Dynamics of fermentation profile and bacterial community of silage prepared with alfalfa, whole-plant corn and their mixture

2020 ◽  
Vol 270 ◽  
pp. 114702
Author(s):  
Musen Wang ◽  
Marcia Franco ◽  
Yimin Cai ◽  
Zhu Yu
Keyword(s):  
Bacterial Community ◽  
Whole Plant ◽  
Fermentation Profile

scholarly journals Bacterial Succession Pattern during the Fermentation Process in Whole-Plant Corn Silage Processed in Different Geographical Areas of Northern China

Processes ◽  
2021 ◽  
Vol 9 (5) ◽  
pp. 900
Author(s):  
Chao Wang ◽  
Hongyan Han ◽  
Lin Sun ◽  
Na Na ◽  
Haiwen Xu ◽  
...  
Keyword(s):  
Acetic Acid ◽  
Bacterial Community ◽  
Inner Mongolia ◽  
Northern China ◽  
Ammonia Nitrogen ◽  
Corn Silage ◽  
Shanxi Province ◽  
Whole Plant ◽  
Bacterial Succession ◽  
Fermentation Quality

Whole-plant corn silage is a predominant forage for livestock that is processed in Heilongjiang province (Daqing city and Longjiang county), Inner Mongolia Autonomous Region (Helin county and Tumet Left Banner) and Shanxi province (Taigu and Shanyin counties) of North China; it was sampled at 0, 5, 14, 45 and 90 days after ensiling. Bacterial community and fermentation quality were analysed. During fermentation, the pH was reduced to below 4.0, lactic acid increased to above 73 g/kg DM (p < 0.05) and Lactobacillus dominated the bacterial community and had a reducing abundance after 14 days. In the final silages, butyric acid was not detected, and the contents of acetic acid and ammonia nitrogen were below 35 g/kg DM and 100 g/kg total nitrogen, respectively. Compared with silages from Heilongjiang and Inner Mongolia, silages from Shanxi contained less Lactobacillus and more Leuconostoc (p < 0.05), and had a separating bacterial community from 14 to 90 days. Lactobacillus was negatively correlated with pH in all the silages (p < 0.05), and positively correlated with lactic and acetic acid in silages from Heilongjiang and Inner Mongolia (p < 0.05). The results show that the final silages had satisfactory fermentation quality. During the ensilage process, silages from Heilongjiang and Inner Mongolia had similar bacterial-succession patterns; the activity of Lactobacillus formed and maintained good fermentation quality in whole-plant corn silage.

scholarly journals Effects of a chemical additive on the fermentation, microbial communities, and aerobic stability of corn silage with or without air stress during storage

2020 ◽  
Vol 98 (8) ◽  
Author(s):  
Érica B da Silva ◽  
Rebecca M Savage ◽  
Amy S Biddle ◽  
Stephanie A Polukis ◽  
Megan L Smith ◽  
...  
Keyword(s):  
Microbial Communities ◽  
Storage Period ◽  
Illumina Miseq ◽  
Corn Silage ◽  
Potassium Sorbate ◽  
Chemical Additive ◽  
Pichia Kudriavzevii ◽  
Aerobic Stability ◽  
Whole Plant ◽  
Fermentation Profile

Abstract We evaluated the effects of a chemical additive on the microbial communities, fermentation profile, and aerobic stability of whole-plant corn silage with or without air stress during storage. Whole-plant corn was either untreated or treated with a chemical additive containing sodium benzoate, potassium sorbate, and sodium nitrite at 2 or 3 liters/t of fresh forage weight. Ten individually treated and replicated silos (7.5 liters) were made for each treatment. Half of the silos remained sealed throughout a 63-d storage period, and the other half was subjected to air stress for 2 h/wk. The composition of the bacterial and fungal communities of fresh forage and silages untreated or treated with 2 liters/t of fresh forage weight was analyzed by Illumina Miseq sequencing. Treated silage had greater (P &lt; 0.05) aerobic stability than untreated, even when subjected to air stress during storage, but the numbers of yeasts culturable on selective agar were not affected. However, the additive reduced the relative abundance (RA) of the lactating-assimilating yeast Candida tropicalis (P &lt; 0.01). In air-stressed silages, untreated silage had a greater (P &lt; 0.05) RA of Pichia kudriavzevii (also a lactate assimilator) than treated silage, whereas treated silage was dominated by Candida humilis, which is usually unable to assimilate lactate or assimilates it slowly. The additive improved the aerobic stability by specifically preventing the dominance of yeast species that can consume lactate and initiate aerobic spoilage. To the best of our knowledge, this is the first work that identifies the specific action of this additive on shifting the microbial communities in corn silage.

scholarly journals Effects of Gallic Acid on Fermentation Parameters, Protein Fraction, and Bacterial Community of Whole Plant Soybean Silage

2021 ◽  
Vol 12 ◽  
Author(s):  
Cheng Wang ◽  
Mingyang Zheng ◽  
Shuo Wu ◽  
Xuan Zou ◽  
Xiaoyang Chen ◽  
...  
Keyword(s):  
Bacterial Community ◽  
Gallic Acid ◽  
Dry Matter ◽  
Ph Value ◽  
Amino Nitrogen ◽  
Wide Distribution ◽  
Coliform Bacteria ◽  
Fresh Matter ◽  
Whole Plant ◽  
Fermentation Parameters

Whole plant soybean (WPS) is a kind of legume resource with characteristics of high nutrition, large biomass, and wide distribution. In the present study, we have investigated the feasibility and effects of gallic acid (GA) on WPS silage quality, nitrogen distribution, tannin content, and bacterial community. The 0.5 and 1% (fresh matter basis) GA were added into WPS for dynamic ensiling (days 3, 7, 14, and 30, respectively). The results showed that the WPS silage with GA addition significantly decreased pH value (6.16–5.38 at ensiling day 30), coliform bacteria count and butyric acid (65.3–62.0 g/kg dry matter at ensiling day 30), and amino nitrogen contents (259–88.2 g/kg total nitrogen at ensiling day 30) and promoted lactic acid (9.62–31.5 g/kg dry matter at ensiling day 30), acetic acid (24.1–85.6 g/kg dry matter at ensiling day 30), and tannin (total phenol and hydrolyzable tannin) contents. Additionally, the GA addition also contributed to the change of bacterial community, where Firmicutes and Lactobacillus were most abundant on phylum and genus levels, respectively. The above results suggested that GA additive applied in WPS silage was an effective strategy to protect nutrition and improve fermentation quality, and the 1% GA addition showed a better effect.

scholarly journals Diversity of bacterial community during ensiling and subsequent exposure to air in whole-plant maize silage

2018 ◽  
Vol 31 (9) ◽  
pp. 1464-1473 ◽  
Author(s):  
Zongfu Hu ◽  
Jie Chang ◽  
Jianhua Yu ◽  
Shuguo Li ◽  
Huaxin Niu
Keyword(s):  
Bacterial Community ◽  
Maize Silage ◽  
Whole Plant ◽  
Subsequent Exposure

scholarly journals Effect of Bacillus amyloliquefaciens and Bacillus subtilis on fermentation, dynamics of bacterial community and their functional shifts of whole-plant corn silage

2022 ◽  
Vol 13 (1) ◽  
Author(s):  
Jie Bai ◽  
Marcia Franco ◽  
Zitong Ding ◽  
Lin Hao ◽  
Wencan Ke ◽  
...  
Keyword(s):  
Bacillus Subtilis ◽  
Bacterial Community ◽  
Bacillus Amyloliquefaciens ◽  
Corn Silage ◽  
Water Soluble ◽  
Soluble Carbohydrate ◽  
Protein Nitrogen ◽  
Positive Effects ◽  
Whole Plant ◽  
Relative Abundances

Abstract Background Bacillus amyloliquefaciens (BA) and Bacillus subtilis (BS) are usually used as feed supplements directly or bacterial inoculants in biological feeds for animals. However, few research have reported the effects of BA and BS on fermentation characteristics and bacterial community successions of whole-plant corn silage during ensiling. If the BA and BS inoculants have positive effects on silages, then they could not only improve fermentation characteristics, but also deliver BA or BS viable cells to ruminants, which would play its probiotic effect. Therefore, the objectives of this study were to investigate the effects of BA and BS on the fermentation, chemical characteristics, bacterial community and their metabolic pathway of whole-plant corn silage. Results Freshly chopped whole-plant corn was inoculated without or with BA and BS, respectively, and ensiled for 1, 3, 7, 14 and 60 d. Results showed that BA and BS inoculations increased lactic acid concentrations of whole-plant corn silages compared with control, and BA inoculation decreased acetic acid concentrations, whereas BS inoculation decreased fiber contents and increased crude protein (CP) content. Higher water-soluble carbohydrate contents and lower starch contents were observed in BA- and BS-inoculated silages compared with that in control. The decreased CP content and increased non-protein nitrogen content were observed in BA-inoculated silage, which was consistent with the higher amino acid metabolism abundances observed in BA-inoculated silage. In addition, it was noteworthy that BA and BS inoculations increased the metabolism of cofactors and vitamins, and decreased the relative abundances of drug resistance: antimicrobial pathways. We also found that the bacterial metabolism pathways were clearly separated into three clusters based on the ensiling times of whole-plant corn silage in the present study. There were no significant differences in bacterial community compositions among the three groups during ensiling. However, BA and BS inoculations decreased the relative abundances of undesirable bacteria such as Acetobacter and Acinetobacter. Conclusion Our findings suggested that the BS strain was more suitable as silage inoculants than the BA strain in whole-plant corn silage in this study.

scholarly journals Effect of Mixing Alfalfa with Whole-Plant Corn in Different Proportions on Fermentation Characteristics and Bacterial Community of Silage

Agriculture ◽  
2021 ◽  
Vol 11 (2) ◽  
pp. 174
Author(s):  
Musen Wang ◽  
Run Gao ◽  
Marcia Franco ◽  
David B. Hannaway ◽  
Wencan Ke ◽  
...  
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Bacterial Community ◽  
Ammonia Nitrogen ◽  
Weight Basis ◽  
Fresh Weight ◽  
Fresh Weight Basis ◽  
Silage Fermentation ◽  
Whole Plant ◽  
Fermentation Quality

The influence of mixing alfalfa with whole-plant corn in different proportions on the fermentation characteristics and bacterial community of silage was investigated. Alfalfa and whole-plant corn, harvested at dry matter content of 276.47 and 328.43 g/kg fresh weight, accordingly, were chopped to approximately 2 cm and mixed at ratios of 100:0 (C0, control), 80:20 (C20), 60:40 (C40), 40:60 (C60), 20:80 (C80) and 0:100 (C100) on a fresh weight basis, respectively. Silos of each treatment were produced in triplicate and anaerobically fermented in darkness for 100 days at room temperature (20–21 °C). At silo opening, silage fermentation characteristics and bacterial composition and diversity were analyzed. The C0 silage was weakly preserved, evidenced by a low lactic acid concentration and a high value of pH, acetic acid, propionic acid, butyric acid and ammonia nitrogen. With corn proportion in the mixture increasing from 0% to 40%, silage pH, acetic acid, butyric acid and ammonia nitrogen level decreased, whereas the value of lactic acid and lactic acid to acetic acid ratio increased. The C40, C60, C80 and C100 silages’ Flieg score, used to evaluate the overall fermentation quality, was above 80 and higher than C0 (25) and C20 (61) silages. The C0 silage contained a complex bacterial community at the genus level, consisting mainly of Enterococcus (38.86%), Enterobacteria (20.61%), Rhizobium (8.45%), Lactobacillus (8.15%), Methylobacterium (5.54%) and Weissella (5.24%). As corn percentage increased from 0% to 40%, the relative abundance of desirable Lactobacillus increased and undesirable Rhizobium and Methylobacterium population reduced. With corn proportion in the mixture increasing from 0% to 40%, inclusion of corn to alfalfa at ensiling significantly improved silage fermentation quality and shifted the bacterial community for better silage preservation. Overall, high quality silage was produced when alfalfa was combined with at least 40% whole-plant corn on a fresh weight basis.

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