Effect of ensiling and silage additives on biogas production and microbial community dynamics during anaerobic digestion of switchgrass

Xiao-ling, Zhao; Wang, Jinhuan; Liu, Jingjing; Fang, Yang; Zhu, Wanbin; Yuan, Xufeng; Hu, Yuegao; Cui, Zongjun; Wang, Xiaofen

doi:10.1016/j.biortech.2017.03.183

Cited by 132 publications

(56 citation statements)

References 36 publications

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“…However, there are no studies concerning the bacterial community changes involved in M. oleifera leaf ensiling. In the present study, the alpha diversity values showed that the diversity of the bacterial community was richer after ensiling, which was in accordance with the results of a previous report ( Ni et al, 2017b ; Zhao et al, 2017 ). St-Pierre and Wright (2014) found that the phyla Firmicutes , Bacteroidetes , Chloroflexi , and Proteobacteria were dominant phyla, and they played important roles in hydrolysis and acidogenesis.…”

Section: Discussionsupporting

confidence: 93%

Effects of Wilting and Lactobacillus plantarum Addition on the Fermentation Quality and Microbial Community of Moringa oleifera Leaf Silage

Wang

Zhou

et al. 2018

Front. Microbiol.

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The objective of this study was to evaluate the effects of wilting and Lactobacillus plantarum (LP) addition on the silage fermentation quality and microbial community of Moringa oleifera Lam. leaf silage. Unwilted (direct-cut) or wilted M. oleifera leaves were prepared either with or without LP (1.0 × 106 cfu/g) followed by either 60 or 120 days of ensiling, leading to eight treatment groups. The results showed that lactic acid was the dominant fermentation product, and no butyric acid was detected for any of the treatments. Higher acetic acid and propionic acid were detected during the fermentation of wilted silage compared to unwilted silage. Although NH3-N content increased after wilting, the content was far below 10% of the dry matter (DM). In addition, higher pH was observed after 120 days of ensiling compared to 60 days. Wilting also influenced the bacterial community structure. Lactobacillus was the most dominant genus in unwilted samples while Enterobacteriales, Weissella, and Pantoea were the most dominant genera in wilted samples. Furthermore, the relative abundance of undesirable microorganisms was far below that of lactic acid bacteria in all treatments. In summary, wilting had significant effects on fermentation quality, and it was shown that M. oleifera leaves can undergo quality ensiling directly without the addition of LP.

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Section: Discussionsupporting

confidence: 93%

Effects of Wilting and Lactobacillus plantarum Addition on the Fermentation Quality and Microbial Community of Moringa oleifera Leaf Silage

Wang

Zhou

et al. 2018

Front. Microbiol.

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“…Principal component analysis showed that only Pre sample was in the first quadrant, indicating that the microbial communities of fresh materials differed significantly with silages. The bacterial diversity (OTU) of alfalfa increased after ensiling, illuminating that ensiling was the main factor affecting anaerobic fermentation, and the similar result was also reported by Zhao et al (2017). In addition, close distance of PCA in F1 samples represented the relatively uniform community of bacteria after 30 and 60 days of ensiling.…”

Section: Discussionsupporting

confidence: 77%

Effects of Lactic Acid Bacteria Isolated From Rumen Fluid and Feces of Dairy Cows on Fermentation Quality, Microbial Community, and in vitro Digestibility of Alfalfa Silage

Guo

Yao

et al. 2020

Front. Microbiol.

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The objective of this study was to select lactic acid bacteria (LAB) isolated from the rumen fluid and feces of dairy cows, and evaluate their effects on silage quality of alfalfa after 30 or 60 days of ensiling. One hundred and four LAB strains were isolated from rumen fluid and feces of six dairy cows, of which four strains (Lactobacillus plantarum F1, L. plantarum F50, Lactobacillus salivarius L100, and Lactobacillus fermentum L120) and one commercial inoculant (GFG) isolated from forage were employed for further study. The silages treated with F1 had the lowest (P < 0.05) pH value and the highest (P < 0.05) lactic acid (LA) content in all treatments. Besides, higher (P < 0.05) in vitro digestibility was also observed in F1-treated silage after 60 days of ensiling. The microbial analysis showed that the Lactobacillus abundance in the F1-treated silages increased to 60.32%, higher than other treatments (5.12-47.64%). Our research indicated that strain F1 could be an alternative silage inoculant, and dairy cows could be a source for obtaining excellent LAB for ensiling.

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“…The bacterial alpha diversity decreased after ensiling. Similar results have been reported from Li et al (2019), but not in other reports from Ni et al (2017) and Zhao et al (2017). Lower bacterial diversity was also observed in corn silage treated with LAB as compared with control (Ogunade et al 2018).…”

Section: Discussionsupporting

confidence: 90%

Inoculation of exogenous lactic acid bacteria exerted a limited influence on the silage fermentation and bacterial community compositions of reed canary grass straw on the Qinghai‐Tibetan Plateau

Chen

Cai

et al. 2020

J. Appl. Microbiol.

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Aims: This study evaluated the effects of exogenous lactic acid bacteria (LAB) on silage fermentation and bacterial community of reed canary grass (RCG) straw. Methods and Results: The leaf, stem and whole crop of RCG straw were separately ensiled in small bag silos, without (control) or with inoculation of two exogenous LAB (LP, Lactobacillus plantarum; LB, Lactobacillus buchneri), and stored at ambient temperature of <20°C. Inoculation of exogenous LAB decreased (P < 0Á05) bacterial alpha diversity and shifted (P < 0Á05) bacterial community compositions, but did not change (P> 0Á05) the relative abundance of Lactobacillus. Particularly, inoculation of LB increased (P < 0Á05) acetic acid and propionic acid contents, decreased (P < 0Á05) butyric acid (BA) and ammonia-N contents, separated (P < 0Á05) the bacterial community in silage. However, the exogenous LAB inoculated silages were characterized by main distribution of yeasts, presence of undesirable bacterial genera such as Clostridium and high levels of BA and ammonia-N. Conclusion: Inoculation of exogenous LAB exerted a limited influence on the silage fermentation and bacterial community compositions of RCG straw on the Qinghai-Tibetan Plateau. Significance and Impact of the Study: Commercial LAB inoculants are not always efficient on enhancing silage quality and stability. Thus, an alternative additive for inhibiting undesirable microbes during storage is important to improve RCG silage quality on the Qinghai-Tibetan Plateau.

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Effect of ensiling and silage additives on biogas production and microbial community dynamics during anaerobic digestion of switchgrass

Cited by 132 publications

References 36 publications

Effects of Wilting and Lactobacillus plantarum Addition on the Fermentation Quality and Microbial Community of Moringa oleifera Leaf Silage

Effects of Wilting and Lactobacillus plantarum Addition on the Fermentation Quality and Microbial Community of Moringa oleifera Leaf Silage

Effects of Lactic Acid Bacteria Isolated From Rumen Fluid and Feces of Dairy Cows on Fermentation Quality, Microbial Community, and in vitro Digestibility of Alfalfa Silage

Inoculation of exogenous lactic acid bacteria exerted a limited influence on the silage fermentation and bacterial community compositions of reed canary grass straw on the Qinghai‐Tibetan Plateau

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