Fermentation quality of Pennisetum purpureum cv. Mott ensiled with Lactobacillus plantarum and sugarcane molasses in tropic

In the experiment, the effect of additives supplementation on the fermentation quality of corn silage was examined, compared with the untreated control (K). The aditive „A“ contained bacterial component of (Propionibactrium acidipropionici – MA126/4U 3*1010 and Lactobacillus plantarum – MA18/5U). The effective substances of bacterial inoculants „B“, selected were bacterial strains of (Lactobacillus casei ssp. rhamnosus LC – 705 DSM 7061 4*1011, Propionibacterium freudenreichii spp. shermanii JS DSM 6067 2-4*1011). There were used as effective substances of bacterial inoculants „C“ lactic bacteria and enzyme (Lactobacillus plantarum CCM 3769 1.67*1010, Lactococcus lactis CCM 4754 1.67*1010, Enterococcus faecium CCM 6226 1.67*1010, Pediococcus pentosaceus CCM 3770 1,67*1010, cellulase, hemicellulase, sodium benzoate). They were applied in the dose of prescript by producer. At conservations with all aditivum were statistically significant (P < 0.01) increase of lactic acid formation from 55.31±9.72 g/kg DM of control silage to 59.60±10.84 g/kg DM aditivum „A“, 59.36±10.04 g/ kg DM aditivum „B“ rather to 60.74±9.90 g/kg DM aditivum „C“. Aditives „A“ and „B“ were statistically significant (P < 0.01) increase propoinic acid and total fermentation acid content in silages occured. The fermentation characteristics in the microbial aditivum silages by us were more favourable. The date of fermentation was statistically significant (P < 0.01) increase the contents of acetic acid from 45.49±2.83 g/kg DM of 4st day to 63.07±4.25 g/kg DM of 32ndday rather to 67.70±2.94 g/kg DM of 64st day. There were statistically significant (P < 0.01) increase contents of acetic acid and total acid content. The date of fermentation was statistically significant (P < 0.01) degressive of pH.

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Fermentation Quality of Herbal Tea Residue and its Application in Fattening Cattle Under Heat Stress

10.21203/rs.3.rs-852242/v1 ◽

2021 ◽

Author(s):

Xiaona Zhuang ◽

Zujing Chen ◽

Xiaohong Sun ◽

Fangjun Li ◽

Junyi Luo ◽

...

Keyword(s):

Heat Stress ◽

Pennisetum Purpureum ◽

Herbal Tea ◽

Summer Heat ◽

Physiological Indexes ◽

Fermentation Quality ◽

Fermentation Technology ◽

Daily Gain ◽

Active Substances

Abstract Background: Herbal tea residue (HTR) is generally considered to be the waste of herbal tea beverage production while it still retains rich nutrients and active substances. The main aim of the present study was to investigate the effect of fermentation technology on improving the quality of HTRs, and focus on the fermented HTR-induced alleviation of summer heat stress in fattening cattle.Results: In this study, the waste HTR was fermented and then fed to a total of 45 fattening cattles that were divided into 3 groups (fermented HTR replaced 0%, 15%, 30% of Pennisetum purpureum respectively), and the feeding experiment was lasted for 40 days. The physiological indexes, growth performance and fecal microorganisms of fattening cattle were evaluated and results showed that fermented HTR could effectively reduce the respiratory rate and rectal temperature of fattening cattle under heat stress, increase the daily feed intake and daily gain, and improve the antioxidant content and blood immune index. In addition, we studied the fecal microorganisms composition of 6 fattening cattles in each group and found fermented HTR significantly changed the composition of fecal microorganisms and increased microbial diversity, and correlation analysis suggested that the bacteria were closely related to fecal SCFA levels of fattening cattle under heat stress. Conclusions: we suggested that 30% of fermented HTR can help maintain health of fattening cattle and alleviate the heat stress of fattening cattle by the change of intestine microorganisms.

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Impacts of Citric Acid and Malic Acid on Fermentation Quality and Bacterial Community of Cassava Foliage Silage

Frontiers in Microbiology ◽

10.3389/fmicb.2020.595622 ◽

2020 ◽

Vol 11 ◽

Author(s):

Mao Li ◽

Lidong Zhang ◽

Qing Zhang ◽

Xuejuan Zi ◽

Renlong Lv ◽

...

Keyword(s):

Lactic Acid ◽

Citric Acid ◽

Bacterial Community ◽

Lactobacillus Plantarum ◽

Malic Acid ◽

Acid Content ◽

Lactic Acid Content ◽

Fermentation Quality ◽

Silage Quality

The microbiota and fermentation quality of cassava foliage (CF) ensiled in the absence of additive (CK), or the presence of citric acid (CA), malic acid (MA), and their combination with a Lactobacillus plantarum strain (CAL and MAL)were investigated. These additives reduced (P < 0.05) the pH, butyric acid, and ammonia-N contents but increased (P < 0.05) the lactic acid content, and CAL and MAL showed similar remarkable effects. Paenibacillus (mean, 27.81%) and Bacillus (mean, 16.04%) were the predominant strains in CF silage. The addition of CA or MAL increased the abundance of Paenibacillus (25.81–52.28% and 47.97%, respectively), and the addition of MA increased the abundance of Bacillus (15.76–32.48%) compared with the CK group. Moreover, CAL and MAL increased the abundances of the potentially desirable bacteria Cellulosimicrobium (CAL 0–12.73%), Hyphomicrobium (0–7.90% and 8.94%), and Oceanobacillus (0–8.37% and 3.08%) compared with the CK group. These findings suggested that CA and MA could enhance the silage quality of CF, and their combinations with Lactobacillus plantarum were more effective.

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Two novel screened microbial consortia and their application in combination with Lactobacillus plantarum for improving fermentation quality of high‐moisture alfalfa

Journal of Applied Microbiology ◽

10.1111/jam.15388 ◽

2021 ◽

Author(s):

Junfeng Li ◽

Siran Wang ◽

Jie Zhao ◽

Zhihao Dong ◽

Qinhua Liu ◽

...

Keyword(s):

Lactobacillus Plantarum ◽

Microbial Consortia ◽

High Moisture ◽

Fermentation Quality

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The influence of addition of Lactobacillus plantarum and Lactobacillus brevis on the fermentation quality of silages from permanent grassland

Journal of Central European Agriculture ◽

10.5513/jcea01/19.2.2150 ◽

2018 ◽

Vol 19 (2) ◽

pp. 385-393

Author(s):

Miroslav JURÁČEK ◽

Daniel BÍRO ◽

Milan ŠIMKO ◽

Branislav GÁLIK ◽

Michal ROLINEC ◽

...

Keyword(s):

Lactobacillus Plantarum ◽

Lactobacillus Brevis ◽

Permanent Grassland ◽

Fermentation Quality

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Lactobacillus plantarum inoculation delays decomposition of alfalfa silage under adverse ensiling conditions by regulating bacterial community composition

10.21203/rs.3.rs-22777/v1 ◽

2020 ◽

Author(s):

Fengyuan Yang ◽

Yanping Wang ◽

Shanshan Zhao ◽

Yuan Wang

Keyword(s):

Lactic Acid ◽

Bacterial Community ◽

Lactobacillus Plantarum ◽

Nitrogen Concentration ◽

Bacterial Community Composition ◽

Ammoniacal Nitrogen ◽

Fermentation Products ◽

Fermentation Quality ◽

Alfalfa Silage

Abstract Background The objective of this study was to investigate the mechanism of Lactobacillus plantarum (L. plantarum) involved in improving fermentation quality of naturally ensiled alfalfa under poor conditions. Results High-moisture wilted alfalfa was ensiled without inoculants (CK) or with inoculation of two L. plantarum additives (LPI and LPII). The pH and fermentation products of silage were investigated, and the bacterial community compositions were analyzed. The L. plantarum inoculants significantly enhanced the lactic acid fermentation in terms of promotions in pH decline, lactic acid accumulation, and Lactobacillus abundance for both periods. At 90 d, silage in CK exhibited a high pH, a loss in dry matter, and a high concentration of ammoniacal nitrogen. The inoculations of L. plantarum significantly inhibited the growth of Clostridia, and reduced ammoniacal nitrogen concentration in silage (P < 0.05). Conclusions Inoculation with L. plantarum improved the fermentation quality of alfalfa silage and inhibited the growth of spoilage microorganisms, and further delayed decomposition of alfalfa silage under adverse ensiling conditions.

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