Factors influencing the distribution of lactic acid bacteria on Pennisetum grasses

Abstract

Successful silage production depends on the promotion of lactic acid fermentation and one of the key factors influencing the fermentation quality of silage is lactic acid bacteria (LAB). Therefore, epiphytic LAB on grasses play an important role in silage production. The present research investigated the distribution of LAB on Pennisetum spp. and factors influencing its presence. Lactic acid bacteria on four grass cultivars, cv. MT‐1, cv. Mott, cv. Reyan No. 4 (Reyan) and cv. Guimu No. 1 (Guimu), were investigated by both culture‐dependent methods and 16S rRNA amplicon sequence analysis and polymerase chain reaction‐denaturing gradient gel electrophoresis (PCR‐DGGE). Mott grass had significantly lower contents of dry matter and lower pH and higher water‐soluble carbohydrates (WSC) content than the other three cultivars (P < 0.05). Mott also epiphyted the largest number of LAB (2.56 × 103 cfu g−1), while MT‐1 supported the least (41 cfu g−1). A diversity of LAB were recovered from the species including the following proportional representation: 33.4% Lactobacillus plantarum, 8.3% Lactobacillus pentosus, 8.3% Lactococcus lactis, 8.3% Leuconostoc citreum, 25.0% Weissella confusa and 16.7% Weissella cibaria on Mott, 20.0% L. plantarum, 20.0% L. pentosus and 60.0% Lc. lactis on MT‐1, 83.3% L. plantarum and 16.7% Lc. lactis on Reyan, 16.7% L. plantarum and 83.3% Lc. lactis on Guimu. The DGGE analyses of rRNA amplicons also revealed a similar distribution of these species. While the species composition and abundance of LAB differed among the four grasses. The number of LAB on grasses was positively correlated with the WSC content in the grasses (P < 0.01), and negatively correlated with the pH of the grasses (P < 0.05).

Evaluation of probiotic Lactobacillus plantarum against foodborne pathogens and its fermentation potential in improving Lolium multiflorum silage quality

“…Generally, lactic acid bacterial strains produce higher amount of lactic acid than acetic acid. The amount of organic acid produced by LAB strain directly decides its fermentation quality (Chen et al 2017). Similarly, in this study, KCC-30 fermented L. multiflorum forage soup under anaerobic condition better than that under aerobic conditions.…”

Effects of Lactic Acid Bacteria on Microbial Metabolic Functions of Paper Mulberry Silage: A BIOLOG ECO Microplates Approach

“…In previous studies, regardless of enriching lactic acid bacteria in fresh raw materials (Chen et al, 2017) or adding external lactic acid bacteria artificially during ensiling (Zhang et al, 2020), relative abundance or cultivable quantity of various species of microorganisms have been the principal consideration rather than metabolic functions. Thus, there might be some neglected effects from additives or environmental factors in the silage fermentation process.…”

Spraying sugars, growth temperatures and N application levels change epiphytic lactic acid bacteria composition on Italian ryegrass

“…Growth of LAB isolate at different pH values, salts concentrations and temperatures were observed by using MRS broth. Carbohydrate fermentation profile was determined by using API 50 CHL ® (bioMérieux, L' Etoile, France) kit, whereas 16S rRNA gene sequences were determined as described previously by Chen et al (2017). The nucleotide sequences for the 16S rRNA genes described in this report were deposited in GenBank under accession numbers as follows: KC845196, KC845200, MT894302, MT894301, KC845202, MT894299, MT894300 and KC845204 for the representative isolates of 20.1, Ban4, Guo1, CK5, CK2, N2, CK3 and 10.1, respectively.…”

“…There are a few reports on LAB communities that present on different forage crops (Khota et al, 2016; Pang et al, 2012). Our previous study showed that the species composition and abundance of LAB differed among four Pennisetum grasses, and the number of LAB was positively correlated with the WSC content of grass (Chen et al, 2017).…”

“…The relative abundance of a specific bacterial taxon in phyllosphere communities can vary considerably (Chen et al, 2017; Mercier & Lindow, 2001). The main factors that affect the phyllosphere community structure include host plant species, leaf age and physiology, as well as environmental factors, such as solar radiation, temperature, humidity and nutrient availability (Müller & Ruppel, 2014).…”