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

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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The effect of fibrolytic enzyme, Lactobacillus plantarum and two food antioxidants on the fermentation quality, alpha-tocopherol and beta-carotene of high moisture napier grass silage ensiled at different temperatures

Animal Feed Science and Technology ◽

10.1016/j.anifeedsci.2016.08.020 ◽

2016 ◽

Vol 221 ◽

pp. 1-11 ◽

Cited By ~ 20

Author(s):

Q.H. Liu ◽

T. Shao ◽

Y.F. Bai

Keyword(s):

Lactobacillus Plantarum ◽

Beta Carotene ◽

Alpha Tocopherol ◽

Napier Grass ◽

High Moisture ◽

Grass Silage ◽

Different Temperatures ◽

Fermentation Quality

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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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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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Effects of Mixing Garlic Skin on Fermentation Quality, Microbial Community of High-Moisture Pennisetum hydridum Silage

Frontiers in Microbiology ◽

10.3389/fmicb.2021.770591 ◽

2021 ◽

Vol 12 ◽

Author(s):

Juncai Chen ◽

Guohao Huang ◽

Hanlin Xiong ◽

Hao Qin ◽

Haonan Zhang ◽

...

Keyword(s):

Relative Abundance ◽

Bacterial Communities ◽

Lactic Acid Production ◽

Matter Content ◽

Dry Matter Content ◽

High Moisture ◽

Fresh Matter ◽

Microbial Characteristics ◽

Fermentation Quality

Garlic skin, a by-product of garlic processing, was supposed to improve the fermentation quality of high-moisture silages because of its low moisture content and active compounds. Thus, fermentation and microbial characteristics of high-moisture Pennisetum hydridum ensiled with the addition of 0, 10, 20, and 30 wt% garlic skin (on a fresh matter basis) were analyzed during a 60-days fermentation. Results showed that the addition of garlic skin increased the dry matter content and lactic acid production, and decreased the pH and ammonia-N content of the silage. Adding garlic skin changed the relative abundance of bacterial communities with an increase in Lactobacillus and a decrease in Clostridium relative abundance. In conclusion, co-ensiling of high-moisture Pennisetum hydridum with garlic skin could be a simple approach to improve the silage quality and nutrients preservation.

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A Preliminary Investigation on Bacterial Diversity and Fermentation Quality of High-Moisture Alfalfa Silage Prepared with Biochar

Agronomy ◽

10.3390/agronomy11101971 ◽

2021 ◽

Vol 11 (10) ◽

pp. 1971

Author(s):

Xiang Guo ◽

Mingyang Zheng ◽

Shuo Wu ◽

Xuan Zou ◽

Xiaoyang Chen ◽

...

Keyword(s):

Nitrogen Content ◽

Bacterial Diversity ◽

Preliminary Investigation ◽

Ammonia Nitrogen ◽

Coliform Bacteria ◽

High Moisture ◽

Nonprotein Nitrogen ◽

Fermentation Quality ◽

Alfalfa Silage

The fermentation quality of alfalfa silage is poor but can be improved with additives. This study investigates the effects of biochar on the fermentation quality and bacterial diversity of high-moisture alfalfa silage. Alfalfa was treated with: (i) control without additive (CK); (ii) 1% biochar (1% carbon C); (iii) 2% biochar (2% C), and fermented for 15 or 30 d. Mixing alfalfa with biochar significantly decreased (p < 0.05) pH, the number of coliform bacteria, nonprotein nitrogen content, and ammonia–nitrogen content, and significantly increased the contents of dry matter, lactic acid, and true protein. The addition of biochar also influenced bacterial community distribution. The relative abundance of Lactobacillus and Enterococcus increased while the abundance of Pantoea decreased with biochar treatment. In conclusion, alfalfa silage’s fermentation quality and microbial community structure are improved by adding biochar from the pyrolysis of waste furniture.

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