Microbiota and Effect of Fermented Red Elephant Grass Juice on Quality and Shelf Life of Fungus Chaff Silage

To improve the quality and shelf life of fungus chaff for silage, the microbiota and the effect of the addition of a fermented red elephant grass juice (FREGJ) were studied. Fungus chaff leftover from mushroom cultivation was incorporated with 2% FREGJ or distilled water (CK), vacuum packed in pouches with 5 replicates, and stored at room temperature for 1, 3, 7, 15, 30 and 60 days prior to testing. The 7 genera richly existed in the chaff-FREGJ mixture were dominated by Lactococcus genera, accounting for about 70% of the total microbial count, of which 75% were Leuconostoe mesenteroides. Quality of the fungus chaff was significantly improved by the addition of FREGJ with 15 d of fermentation (P < 0.05). However, after 30 d, undesirable microbes and harmful products significantly increased that could cause spoilage and shortened shelf life of the silage(P < 0.05).