Exploring the Addition of Herbal Residues on Fermentation Quality, Bacterial Communities, and Ruminal Greenhouse Gas Emissions of Paper Mulberry Silage

Li, Xiaomei; Chen, Fei; Xu, Jingjing; Guo, Linna; Xiong, Yi; Lin, Yanli; Ni, Ke; Fang, Yang

doi:10.3389/fmicb.2021.820011

Cited by 9 publications

(7 citation statements)

References 55 publications

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“…The pH value is a key indicator to estimate the success of fermentation, and that is also always considered as a pivotal index to reflect microbial activity during ensiling ( Kung et al, 2018 ; Li et al, 2022c ). In the study, the pH value was below 4.2 at all stages of ensiling.…”

Section: Discussionmentioning

confidence: 99%

Effect of storage time on the silage quality and microbial community of mixed maize and faba bean in the Qinghai-Tibet Plateau

et al. 2023

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Tibetan Plateau is facing serious shortage of forage in winter and spring season due to its special geographical location. Utilization of forages is useful to alleviate the forage shortage in winter and spring season. Consequently, the current study was aimed to evaluate the influence of storage time on the silage quality and microbial community of the maize (Zea mays L.) and faba bean (Vicia faba L.) mixed silage at Qinghai-Tibet Plateau. Maize and faba bean were ensiled with a fresh weight ratio of 7:3, followed by 30, 60, 90, and 120 days of ensiling. The results showed the pH value of mixed silage was below 4.2 at all fermentation days. The LA (lactic acid) content slightly fluctuated with the extension of fermentation time, with 33.76 g/kg DM at 90 days of ensiling. The AA (acetic acid) and NH3-N/TN (ammonium nitrogen/total nitrogen) contents increased with the extension of fermentation time and no significantly different between 90 and 120 days. The CP (crude protein) and WSC (water soluble carbohydrate) contents of mixed silage decreased significantly (P < 0.05) with ensiling time, but the WSC content remained stable at 90 days. The Proteobacteria was the predominant phyla in fresh maize and faba bean, and Pseudomonas and Sphingomonas were the predominant genera. After ensiling, Lactobacillus was the prevalent genus at all ensiling days. The relative abundance of Lactococcus increased rapidly at 90 days of ensiling until 120 days of fermentation. Overall, the storage time significant influenced the silage fermentation quality, nutrient content, and microbial environment, and it remained stable for 90 days of ensiling at Qinghai-Tibet Plateau. Therefore, the recommended storage time of forage is 90 days in Qinghai-Tibet Plateau and other cool areas.

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Section: Discussionmentioning

confidence: 99%

Effect of storage time on the silage quality and microbial community of mixed maize and faba bean in the Qinghai-Tibet Plateau

et al. 2023

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“…In recent years, phenolic and flavonoid compounds have been reported to have inhibitory activity against undesirable microorganisms such as Enterobacter , Clostridium , fungi such as Candida , Aspergillus , and so on ( Zacchino et al, 2017 ; Chan et al, 2018 ). Furthermore, medicinal plants or its secondary metabolites have been used as ideal, safe and novel additives for improving food security and animal production due to their highly inhibitory effects on bacteria and fungi ( Kang et al, 2019 ; Falleh et al, 2020 ; Li et al, 2021b ). However, little is known about the use of herbs and plants high in bioactive substances in the ensiling of forage oat.…”

Section: Introductionmentioning

confidence: 99%

Perilla frutescens as potential antimicrobial modifier to against forage oat silage spoilage

Chen

Xiong

et al. 2022

Front. Microbiol.

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The aim of this study was to investigate the influence of Perilla frutescens, alone or in combination with Lactobacillus plantarum a214 or citric acid, on forage oat silage quality, bacterial and fungal microbiological profile during ensiling and aerobic exposure. With the exception of Perilla frutescens, all additives could improve silage quality of forage oat based on lower ammonia-nitrogen content and higher residual of water soluble carbohydrates during anaerobic fermentation compared to control silage, especially in Perilla frutescens combined with citric acid (CAPF). Lactobacillus was the dominant bacteria in all silages, while CAPF group increased the relative abundance of Lactobacillus lindneri and Lactobacillus brevis compared to control silage. The application of Perilla frutescens suppressed the relative abundance of yeasts such as Pichia fermentans and Wickerhamomyces anomalus in response to aerobic exposure, especially in CAPF treatment, leading to high acetic acids and lower dry matter loss, as well as good aerobic stability. Therefore, Perilla frutescens, alone or in combination with citric acid, has potential to improve aerobic stability of forage oat silage by shifting bacterial and fungal community composition, and can be used as new additive to prepare high-quality silage for animal production.

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“…Gas production amount is related to feed nutritional value, rumen microbial activity, and feed utilization. In the present study, the cumulative total gas production in the CL group increased significantly in the first 48 h compared with that in the CK group, probably because of the high quality of C. korshinskii silage in the CL group, in which WSC content was positively, and NDF content was negatively correlated with gas production (Li et al, 2022b). However, no significant difference was observed in gas production among the groups within 72 h, which may be because of the difference in the DM degradation of C. korshinskii silage treated with different additives by rumen microorganisms, which was similar to the results of Xiong et al (2022).…”

Section: Gas Production and In Vitro Rumen Fermentation Of C Korshins...mentioning

confidence: 40%

Effects of cellulase and Lactiplantibacillus plantarum on the fermentation quality, microbial diversity, gene function prediction, and in vitro rumen fermentation parameters of Caragana korshinskii silage

Zhang

Xiao

Dong

et al. 2023

Front. Food. Sci. Technol.

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In the present study, we investigated the effects of cellulase and Lactiplantibacillus plantarum (L. plantarum) on the fermentation quality, microbial diversity, gene function prediction, and in vitro rumen fermentation parameters of the Caragana korshinskii (C. korshinskii) silage. The experimental treatment groups included control (CK), cellulase (C), L. plantarum (L), and cellulase + L. plantarum (CL). Triplicate silos were sampled after 14 and 56 days of ensiling. The microbial diversity of C. korshinskii silage at 56 days was analyzed using Illumina MiSeq sequencing technology, and the effects of C. korshinskii silage on rumen fermentation were evaluated by the in vitro artificial rumen gas production method. The results showed that the addition of cellulose and L. plantarum treatments reduced ammonia-nitrogen (NH3-N), dry matter (DM), neutral detergent fiber (NDF), and acid detergent fiber content during ensiling. Compared with the CK group, higher lactic acid content was observed in the silage of the C and L groups, but the CL group had a higher acetic acid (AA) content. Compared with the CK group, the relative abundance of Lactiplantibacillus significantly increased, but that of Enterococcus, Weissella, Enterobacter, and Pediococcus significantly decreased in all other groups except the C group (p < 0.05). The results of gene function prediction were as follows: pyruvate kinase, 1-phosphofructokinase, and fructokinase were lactate production enzymes, which suggested the association of the high AA content in the CL group to the high abundance of 6-phosphate glucose dehydrogenase. The abundance of H + -transporting ATPase and ATP-binding cassette (ABC) transporters in the L and CL groups was higher than that in the CK groups. Metabolism of terpenoids and polyketides, mismatch repair, DNA replication, nucleotide excision repair, and homologous recombination increased in the CL group compared with those in the CK group. Compared with the CK group, NH3-N and microbial protein content and the degradation rates of DM and NDF increased in the L and CL groups. To conclude, the L and CL groups had increased Lactiplantibacillus abundance, improved fermentation quality, and high DM degradation rates compared with the CK group.

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Exploring the Addition of Herbal Residues on Fermentation Quality, Bacterial Communities, and Ruminal Greenhouse Gas Emissions of Paper Mulberry Silage

Cited by 9 publications

References 55 publications

Effect of storage time on the silage quality and microbial community of mixed maize and faba bean in the Qinghai-Tibet Plateau

Effect of storage time on the silage quality and microbial community of mixed maize and faba bean in the Qinghai-Tibet Plateau

Perilla frutescens as potential antimicrobial modifier to against forage oat silage spoilage

Effects of cellulase and Lactiplantibacillus plantarum on the fermentation quality, microbial diversity, gene function prediction, and in vitro rumen fermentation parameters of Caragana korshinskii silage

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