The Potential and Effects of Saline-alkali Alfalfa Microbiota Under Salt Stress on the Fermentation Quality and Microbial

Abstract Background: The objective of this study was to evaluate the chemical compositions and microbial communities of salt-tolerant alfalfa silage. Salt-tolerant alfalfa was ensiled with no additive control, and cellulase for 30 and 60 to 90 days. In this study, the dry matter (DM) content of the raw material was 29.9% DM, and the crude protein (CP) content of the alfalfa was 21.9% CP. Results: After 30 days of fermentation, the DM content with the cellulase treatment was reduced by 3.6%, and the CP content was reduced by 12.7%. After 60 days of fermentation, compared with alfalfa raw material, the DM content in the control group (CK) was reduced by 1%, the CP content was reduced by 9.5%, and the WSC (water-soluble carbohydrates) content was reduced by 22.6%. With the cellulase, the lactic acid content of the 30- and 60-day silages was 2.66% DM and 3.48% DM. The content of Firmicutes in salinized alfalfa raw material was less than 0.1% of the total bacterial content. Before and after ensiling, the microbes had similar composition at the phylum level, and were composed of Firmicutes, Actinobacteria, Bacteroidetes, and Proteobacteria. The abundance of Pantoea was dominant in fresh alfalfa. In the absence of additives, after 30 days and 60 days of silage, the dominant lactic acid bacteria species became Lactococcus and Enterococcus. Conclusions: The results showed that LAB (Lactobacillus, Lactococcus, Enterococcus, and Pediococcus) played a major role in the fermentation of saline alfalfa silage. It also can better preserve the nutrients of saline alfalfa silage. The fermentation time would also change the microbial community of silage fermentation.

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The potential and effects of saline-alkali alfalfa microbiota under salt stress on the fermentation quality and microbial

BMC Microbiology ◽

10.1186/s12866-021-02213-2 ◽

2021 ◽

Vol 21 (1) ◽

Author(s):

Duo Wen Sa ◽

Qiang Lu ◽

Zhen Wang ◽

Gentu Ge ◽

Lin Sun ◽

...

Keyword(s):

Lactic Acid ◽

Water Soluble ◽

Raw Material ◽

Soluble Carbohydrates ◽

Control Group ◽

Chemical Compositions ◽

Salt Tolerant ◽

Fermentation Time ◽

Silage Fermentation ◽

Alfalfa Silage

Abstract Background The objective of this study was to evaluate the chemical compositions and microbial communities of salt-tolerant alfalfa silage. Salt-tolerant alfalfa was ensiled with no additive control, and cellulase for 30 and 60 to 90 days. In this study, the dry matter (DM) content of the raw material was 29.9% DM, and the crude protein (CP) content of the alfalfa was 21.9% CP. Results After 30 days of fermentation, the DM content with the cellulase treatment was reduced by 3.6%, and the CP content was reduced by 12.7%. After 60 days of fermentation, compared with alfalfa raw material, the DM content in the control group (CK) was reduced by 1%, the CP content was reduced by 9.5%, and the WSC (water-soluble carbohydrates) content was reduced by 22.6%. With the cellulase, the lactic acid content of the 30- and 60-day silages was 2.66% DM and 3.48% DM. The content of Firmicutes in salinized alfalfa raw material was less than 0.1% of the total bacterial content. Before and after ensiling, the microbes had similar composition at the phylum level, and were composed of Firmicutes, Actinobacteria, Bacteroidetes, and Proteobacteria. The abundance of Pantoea was dominant in fresh alfalfa. In the absence of additives, after 30 days and 60 days of silage, the dominant lactic acid bacteria species became Lactococcus and Enterococcus. Conclusions The results showed that LAB (Lactobacillus, Lactococcus, Enterococcus, and Pediococcus) played a major role in the fermentation of saline alfalfa silage. It also can better preserve the nutrients of saline alfalfa silage. The use of cellulase enhances the reproduction of Lactobacillus. The fermentation time would also change the microbial community of silage fermentation.

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Influence of lactic acid and cellulolytic bacteria on the physicochemical parameters of alfalfa silage

IOP Conference Series Earth and Environmental Science ◽

10.1088/1755-1315/901/1/012036 ◽

2021 ◽

Vol 901 (1) ◽

pp. 012036

Author(s):

A Bogdanova ◽

A Payuta ◽

A Alekseev ◽

A Konovalov

Keyword(s):

Lactic Acid ◽

Dry Matter ◽

Matter Content ◽

Water Soluble ◽

Soluble Carbohydrates ◽

Dry Matter Content ◽

Cellulolytic Bacteria ◽

Acid Fermentation ◽

Alfalfa Silage ◽

Thermophilic Streptococci

Abstract The study is aimed at studying the effect of a microbiological preparation consisting of lactic acid bacteria, thermophilic streptococci and cellulolytic bacteria on the quality of alfalfa silage with different dry matter content. Determined pH, content of organic acids, dry matter and nutrients, including carbohydrates. Inoculant application increased crude protein, crude fat and crude fiber and reduced water-soluble carbohydrates in silage. The preservation of nutrients in the test samples was higher than that of the control. pH corresponded to optimal values; however, lactic acid fermentation proceeded more intensively in the sample with an increased dry matter content.

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Effects of Different Carbohydrate Sources on Alfalfa Silage Quality at Different Ensiling Days

Agriculture ◽

10.3390/agriculture11010058 ◽

2021 ◽

Vol 11 (1) ◽

pp. 58

Author(s):

Run Gao ◽

Bing Wang ◽

Tingting Jia ◽

Ying Luo ◽

Zhu Yu

Keyword(s):

Ammonia Nitrogen ◽

Water Soluble ◽

Soluble Carbohydrate ◽

Chemical Compositions ◽

Silage Fermentation ◽

Fermentation Profile ◽

Fermentation Quality ◽

Polyethylene Bags ◽

Alfalfa Silage ◽

Water Soluble Carbohydrate

This study was evaluated the effects of different carbohydrate sources on the fermentation profiles, chemical compositions, and correlation of fermentation profiles and chemical compositions with water-soluble carbohydrate (WSC) of alfalfa (Medicago sativa) silage. Alfalfa was harvested at early flowering stage from the third cutting in September 2018, wilted to 32% dry matter (DM) and chopped into 1–2 cm pieces. Treatments included the addition of pectin (PEC), starch (STA; powdered corn), molasses (MOL), and fructose (FRU), as well as distilled water as a control (CON). Afterward, 300 g of prepared alfalfa was packed into polyethylene bags, vacuumed, and sealed, after which they were stored at room temperature for 1, 3, 7, 15, and 30 d. FRU and PEC additions resulted in desirable fermentation profiles and chemical compositions throughout the ensiling period. FRU and PEC rapidly decreased the pH and increased Fleig’s point, exhibiting lower pH and higher Fleig’s point from 3 d to the end of ensiling. Acetic acid (AA), propionic acid (PA) and ammonia nitrogen (AN) contents of FRU and PEC were lower at 30 d after ensiling. Higher lactic acid (LA) contents were found in FRU and PEC from 7 d to the end of ensiling and higher LA:AA ratios from 15 d to the end of ensiling. Butyric acid (BA) was not detected at any point during the ensiling period. Additives exhibited higher DM content from 7 to 30 d after ensiling. The WSC content decreased as the number of ensiling days increased and was stable from 15 d to the end of ensiling. PEC, STA, and FRU exhibited higher WSC than CON. FRU and PEC improved the fermentation quality throughout the ensiling period. Thus, FRU and PEC or related agricultural byproducts may offer alternative additives for improving the alfalfa silage fermentation profile.

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Silage Fermentation: A Potential Microbial Approach for the Forage Utilization of Cyperus esculentus L. By-Product

Fermentation ◽

10.3390/fermentation7040273 ◽

2021 ◽

Vol 7 (4) ◽

pp. 273

Author(s):

Jiahao Sun ◽

Tianwei Wang ◽

Fuqing Huang ◽

Yayong Liu ◽

Weixiong Shi ◽

...

Keyword(s):

Lactic Acid ◽

Relative Abundance ◽

Animal Health ◽

Economic Value ◽

Water Soluble ◽

Soluble Carbohydrates ◽

Human Consumption ◽

Cyperus Esculentus ◽

Livestock Feed ◽

Silage Fermentation

Cyperus esculentus L. leaves (CLL) are agricultural by-products produced from Cyperus esculentus L. harvesting, and can be used as livestock feed despite their low economic value for human consumption. This study aims to develop a favorable approach to processing Cyperus esculentus L. by-product as coarse fodder. The chopped CLL was pretreated by (1) mixing with canola straw at a 4:1 ratio, or (2) wilting it for 8 h, then it ensiling with or without compounded lactic acid bacteria (LAB) additives for 60 days. Our results demonstrated that compounded LAB additives: improved CLL silage fermentation quality by increasing acetic acid and lactic acid contents and decreasing ethanol and ammonia-N contents; preserved nutrients by raising the level of crude protein and water soluble carbohydrates; modified the bacterial community by increasing the relative abundance of Lactobacillus while decreasing the relative abundance of undesirable Enterococcus; and also might improve animal health by increasing the relative concentrations of antioxidant substances (such as 7-galloylcatechin) and antibacterial compounds (such as ferulic acid). This study provides strong evidence that Cyperus esculentus L. by-product can be a potential livestock feed after being ensiled with compounded LAB additives.

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Isolation and identification of lactic acid bacteria in fresh plants and in silage from Opuntia and their effects on the fermentation and aerobic stability of silage

The Journal of Agricultural Science ◽

10.1017/s0021859620000143 ◽

2019 ◽

Vol 157 (9-10) ◽

pp. 684-692

Author(s):

G. A. Pereira ◽

E. M. Santos ◽

G. G. L. Araújo ◽

J. S. Oliveira ◽

R. M. A. Pinho ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Ammonia Nitrogen ◽

Water Soluble ◽

Soluble Carbohydrates ◽

Microbial Inoculants ◽

Isolation And Identification ◽

Silage Fermentation ◽

Aerobic Stability ◽

Microbial Strain

AbstractThe current study aimed to select the strains of lactic acid bacteria (LAB) isolated from forage cactus plants and silage and assess their effects on silage fermentation and aerobic stability. Forty wild isolates from plant and cactus silage, classified as LAB, were evaluated for metabolite production and identified by 16S ribosomal DNA sequencing. These wild isolates were identified as Lactobacillus plantarum, Weissella cibaria, Weissella confusa and Weissella paramesenteroides and the LAB populations differed among the silage. The use of microbial inoculants did not influence gas or effluent losses in forage cactus silage. The silage inoculated with the microbial strain GP15 showed the highest number of LAB populations. The amounts of water-soluble carbohydrates (WSC) and ammonia nitrogen differed among the silage. The silage inoculated with the GP1 strain presented the highest WSC. Populations of enterobacteria and yeasts and moulds were below the minimum detection limit (<2.0 log cfu/g silage) in all the silage studied. The predominant action of inoculants was to maximize dry matter recovery of the silage, which could be the criterion adopted to select the strains of LAB for use as inoculants in Opuntia silage.

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Brewers’ spent grain as substrate for dextran biosynthesis by Leuconostoc pseudomesenteroides DSM20193 and Weissella confusa A16

Microbial Cell Factories ◽

10.1186/s12934-021-01515-4 ◽

2021 ◽

Vol 20 (1) ◽

Author(s):

Prabin Koirala ◽

Ndegwa Henry Maina ◽

Hanna Nihtilä ◽

Kati Katina ◽

Rossana Coda

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Raw Materials ◽

Degree Of Polymerization ◽

Raw Material ◽

Fermentation Time ◽

Viscosity Increase ◽

Spent Grain ◽

Leuconostoc Pseudomesenteroides ◽

Weissella Confusa

Abstract Background Lactic acid bacteria can synthesize dextran and oligosaccharides with different functionality, depending on the strain and fermentation conditions. As natural structure-forming agent, dextran has proven useful as food additive, improving the properties of several raw materials with poor technological quality, such as cereal by-products, fiber-and protein-rich matrices, enabling their use in food applications. In this study, we assessed dextran biosynthesis in situ during fermentation of brewers´ spent grain (BSG), the main by-product of beer brewing industry, with Leuconostoc pseudomesenteroides DSM20193 and Weissella confusa A16. The starters performance and the primary metabolites formed during 24 h of fermentation with and without 4% sucrose (w/w) were followed. Results The starters showed similar growth and acidification kinetics, but different sugar utilization, especially in presence of sucrose. Viscosity increase in fermented BSG containing sucrose occurred first after 10 h, and it kept increasing until 24 h concomitantly with dextran formation. Dextran content after 24 h was approximately 1% on the total weight of the BSG. Oligosaccharides with different degree of polymerization were formed together with dextran from 10 to 24 h. Three dextransucrase genes were identified in L. pseudomesenteroides DSM20193, one of which was significantly upregulated and remained active throughout the fermentation time. One dextransucrase gene was identified in W. confusa A16 also showing a typical induction profile, with highest upregulation at 10 h. Conclusions Selected lactic acid bacteria starters produced significant amount of dextran in brewers’ spent grain while forming oligosaccharides with different degree of polymerization. Putative dextransucrase genes identified in the starters showed a typical induction profile. Formation of dextran and oligosaccharides in BSG during lactic acid bacteria fermentation can be tailored to achieve specific technological properties of this raw material, contributing to its reintegration into the food chain.

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Effects of Sugar Cane Molasses Addition on the Fermentation Quality, Microbial Community, and Tastes of Alfalfa Silage

Animals ◽

10.3390/ani11020355 ◽

2021 ◽

Vol 11 (2) ◽

pp. 355

Author(s):

Runbo Luo ◽

Yangdong Zhang ◽

Fengen Wang ◽

Kaizhen Liu ◽

Guoxin Huang ◽

...

Keyword(s):

Sugar Cane ◽

Ph Value ◽

Electronic Tongue ◽

Water Soluble ◽

Soluble Carbohydrates ◽

Cane Molasses ◽

Fermentation Quality ◽

Alfalfa Silage ◽

Additive Control

The objective was to study the effects of sugar cane molasses addition on the fermentation quality and tastes of alfalfa silage. Fresh alfalfa was ensiled with no additive (Control), 1% molasses (M1), 2% molasses (M2), and 3% molasses (M3) for 206 days. The chemical composition and fermentation characteristics of the alfalfa silages were determined, the microbial communities were described by 16S rRNA sequencing, and the tastes were evaluated using an electronic tongue sensing system. With the amount of added molasses (M), most nutrition (dry matter and crude protein) was preserved and water-soluble carbohydrates (WSC) were sufficiently used to promote the fermentation, resulting in a pH reduction from 5.16 to 4.48. The lactic acid (LA) content and LA/acetic acid (AA) significantly increased, indicating that the fermentation had turned to homofermentation. After ensiling, Enterococcus and Lactobacillus were the dominant genus in all treatments and the undesirable microbes were inhibited, resulting in lower propionic acid (PA), butyric acid (BA), and NH3-N production. In addition, bitterness, astringency, and sourness reflected tastes of alfalfa silage, while umami and sourness changed with the amount of added molasses. Therefore, molasses additive had improved the fermentation quality and tastes of alfalfa silage, and the M3 group obtained the ideal pH value (below 4.5) and the best condition for long-term preservation.

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Recycling Of Peneapple Waste Using Lactobacillus Delbroeckii to Lactic Acid

REAKTOR ◽

10.14710/reaktor.5.2.79-83 ◽

2017 ◽

Vol 5 (2) ◽

pp. 79

Author(s):

Abdullah Abdullah ◽

H. B. Mat

Keyword(s):

Lactic Acid ◽

Yeast Extract ◽

Lactic Acid Production ◽

Lactobacillus Delbrueckii ◽

Raw Material ◽

Acid Fermentation ◽

Fermentation Time ◽

Pineapple Waste ◽

Fermentation Liquid ◽

Initial Ph

The liquid pineapple waste contain mainly sucrose, glucose, fructose, and other nutrients. It therefore can potentiall be used as carbon source for organic acid fermentation. Recently, lactic acid has been considered to be an important raw material for production of biodegradadable lactace polymer. The experiments weree carried out in shake flash fermentation using lactobacillus delbroeckii. Effect of some parameters such as temperature, initial Ph, initial substrate concentration, yeast extract concentration and fermentation time to the yield have been studied. The highest yield was 85.65% achieved at 40 0C, PH 6.00, 52.2 g/l sugar concentration with 5 g/l yeast extract. There was no significant increasing in lactic acid production was observed if supplementation of yeast extract above 10%.Keyword : lactic acid fermentation, liquid pineapple waste, lactobacillus delbrueckii

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Optimization of Potato Starch Residue L-Lactic Fermentation Culture Conditions

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.183-185.1273 ◽

2011 ◽

Vol 183-185 ◽

pp. 1273-1277

Author(s):

Zhong Xu ◽

Nan Liu ◽

Dan Zhao ◽

Duo Wang

Keyword(s):

Lactic Acid ◽

Potato Starch ◽

Culture Conditions ◽

Raw Material ◽

Optimal Dosage ◽

Fermentation Time ◽

Starch Concentration ◽

Lactic Fermentation ◽

Fermentation Temperature ◽

Addition Level

Potato starch residue was used as raw material , a single factor test was used to determine the lactobacillus casei L-lactic fermentation in the amounts of CaCO3 addition, fermentation temperature, residue saccharification of starch concentration, the optimal dosage range of fermentation time. With 4 factors and 3 levels of 4 orthogonal test of L-lactic acid by fermentation. The order was: the fermentation temperature> saccharification concentration> fermentation period >CaCO3 dosage. Optimization was as follow : residue saccharification of starch concentration was 80g/L, fermentation temperature was 37°C, CaCO3 addition level was 60g/L, fermentation time was of 60h. Fermentation conditions for this verification test, L-lactic acid content was 72.3g/L, compared with 15.1% before optimization.

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Effects of biological and chemical additives on fermentation progress in maize silage

Czech Journal of Animal Science ◽

10.17221/67/2016-cjas ◽

2017 ◽

Vol 62 (No. 7) ◽

pp. 306-312 ◽

Cited By ~ 1

Author(s):

Y. Tyrolová ◽

L. Bartoň ◽

R. Loučka

Keyword(s):

Lactic Acid ◽

Water Soluble ◽

Soluble Carbohydrates ◽

Maize Silage ◽

Chemical Additives ◽

Chemical Additive ◽

Treatment Groups ◽

Acid Ratio ◽

Group B ◽

Additive Control

The objective of this study was to evaluate the effects of bacterial and chemical additives on the number of lactic acid bacteria (LAB) and on fermentation indicators in whole maize silage at 1, 3, 5, 10, and 90 days of fermentation. Maize forage was harvested at approximately 34% dry matter (DM) and treated with (1) no additive (control; C); (2) bacterial inoculant (2 g/t of forage; B) containing the homofermentative LAB Lactobacillus plantarum, Lactobacillus paracasei, and Pediococcus pentosaceus (1.5 × 10<sup>11</sup> cfu/g of inoculant); and (3) chemical additive (4 l/t of forage; CH) containing formic acid, propionic acid, ammonium formate, and benzoic acid. Both treatments decreased pH of silage at day 1 of ensiling (P < 0.05), and the lowest value of 4.34 was observed in the CH-treated silage. All silages were well fermented and had pH < 4.0 by day 10 of fermentation. The concentration of lactic acid and the lactic acid : acetic acid ratio increased over time in all treatment groups, and the highest values were 87.5 and 3.62 g/kg of DM, respectively, observed for group B at day 90 (P < 0.05). The concentrations of water-soluble carbohydrates were higher (P < 0.05) for CH compared to C and B at days 3, 5, 10, and 90 of fermentation. The CH silage had fewer LAB (P < 0.05) than did either C or B silages regardless of the days of fermentation. Both additives used in the present study improved fermentation dynamics of the whole crop maize silage.

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