scholarly journals Changes in the Taxonomic and Functional Structure of Microbial Communities During Vegetable Waste Silage Fermentation

2020 ◽  
Author(s):  
Juntao Zhang ◽  
Xiying Huang ◽  
Menggen Ma ◽  
Quanju Xiang ◽  
Ke Zhao ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Microbial Communities ◽  
Bacterial Communities ◽  
Ammonia Nitrogen ◽  
Chemical Characteristics ◽  
Vegetable Waste ◽  
Silage Fermentation ◽  
Physico Chemical ◽  
Lactic Acid Content ◽  
Nitrogen Ratio

Abstract Background：Silage fermentation, a sustainable way to use vegetable waste resources, is a complex process driven by a variety of microorganisms. We used lettuce waste as the raw material for silage, analyzed changes in the physico-chemical characteristics and bacterial community composition of silage during a 60 day fermentation, identified differentially abundant taxa, predicted the functional profiles of bacterial communities, and determined the associated effects on the quality of silage. Results: The biggest changes occurred in the early stage of silage fermentation. Changes in the physico-chemical characteristics included a decrease in pH and increases in ammonia nitrogen to total nitrogen ratio and lactic acid content. The numbers of lactic acid bacteria increased and those of molds, yeasts and aerobic bacteria decreased. The bacterial communities and their predicted functions on day 0 were clearly different from those on day 7 to day 60. The relative abundances of phylum Firmicutes and genus Lactobacillus increased. Nitrite ammonification and nitrate ammonification were more prevalent after day 0. The differences in the predicted functions were associated with differences in pH and amino acid, protein, carbohydrate, NH3-N, ether extract and crude ash contents. Conclusion: Firmicutes and Lactobacillus were the dominant taxa during vegetable waste silage fermentation. The microbial communities and the predicted functions changed in different stages of silage fermentation, and the changes were accompanied with changes in the physico-chemical characteristics, especially with a decrease in pH and increases in ammonia nitrogen to total nitrogen ratio and lactic acid content.

scholarly journals Changes in the taxonomic and functional structure of microbial communities during vegetable waste mixed silage fermentation

2022 ◽  
Author(s):  
Quanju Xiang ◽  
Juntao Zhang ◽  
Xiying Huang ◽  
Menggen Ma ◽  
Ke Zhao ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Bacterial Communities ◽  
Early Stage ◽  
Bacterial Community Composition ◽  
Ammonia Nitrogen ◽  
Raw Material ◽  
Chemical Characteristics ◽  
Vegetable Waste ◽  
Silage Fermentation ◽  
Physico Chemical

Silage fermentation, a sustainable way to use vegetable waste resources, is a complex process driven by a variety of microorganisms. We used lettuce waste as the main raw material for silage, analyzed changes in the physico-chemical characteristics and bacterial community composition of silage over a 60-day fermentation, identified differentially abundant taxa, predicted the functional profiles of bacterial communities, and determined the associated effects on the quality of silage. The biggest changes occurred in the early stage of silage fermentation. Changes in the physico-chemical characteristics included a decrease in pH and increases in ammonia nitrogen to total nitrogen ratio and lactic acid content. The numbers of lactic acid bacteria (LAB) increased and molds, yeasts and aerobic bacteria decreased. The bacterial communities and their predicted functions on day 0 were clearly different from those on day 7 to day 60. The relative abundances of phylum Firmicutes and genus Lactobacillus increased. Nitrite ammonification and nitrate ammonification were more prevalent after day 0. The differences in the predicted functions were associated with differences in pH and amino acid, protein, carbohydrate, NH3-N, ether extract and crude ash contents.

Influence of Lactobacillus spp. from an Inoculant and of Weissella and Leuconostoc spp. from Forage Crops on Silage Fermentation

1998 ◽  
Vol 64 (8) ◽  
pp. 2982-2987 ◽  
Author(s):  
Yimin Cai ◽  
Yoshimi Benno ◽  
Masuhiro Ogawa ◽  
Sadahiro Ohmomo ◽  
Sumio Kumai ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Early Stage ◽  
Ammonia Nitrogen ◽  
Gas Production ◽  
Italian Ryegrass ◽  
Forage Crops ◽  
Dry Matter Loss ◽  
Sugar Fermentation ◽  
Silage Fermentation ◽  
Leuconostoc Pseudomesenteroides

ABSTRACT Lactobacillus spp. from an inoculant andWeissella and Leuconostoc spp. from forage crops were characterized, and their influence on silage fermentation was studied. Forty-two lactic acid-producing cocci were obtained from forage crops and grasses. All isolates were gram-positive, catalase-negative cocci that produced gas from glucose, and produced more than 90% of their lactate in the d-isomer form. These isolates were divided into groups A and B by sugar fermentation patterns. Two representative strains from the two groups, FG 5 and FG 13, were assigned to the species Weissella paramesenteroides and Leuconostoc pseudomesenteroides, respectively, on the basis of DNA-DNA relatedness. Strains FG 5, FG 13, and SL 1 (Lactobacillus casei), isolated from a commercial inoculant, were used as additives to alfalfa and Italian ryegrass silage preparations. Lactic acid bacterium counts were higher in all additive-treated silages than in the control silage at an early stage of ensiling. During silage fermentation, inoculation with SL 1 more effectively inhibited the growth of aerobic bacteria and clostridia than inoculation with strain FG 5 or FG 13. SL 1-treated silages stored well. However, the control and FG 5- and FG 13-treated silages had a significantly (P < 0.05) higher pH and butyric acid and ammonia nitrogen contents and significantly (P < 0.05) lower lactate content than SL 1-treated silage. Compared with the control silage, SL 1 treatments reduced the proportion ofd-(−)-lactic acid, gas production, and dry matter loss in two kinds of silage, but the FG 5 and FG 13 treatments gave similar values in alfalfa silages and higher values (P < 0.05) in Italian ryegrass silage. The results confirmed that heterofermentative strains of W. paramesenteroides FG 5 andL. pseudomesenteroides FG 13 did not improve silage quality and may cause some fermentation loss.

The effect of wilting on butyric acid fermentation in silage.

1958 ◽  
Vol 6 (3) ◽  
pp. 204-210 ◽  
Author(s):  
G.W. Wieringa
Keyword(s):  
Lactic Acid ◽  
Osmotic Pressure ◽  
Butyric Acid ◽  
Ion Concentration ◽  
Acid Fermentation ◽  
Silage Fermentation ◽  
Lactic Acid Content ◽  
Vitro Development ◽  
Butyric Acid Fermentation

A comparatively slight increase in environmental osmotic pressure inhibited the in vitro development of butyric-acid bacteria [Clostridium spp.], especially with increasing H-ion concentration. Sub-lethal concentrations of salt (NaCl, KCl, Na2SO4) and/or H-ions retarded the start of clostridial development and reduced the quantity of butyric acid produced. In wilted grass silage it was shown that osmotic pressure plays a considerable part in repressing butyric-acid fermentation in the initial stages of silage fermentation. Low temperature (< 20-25 degrees C.), low pH (< 4.2), high lactic-acid content and high osmotic pressure were more harmful to clostridia than to lactic-acid bacteria.-R.B. (Abstract retrieved from CAB Abstracts by CABI’s permission)

scholarly journals Vertical In-Vessel Composter for Stabilization of Market Vegetable Waste

2020 ◽  
Vol 9 (3) ◽  
pp. 486-490
Keyword(s):  
Organic Carbon ◽  
Total Organic Carbon ◽  
Organic Waste ◽  
Research Work ◽  
Chemical Characteristics ◽  
Vegetable Waste ◽  
Initial Concentration ◽  
Mix Proportion ◽  
Physico Chemical ◽  
Seeding Material

Composting can be one of the solutions to tackle the issue of handling solid waste. In the present research work, a bench-scale vertical in-vessel aerobic composter was designed to stabilize the Devaraja market vegetable waste, Mysore using horse dung and plantain leaves as seeding material and bulking agent respectively. On average, Devaraja market generate 4.8-5.6 ton per day. Mix proportion of organic waste, bulking and seeding materials fed into composter was in the ratio of 5: 1: 0.5. Initial and variation in physico-chemical characteristics of waste were monitored during the composting period. The initial concentration of total nitrogen, phosphorous, total organic carbon and C/N ratio which was found to be 1.67%, 0.78%, 1.93%, 43.5% and 26 showed a variation of 2.4%, 1.1%, 2% 29% and 15 respectively at the end of 21 days of composting.

scholarly journals Effects of Lactobacillus plantarum on the Fermentation Profile and Microbiological Composition of Wheat Fermented Silage Under the Freezing and Thawing Low Temperatures

2021 ◽  
Vol 12 ◽  
Author(s):  
Miao Zhang ◽  
Lei Wang ◽  
Guofang Wu ◽  
Xing Wang ◽  
Haoxin Lv ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Low Temperature ◽  
Low Temperatures ◽  
Fungal Pathogens ◽  
Animal Feed ◽  
Ammonia Nitrogen ◽  
Poor Quality ◽  
Freezing And Thawing ◽  
Silage Fermentation ◽  
Repeated Freezing

The corruption and/or poor quality of silages caused by low temperature and freeze-thaw conditions makes it imperative to identify effective starters and low temperature silage fermentation technology that can assist the animal feed industry and improve livestock productivity. The effect of L. plantarum QZ227 on the wheat silage quality was evaluated under conditions at constant low temperatures followed by repeated freezing and thawing at low temperatures. QZ227 became the predominant strain in 10 days and underwent a more intensive lactic acid bacteria fermentation than CK. QZ227 accumulated more lactic acid, but lower pH and ammonia nitrogen in the fermentation. During the repeated freezing and thawing process, the accumulated lactic acid in the silage fermented by QZ227 remained relatively stable. Relative to CK, QZ227 reduced the abundance of fungal pathogens in silage at a constant 5°C, including Aspergillus, Sporidiobolaceae, Hypocreaceae, Pleosporales, Cutaneotrichosporon, Alternaria, and Cystobasidiomycetes. Under varying low temperature conditions from days 40 to days 60, QZ227 reduced the pathogenic abundance of fungi such as Pichia, Aspergillus, Agaricales, and Plectosphaerella. QZ227 also reduced the pathogenic abundance of Mucoromycota after the silage had been exposed to oxygen. In conclusion, QZ227 can be used as a silage additive in the fermentation process at both constant and variable low temperatures to ensure fast and vigorous fermentation because it promotes the rapid accumulation of lactic acid, and reduces pH values and aerobic corruption compared to the CK.

scholarly journals Determining Potential Feed Value and Silage Quality of Guar Bean (Cyamopsis tetragonoloba) Silages

2019 ◽  
Vol 14 (1) ◽  
pp. 342-348
Author(s):  
Mustafa Olfaz ◽  
Unal Kilic ◽  
Oguzhan Yavrucu
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Production ◽  
Control Group ◽  
Cyamopsis Tetragonoloba ◽  
Silage Fermentation ◽  
Lactic Acid Content ◽  
Feed Value ◽  
Silage Quality

AbstractThis study was carried out to determine the effects of some additives on the potential nutritional value and silage quality of guar bean (Cluster bean = Cyamopsis tetragonoloba) silages. It was hypothesized that the use of cereal grains, molasses and ecomass will reduce silage fermentation pH by increasing lactic acid production and positively improve CP content and silage quality. Four different silage groups were established; (control, grain (5%), molasses (10%) and ecomass+molasses (10%+5%)). Fresh guar beans were thoroughly mixed with the additives to homogenize, then ensiled and opened after 60 days. The results of this study revealed that guar bean silages could be used as an alternative forage in ruminant feeding because of its higher protein content (13.88%), forage feed value and silage quality. The use of molasses (GSM) and molasses + ecomass (GSEM) as additives has significantly (P ≤0.01) increased the silage quality and feed value compared to the control group. It was observed that GSM and GSEM silage groups had the highest values in terms of lactic acid content. In conclusion, guar silage can be used as an alternative feed for ruminants, but the doses of barley and molasses should be correct and tested in in vivo studies.

scholarly journals Effect of Mixing Alfalfa with Whole-Plant Corn in Different Proportions on Fermentation Characteristics and Bacterial Community of Silage

Agriculture ◽  
2021 ◽  
Vol 11 (2) ◽  
pp. 174
Author(s):  
Musen Wang ◽  
Run Gao ◽  
Marcia Franco ◽  
David B. Hannaway ◽  
Wencan Ke ◽  
...  
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Bacterial Community ◽  
Ammonia Nitrogen ◽  
Weight Basis ◽  
Fresh Weight ◽  
Fresh Weight Basis ◽  
Silage Fermentation ◽  
Whole Plant ◽  
Fermentation Quality

The influence of mixing alfalfa with whole-plant corn in different proportions on the fermentation characteristics and bacterial community of silage was investigated. Alfalfa and whole-plant corn, harvested at dry matter content of 276.47 and 328.43 g/kg fresh weight, accordingly, were chopped to approximately 2 cm and mixed at ratios of 100:0 (C0, control), 80:20 (C20), 60:40 (C40), 40:60 (C60), 20:80 (C80) and 0:100 (C100) on a fresh weight basis, respectively. Silos of each treatment were produced in triplicate and anaerobically fermented in darkness for 100 days at room temperature (20–21 °C). At silo opening, silage fermentation characteristics and bacterial composition and diversity were analyzed. The C0 silage was weakly preserved, evidenced by a low lactic acid concentration and a high value of pH, acetic acid, propionic acid, butyric acid and ammonia nitrogen. With corn proportion in the mixture increasing from 0% to 40%, silage pH, acetic acid, butyric acid and ammonia nitrogen level decreased, whereas the value of lactic acid and lactic acid to acetic acid ratio increased. The C40, C60, C80 and C100 silages’ Flieg score, used to evaluate the overall fermentation quality, was above 80 and higher than C0 (25) and C20 (61) silages. The C0 silage contained a complex bacterial community at the genus level, consisting mainly of Enterococcus (38.86%), Enterobacteria (20.61%), Rhizobium (8.45%), Lactobacillus (8.15%), Methylobacterium (5.54%) and Weissella (5.24%). As corn percentage increased from 0% to 40%, the relative abundance of desirable Lactobacillus increased and undesirable Rhizobium and Methylobacterium population reduced. With corn proportion in the mixture increasing from 0% to 40%, inclusion of corn to alfalfa at ensiling significantly improved silage fermentation quality and shifted the bacterial community for better silage preservation. Overall, high quality silage was produced when alfalfa was combined with at least 40% whole-plant corn on a fresh weight basis.

scholarly journals The Potential Effects on Microbiota and Silage Fermentation of Alfalfa Under Salt Stress

2021 ◽  
Vol 12 ◽  
Author(s):  
Qiang Lu ◽  
Zhen Wang ◽  
Duowen Sa ◽  
Meiling Hou ◽  
Gentu Ge ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Salt Stress ◽  
Chemical Composition ◽  
Bacterial Community ◽  
Natural Fermentation ◽  
Silage Fermentation ◽  
Lactic Acid Content ◽  
Fermentation Quality ◽  
Alfalfa Silage

This study investigated the fermentation quality of alfalfa grown in different salt stress regions in China. Following the production of silage from the natural fermentation of alfalfa, the interplay between the chemical composition, fermentation characteristics, and microbiome was examined to understand the influence of these factors on the fermentation quality of silage. The alfalfa was cultivated under salt stress with the following: (a) soil content of &lt;1%0 (CK); (b) 1–2%0 (LS); (c) 2–3%0 (MS); (d) 3–4%0 (HS). The pH of the silage was high (4.9–5.3), and lactic acid content was high (26.3–51.0 g/kg DM). As the salt stress increases, the NA+ of the silages was higher (2.2–5.4 g/kg DM). The bacterial alpha diversities of the alfalfa silages were distinct. There was a predominance of desirable genera including Lactococcus and Lactobacillus in silage produced from alfalfa under salt stress, and this led to better fermentation quality. The chemical composition and fermentation characteristics of the silage were closely correlated with the composition of the bacterial community. Furthermore, NA+ was found to significantly influence the microbiome of the silage. The results confirmed that salt stress has a great impact on the quality and bacterial community of fresh alfalfa and silage. The salt stress and plant ions were thus most responsible for their different fermentation modes in alfalfa silage. The results of the study indicate that exogenous epiphytic microbiota of alfalfa under salt stress could be used as a potential bioresource to improve the fermentation quality.

scholarly journals IMPROVING PHYSICO-CHEMICAL CHARACTERISTIC AND PALATABILITY OF KING GRASS (Pennisetum hybrid) SILAGE BY INOCULATION OF Lactobacillus plantarum - Saccharomyces cerevisiae CONSORTIA AND ADDITION OF RICE BRAN

2017 ◽  
Vol 41 (1) ◽  
pp. 61 ◽  
Author(s):  
Ahmad Sofyan ◽  
Yantyati Widyastuti ◽  
Ristianto Utomo ◽  
Lies Mira Yusiati
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Lactic Acid ◽  
Lactobacillus Plantarum ◽  
Rice Bran ◽  
Chemical Characteristic ◽  
Chemical Characteristics ◽  
Yeast Saccharomyces Cerevisiae ◽  
Randomized Design ◽  
Physico Chemical ◽  
Addition Level

This study was conducted to determine effectiveness of inoculants consisted of lactic acid bacteria Lactobacillus plantarum (Lp) and yeast Saccharomyces cerevisiae (Sc) combined with addition of rice bran on the physico-chemical characteristics and palatability of king grass (Pennisetum hybrid) silage. The experiment was arranged on the factorial randomized design (3x3) consisting of the inoculants treatments (control, Lp, Lp+Sc) and the addition level of rice bran (0, 5 and 10%). The measured variables were physico-chemical characteristics i.e. colour, odour, pH, lactic acid, Fleigh points, and palatability of silage. Inoculation of Lp and Lp+Sc improved silage odour and reduced fungal contamination. Silage was treated by Lp+Sc and rice bran (5-10%) showed reduction of pH and an increase of lactic acid and Fleigh points. However, interaction between inoculants and rice bran treatment was not significance. Either inoculation or addition of rice bran tended to enhance the palatability of silage in cattle. It concluded that the addition of inoculants L. plantarum and S. cerevisiae with/without addition of 5-10% rice bran could improve the physico-chemical characteristics of silage and its palatability to ruminant.

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