Bacillus velezensis promotes the proliferation of lactic acid bacteria and influences the fermentation quality of whole-plant corn silage

Wang, Yili; Ying, Gangqing; Zhang, Zimo; Tang, Yu; Zhang, Yunhua; Chen, Lijuan

doi:10.3389/fpls.2024.1285582

Front. Plant Sci.

2024

DOI: 10.3389/fpls.2024.1285582

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Bacillus velezensis promotes the proliferation of lactic acid bacteria and influences the fermentation quality of whole-plant corn silage

Yili Wang,

Gangqing Ying,

Zimo Zhang

et al.

Abstract: ObjectiveThis study aimed to investigate the promoting effect of a Bacillus velezensis (BV) strain on lactic acid bacteria (LAB) and determine its influence on the fermentation quality and aerobic stability of silage.MethodsFlat colony counting method was used to evaluate the effect of BV on the growth of LAB. Freshly harvested whole-plant corn was inoculated separately with BV and L. plantarum (LP), along with an uninoculated control group (CK), and assessed at 1, 3, 5, 7, 15, and 30 days of ensiling.ResultsT… Show more

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2024

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Cited by 2 publications

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Isolation of Bacillus velezensis from Silage and Its Effect on Aerobic Stability and In Vitro Methane Production of Whole-Plant Corn Silage

Zhang,

Zhu

et al. 2024

Agriculture

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Once a silo has been opened, the silage inside will face challenges such as aerobic deterioration, rot, and contamination. Biocontrol bacteria, as a kind of biological antiseptic, are highly effective and natural and are gaining increasing attention. This study aimed to screen a strain with anti-microbial activity against silage spoilage microorganisms and examine its effects on the fermentation quality, aerobic stability, in vitro digestion, and methane production of silage. Lactic acid bacteria, pathogenic and rot-causing microorganisms, were used as indicators to screen the strains for putrefactive silage. The bacteriostatic spectrum, growth performance, and tolerance to the silage environment of the strain were tested. A strain named D-2 was screened from rotten whole-plant corn silage and identified as Bacillus velezensis through physiological and biochemical tests as well as 16S rDNA sequencing. This study found that D-2 exhibits antibacterial effects on several microorganisms, including Escherichia coli, Staphylococcus aureus, Salmonella enteritidis, Aspergillus niger, Saccharomyces cerevisiae, Fusarium oxysporum, and Fusarium graminearum. However, it has no adverse effect on Lactobacillus reuteri, Enterococcus faecium, or Lactobacillus casei. D-2 can attain a stable stage within 10 h and withstand temperatures of up to 70 °C. Moreover, this study found that D-2 had a high survival rate of over 97% after 48 h in a lactic acid environment with pH 4. Freshly chopped whole-plant corn was inoculated without or with D-2 and ensiled for 60 days. The results show that D-2 inoculations increase the content of water-soluble carbohydrates, acetic acid, and propionic acid in the silage and decrease the number of yeasts and molds, the NH4+-N/TN ratio, and the pH. We also found that fermenting whole-plant corn with D-2 significantly increased the in vitro digestibility and the propionic acid content, while also significantly inhibiting methane production. After being exposed to air for 10 days, D-2 can still effectively reduce the total number of yeasts and molds, prevent the decrease in lactic acid bacteria, and inhibit the increase in the pH and NH4+-N/TN ratio of silage products. Overall, D-2 is resistant to pathogenic and rot-causing microorganisms, allowing for easy adaptation to silage production conditions. D-2 can effectively improve aerobic stability and reduce losses in the nutritional value of silage, indicating possible applications for the prevention of silage rot and methane production.

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Isolation of Bacillus velezensis from Silage and Its Effect on Aerobic Stability and In Vitro Methane Production of Whole-Plant Corn Silage

Zhang,

Zhu

et al. 2024

Agriculture

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Optimizing Cellulase—Limosilactobacillus fermentum ZC529 Synergy Fermentation for Preserving Macadamia integrifolia Pericarp’s Potential Use as Antioxidants

Zhang,

Huang,

Liu

et al. 2024

Antioxidants

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Macadamia integrifolia pericarps (MIP) are byproducts of nut production which are rich in natural antioxidant compounds, making them an excellent source for extracting bioactive compounds. However, the antioxidant compounds in MIP are easily oxidized under natural storage conditions, resulting in significant biomass loss and resource wastage. To preserve the potential of MIP to be used as an antioxidant product, we employed cellulase and Limosilactobacillus fermentum ZC529 (L.f ZC529) fermentation and utilized response surface methodology to optimize the fermentation parameters for mitigating the antioxidant loss. Total antioxidant capacity (T-AOC) was used as the response variable. The fermented MIP water extract (FMIPE) was obtained via ultrasound-assisted extraction, and its biological activity was evaluated to optimize the best fermentation conditions. Results indicated that a cellulase dosage of 0.9%, an L.f ZC529 inoculation size of 4 mL/100 g, and a fermentation time of 7 days were the optimal conditions for MIP fermentation. Compared to spontaneous fermentation, these optimal conditions significantly increased the total phenolic and total flavonoid contents (p < 0.05). T-AOC was 160.72% increased by this optimal fermentation (p < 0.05). Additionally, supplementation with varying concentrations of FMIPE (6.25%, 12.5%, and 25%) increased the T-AOC, SOD activity, and GSH content, and reduced MDA levels of the oxidative-stressed Drosophila melanogaster (p < 0.05). Moreover, 12.5% and 25% of FMIPE treatments elevated CAT activity in the Drosophila melanogaster (p < 0.05). The effects of FMIPE on GSH and MDA in Drosophila melanogaster were equivalent to the 0.5% vitamin C (Vc) treatment. In summary, synergistic fermentation using cellulase and L.f ZC529 effectively preserves the antioxidant activity of the MIP, offering a simple, eco-friendly method to promote the utilization of MIP resources.

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Bacillus velezensis promotes the proliferation of lactic acid bacteria and influences the fermentation quality of whole-plant corn silage

Cited by 2 publications

References 50 publications

Isolation of Bacillus velezensis from Silage and Its Effect on Aerobic Stability and In Vitro Methane Production of Whole-Plant Corn Silage

Isolation of Bacillus velezensis from Silage and Its Effect on Aerobic Stability and In Vitro Methane Production of Whole-Plant Corn Silage

Optimizing Cellulase—Limosilactobacillus fermentum ZC529 Synergy Fermentation for Preserving Macadamia integrifolia Pericarp’s Potential Use as Antioxidants

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