Find in Library

This study was conducted to investigate the effect of ellagic acid on the bacterial community and fermentability of stylo silage. Three treatments of stylo silage were used: control (CK) and treated with 1% or 2% ellagic acid (EA1 and EA2) on a fresh matter basis. All silage was stored at ambient temperature and opened on days 3, 7, 14, and 30. Fermentation characteristics, protein fraction, and bacteria community of all periods of silage were analyzed. Results showed that dry matter and crude protein content were increased, and pH value, number of coliform bacteria, contents of acetic acid, and ammonium nitrogen were decreased with the addition of ellagic acid. The antioxidant activity of 1% and 2% ellagic acid treated silages was significantly higher than the control. Meanwhile, the relative abundance of <i>Klebsiella</i> and <i>Clostridium</i> was decreased with the addition of ellagic acid, and the abundance of <i>Lactobacillus</i>, <i>Weissella</i>, and <i>Enterococcus</i> was increased with prolonged days of ensiling. Adding ellagic acid to stylo silage could improve the fermentation quality and preservation of protein, and reduce the abundance of harmful bacteria.