Different lactic acid bacteria and their combinations regulated the fermentation process of ensiled alfalfa: ensiling characteristics, dynamics of bacterial community and their functional shifts

Bai, Jie; Ding, Zitong; Ke, Wencan; Xu, Dongmei; Wang, Museng; Huang, Wenkang; Zhang, Yixin; Liu, Fang; Guo, Xusheng

doi:10.1111/1751-7915.13785

Cited by 92 publications

(106 citation statements)

References 34 publications

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“…In general, therefore, it seems that the pH of silages is closely related to the remaining acid concentration after the neutralization of organic acids by NH3-N in the silo. These results are similar to those reported by Bai et al [36].…”

Section: Discussionsupporting

confidence: 93%

Effect of Different Kefir Source on Fermentation, Aerobic Stability, and Microbial Community of Alfalfa Silage

Koç

Ünal

Okuyucu

et al. 2021

Preprint

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The present study has been one of the first attempts to thoroughly examine the effects of different kefir sources on fermentation characteristics, aerobic stability, and microbial communities of alfalfa silages. The effects of commercial kefir (CK) and homemade kefir culture (HK) applied with four different application doses (untreated control (CON), 5.0, 5.7, and 6.0 log cfu g-1) on wilted alfalfa and stored at an ambient temperature of 25-30 °C. After 45 days ensiling, fermentation characteristics and aerobic stability of silages were measured and bacterial diversity was investigated by 16S ribosomal RNA gene sequencing using GenomeLab™ GeXP platform. Both CK and HK accelerate more lactic acid production and reduced ammonia nitrogen concentration. Factor analysis of kefir sources suggest that the addition of kefir improves the aerobic stability of silages even the initial water soluble carbohydrate (WSC) content is inadequate via its antimicrobial effect on yeast and mould formation. Enterococcus faecium, Pediococcus pentosaceous, and Lactobacillus brevis were dominant bacterial species among the treated groups at silo opening while Lactobacillus plantarum and Lactobacillus brevis became dominant bacterial species after 7 days of aerobic exposure. In conclusion, application of kefir on alfalfa silages improves fermentation quality and aerobic stability even with low WSC content.

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Section: Discussionsupporting

confidence: 93%

Effect of Different Kefir Source on Fermentation, Aerobic Stability, and Microbial Community of Alfalfa Silage

Koç

Ünal

Okuyucu

et al. 2021

Preprint

View full text Add to dashboard Cite

show abstract

Section: Discussionsupporting

confidence: 93%

Effect of Different Kefir Source on Fermentation, Aerobic Stability, and Microbial Community of Alfalfa Silage

Koç

Ünal

Okuyucu

et al. 2021

Animals

View full text Add to dashboard Cite

The present study has been one of the first attempts to thoroughly examine the effects of different kefir sources on fermentation characteristics, aerobic stability, and microbial communities of alfalfa silages. The effects of commercial kefir (CK) and homemade kefir culture (HK) applied with untreated a common control (CON) and three different application doses (5.0, 5.7, and 6.0 log cfu g−1) on wilted alfalfa and stored at an ambient temperature of 25–30 °C are studied. After 45 days of ensiling, fermentation characteristics and aerobic stability of silages were measured, and bacterial diversity was investigated by 16S ribosomal RNA gene sequencing using the GenomeLab™ GeXP platform. Both CK and HK accelerate more lactic acid production and reduced ammonia nitrogen concentration. Factor analysis of kefir sources suggests that the addition of kefir improves the aerobic stability of silages, even the initial water-soluble carbohydrate (WSC) content is inadequate via its antimicrobial effect on yeast and mold formation. Enterococcus faecium, Pediococcus pentosaceous, and Lactobacillus brevis were dominant bacterial species among the treated groups at silo opening, while Lactobacillus plantarum and Lactobacillus brevis became dominant bacterial species after 7 days of aerobic exposure. In conclusion, the application of kefir on alfalfa silages improves fermentation quality and aerobic stability even with low WSC content.

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“…Thus, the KEGG analysis based on Tax4Fun was applied to estimate the metabolic pathways of napiergrass silage. The major metabolic pathways correlated with fermentation quality on the second level were the metabolism of amino acid, carbohydrates, energy, nucleotide, vitamins and cofactors (Bai et al 2021). As essential substances in plants, amino acids are crucial to promote the primary metabolism and plant protein synthesis.…”

Section: Discussionmentioning

confidence: 99%

Effect of storage time on the fermentation quality, bacterial community structure and metabolic profiles of napiergrass (Pennisetum purpureum Schum.) silage

Wang

Zhao

et al. 2021

Arch Microbiol

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This study was aimed to investigate the effect of storage time on fermentation characteristics, bacterial community structure and predicted metabolic pathways of napiergrass (Pennisetum purpureum Schum.) silage. First-cutting napiergrass was harvested at the vegetative stage and ensiled in laboratory-scale silos (1 L capacity). Triplicate silos were sampled after 1, 3, 7, 15, 30 and 60 days of ensiling, respectively. The bacterial communities on day 3 and 60 were assessed through the high throughput sequencing technology, and metabolic pathways of bacterial community were predicted according to the Kyoto Encyclopedia of Genes and Genomes (KEGG) via Tax4Fun. Napiergrass silage exhibited an acetic acid-type fermentation, indicated by lower lactic acid contents and ratio of lactic acid to acetic acid, and higher pH, ethanol and acetic acid contents. Before ensiling, the predominant genera in fresh napiergrass mainly included Acinetobacter, Enterobacteriaceae, Enterobacter and Lactococcus. After 60 days of ensiling, high proportions of Enterobacteriaceae, Enterobacter and Lactobacillus were found in napiergrass silages. The metabolism of amino acid, energy, cofactors and vitamins were inhibited, whereas metabolism of nucleotide and carbohydrate were promoted during ensiling. Overall, the combination of high throughput sequencing technology and 16S rRNA gene-predicted functional analyses revealed the differences during the initial and late stages of napiergrass silages not only for distinct bacterial community but also for specific functional metabolites. It could provide a comprehensive insight into bacterial community and functional profiles to further improve the silage quality.

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Different lactic acid bacteria and their combinations regulated the fermentation process of ensiled alfalfa: ensiling characteristics, dynamics of bacterial community and their functional shifts

Cited by 92 publications

References 34 publications

Effect of Different Kefir Source on Fermentation, Aerobic Stability, and Microbial Community of Alfalfa Silage

Effect of Different Kefir Source on Fermentation, Aerobic Stability, and Microbial Community of Alfalfa Silage

Effect of Different Kefir Source on Fermentation, Aerobic Stability, and Microbial Community of Alfalfa Silage

Effect of storage time on the fermentation quality, bacterial community structure and metabolic profiles of napiergrass (Pennisetum purpureum Schum.) silage

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