Effects of Sugar Cane Molasses Addition on the Fermentation Quality, Microbial Community, and Tastes of Alfalfa Silage

Luo, Runbo; Zhang, Yangdong; Wang, Fengen; Wang, Jiaqi; Huang, Guoxin; Zheng, Nan

doi:10.3390/ani11020355

Cited by 23 publications

(23 citation statements)

References 37 publications

(47 reference statements)

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“…The DM contents of fresh MS and LP were 23.48% DM and 30.6% DM, respectively. The CP content of MS was 23.3% DM, which was similar to the result (24.6% DM) of Luo et al (2021). The NDF (47.43% DM) and ADF (24.22% DM) contents of LP in our study were comparable to those reported by Li et al (2019), who reported that the NDF and ADF contents of annual ryegrass were 48.39% DM and 28.16% DM, respectively.…”

Section: Characteristics Of Raw Materialssupporting

confidence: 88%

Fermentation quality, bacterial community, and predicted functional profiles in silage prepared with alfalfa, perennial ryegrass and their mixture in the karst region

et al. 2022

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There is little information regarding the dynamics of fermentation products and the bacterial community in silage prepared with alfalfa (MS), perennial ryegrass (LP), and their mixture in the karst region. In this study, we explored the effects of combining MS with LP in different ratios (100% MS, 70% MS + 30% LP, 50% MS + 50% LP, 30% MS + 70% LP and 100% LP; fresh matter basis) on silage chemical composition, fermentation quality, bacterial communities and predicted functions during the ensiling process. Each treatment was prepared in triplicate and stored at room temperature (22–25°C) for 7, 15, and 45 days. The dry matter (DM) and water-soluble carbohydrate content of the silages increased as the LP proportion in the mixed silage increased; at 45 days, the 70% MS + 30% LP, 50% MS + 50% LP and 30% MS + 70% LP silages contained higher (p < 0.05) CP content than the 100% MS and 100% LP silages. The 30% MS + 70% LP and 100% LP silages exhibited lower (p < 0.05) pH and higher (p < 0.05) LA content than the other silages; at 45 days, none of the silages contained PA or BA. As fermentation proceeded, the abundance of harmful (Enterobacteriaceae and Sphingomonas) and beneficial (Lentilactobacillus, Lactiplantibacillus, Secundilactobacillus, and Levilactobacillus) microorganisms decreased and increased, respectively, as the LP proportion in the mixed silage increased. The predicted functional distribution of microbial communities and metabolic pathways revealed that the 30% MS + 70% LP and 100% LP silages had a stronger capacity for fermentation and a weaker capacity for nitrate reduction than the other silages. Moreover, as the fermentation proceeded, the 30% MS + 70% LP and 100% LP treatments enhanced the functions of “Metabolism,” “Genetic information processing” and “Organismal systems” at level 1, the functions of “Amino acid metabolism” and “Nucleotide metabolism” at level 2, and the functions of “Metabolic pathways,” “Biosynthesis of secondary metabolites,” “Biosynthesis of antibiotics” and “Purine metabolism” at level 3. Thus, adding LP could improve the fermentation quality of MS silage by changing the composition and metabolic function of microbes; furthermore, ensiling 30% alfalfa with 70% ryegrass can produce high-quality silage in the karst region.

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Section: Characteristics Of Raw Materialssupporting

confidence: 88%

Fermentation quality, bacterial community, and predicted functional profiles in silage prepared with alfalfa, perennial ryegrass and their mixture in the karst region

et al. 2022

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“…Our research results on salinized silage microorganisms were different from those of previous studies. It has been reported that Lactococcus and Lactobacillus were the main genera of silage after ensiling [ 33 ]. Therefore, the role of LAB requires further research to determine whether Lactobacillus is suitable for the growth and reproduction of alfalfa in saline soil.…”

Section: Discussionmentioning

confidence: 99%

The potential and effects of saline-alkali alfalfa microbiota under salt stress on the fermentation quality and microbial

et al. 2021

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Background The objective of this study was to evaluate the chemical compositions and microbial communities of salt-tolerant alfalfa silage. Salt-tolerant alfalfa was ensiled with no additive control, and cellulase for 30 and 60 to 90 days. In this study, the dry matter (DM) content of the raw material was 29.9% DM, and the crude protein (CP) content of the alfalfa was 21.9% CP. Results After 30 days of fermentation, the DM content with the cellulase treatment was reduced by 3.6%, and the CP content was reduced by 12.7%. After 60 days of fermentation, compared with alfalfa raw material, the DM content in the control group (CK) was reduced by 1%, the CP content was reduced by 9.5%, and the WSC (water-soluble carbohydrates) content was reduced by 22.6%. With the cellulase, the lactic acid content of the 30- and 60-day silages was 2.66% DM and 3.48% DM. The content of Firmicutes in salinized alfalfa raw material was less than 0.1% of the total bacterial content. Before and after ensiling, the microbes had similar composition at the phylum level, and were composed of Firmicutes, Actinobacteria, Bacteroidetes, and Proteobacteria. The abundance of Pantoea was dominant in fresh alfalfa. In the absence of additives, after 30 days and 60 days of silage, the dominant lactic acid bacteria species became Lactococcus and Enterococcus. Conclusions The results showed that LAB (Lactobacillus, Lactococcus, Enterococcus, and Pediococcus) played a major role in the fermentation of saline alfalfa silage. It also can better preserve the nutrients of saline alfalfa silage. The use of cellulase enhances the reproduction of Lactobacillus. The fermentation time would also change the microbial community of silage fermentation.

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“…They can consume nutritional components, e.g., protein, and cause deterioration in the silages through oxidation-reduction reactions. However, the relative abundance of these undesired species were all less than 10%, which indicated that these undesirable microbes were suppressed by the LAB, leading to good conditions for long-term preservation (Luo et al 2021).…”

Section: Dynamic Changes In the Bacterial Diversity During Ensilingmentioning

confidence: 98%

Investigation of co-ensiling for the storage of grain stillage and Jerusalem artichoke residue from inulin extraction

Ren

Wang

et al. 2021

BioRes

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Jerusalem artichoke residue (JR) was co-ensiled with grain stillage (GS) at various weight mixing ratios (JR only, 4 to 1, 2 to 1, 1.2 to 1, 1 to 1.5, 1 to 2.7, 1 to 7, and GS only) for 10, 30, and 60 d for agricultural biomass storage. Results showed that the middle level of GS to JR ratios, e.g., 1.2 to 1 and 1 to 1.5, achieved the best co-ensiling performance among all studied ratios. The water-soluble carbohydrate (WSC) contents were significantly higher than those of the other treatments (p < 0.05), and the lignocellulose contents were significantly lower than those of other treatments (p < 0.05). The silages ensiled at the above-mentioned ratios had a higher feed value and biodegradation potential than other ratios. Lactobacillus was the dominant bacterial species during the ensiling process, and its relative abundance was significantly correlated with the content of different components, e.g., WSC, crude protein, and starch, as well as fermentation characteristics. Fungal species, e.g., Kluyveromyces and Monascus were also observed, and the relative abundance of which was positively correlated with different nutritional components. In conclusion, GS and JR can be successfully stored via co-ensiling.

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Effects of Sugar Cane Molasses Addition on the Fermentation Quality, Microbial Community, and Tastes of Alfalfa Silage

Cited by 23 publications

References 37 publications

Fermentation quality, bacterial community, and predicted functional profiles in silage prepared with alfalfa, perennial ryegrass and their mixture in the karst region

Fermentation quality, bacterial community, and predicted functional profiles in silage prepared with alfalfa, perennial ryegrass and their mixture in the karst region

The potential and effects of saline-alkali alfalfa microbiota under salt stress on the fermentation quality and microbial

Investigation of co-ensiling for the storage of grain stillage and Jerusalem artichoke residue from inulin extraction

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