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 <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 Pectin Degradation is an Important Determinant for Alfalfa Silage Fermentation through the Rescheduling of the Bacterial Community

2020 ◽  
Vol 8 (4) ◽  
pp. 488 ◽  
Author(s):  
Bing Wang ◽  
Zhiqiang Sun ◽  
Zhu Yu
Keyword(s):  
Bacterial Community ◽  
Important Determinant ◽  
The Other ◽  
Community Diversity ◽  
Pectin Degradation ◽  
Bacterial Community Diversity ◽  
Silage Fermentation ◽  
Fermentation Quality ◽  
Alfalfa Silage

This study aimed to evaluate the effects of the four kinds of additives on the silage quality and the relevant bacterial community diversity by Illumina HiSeq 16S rRNA sequencing. The four kinds of additives were Lactobacillus plantarum (LP), organic acids including gallic acid (GA) and phenyllactic acid (PA), pectin (PEC), and enzymes including pectinase (PEE) and cellulase (CE). After 30 d of fermentation, the pH value was shown to have the lowest value in the PEE and PEC groups, followed by the PA group, and then in CE and GA groups; the highest value of pH was found in both LP and control groups. The ammonia nitrogen concentration was lower in the PEE group compared to the other groups except for the PA group. In the comparisons among the seven groups, Lactobacillus was higher in the LP group, Paracoccus was higher in the GA group, Weissella was higher in the PA group, Leuconostoc was higher in the PEC group, Bacillus, Aeromonas, and Curvibacter were higher in the PEE group, and Coriobacteriaceae_UCG_002 was higher in the CE group compared to the other groups. This study proposed that the addition of PEC and PEE improved the fermentation quality of alfalfa silage compared to other additives by improving the bacterial community of Leuconostoc, and Bacillus and Aeromonas, respectively. Moreover, the enhanced fermentation quality of alfalfa silage by the supplementation of PEC and PEE might be attributed to other unclassified genera. This study provides an implication that pectin degradation is an important determinant for alfalfa silage fermentation through the rescheduling of bacterial community diversity.

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 < 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.

scholarly journals Lactobacillus plantarum inoculation delays decomposition of alfalfa silage under adverse ensiling conditions by regulating bacterial community composition

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.

scholarly journals Natural Fermentation Quality and Bacterial Community of 12 Pennisetum sinese Varieties in Southern China

2021 ◽  
Vol 12 ◽  
Author(s):  
Xuejuan Zi ◽  
Mao Li ◽  
Daogeng Yu ◽  
Jun Tang ◽  
Hanlin Zhou ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Environmental Factors ◽  
Bacterial Community ◽  
Ph Value ◽  
Southern China ◽  
Natural Fermentation ◽  
Quality Product ◽  
Fermentation Quality ◽  
The Difference

This study investigated the fermentation quality of 12 varieties of Pennisetum sinese grown in different regions of Southern China. Following the production of silage from the natural fermentation of P. sinese, the interplay between the chemical composition, fermentation characteristics, environmental factors, and microbiome was examined to understand the influence of these factors on the fermentation quality of silage. The silage quality produced by most of the P. sinese was low; the pH value of the silage was high (4.26–4.86), whilst the lactic acid content was low (10.7–24.1 g/kg DM), with V-scores between 57.9 and 78.3. The bacterial alpha diversities of the 12 P. sinese silages were distinct. There was a predominance of undesirable bacteria (Pseudomonas, Massilia, and Raoultella), which likely caused the poor fermentation quality. The chemical composition and fermentation characteristics of the silage were closely correlated with the composition of the bacterial community. Furthermore, environmental factors (precipitation, temperature, humidity, location) were found to significantly influence the microbiome of the silage. The results confirmed that silage produced from the natural fermentation of 12 different P. sinese varieties had significant variation in their bacterial communities. The difference in environmental factors, due to the P. sinese being grown in various locations across south china, greatly affected the bacterial community found in the silage and thus the fermentation quality. The specific cultivar used for the silage and the environment in which the cultivar is grown must therefore be considered before the initiation of production of silage in order to ensure a higher quality product.

scholarly journals Dynamics of Bacterial Community and Fermentation Quality during Ensiling of Wilted and Unwilted Moringa oleifera Leaf Silage with or without Lactic Acid Bacterial Inoculants

mSphere ◽  
2019 ◽  
Vol 4 (4) ◽  
Author(s):  
Yi Wang ◽  
Liwen He ◽  
Yaqi Xing ◽  
Yanting Zheng ◽  
Wei Zhou ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Bacterial Community ◽  
Dry Matter ◽  
Fermentation Process ◽  
Moringa Oleifera ◽  
Content Type ◽  
Bacterial Inoculants ◽  
Dry Matter Loss ◽  
Fermentation Quality

ABSTRACT To investigate the effects of wilting and lactic acid bacterial inoculants on the fermentation quality and bacterial community of Moringa oleifera leaf silage, fresh and wilted M. oleifera leaves were ensiled with or without Lactobacillus farciminis LF or Lactococcus lactis LL for 1, 7, 14, 30, and 60 days. The results showed that wilting, inoculants, and their interaction exerted significant (P < 0.05) effects on the fermentation characteristics covering dry matter loss, pH value, lactic acid bacterial number, the ratio of lactic acid to acetic acid, and the relative abundances of bacteria, like for species of Lactobacillus, Lactococcus, Pediococcus, Enterococcus, Leuconostoc, and Enterobacter. Both LF and LL improved the fermentation quality of wilted and unwilted M. oleifera leaf silage by accelerating lactic acid production and pH decline, decreasing dry matter loss, and inhibiting yeast and coliform bacterial growth through the whole fermentation process. During ensiling, the abundances of Lactococcus, Enterococcus, and Leuconostoc spp. increased from day 1 to day 7 and then declined sharply from day 7 to day 14. Members of these genera and Enterobacter were inhibited, whereas Lactobacillus spp. were enhanced by these two lactic acid bacterial inoculants. The relative abundances of Enterobacter, Enterococcus, and Pediococcus spp. in inoculated silages were relatively low during the whole ensiling process. A lower abundance of Enterobacter spp. was observed in wilted silages than in unwilted silages. In summary, wilting and lactic acid bacterial inoculants had an influence on bacterial community and the fermentation process; LF and LL improved the fermentation quality of wilted and unwilted M. oleifera leaf silage. IMPORTANCE Moringa oleifera leaf is a high-quality feed source for livestock and is increasingly used all over the world. Ensiling might be an effective method for preservation of the leaves. In the practice of silage making, lactic acid bacterial inoculants and wilting are commonly used to improve nutrition preservation. Monitoring the changes in a bacterial community during fermentation gives an insight into understanding and improving the ensiling process. Our results suggest that wilting and lactic acid bacterial inoculants had an influence on the bacterial community and fermentation process of M. oleifera leaf silage. Wilting showed positive effects on silage fermentation by decreasing the abundance of Enterobacter spp., while LF and LL improved the fermentation quality by inhibiting Enterobacter spp. and enhancing Lactobacillus spp. Both LF and LL accelerated the ensiling process from cocci (like Lactococcus, Enterococcus, and Leuconostoc spp.) to lactobacilli.

scholarly journals Effect of 3-Phenyllactic Acid and 3-Phenyllactic Acid-Producing Lactic Acid Bacteria on the Characteristics of Alfalfa Silage

Agriculture ◽  
2019 ◽  
Vol 10 (1) ◽  
pp. 10 ◽  
Author(s):  
Zhe Wu ◽  
Shengyang Xu ◽  
Ying Yun ◽  
Tingting Jia ◽  
Zhu Yu
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Gene Sequencing ◽  
16S Rdna Gene ◽  
Phenyllactic Acid ◽  
Colony Forming Units ◽  
Fermentation Quality ◽  
Alfalfa Silage ◽  
16S Rdna Gene Sequencing

In this study, an experiment was performed to evaluate the effect of lactic acid bacteria and 3-phenyllactic acid (PLA) on the fermentation quality and chemical composition of alfalfa silage. Several PLA-tolerant strains were screened from silages and identified. The selected strains (1 × 106 colony forming units/g fresh alfalfa) and PLA (1.0, 2.0, or 3.0 g/kg) were applied to alfalfa before ensiling. After 45 days of storage, the silages were unsealed and subjected to component analysis. Biochemical methods and 16S rDNA gene sequencing were used for the identification of the two strains as Lactobacillus plantarum. The characteristics of chemical and fermentation compounds indicated that PLA and the two strains efficiently improved the quality of the alfalfa silage. It can be concluded that the use of the strains and PLA can significantly improve the quality of silage.

scholarly journals Isolation, identification and utilization of lactic acid bacteria from silage in a warm and humid climate area

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Chao Peng ◽  
Wentao Sun ◽  
Xiang Dong ◽  
Lili Zhao ◽  
Jun Hao
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Rhamnosus ◽  
Neutral Detergent Fiber ◽  
Control Treatment ◽  
Control Group ◽  
Humid Climate ◽  
Fermentation Quality ◽  
Alfalfa Silage

AbstractThe study aimed to isolate and identify lactic acid bacteria (LAB) from silages and their application to improve the fermentation quality of alfalfa. Forty-nine LAB strains were isolated from silages, and two strains were screened for growth and acid production rates. Then two strains were selected for Physiological and morphological tests and 16S rRNA sequencing. They were Gram-positive and Catalase-negative and were able to grow at pH 3.5 and at 45 °C, were unable to grow different NaCl concentrations as 3.0% and 6.5%. Strain BDy3-10 was identified as Lactobacillus rhamnosus, while TSy1-3 was identified as L. buchneri. The selected strains were evaluated on fermentation of alfalfa silage. The highest crude protein content occurred in the BDy3-10 treatment group. The contents of neutral detergent fiber and acid detergent fiber in the TSy1-3 treatment were significantly lower than other treatment (P < 0.05). Compared to the control treatment, inoculation treatments deceased pH during ensiling (P < 0.001) and provided the most increased lactic acid content after ensiling for 10 days (P < 0.001). The acetic acid contents of all the inoculation groups were significantly increased (P < 0.001) during ensiling, and were lower than that of control group (P < 0.001). So, the TSy1-3 treatment most effectively improved the fermentation quality of alfalfa silage in warm and humid climate area.

scholarly journals Dynamics of Bacterial Community and Fermentation Quality in Leymus chinensis Silage Treated With Lactic Acid Bacteria and/or Water

2021 ◽  
Vol 12 ◽  
Author(s):  
Haiwen Xu ◽  
Lin Sun ◽  
Na Na ◽  
Chao Wang ◽  
Guomei Yin ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Bacterial Community ◽  
Weight Control ◽  
Fermentation Process ◽  
Early Stage ◽  
Leymus Chinensis ◽  
Plastic Bags ◽  
Fermentation Quality

This study aimed to reveal the bacterial community and fermentation quality of Leymus chinensis silage during the fermentation process. L. chinensis was harvested at the heading stage, and ensiled with lactic acid bacteria (LAB, L), water (W), or a combination of both (LW) in vacuum-sealed plastic bags. As a control silage, untreated L. chinensis silage was also assessed. The samples were taken at 0, 5, 15, 35, and 60 days after ensiling. The bacterial community structure was assessed by plate cultivation and Illumina sequencing, and the fermentation parameters were also analyzed. Fresh L. chinensis contained low moisture (509 g/kg) and LAB (3.64 log colony-forming units/g fresh weight). Control silage displayed higher pH and lower lactic acid (LA) than other treatments during ensilage (p &lt; 0.05); moreover, LW-treatment had lower pH from 5 to 35 days and greater LA at 5 days than L- and W-treatments (p &lt; 0.05). During the fermentation process, Lactobacillus in L- and LW-treatments was the most dominant bacterial genus (&gt;97%), had higher abundance than that in control silage and W-treatment (p &lt; 0.05), and correlated negatively with other main genera and pH, and positively with LA and acetic acid (p &lt; 0.05). Moreover, Lactobacillus had considerable abundance in W-treatment from 5 to 15 days (81.38–85.86%). Enterobacteriaceae had the most abundance among bacteria in control silage during ensiling (49.31–69.34%), and in W-treatment from 35 to 60 days (47.49–54.15%). The L-, W-, and LW-treatments displayed the aggregated bacterial community at 5 and 15 days, with W-treatment diverging from L- and LW-treatments at 35 and 60 days. Overall, the low moisture and/or insufficient LAB in fresh L. chinensis led to Enterobacteriaceae dominating bacterial community and contributing to the high pH and low LA in control silage during the fermentation process. Applying L, W, or LW contributed to Lactobacillus succession, LA production, and pH reduction during early stage of fermentation; moreover, treating with L and LW displayed more efficiency. Lactobacillus dominated the entire ensilage process in L- and LW-treatments and the early stage of fermentation in W-treatment, and contributed to the satisfactory fermentation quality of L. chinensis silage. The L- and LW-treatments displayed a similar pattern of bacterial succession during ensiling.

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 The effects of wilting and biological and chemical additives on the fermentation process in field pea silage

2011 ◽  
Vol 56 (No. 10) ◽  
pp. 427-432 ◽  
Author(s):  
Y. Tyrolová ◽  
A. Výborná
Keyword(s):  
Organic Matter ◽  
Lactic Acid ◽  
Ph Value ◽  
Lactobacillus Rhamnosus ◽  
Field Pea ◽  
Chemical Additives ◽  
Chemical Additive ◽  
Lactic Acid Content ◽  
Fermentation Quality

The objectives of the study were to evaluate the effects of wilting and additives on the fermentation quality of field pea silage, and to determine the rumen degradability of organic matter of pea silage. The following additives were used: commercial bacterial inoculant (1 g/t) containing homofermentative lactic acid bacteria &ndash; Lactobacillus rhamnosus (NCIMB 30121) and Enterococcus faecium (NCIMB 30122) and chemical additive containing formic acid, propionic acid, ammonium formate and benzoic acid (4 l/t). Compared to the control and chemical additive, the addition of the inoculant to wilted silage increased the lactic acid content (P &lt; 0.05) and lactic:acetic ratio (P &lt; 0.001). Both bacterial and chemical additives decreased (P &lt;&nbsp;0.001) the pH value of wilted silage. Differences between the control and chemically treated unwilted silage were also significant (P &lt; 0.01). The pH value of silage with chemical additive was lower compared to the control. Proteolysis determined in wilted silage was lower compared to unwilted silage. Rumen degradability of organic matter in wilted silage treated with the chemical additive was found to be higher (P &lt; 0.05) than in control and inoculant treated silages.

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