scholarly journals Enzyme additives influence bacterial communities of Medicago sativa silage as determined by Illumina sequencing

2020 ◽  
Author(s):  
Zongfu Hu ◽  
Deying Ma ◽  
huaxin Niu ◽  
Jie Chang ◽  
Jianhua Yu ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Bacterial Community ◽  
High Throughput ◽  
Bacterial Communities ◽  
Crude Protein ◽  
High Throughput Sequencing ◽  
Ammonium N ◽  
Enzyme Combination ◽  
Fermentation Quality ◽  
Dominant Bacteria

Abstract This study aimed to evaluate the effects of enzymes (cellulase combined with galactosidase),, and the combination of these enzymes with Lactobacillus plantarum (LP) on bacterial diversity using high-throughput sequencing. Alfalfa forages were treated without or with cellulase + ɑ-galactosidase (CEGA), cellulase + LP (CELP), ɑ-galactosidase + LP (GALP). After 56 days of ensiling, All the treated silages exhibited improved fermentation quality as reflecting by decreased pH, ammonium-N and increased lactic acid levels compared to the control silage. Enzymatic treatment improved nutrients value by increased the level of crude protein and decreased the neutral detergent fibre (NDF) level. Treatment of the silage significantly changed the bacterial community, as determined by the PCoA test. LAB dominated the bacterial community of the treated silage after ensiling. The dominant bacteria from Garciella, Enterococcus, Lactobacillus and Pediococcus in control silage changed to Lactobacillus and Pediococcus in CEGA silage, and Lactobacillus in CELP and GALP silages. Collectively, enzymes and enzyme in combination with inoculants both greatly increased the abundance of LAB, with Enterococcus, Lactobacillus and Pediococcus in enzymes only silge (CEGA) and Lactobacillus in enzyme combination with inoculants silage (CELP and GALP).

scholarly journals Enzyme additives influence bacterial communities of Medicago sativa silage as determined by Illumina sequencing

2020 ◽  
Author(s):  
Zongfu hu ◽  
Deying Ma ◽  
Huaxin Niu ◽  
Jie Chang ◽  
Jianhua Yu ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Bacterial Community ◽  
High Throughput ◽  
Bacterial Communities ◽  
Crude Protein ◽  
High Throughput Sequencing ◽  
Nutrient Value ◽  
Ammonium N ◽  
Fermentation Quality ◽  
Dominant Bacteria

Abstract This study aimed to evaluate the effects of enzymes (cellulase combined with galactosidase), and the combination of these enzymes with Lactobacillus plantarum (LP) on bacterial diversity using high-throughput sequencing. Alfalfa forages were treated with or without cellulase + ɑ-galactosidase (CEGA), cellulase + LP (CELP), or ɑ-galactosidase + LP (GALP). After 56 days of ensiling, all the treated silages exhibited improved fermentation quality, as reflected by decreased pH, ammonium-N and increased lactic acid levels compared to the control silage. Enzymatic treatment improved nutrient value by increasing the level of crude protein and decreasing the neutral detergent fibre (NDF) level. Treatment of the silage significantly changed the bacterial community, as determined by the PCoA test. LAB dominated the bacterial community of the treated silage after ensiling. The dominant bacteria from Garciella, Enterococcus, Lactobacillus and Pediococcus in the control silage changed to Lactobacillus and Pediococcus in the CEGA silage, and Lactobacillus in the CELP and GALP silages. Collectively, enzymes and enzymes in combination with inoculants both greatly increased the abundance of LAB, with Enterococcus, Lactobacillus and Pediococcus in the silage with enzymes only (CEGA) and Lactobacillus in the silage with a combination of enzymes and inoculants (CELP and GALP).

scholarly journals Enzyme additives influence bacterial communities of Medicago sativa silage as determined by Illumina sequencing

AMB Express ◽  
2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Zongfu Hu ◽  
Deying Ma ◽  
Huaxin Niu ◽  
Jie Chang ◽  
Jianhua Yu ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Bacterial Community ◽  
Bacterial Communities ◽  
Crude Protein ◽  
High Throughput Sequencing ◽  
Protein Levels ◽  
Nutrient Value ◽  
Ammonium N ◽  
Fermentation Quality ◽  
Dominant Bacteria

AbstractThe goal of the present study was to evaluate the effects of enzymes (cellulase combined with galactosidase) and their combination with Lactobacillus plantarum (LP) on bacterial diversity in alfalfa silages using high-throughput sequencing. Alfalfa forages were treated with or without cellulase + ɑ-galactosidase (CEGA), cellulase + LP (CELP), or ɑ-galactosidase + LP (GALP). After 56 days of ensiling, all treated silages exhibited improved fermentation quality, as reflected by decreased pH, ammonium-N and increased lactic acid levels compared to the control silage (P < 0.05). Enzymatic treatment improved nutrient value by increasing crude protein levels and decreasing neutral detergent fibre (NDF) levels (P < 0.05). Silage treatment significantly altered the bacterial community, as determined by PCoA (P < 0.05). Lactic acid bacteria (LAB) dominated the bacterial community of the treated silage after ensiling. The dominant bacteria changed from Garciella, Enterococcus, Lactobacillus and Pediococcus in the control silage to Lactobacillus and Pediococcus in the CEGA silage and Lactobacillus in the CELP and GALP silages. Collectively, these results suggest that treatment with both enzymes alone and in combination with inoculants greatly increased the abundance of LAB, with Enterococcus, Lactobacillus and Pediococcus observed in the silage treated with enzymes alone (CEGA) and Lactobacillus observed in the silage treated with a combination of enzymes and inoculants (CELP and GALP).

scholarly journals Enzyme additives influence bacterial communities of Medicago sativa silage as determined by Illumina sequencing

2020 ◽  
Author(s):  
zongfu hu ◽  
Deying Ma ◽  
huaxin Niu ◽  
Jie Chang ◽  
Jianhua Yu ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Bacterial Community ◽  
Bacterial Communities ◽  
Crude Protein ◽  
High Throughput Sequencing ◽  
Protein Levels ◽  
Nutrient Value ◽  
Ammonium N ◽  
Fermentation Quality ◽  
Dominant Bacteria

Abstract The goal of the present study was to evaluate the effects of enzymes (cellulase combined with galactosidase) and their combination with Lactobacillus plantarum (LP) on bacterial diversity in alfalfa silages using high-throughput sequencing. Alfalfa forages were treated with or without cellulase + ɑ-galactosidase (CEGA), cellulase + LP (CELP), or ɑ-galactosidase + LP (GALP). After 56 days of ensiling, all treated silages exhibited improved fermentation quality, as reflected by decreased pH, ammonium-N and increased lactic acid levels compared to the control silage (P < 0.05). Enzymatic treatment improved nutrient value by increasing crude protein levels and decreasing neutral detergent fibre (NDF) levels (P < 0.05). Silage treatment significantly altered the bacterial community, as determined by PCoA (P < 0.05). Lactic acid bacteria (LAB) dominated the bacterial community of the treated silage after ensiling. The dominant bacteria changed from Garciella, Enterococcus, Lactobacillus and Pediococcus in the control silage to Lactobacillus and Pediococcus in the CEGA silage and Lactobacillus in the CELP and GALP silages. Collectively, these results suggest that treatment with both enzymes alone and in combination with inoculants greatly increased the abundance of LAB, with Enterococcus, Lactobacillus and Pediococcus observed in the silage treated with enzymes alone (CEGA) and Lactobacillus observed in the silage treated with a combination of enzymes and inoculants (CELP and GALP).

scholarly journals Dynamics of the Fermentation Products, Residual Non-structural Carbohydrates, and Bacterial Communities of Wilted and Non-wilted Alfalfa Silage With and Without Lactobacillus plantarum Inoculation

2022 ◽  
Vol 12 ◽  
Author(s):  
Fengyuan Yang ◽  
Yanping Wang ◽  
Shanshan Zhao ◽  
Changsong Feng ◽  
Xiaomiao Fan
Keyword(s):  
Bacterial Community ◽  
Lactobacillus Plantarum ◽  
Bacterial Communities ◽  
High Throughput Sequencing ◽  
Bacterial Community Composition ◽  
Water Soluble ◽  
Soluble Carbohydrates ◽  
Fermentation Products ◽  
Fermentation Quality ◽  
Alfalfa Silage

The aim of this study was to investigate effects of wilting and Lactobacillus plantarum inoculation on the dynamics of the fermentation products, residual non-structural carbohydrates, and bacterial communities in alfalfa silage. Fresh and wilted alfalfa were ensiled with and without L. plantarum for 10, 30, 60, and 90 days. A high-throughput sequencing method for absolute quantification of 16S rRNA was adopted to determine the bacterial community composition at different ensiling periods. For the wilted silage, the bacterial community, pH value, and ammonia nitrogen concentration remained stable in the silage at 30 days. L. plantarum inoculation accelerated lactic acid fermentation and altered the predominant genus in the wilted silage as compared with the non-inoculated group. For the non-wilted group, fast consumption of water-soluble carbohydrates (WSCs) was observed at 10 days in the non-inoculated silage along with rapid growth of undesirable Hafnia. L. plantarum inoculation inhibited growth of Hafnia at 10 days in the non-wilted silage. Clostridia fermentation occurred in the non-wilted silage at 90 days, as indicated by an increased pH, formation of butyric acid (BA), and apparent abundance of genera belonging to Clostridia. L. plantarum inoculation inhibited BA accumulation and growth of Garciella in the non-wilted silage at 90 days as compared with the non-wilted silage without inoculation, but had little effect on the growth of Clostridium sensu stricto. Overall, the high moisture content of the non-wilted alfalfa silage led to rapid consumption of WSCs and growth of harmful microorganisms at the early stage of ensiling, resulting in poor fermentation quality. Wilting and L. plantarum inoculation both improved fermentation quality and inhibited the growth of spoilage microorganisms in alfalfa silage, while L. plantarum inoculation alone failed to achieve optimum fermentation quality of non-wilted alfalfa silage.

scholarly journals Effects of different vegetable rotations on the rhizosphere bacterial community and tomato growth in a continuous tomato cropping substrate

PLoS ONE ◽  
2021 ◽  
Vol 16 (9) ◽  
pp. e0257432
Author(s):  
Li Jin ◽  
Jian Lyu ◽  
Ning Jin ◽  
Jianming Xie ◽  
Yue Wu ◽  
...  
Keyword(s):  
Community Structure ◽  
Bacterial Community ◽  
Bacterial Diversity ◽  
Crop Rotation ◽  
Bacterial Communities ◽  
High Throughput Sequencing ◽  
Total N ◽  
Rhizosphere Bacterial Community ◽  
Healthy Growth ◽  
Dominant Bacteria

In this study, High throughput sequencing was used to analyze the effects of different vegetable rotations on the rhizosphere bacterial diversity and community structure in a substrate that was used for continuous tomato cropping (CK). The vegetable rotations tested were cabbage/tomato (B), kidney bean/tomato (D), and celery/tomato (Q). The results revealed that the substrate bacterial diversity and richness of each crop rotation were higher than those of CK. The highest bacterial diversity was found in the B substrate, followed by the Q and D substrates. Further comparison showed that the rhizosphere bacterial community structure of Q substrate was significantly different to that of CK. Compared with the CK, the Q substrate had a significantly higher relative abundance of several dominant microflora, such as Acidobacteria, Chloroflexi, and Firmicutes. Additionally, the Q rotation significantly increased the abundance of beneficial bacteria, such as Actinobacteria_unclassified and Anaerolineaceae_unclassified. A redundancy analysis showed that Most dominant bacteria correlated positively with the substrate pH, total N, and alkali-hydrolyzable N but negatively with the available P, available K, total P, total K, and organic matter contents and substrate EC. The substrates after crop rotation improved the growth and physiological condition of the subsequent tomato plants, among which those from the Q rotation performed the best. Therefore, celery rotation not only increased the richness and diversity of bacterial communities in the substrate but also significantly increased the richness of the beneficial bacterial communities, allowing better maintenance of the substrate microenvironment for the healthy growth of crops.

scholarly journals Effects of Lactic Acid Bacterial Inoculants on Fermentation Quality, Bacterial Community, and Mycotoxins of Alfalfa Silage under Vacuum or Nonvacuum Treatment

2021 ◽  
Vol 9 (12) ◽  
pp. 2614
Author(s):  
Xiaomiao Fan ◽  
Shanshan Zhao ◽  
Fengyuan Yang ◽  
Yuan Wang ◽  
Yanping Wang
Keyword(s):  
Lactic Acid ◽  
Microbial Community ◽  
Bacterial Community ◽  
High Throughput Sequencing ◽  
Ammonia Nitrogen ◽  
Positive Influence ◽  
Bacterial Inoculants ◽  
Fermentation Quality ◽  
Alfalfa Silage ◽  
Silage Quality

To investigate the effects of lactic acid bacterial (LAB) inoculants and vacuuming on the fermentation quality and bacterial community, alfalfas were ensiled with or without a commercial LAB YX or Lactobacillus plantarum strain ZZUA493 for 10, 30, 60, and 90 days while undergoing either vacuum (V) or nonvacuum (NV) treatment. At 90 days, analysis of the microbial community by high-throughput sequencing was performed, and contents of aflatoxin B1 and deoxynivalenol (DON) mycotoxins in alfalfa silage were determined. In all inoculated alfalfa silage, irrespective of V or NV treatment, lactic acid (LA) content increased, pH (p < 0.05), and ammonia nitrogen (p < 0.05) content decreased, and no butyric acid was detected. Lactobacillus or Pediococcus became the dominant genus, and the abundance of Garciella decreased in alfalfa silage with the addition of either inoculant. The LAB inoculants YX and ZZUA493 helped reduce the mycotoxin content in alfalfa silage. The abundance of Garciella in the control and DON content in all alfalfa silage groups were higher (p < 0.05) in NV than V. In summary, LAB inoculants and vacuuming had a positive influence on alfalfa silage quality, and LAB inoculants were effective in reducing mycotoxins in silage alfalfa.

scholarly journals Variation of Soil Bacterial Communities during Lettuce Continuous Cropping

2019 ◽  
Vol 131 ◽  
pp. 01091
Author(s):  
Jie Hong ◽  
Yue Yang ◽  
Yi Gao ◽  
LianQuan Zhong ◽  
QuanMing Xu ◽  
...  
Keyword(s):  
Bacterial Community ◽  
High Throughput ◽  
Bacterial Communities ◽  
High Throughput Sequencing ◽  
Continuous Cropping ◽  
Soil Bacterial Communities ◽  
Soil Bacterial ◽  
Lettuce Yield

The variation of bacterial community in lettuce continuous cropping was determined by high throughput sequencing. During the continuous planting of lettuce, the richness and diversity of bacterial communities in the soil increased, and the ACE index and Chao index increased by 40.21 % and 36.91 %, respectively. The proportion of Actinobacteria, Chloroflexi, Firmicutes and Nitrospirae in the soil increased, while the abundance of Acidobacteria, Bacteroidetes, Gemmatimonadetes, Planctomycetes and Proteobacteria gradually declined. And the abundance in the soil accounting for 1 % of the dominant bacterial genera increased to 11, among them, Anaerolinea, Bacillus, Nitrosomonas, and Xanthomonas etc became the dominant bacterium genus in the soil after lettuce continuous cropping. After the lettuce had been planted 8 times, the yield decreased by 21.20 % compared to the first harvest. Lettuce continuous cropping had an effect on bacterial community and lettuce yield to some extent.

scholarly journals Co-Occurrence of Regulated and Emerging Mycotoxins in Corn Silage: Relationships with Fermentation Quality and Bacterial Communities

Toxins ◽  
2021 ◽  
Vol 13 (3) ◽  
pp. 232
Author(s):  
Antonio Gallo ◽  
Francesca Ghilardelli ◽  
Alberto Stanislao Atzori ◽  
Severino Zara ◽  
Barbara Novak ◽  
...  
Keyword(s):  
Bacterial Community ◽  
Bacterial Communities ◽  
Dry Matter ◽  
Kojic Acid ◽  
Corn Silage ◽  
Fungal Metabolites ◽  
Fusarium Mycotoxins ◽  
Low Concentrations ◽  
Fermentation Quality ◽  
Low Levels

Sixty-four corn silages were characterized for chemicals, bacterial community, and concentrations of several fungal metabolites. Silages were grouped in five clusters, based on detected mycotoxins, and they were characterized for being contaminated by (1) low levels of Aspergillus- and Penicillium-mycotoxins; (2) low levels of fumonisins and other Fusarium-mycotoxins; (3) high levels of Aspergillus-mycotoxins; (4) high levels of non-regulated Fusarium-mycotoxins; (5) high levels of fumonisins and their metabolites. Altersetin was detected in clusters 1, 3, and 5. Rugulusovin or brevianamide F were detected in several samples, with the highest concentration in cluster 3. Emodin was detected in more than 50.0% of samples of clusters 1, 3 and 5, respectively. Kojic acid occurred mainly in clusters 1 and 2 at very low concentrations. Regarding Fusarium mycotoxins, high occurrences were observed for FB3, FB4, FA1, whereas the average concentrations of FB6 and FA2 were lower than 12.4 µg/kg dry matter. Emerging Fusarium-produced mycotoxins, such as siccanol, moniliformin, equisetin, epiequisetin and bikaverin were detected in the majority of analyzed corn silages. Pestalotin, oxaline, phenopirrozin and questiomycin A were detected at high incidences. Concluding, this work highlighted that corn silages could be contaminated by a high number of regulated and emerging mycotoxins.

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