Exploring the bacterial community and fermentation characteristics during silage fermentation of abandoned fresh tea leaves

Lin, Haiyu; Lin, Sihao; Awasthi, Mukesh Kumar; Wang, Yuefei; Xu, Ping

doi:10.1016/j.chemosphere.2021.131234

Cited by 32 publications

(22 citation statements)

References 36 publications

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“…Ensiling of forages is extensively conducted worldwide to provide continuous feeds for ruminants. The ensiling process includes the quick establishment of anaerobic fermentation and anaerobic conditions of forages whereby lactic acid bacteria (LAB) metabolize water-soluble carbohydrates (WSCs) to various organic acids, primarily lactic acid, leading to silage acidification ( Lin et al, 2021 ). The production of lactic acid in the ensiling process reduces the pH value that ensures silage preservation for a long period.…”

Section: Introductionmentioning

confidence: 99%

Fermentation Profiles, Bacterial Community Compositions, and Their Predicted Functional Characteristics of Grass Silage in Response to Epiphytic Microbiota on Legume Forages

Wang

Shao

et al. 2022

Front. Microbiol.

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This study aimed to investigate the effect of epiphytic microbiota from alfalfa and red clover on the fermentative products, bacterial community compositions, and their predicted functional characteristics in Italian ryegrass silage. By microbiota transplantation and γ-ray irradiation sterilization, the irradiated Italian ryegrass was treated as follows: (1) sterile distilled water (STIR); (2) epiphytic microbiota on Italian ryegrass (IRIR); (3) epiphytic microbiota on alfalfa (IRAL); and (4) epiphytic microbiota on red clover (IRRC). The irradiated Italian ryegrass was ensiled for 1, 3, 7, 15, 30, and 60 days. STIR had similar chemical components with fresh Italian ryegrass. IRAL had higher lactic acid concentrations [64.0 g/kg dry matter (DM)] than IRIR (22.3 g/kg DM) and IRRC (49.4 g/kg DM) on day 3. IRRC had the lowest lactic acid concentrations (59.7 g/kg DM) and the highest pH (4.64), acetic acid (60.4 g/kg DM), ethanol (20.4 g/kg DM), and ammonia nitrogen (82.6 g/kg DM) concentrations and Enterobacteriaceae [9.51 log10 cfu/g fresh weight (FW)] populations among treatments on day 60. On days 3 and 60, Lactobacillus was dominant in both IRIR (42.2%; 72.7%) and IRAL (29.7%; 91.6%), while Hafnia-Obesumbacterium was predominant in IRRC (85.2%; 48.9%). IRIR and IRAL had lower abundances of “Membrane transport” than IRRC on day 3. IRIR and IRAL had lower abundances of phosphotransacetylase and putative ATP-binding cassette transporter and higher abundances of arginine deiminase on day 3. IRAL had the highest abundance of fructokinase on day 3. Overall, inoculating epiphytic microbiota from different legume forages changed the fermentative products, bacterial community compositions, and their predicted functional characteristics in Italian ryegrass silage. The microbial factors that result in the differences in fermentative profiles between legume forage and grass were revealed. Knowledge regarding the effect of epiphytic microbiota could provide more insights into the improvement of silage quality.

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Section: Introductionmentioning

confidence: 99%

Fermentation Profiles, Bacterial Community Compositions, and Their Predicted Functional Characteristics of Grass Silage in Response to Epiphytic Microbiota on Legume Forages

Wang

Shao

et al. 2022

Front. Microbiol.

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“…Ensiling is a bacterial‐driven process in which the types and abundances of microorganisms involved play a critical role in fermentation quality 31 . Alpha diversity reflects the bacterial diversity and species richness in a single sample.…”

Section: Discussionmentioning

confidence: 99%

“…Klebsiella is a ubiquitous pathogen found mainly in water, faces and soil 33 . They can cause multiple diseases in animals, such as mastitis, and destabilize the aerobic stability of the forage 31 . Enterobacter and Klebsiella are undesirable bacteria during ensiling because they compete with LAB for WSC, produce less‐efficient acid and cause nutrition loss 25 .…”

Section: Discussionmentioning

confidence: 99%

“…Ensiling is a bacterial-driven process in which the types and abundances of microorganisms involved play a critical role in fermentation quality. 31 Alpha diversity reflects the bacterial diversity and species richness in a single sample. The Shannon indice is used to measure bacterial diversity, whereas the Chao1 and ACE indices and the OTUs number are measures of species richness.…”

Section: Effects Of Chemical and Microbial Diurnal Variations On Bact...mentioning

confidence: 99%

“…33 They can cause multiple diseases in animals, such as mastitis, and destabilize the aerobic stability of the forage. 31 Enterobacter and Klebsiella are undesirable bacteria during ensiling because they compete with LAB for WSC, produce less-efficient acid and cause nutrition loss. 25 Pahlow et al 47 reported that fast initial acidification is the key to controlling the growth of these bacteria in silage.…”

Section: Effects Of Chemical and Microbial Diurnal Variations On Bact...mentioning

confidence: 99%

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Gamma‐ray irradiation and microbiota transplantation to separate the effects of chemical and microbial diurnal variations on the fermentation characteristics and bacterial community of Napier grass silage

Dong

Wang

et al. 2022

J Sci Food Agric

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BACKGROUND To investigate the contributions of chemical and microbial diurnal variations in fermentation characteristics and bacterial community of Napier grass silage, gamma‐ray irradiated Napier grass harvested at 07.00 h (AM), 12.00 h (M) and 17.00 h (PM) was inoculated with the microbiota derived from Napier grass harvested at AM, M and PM in a 3 (irradiated forage: AMG, MG and PMG) × 3 (microbiota: AMM, MM and PMM) design and then ensiled for 14 and 60 days. RESULTS Napier grass harvested at various times had different chemical compositions and epiphytic microbiota prior to ensiling. For silages inoculated with the same microbiota, the pH values, residual water soluble carbohydrates and dry matter contents increased, and lactic acid, acetic acid, propionic acid, butyric acid, ethanol and volatile fatty acids contents decreased in PMG and MG silages compared to AMG silages. MM and PMM inoculum promoted lactic acid fermentation as indicated by higher lactic acid contents and lactic/acetic acid ratios in MM and PMM‐inculated silages compared to those in AMM‐inoculated silages after 60 days of ensiling. During ensiling, epiphytic microbiota affected the Chao1 index, operational taxonomic units (OTUs) number and Shannon index, as well as the abundances, of more than half of the top 10 abundant genera, whereas chemical composition did not affect any of the bacterial diversity and richness indices and only showed significant impacts on the abundances of two genera. CONCLUSION The results indicated that chemical diurnal variation exerted an influence mainly on the extent of fermentation, whereas microbial diurnal variation affected more the bacterial community and fermentation types during Napier grass ensiling. © 2022 Society of Chemical Industry.

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Effects of urea supplementation on the nutritional quality and microbial community of alfalfa (Medicago sativa L.) silage

et al. 2022

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The objectives of this study were to evaluate the contribution of urea on the nutritional quality and microbial community of ensiled alfalfa (Medicago sativa L.). Alfalfa silage was control group without urea (AL), supplementation with 0.5 % urea (AU1), or supplementation with 1 % urea (AU2). The silage tanks were opened and sampled after silage at 0, 15, 30, and 60 d. Results showed that AU2 had higher pH, ratio of NH 3 -N/TN and CP content than those in AL and AU1 while AU1 had higher ADF than that in AL and AU2 after 15 d silage. Richness and diversity indices of microbial communities in silage were no signi cant differences among AL, AU1 and AU2 group. Proteobacteria (58.23%) and Firmicutes (40.95%) were the predominant phylum in three groups during the silage process. The percent of community abundances on genera level of Enterobacteriaceae (37.61%) and Klebsiella (41.78%) in AL were a little higher than those in AU1 (30.39%, 25.02%) and AU2 (33.48%, 26.92%). These results showed that silage with urea alone could not improve the quality of alfalfa.

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Exploring the bacterial community and fermentation characteristics during silage fermentation of abandoned fresh tea leaves

Cited by 32 publications

References 36 publications

Fermentation Profiles, Bacterial Community Compositions, and Their Predicted Functional Characteristics of Grass Silage in Response to Epiphytic Microbiota on Legume Forages

Fermentation Profiles, Bacterial Community Compositions, and Their Predicted Functional Characteristics of Grass Silage in Response to Epiphytic Microbiota on Legume Forages

Gamma‐ray irradiation and microbiota transplantation to separate the effects of chemical and microbial diurnal variations on the fermentation characteristics and bacterial community of Napier grass silage

Effects of urea supplementation on the nutritional quality and microbial community of alfalfa (Medicago sativa L.) silage

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