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

Abstract

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.

Effects of Lactic Acid Bacteria and Molasses Additives on Dynamic Fermentation Quality and Microbial Community of Native Grass Silage

“…Compared with the CK silage, adding L and M alone or in combination significantly decreased NH 3 –N content in silage, which might be because the addition of additives reduces the pH value, and the acidic environment reduced undesirable fermentation and proteolysis. After 60 days of ensiling, the decline in NH 3 –N content in L and L + M might be because some LAB can induce nitrification, which transformed ammonia nitrogen to nitrate nitrogen ( Si et al, 2019 ). Similarly, Hou et al (2017) found that additive treatments improved the fermentation quality of native grass silage.…”

Effect of epiphytic microbiota from napiergrass and Sudan grass on fermentation characteristics and bacterial community in oat silage

“…After 60 days of fermentation, the higher concentrations of NH 3 ‐N in OTOT might be related to the metabolic pathway in the epiphytic bacteria on oat. After 30 days of ensiling, the decline of NH 3 ‐N content in OTSD might be because some LAB can induce nitrification, which transformed ammonia nitrogen to nitrate nitrogen (Si et al, 2018).…”

“…Network analysis tools and network thinking have been widely used by biologists, mathematicians, social scientists and computer scientists to explore the mathematical, statistical and structural properties of a set of items (nodes) and the connections between them (edges) (Barberan et al, 2012). Correlation networks of co‐occurring microorganisms permit the visual summary of abundant information and have been successfully applied to discern correlations between silage microorganisms and fermentation products (Si et al, 2018). Studying the correlations between chemical and microbial compositions in raw materials could give us an explicit understanding of the plant characteristics.…”

Effects of Lactic Acid Bacteria Additives on the Quality, Volatile Chemicals and Microbial Community of Leymus chinensis Silage During Aerobic Exposure

“…The product of homolactic fermentation is lactic acid, which rapidly reduces the pH value of the silage, thereby inhibiting the activities of other microorganisms (Tao et al, 2021;Xie et al, 2021). However, in addition to lactic acid, heterogeneous fermentation also produces substances such as ethanol, acetic acid, and carbon dioxide, among which acetic acid can effectively inhibit the reproduction of harmful microorganisms (Si et al, 2018;Wang et al, 2021). Lactobacillus plantarum additives are commonly added in silage production and can reduce dry matter loss, and improve in vitro digestibility and palatability (Direkvandi et al, 2021;Wei et al, 2021).…”