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

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.

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Community of natural lactic acid bacteria and silage fermentation of corn stover and sugarcane tops in Africa

Asian-Australasian Journal of Animal Sciences ◽

10.5713/ajas.19.0348 ◽

2020 ◽

Vol 33 (8) ◽

pp. 1252-1264 ◽

Cited By ~ 4

Author(s):

Yimin Cai ◽

Zhumei Du ◽

Seishi Yamasaki ◽

Damiao Nguluve ◽

Benedito Tinga ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Corn Stover ◽

Animal Feed ◽

Dry Season ◽

Neutral Detergent Fiber ◽

Agricultural Field ◽

Fresh Matter ◽

Silage Fermentation ◽

Dominant Bacteria

Objective: To effectively utilize crop by-product resources to address the shortage of animal feed during the dry season in Africa, the community of natural lactic acid bacteria (LAB) of corn stover and sugarcane tops and fermentation characteristics of silage were studied in Mozambique.Methods: Corn stover and sugarcane tops were obtained from agricultural field in Mozambique. Silage was prepared with LAB inoculant and cellulase enzyme and their fermentation quality and microbial population were analyzed.Results: Aerobic bacteria were the dominant population with 107 colony-forming unit/g of fresh matter in both crops prior to ensiling, while 104 to 107 LAB became the dominant bacteria during ensiling. Lactobacillus plantarum was more than 76.30% of total isolates which dominated silage fermentation in the LAB-treated sugarcane top silages or all corn stover silages. Fresh corn stover and sugarcane tops contain 65.05% to 76.10% neutral detergent fiber (NDF) and 6.52% to 6.77% crude protein (CP) on a dry matter basis, and these nutrients did not change greatly during ensiling. Corn stover exhibits higher LAB counts and watersoluble carbohydrates content than sugarcane top, which are naturally suited for ensiling. Meanwhile, sugarcane tops require LAB or cellulase additives for high quality of silage making.Conclusion: This study confirms that both crop by-products contain certain nutrients of CP and NDF that could be well-preserved in silage, and that they are potential roughage resources that could cover livestock feed shortages during the dry season in Africa.

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

Animal Production Science ◽

10.1071/an16008_co ◽

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.

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

Animal Production Science ◽

10.1071/an16008 ◽

2019 ◽

Vol 59 (8) ◽

pp. 1528

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.

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