfa.

为了有效地保存营养，不使用（对照）或使用植物乳杆菌（LP）及其混合物（LP + SBP）处理苜蓿青贮饲料。结果表明，SBP降低（P  <0.05）最终pH值和总氮中的氨氮，增加（P  <0.05）乳酸，乙酸和丙酸的含量，从而导致残留的水溶性碳水化合物和粗蛋白含量增加，纤维含量减少相对于控制。此外， 在青贮初期，SBP降低（P <0.05）观察物种的数量，ACE的丰富度指数和Shannon的多样性指数，而植物乳杆菌，乳酸乳球菌和/或短乳杆菌在青贮饲料中占主导地位。特别地，与LP相比，LP + SBP促进了乳酸菌的早期生长和青贮后期的植物乳杆菌的生长，导致较高的乳酸和乙酸含量以及较低的丙酸含量。这些证实了SBP可以用作改善苜蓿青贮品质的添加剂。