scholarly journals Lactic Acid Bacteria Influence Silage Fermentation Characteristics and Bacterial Community Composition of Oat in Cold Region

2021 ◽  
Author(s):  
Qiming Cheng ◽  
Liangyin Chen ◽  
Yulian Chen ◽  
Ping Li ◽  
Chao Chen
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Bacterial Community ◽  
Lactobacillus Plantarum ◽  
Community Composition ◽  
Acid Content ◽  
Bacterial Community Composition ◽  
Cold Region ◽  
Phenyllactic Acid ◽  
Silage Fermentation

Abstract Background: Lactic acid bacteria have been proposed for the control of undesirable fermentation and subsequently aerobic deterioration due to their ability to produce antimicrobial metabolites in silage mass. To investigate the effect of specific LAB on silage fermentation characteristics and bacterial community composition of oat in cold region, silages were treated without additives (CK) or with three LAB strains (LB, Lactobacillus buchneri; nLP, low temperature tolerant Lactobacillus planrtarum; pLP, phenyllactic acid-producing Lactobacillus plantarum), and then stored at ambient temperature (< 20 ℃) for 30, 60 and 90 days. Results: Compared with CK, inoculation of LAB decreased final pH value, butyric acid content, ammonia-N of total N and dry matter loss of silage. Treatments with nLP and pLP increased (P < 0.05) lactic acid content, whereas LB increased (P < 0.05) acetic acid content of silage. Lactobacillus and Leuconstoc dominated in the silages with relative abundance of 68.29~96.63%. A prolonged storage period enhanced growth of Leuconstoc in pLP treated silage. In addition, pLP increased (P < 0.05) aerobic stability of silage as compared with nLP. Conclusions: In conclusion, inoculation of LAB improved silage fermentation and/or delayed aerobic deterioration by shifting bacterial community composition during ensiling. Phenyllactic acid-producing Lactobacillus plantarum as an inoculant exhibited potential for high quality silage production.

scholarly journals Effects of Phenyllactic Acid, Lactic Acid Bacteria, and Their Mixture on Fermentation Characteristics and Microbial Community Composition of Timothy Silage

2021 ◽  
Vol 12 ◽  
Author(s):  
Ping Li ◽  
Yongxiang Lu ◽  
Man Zhao ◽  
Liangyin Chen ◽  
Changbin Zhang ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Microbial Community ◽  
Lactic Acid Bacteria ◽  
Community Composition ◽  
Crude Protein ◽  
Microbial Community Composition ◽  
Phenyllactic Acid ◽  
Fresh Matter ◽  
Silage Fermentation ◽  
Protein Preservation

This study investigated the effects of phenyllactic acid (PL), lactic acid bacteria (LAB), and their mixture on fermentation characteristics and microbial community composition of timothy silage. Timothy silages were treated without (CK) or with PL [10 mg/kg fresh matter (FM) basis], LAB inoculant (IN; a mixture of Lactobacillus plantarum and L.buchneri, 105 cfu/g FM), and their mixture (PI) and stored at ambient temperature (5°C∼15°C) in a dark room for 60 days. Compared with CK, all treated silages showed lower (P &lt; 0.05) levels of butyric acid and ammonia-N. Treatment with PL enhanced (P &lt; 0.05) the crude protein preservation of silage by favoring the growth of L. curvatus and Saccharomyces cerevisiae and inhibition of lactic acid–assimilating yeast belonging to Issatchenkia during ensiling. In particular, treatment with PL advanced (P &lt; 0.05) the productions of lactic acid and volatile fatty acid in IN-treated silage. Therefore, PL used as a new additive exhibited potential for improving silage fermentation when it is combined with LAB IN during ensiling.

scholarly journals Effects of Citric Acid and Lactobacillus plantarum on Silage Quality and Bacterial Diversity of King Grass Silage

2021 ◽  
Vol 12 ◽  
Author(s):  
Xuejuan Zi ◽  
Mao Li ◽  
Yeyuan Chen ◽  
Renlong Lv ◽  
Hanlin Zhou ◽  
...  
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Citric Acid ◽  
Bacterial Community ◽  
Bacterial Diversity ◽  
Lactobacillus Plantarum ◽  
Acid Content ◽  
Silage Fermentation ◽  
Lactic Acid Content ◽  
Silage Quality

To better understand the mechanism underlying the citric acid (CA)-regulated silage fermentation, we investigated the bacterial community and fermentation quality of king grass (KG) ensiled without (CK) or with Lactobacillus plantarum (L), CA and the combination of L and CA (CAL). The bacterial community was characterized by using the 16Sr DNA sequencing technology. The L and CA treatments altered the silage bacterial community of KG, showing reduced bacterial diversity, while the abundance of desirable genus Lactobacillus was increased, and the abundances of undesirable genus Dysgonomonas and Pseudomonas were decreased. The additives also significantly raised the lactic acid content, dropped the pH, and reduced the contents of acetic acid, propionic acid, and ammonia-N in ensiled KG (P &lt; 0.01). Besides, the combination treatment was more effective on silage fermentation with the highest pH and lactic acid content, while the contents of acetic acid, propionic acid, and ammonia-N were the lowest (P &lt; 0.01). Moreover, CAL treatment exerted a notable influence on the bacterial community, with the lowest operational taxonomic unit (OTU) number and highest abundance of Lactobacillus. Furthermore, the bacterial community was significantly correlated with fermentation characteristics. These results proved that L and CA enhanced the KG silage quality, and the combination had a beneficial synergistic effect.

Effects of adding a Lactobacillus Plantarum inoculant to grass ensiled at different dry matter concentrations and offered to beef cattle

1994 ◽  
Vol 1994 ◽  
pp. 115-115 ◽  
Author(s):  
P. O'Kiely
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Beef Cattle ◽  
Lactobacillus Plantarum ◽  
Dry Matter ◽  
Nutritive Value ◽  
Silage Fermentation ◽  
Different Levels

Silage fermentation is progressively restricted as the extent of pre-wilting increases (O'Kiely et_al., 1988). The magnitude of the improvement in silage nutritive value in response to a lactic acid bacteria inoculant could be related to the extent of the fermentation in the untreated silage. The objective of this experiment was to determine if the response in silage nutritive value to a Lactobacillus plantarum inoculant was similar at different levels of dry matter (DM) concentration.

scholarly journals Changes in ruminal bacterial community composition following feeding of alfalfa ensiled with a lactic acid bacterial inoculant

2012 ◽  
Vol 95 (1) ◽  
pp. 328-339 ◽  
Author(s):  
R. Mohammed ◽  
D.M. Stevenson ◽  
K.A. Beauchemin ◽  
R.E. Muck ◽  
P.J. Weimer
Keyword(s):  
Lactic Acid ◽  
Bacterial Community ◽  
Community Composition ◽  
Bacterial Community Composition

Corrigendum to: Effect of Lactobacillus plantarum and Lactobacillus buchneri addition on fermentation, bacterial community and aerobic stability in lucerne silage

2019 ◽  
Vol 59 (8) ◽  
pp. 1584
Author(s):  
Huazhe Si ◽  
Hanlu Liu ◽  
Zhipeng Li ◽  
Weixiao Nan ◽  
Chunai Jin ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Microbial Community ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Water Soluble ◽  
Metabolic Phenotype ◽  
Residual Water ◽  
Lactobacillus Buchneri ◽  
Silage Fermentation ◽  
Aerobic Stability

Changes in the microbial community are closely related to the fermentation of silage. However, how host genetic variation shapes the community structure of the silage microbiota and its metabolic phenotype is poorly understood. The objective of present study was to evaluate the effects of the application of the homo-fermentative Lactobacillus plantarum and hetero-fermentative Lactobacillus buchneri strains to lucerne silage on the fermentation characteristics, aerobic stability, and microbial community and their correlations. The three silages treated with L. plantarum or L. buchneri were well preserved and had significantly lower pH values, butyric acid, propionic acid, and ammonia-N concentrations, and significantly higher residual water-soluble carbohydrate, dry matter and lactic acid contents than the controls. The treated groups had more lactic acid bacteria and lower quantities of other bacteria in their microbial communities. Inoculation of lactic acid bacteria influenced the abundances of other bacteria and controlled the silage fermentation characteristics. L. buchneri inhibited the abundance of Enterobacter_ludwigii to increase the crude protein content, L. plantarum improve the neutral detergent fibre content by affecting the abundance of Arthrobacter_sp._Ens13. In conclusion, the application of L. plantarum and L. buchneri improved the quality of lucerne silage fermentation, and L. buchneri resulted in greater improvements after aerobic exposure.

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

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 &lt; 0.05) the pH, butyric acid, and ammonia-N contents but increased (P &lt; 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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