Effects of lactic acid bacteria on quality of rice straw silage

The trail was designed to study technique aspects of ensiling rice straw appended amounts of lactobacillus.There are two groups according to silage ways,long silage and short silage,in which lactobacillus was added at levels of A(2.0×105 cfu·g-1),B(3.0 ×105 cfu·g-1) and C(4.0×105 cfu·g-1),respectively and the mixtures were placed into a vacuum-packed polyethylene bags and stored at room temperature for 45 d.The result showed that lactobacillus had a remarkable effect on fermentation characteristics of rice straw.The quality of the silage was improved with the lactobacillus addition.In the experiment,the optimal quality of rice straw silage can be obtained when lactobacillus was added with B or C level.The effect of different silage methods is very remarkable to the silage quality of same material,the quality of short silage is better than that of long silage,at the same time,the long silage is feasible on condition of eligible level of lactic acid bacteria.