Effect of Applying Molasses and Propionic Acid on Fermentation Quality and Aerobic Stability of Total Mixed Ration Silage Prepared with Whole-plant Corn in Tibet

Effect of Regulation of Whole-Plant Corn Silage Inoculated with Lactobacillus buchneri or Bacillus licheniformis Regarding the Dynamics of Bacterial and Fungal Communities on Aerobic Stability

Enhancing the aerobic stability of whole-plant corn silage is essential for producing high-quality silage. Our research assessed the effect of inoculation with Lactobacillus buchneri or Bacillus licheniformis and its modulation of the bacterial and fungal microbial community structure in an aerobic stage of whole-plant corn silage. Following treatment with a distilled sterile water control, Lactobacillus buchneri, and Bacillus licheniformis (2 × 105 cfu/g), whole-plant corn was ensiled for 60 days. Samples were taken on days 0, 3, and 7 of aerobic exposure, and the results showed that inoculation with Lactobacillus buchneri or Bacillus licheniformis improved the aerobic stability of silage when compared to the effect of the control (p < 0.05). Inoculation with Bacillus licheniformis attenuated the increase in pH value and the decrease in lactic acid in the aerobic stage (p < 0.05), reducing the filamentous fungal counts. On the other hand, inoculation with Lactobacillus buchneri or Bacillus licheniformis increased the diversity of the fungal communities (p < 0.05), complicating the correlation between bacteria or fungi, reducing the relative abundance of Acetobacter and Paenibacillus in bacterial communities, and inhibiting the tendency of Monascus to replace Issatchenkia in fungal communities, thus delaying the aerobic spoilage process. Due to the prevention of the development of aerobic spoilage microorganisms, the silage injected with Lactobacillus buchneri or Bacillus licheniformis exhibited improved aerobic stability.

Evaluation of molasses on fermentation profiles of wheat straw ensiled with tall fescue in the southwest Tibet

Two experiments were carried out to determine the optimal proportion of mixed silage made with wheat straw and tall fescue, and further to evaluate the effects of molasses on fermentation quality. In Experiment 1, wheat straw and tall fescue were mixed at proportions of 10:0 (Control), 8:2 (WT20), 6:4 (WT40) and 4:6 (WT60) on fresh weight (FW) basis. Inclusion of tall fescue significantly (p < 0.05) increased lactic acid, water-soluble carbohydrate contents and ratio of lactic to acetic acid, and significantly (p < 0.05) decreased pH and contents of dry matter, NH3 -N and volatile fatty acids. WT60 had the highest (p < 0.05) lactic acid content, and the lowest (p < 0.05) pH and butyric acid content. In Experiment 2, the mixture of wheat straw and tall fescue (4/6) were treated with 0%, 3%, 4% and 5% molasses on FW basis (defined as control, WTM3, WTM4 and WTM5 respectively). Molasses addition significantly (p < 0.05) increased lactic acid and water-soluble carbohydrate contents, and significantly (p < 0.05) decreased pH and ammonia-nitrogen content as compared with control. Acetic acid content slightly (p > 0.05) decreased during ensiling, while trace amounts of propionic and butyric acids were observed. WTM5 had the lowest pH and the highest (p < 0.05) lactic acid, water-soluble carbohydrate contents and ratio of lactic to acetic acid at end of ensiling. In conclusion, the fermentation quality was maximally improved when the addition rate of molasses was 5% in 40% wheat straw ensiled with 60% tall fescue.

Fermentation Quality, In Vitro Digestibility, and Aerobic Stability of Ensiling Spent Mushroom Substrate with Microbial Additives

This experiment investigated the effects of lactic acid bacteria and cellulase on the fermentation quality, in vitro digestibility, and aerobic stability of Flammulina velutipes spent mushroom substrate silage (F-silage) and Pleurotus eryngii spent mushroom substrate silage (P-silage). Silage treatments included groups without any additives (control), with lactic acid bacteria (L), with cellulase (E), and with lactic acid bacteria and cellulase (M). Data analysis was performed using independent sample t-test and analysis of variance. After 45 days of ensiling, the pH in F-silage and P-silage from the L, E, and M groups were lower than those in the control group (p < 0.05). The pH, acetic acid (AA), and propionic acid (PA) levels in P-silage were lower than those in F-silage, and the LA content in P-silage was higher than that in F-silage (p < 0.05). Compared with the control, the E treatment increased in vitro neutral detergent fibre digestibility (IVNDFD) and in vitro acid detergent fibre digestibility (IVADFD) in F-silage and P-silage (p < 0.05). The aerobic stability of F-silage inoculated with L increased (p < 0.05) by 24 h compared to the control. The aerobic stability of P-silage inoculated with M increased (p < 0.05) by 6 h compared to the control. The improvement in fermentation quality and aerobic stability is extremely large in terms of applying M in F-silage and P-silage. The E is effective in improving the in vitro digestibility of P-silage. The research results provide a theoretical basis for the production of high-quality spent mushroom substrate fermented feed.

Study on the Quality of Mixed Silage of Rapeseed with Alfalfa or Myriophyllum

The objective of this study was to improve the comprehensive rate of utilization of rapeseed (Brassica napus subsp. napus L.), Myriophyllum (Myriophyllum spicatum L.) spicatum and alfalfa (Medicago sativa L.), reduce resource waste and environmental pollution. In this experiment, the effects of different proportions of the mixed silage of rapeseed and alfalfa or M. spicatum on the fermentation and nutritional quality were analyzed and further improved the quality of mixed silage using molasses and urea. Rapeseed was separately silaged with alfalfa and M. spicatum based on the ratios of 3:7, 5:5 and 7:3. After 60 days of mixed silage, the fermentation index and nutrient contents were measured to explore the appropriate ratio of mixed silage. The mixing ratio of rapeseed and alfalfa was better at 3:7: The contents of NH₃-N/TN (4.61%), lactic acid (96.46 g·kg^-1 dry matter [DM]) were significantly higher (p < 0.05). The crude protein content (118.20 g·kg^-1 DM) was the highest (p < 0.05), while the pH (4.56) was the lowest when the mixing ratio of rapeseed and M. spicatum was 7:3. Considering the fermentation and nutrition quality, it is suggested that rapeseed and alfalfa should be mixed as silage at a ratio of 3:7 with 3% molasses and 0.3% urea, and rapeseed and M. spicatum should be mixed as silage at a ratio of 7:3 with 3% molasses.

Characteristics of lactic acid bacteria, microbial community and fermentation dynamics of native grass silage prepared in Inner Mongolian Plateau

Introduction

To prepare high-quality silage, we studied the chemical composition, silage fermentation, characterization, and identification of lactic acid bacteria (LAB) associated with the silage fermentation of native grass on the Inner Mongolian Plateau.

Methods

LAB were isolated from fresh native grass and their silage, and silages were prepared using a small-scale fermentation system with 2-3 cm length in plastic bags.

Results

The dominant species of native grasses used were Stipa baicalensis, Leymus chinensis, Cleistogenes squarrosa, Melissilus ruthenicus and Pulsatilla turczaninovii, which contained 47.83-59.43 % moisture, 55.12-67.74 % neutral detergent fiber (NDF), and 8.72-14.55 crude protein (CP), and these nutrients did not change greatly during ensiling. Good preservation with a relatively low pH (below 4.44) and high (p < 0.05) lactic acid content (>0.58) was obtained after ensiling. Based on the morphological and biochemical characteristics, these isolates were divided into 12 groups (A-L). All isolate strains were gram-positive and catalase-negative bacteria that produce lactic acid from glucose. Group A-K were cocci, while group L was rod-shaped. Group A-E formed D-lactic acid, but group H-K formed L-lactic acid, and other groups formed DL-lactic acid. Group A-E were heterofermentative, and Group F-L were homofermentative types of LAB. According to the 16S rRNA gene sequences analysis, strains were identified as genus Leuconostoc (A, B, and C), Weissellla (D, E), Pediococcus (F, G), Enterococcus (H, I, J and K), and Lactiplantibacillus (L). Enterococcus (E.) faecium (29.17%, percentage of total isolates) and Pediococcus (P.) acidilactici (18.75%) were the most frequently occurring dominant species.

Discussion

This study suggests that the native grasses contained abundant LAB species, and they can be used as good-quality silages in animal husbandry. In addition, the strains P. acidilactici and E. faecium were the most frequently isolated from native grass silages as dominant species which can be a potentially excellent inoculant for native grass silage.

Effects of Bacillus subtilis or Lentilactobacillus buchneri on aerobic stability, and the microbial community in aerobic exposure of whole plant corn silage

This study aimed to evaluate the effects of Bacillus subtilis or Lentilactobacillus buchneri on the fermentation quality, aerobic stability, and bacterial and fungal communities of whole plant corn silage during aerobic exposure. Whole plant corn was harvested at the wax maturity stage, which chopped to a length of approximately 1 cm, and treated with the following: distilled sterile water control, 2.0 × 10⁵ CFU/g of Lentilactobacillus buchneri (LB) or 2.0 × 10⁵ CFU/g of Bacillus subtilis (BS) for 42 days silage. Then, the samples were exposed to air (23-28^°C) after opening and sampled at 0, 18 and 60 h, to investigate fermentation quality, bacterial and fungal communities, and aerobic stability. Inoculation with LB or BS increased the pH value, acetic acid, and ammonia nitrogen content of silage (P < 0.05), but it was still far below the threshold of inferior silage, the yield of ethanol was reduced (P < 0.05), and satisfactory fermentation quality was achieved. With the extension of the aerobic exposure time, inoculation with LB or BS prolonged the aerobic stabilization time of silage, attenuated the trend of pH increase during aerobic exposure, and increased the residues of lactic acid and acetic acid. The bacterial and fungal alpha diversity indices gradually declined, and the relative abundance of Basidiomycota and Kazachstania gradually increased. The relative abundance of Weissella and unclassified_f_Enterobacteria was higher and the relative abundance of Kazachstania was lower after inoculation with BS compared to the CK group. According to the correlation analysis, Bacillus and Kazachstania are bacteria and fungi that are more closely related to aerobic spoilage and inoculation with LB or BS could inhibit spoilage. The FUNGuild predictive analysis indicated that the higher relative abundance of fungal parasite-undefined saprotroph in the LB or BS groups at AS2, may account for its good aerobic stability. In conclusion, silage inoculated with LB or BS had better fermentation quality and improved aerobic stability by effectively inhibiting the microorganisms that induce aerobic spoilage.

Remodeling of the microbiota improves the environmental adaptability and disease resistance in Tibetan pigs

Introduction

The establishment of intestinal microbiota and the maintenance of its equilibrium structure plays an important role in Tibetan pigs during different growth stages. Understanding the structure and function of the intestinal microbiota at different growth stages of Tibetan pigs can provide a theoretical basis for guiding nutritional regulation and feeding management in different stages.

Methods

Fecal samples were collected from the Tibetan piglets at different growth stages, and the 16S rRNA was sequenced to analyze the changes of intestinal microbiota.

Results

Alpha and Beta diversity indexes showed that the diversity of the intestinal microbiota did not change during the three growth stages, and the main components of intestinal microbiota were not significantly different. At the phylum level, Firmicutes and Bacteroidetes were dominant and abundant at different growth stages and were not restricted by age. At the genus level, Streptococcus, Lactobacillus, and Bifidobacterium were the most dominant in the TP10d and TP40d groups, Streptococcus was the most dominant in the TP100d group, followed by Treponema_2 and Lactobacillus. Fusobacteria, Gluconobacter, and Synergistetes were found to be specific genera of 10-day-old Tibetan piglets by LEfSe combined with LDA score. The change of diet made Tenericutes and Epsilonbacteraeota, which are closely related to digestive fiber, become specific bacteria at the age of 40 days. With the consumption of oxygen in the intestine, obligate anaerobes, such as Verrucomicrobia, Fibrobacter, and Planctomycetes, were the characteristic genera of 100 days. KEGG function prediction analysis showed that the intestinal microbiota function of Tibetan pigs changed dynamically with the growth and development of Tibetan piglets.

Discussion

In conclusion, the structure and composition of the intestinal microbiota of Tibetan pigs are significantly different at different growth and development stages, which plays an important role in their immune performance.

Effect of Sorbic Acid, Ethanol, Molasses, Previously Fermented Juice and Combined Additives on Ensiling Characteristics and Nutritive Value of Napiergrass (Pennisetum purpureum) Silage

The effects of sorbic acid, ethanol, previously fermented juice and their combined additives on fermentation quality and residual water-soluble carbohydrates (WSC) of napiergrass (Pennisetum purpureum) were herein investigated. There were two experiments in total. The treatments of experiment 1 were as follows: control (no addition); sorbic acid at 0.1%, S; molasses at 1.0%, M; previously fermented juice at 5 mL/kg, P; SP; SM; SPM. The treatments of experiment 2 were as follows: control (no addition); ethanol at 1.5%, E; molasses at 1.0%, M; previously fermented juice at 5 mL/kg, P; EM; EP; EPM. The laboratory silos (10 L) were kept at room temperature (~25 °C), and opened after 120 days of ensiling and the chemical compositions of silage were analyzed. Sorbic acid addition significantly (p < 0.05) decreased the silage pH and increased the residual WSC and lactic acid (LA) contents as compared with control. Ethanol addition decreased pH, acetic acid (AA) and volatile fatty acids (VFAs) contents, and increased the ratio of LA/AA, LA and residual WSC contents. Molasses addition increased ratios of LA/AA and enhanced WSC content used by lactic acid bacteria (LAB). The PFJ addition increased AA and ammonia nitrogen/total nitrogen (AN/TN) and decreased the LA contents. Comparing the fermentation quality among all silages in the present study, the combined additives SM and EM performed best in improving the silage quality of napiergrass.

Propionic Acid and Sodium Benzoate Affected Biogenic Amine Formation, Microbial Community, and Quality of Oat Silage

Investigating the microbial communities and biogenic amine (BA) formation in silage is of vital for improving the quality and safety of oat silage. The present study evaluated the effects of propionic acid (P) and sodium benzoate (SB) on the quality properties, microbial communities, and BA formation in oat silage. Oat was harvested at boot stage and ensiled using P and SB as additives in mini silos, followed by 14 days of aerobic exposure. The results showed that P and SB improved fermentation quality of oat silage, increased the lactic acid content, and decreased pH value and ammonia nitrogen content. Putrescine, cadaverine, and tyramine were the dominant BAs in oat silage; spermidine and spermine were not detected. The control silage had the highest content of total biogenic amine (TBA, 2506.7 mg kg^–1 DM), and decreased by 51.1 and 57.7% after adding P and SB, respectively. Moreover, a lower putrescine, cadaverine, and tyramine content and undesirable microbes, such as Caproiciproducens, Stenotrophomonas, Herbinix, and Enterobacter genera, were observed in P and SB silages, which was beneficial for oat silage quality. The fungal community of P silage was dominated by Monascus fuliginosus, and the temperature, pH and ammonia nitrogen content increased after exposure to air. Sedimentibacter, Herbinix, Caproiciproducens, Enterobacter, and Escherichia-Shigella were found to be positively correlated with BA formation in oat silage. Overall, P and SB effectively inhibit the undesirable microbes and BA formation in oat silage, the P silage exhibited lower aerobic stability than the SB silage.

Improvement of Fermentation Quality in the Fermented Total Mixed Ration with Oat Silage

The use of the fermented total mixed ration (FTMR) is a promising approach for the preservation of homogeneous feed, but changes during fermentation and links with the bacterial community of FTMR are not fully understood. This study investigated the effects of adding oat silage (OS) to the fermented total mixed ration (FTMR) in terms of fermentation, chemical composition, and the bacterial community. The fermentation quality of FTMR with 22% OS was greatly improved, as demonstrated by decreases in the butyric acid concentration, a lower lactic acid/acetic acid ratio, a larger population of lactic acid bacteria (LAB), and quicker spoilage yeast death. Further examination of the effects of various ensiling days on nutritive values showed stable crude protein and nonprotein nitrogen (NPN) contents. The concentrations of acetic acid, propionic acid, and ammonia-nitrogen (NH₃-N) were increased following all FTMR treatments after 15 d, while the concentration of water-soluble carbohydrates (WSC) was decreased. More heterofermentative LAB, such as Lentilactobacillus buchneri, Lentilactobacillus brevis, and Companilactobacillus versmoldensis were found after adding 11% and 22% OS. Moreover, the addition of 22% OS caused a marked increase in both bacterial richness and diversity, dominated by the Lactobacillus genus complex. Among species of the Lactobacillus genus complex, the occurrence of Loigolactobacillus coryniformis was positively correlated with lactic acid, NPN, and NH₃-N concentrations, suggesting its potential role in altering the fermentation profiles.

Effects of different additives on fermentation quality and aerobic stability of a total mixed ration prepared with local feed resources on Tibetan plateau

To improve the utilization efficiency of total mixed ration (TMR) on Tibetan plateau, the effects of different additives on fermentation quality and aerobic stability of the ensiled TMR prepared with local feed resources were studied. A total of 150 experimental silos were prepared in a completely randomized design to evaluate the following treatments: (a) control; (b) Lactobacillus buchneri; (c) acetic acid; (d) propionic acid; (e) 1,2-propanediol; and (f) 1-propanol. After 90 days of ensiling, silos were opened for fermentation quality and in vitro parameters analysis, and then subjected to an aerobic stability test for 14 days. The acetic acid, 1,2-propanediol and 1-propanol treatments increased (p < .05) pH and acetic acid content, and lowered (p < .05) the lactic acid production in comparison to control. There were no statistically significant differences in in vitro digestibility parameters among the treatments. Treatments of acetic acid, 1,2-propanediol and 1-propanol substantially improved the aerobic stability of the ensiled TMR, as indicated by almost unchanged pH and lactic acid contents throughout the aerobic exposure test. These results indicated that acetic acid, 1,2-propanediol and 1-propanol had no adverse effect on in vitro digestibility and could be effective additives for enhancing the aerobic stability of ensiled TMR prepared on Tibetan plateau.

Evaluation of ensiled soy sauce by-product combined with several additives as an animal feed

Aim:

The present experiment aimed to evaluate the use of different additives, i.e., lactic acid bacteria (LAB) inoculant, tannin extract, and propionic acid, on the chemical composition, fermentative characteristics, and in vitro ruminal fermentation of soy sauce by-product (SSB) silage.

Materials and Methods:

SSB was subjected to seven silage additive treatments: Fresh SSB, ensiled SSB, ensiled SSB+LAB, ensiled SSB+2% acacia tannin, ensiled SSB+2% chestnut tannin, ensiled SSB+0.5% propionic acid, and ensiled SSB+1% acacia tannin+1% chestnut tannin+0.5% propionic acid. Ensiling was performed for 30 days in three replicates, and each replicate was made in duplicate. The samples were evaluated for their chemical composition and silage fermentation characteristics and were tested in an in vitro rumen fermentation system.

Results:

In general, the nutrient compositions did not differ among the tested SSBs in response to the different additives used. The addition of tannins, either acacia or chestnut, and propionic acid significantly decreased the pH of the ensiled SSB (p<0.05). The addition of several additives (except LAB) decreased the ammonia concentration in SSB silage (p<0.05). The total volatile fatty acids in the in vitro rumen fermentation profile of the ensiled SSB were not significantly altered by the various additives applied. The addition of some additives, i.e., ensiled SSB+LAB and ensiled SSB+2% acacia tannin, reduced the digestibility values of the SSB (p<0.05). Different silage additives did not significantly affect methane production, although the addition of acacia tannins tended to result in the lowest methane production among treatments.

Conclusion:

The use of additives, particularly 2% acacia tannins, can reduce proteolysis in SSB silage.

Improving the quality of rice straw silage with Moringa oleifera leaves and propionic acid: Fermentation, nutrition, aerobic stability and microbial communities

Mixed ensiling is believed an effective way to improve nutrient preservation and utilization. The effect of mixing Moringa oleifera leaves (MOL) on silage quality, aerobic stability and microbial communities of rice straw ensiled with/without propionic acid were investigated after 140 days fermentation. The results showed that mixing MOL decreased the pH (4.69 vs 3.85), butyric acid (17.4 g/kg DM vs not detected), ammonia-N (3.36 vs 2.17 g/kg DM) and fiber contents (626 vs 462 g/kg DM) but increased protein content (88.4 vs 125 g/kg DM) of rice straw silages. It also increased the relative abundance of Lactobacillus (12.96% vs 50.82%) at unsealing and Issatchenkia (2.02% vs 36.03%) after exposure to air, and might improve aerobic stability of silages. The addition of propionic acid could inhibit deaminization activity during ensiling and exposure to air. It is suggested mixing MOL could improve the fermentation quality and nutrition of rice straw silage.

Effect of microbial inoculant or molasses on fermentative quality and aerobic stability of sawdust-based spent mushroom substrate

In the first experiment, the effect of two novel Lactobacillus plantarum strains was studied on the fermentation of spent mushroom substrate (SMS) through 10d of ensiling. Based on lactic acid production and lactic acid bacteria population, L. plantarum KU5 was identified as the best strain for fermentation with a 5-L bag silo. Spent mushroom substrate was ensiled with 0.5% (v/w) L. plantarum KU5 without or with 5% molasses. Silages treated with microbial inoculant and molasses had the lowest pH and the highest fermentative odors. In a second set of experiments similar to the above 5-L silo study, the simultaneous application of L. plantarum KU5 inoculant and molasses to 80-L silos improved fermentability and aerobic stability of SMS silages. For similar treatment using ton-bag silos, aerobic stability decreased and NH3-N content increased dramatically. In conclusion, sawdust-based SMS for animal use was successfully ensiled with L. plantarum KU5 inoculant and molasses.

Fermentation Quality and Additives: A Case of Rice Straw Silage

Rice cultivation generates large amount of crop residues of which only 20% are utilized for industrial and domestic purposes. In most developing countries especially southeast Asia, rice straw is used as part of feeding ingredients for the ruminants. However, due to its low protein content and high level of lignin and silica, there is limitation to its digestibility and nutritional value. To utilize this crop residue judiciously, there is a need for improvement of its nutritive value to promote its utilization through ensiling. Understanding the fundamental principle of ensiling is a prerequisite for successful silage product. Prominent factors influencing quality of silage product include water soluble carbohydrates, natural microbial population, and harvesting conditions of the forage. Additives are used to control the fermentation processes to enhance nutrient recovery and improve silage stability. This review emphasizes some practical aspects of silage processing and the use of additives for improvement of fermentation quality of rice straw.

Changes in nutrient composition and in vitro ruminal fermentation of total mixed ration silage stored at different temperatures and periods

BACKGROUND

Total mixed ration (TMR) is widely used for dairy cattle and needs to be prepared daily because it deteriorates rapidly. Ensiling TMR allows preservation and saves labour at the farm; however, silage fermentation may influence various nutritional components. The objectives of this study were to evaluate nutritional changes and in vitro rumen fermentation of TMR silage that was stored at different temperatures and durations on a laboratory scale in comparison with those of typical TMR before ensiling.

RESULTS

No distinct changes in crude protein (CP), neutral detergent fibre and non-fibrous carbohydrate contents were observed during silage fermentation. However, clear changes were observed in the soluble CP and soluble sugar fractions; solubilisation of the CP fraction in TMR silage was enhanced by prolonged storage and higher storage temperatures, and most soluble sugars were lost during ensiling. Short-chain fatty acid concentrations in the in vitro rumen from TMRs before and after ensiling were not significantly different; however, throughout incubation, NH3 -N concentrations from TMR silages were significantly higher than those from TMR before ensiling.

CONCLUSION

A higher ruminal NH3 -N concentration from TMR silage may be a result of a shortage of fermentable sugars and enhanced deamination of CP. Feeding TMR ensiled under a high temperature must be investigated to balance proteins and carbohydrates for rumen fermentation.

Effects of ethanol, molasses and Lactobacillus plantarum on the fermentation quality, in vitro digestibility and aerobic stability of total mixed ration silages in the Tibetan plateau of China

In Tibet, it is common practice to make and relocate total mixed ration (TMR) silages before feeding due to the uneven distribution of forages temporally and spatially. This study was conducted to investigate the effects of Lactobacillus plantarum (L), molasses (M) or ethanol (E) on the fermentation quality and aerobic stability of local adaptive TMR silage. After 45 days of ensiling, pH and ammonia nitrogen in inoculated TMR silages were significantly lower than control. During the first 6 days of the aerobic exposure test, a small fluctuation in lactic acid concentration for all TMR silages was observed, and then silages with ethanol continued this trend, while lactic acid in silage without ethanol sharply decreased until the end of the aerobic exposure period. Meanwhile, pH gradually increased along the aerobic exposure; silages treated with ethanol showed lower pH after 9 days of aerobic exposure. The population of yeast gradually increased during 6 days of aerobic exposure, after that an accelerated rise was observed in TMR silages without ethanol. The combinational beneficial effect of L. plantarum and ethanol was found in combined addition of ethanol and Lactobacillus plantarum silages (EL), indicated by intermediate fermentation quality and higher aerobic stability.