Fermentation dynamics and diversity of bacterial community in four typical woody forages

Zheng

et al. 2021

Front. Microbiol.

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Whole plant soybean (WPS) is a kind of legume resource with characteristics of high nutrition, large biomass, and wide distribution. In the present study, we have investigated the feasibility and effects of gallic acid (GA) on WPS silage quality, nitrogen distribution, tannin content, and bacterial community. The 0.5 and 1% (fresh matter basis) GA were added into WPS for dynamic ensiling (days 3, 7, 14, and 30, respectively). The results showed that the WPS silage with GA addition significantly decreased pH value (6.16–5.38 at ensiling day 30), coliform bacteria count and butyric acid (65.3–62.0 g/kg dry matter at ensiling day 30), and amino nitrogen contents (259–88.2 g/kg total nitrogen at ensiling day 30) and promoted lactic acid (9.62–31.5 g/kg dry matter at ensiling day 30), acetic acid (24.1–85.6 g/kg dry matter at ensiling day 30), and tannin (total phenol and hydrolyzable tannin) contents. Additionally, the GA addition also contributed to the change of bacterial community, where Firmicutes and Lactobacillus were most abundant on phylum and genus levels, respectively. The above results suggested that GA additive applied in WPS silage was an effective strategy to protect nutrition and improve fermentation quality, and the 1% GA addition showed a better effect.

Section: Bacterial Abundance Of Whole Plant Soybean Silagesupporting

confidence: 64%

Effects of Gallic Acid on Fermentation Parameters, Protein Fraction, and Bacterial Community of Whole Plant Soybean Silage

Zheng

et al. 2021

Front. Microbiol.

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“…Besides, the DM, NDF and ADF contents of NCL were comparable with the data reported by Zhang et al . (2019) but relatively higher than our previous report (Wang et al ., 2019a). However, the DM contents of these two fresh materials except CS in trial 2 were higher than 25%, a minimum DM content for forage to minimize the risk of effluent (Mcdonald et al ., 1991).…”

Section: Resultscontrasting

confidence: 72%

Effect on the ensilage performance and microbial community of adding Neolamarckia cadamba leaves to corn stalks

Zhou

Microbial Biotechnology

et al. 2020

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To comprehensively evaluate the fermentation performance and microbial community of corn stalks (CS) silage mixed with Neolamarckia cadamba leaves (NCL), CS were ensiled with four levels (0%, 10%, 30% and 50% of fresh weight) of NCL for 1, 7, 14, 30, 60 days in two trials. The results showed that all silages were well preserved with low pH (3.60-3.88) and ammonia nitrogen content (0.08-0.19% DM). The silage samples with NCL displayed lower (P < 0.05) acetic acid, propionic acid and ammonia nitrogen contents and lactic acid bacteria population during ensiling than control silages (100% CS). The addition of NCL also influenced the distribution of bacterial and fungal communities. Fungal diversity (Shannon's indices were 5.15-5.48 and 2.85-4.27 in trial 1 and trial 2 respectively) increased while the relative abundances of Lactobacillus, Leuconostocs, Acetobacter and two moulds (Aspergillus and Fusarium) decreased after added NCL. In summary, mixing NCL is a promising effective approach to preserve protein of CS silage and inhibit the growth of undesirable bacteria and mould, thus to improve the forage quality to some extent.

“…Moreover, wilting significantly increased the BC, and this was similar with the result reported by Playne et al [16] that BC could be affected by anion fraction, protein and wilting. Previous research indicates a relatively high BC value may be difficult to ensile [17]. Therefore, compared with non-wilted materials, the wilted materials in this study would be more difficult to ensile.…”

Section: Discussionmentioning

confidence: 84%

“…The observed level of LAB (5.84 log cfu/g of FM) in the current study is higher than the recommended level of 5.0 log cfu/g of FM. However, Zhang et al [17] reported that the dominant LAB in mulberry prior to ensiling was Enterococcus and Lactococcus, which cannot ensure sufficient fermentation. Therefore, inoculants are necessary for improving the fermentation quality of mulberry, and the LAB strain L1 used in this study, isolated from mulberry silages and identified as L. planta rum, had a strong acid tolerance and acid production ability [18].…”

Section: Discussionmentioning

confidence: 99%

Impact of wilting and additives on fermentation quality and carbohydrate composition of mulberry silage

Zhang

Asian-Australas J Anim Sci

et al. 2020

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Objective: The objective of this study was to investigate the effects of wilting and additives on the fermentation quality, structural and non-structural carbohydrate composition of mulberry silages. Methods: The selected lactic acid bacteria strains Lactobacillus plantarum 'LC279063' (L1), commercial inoculant Gaofuji (GF), and Trichoderma viride cellulase (CE) were used as additives for silage preparation. Silage treatments were designed as control (CK), L1, GF, or CE under three wilting rates, that is wilting for 0, 2, or 4 hours (h). After ensiling for 30 days, the silages were analyzed for the chemical and fermentation characteristics. Results: The results showed that wilting had superior effects on increasing the non-structural carbohydrate concentration and degrading the structural carbohydrate. After ensiling for 30 days, L1 generally had a higher fermentation quality than other treatments, indicated by the lower pH value, acetic acid, propionic acid and ammonia nitrogen (NH 3 -N) content, and the higher lactic acid, water soluble carbohydrate, glucose, galactose, sucrose, and cellobiose concentration (p<0.05) at any wilting rate. Wilting could increase the ratio of lactic acid/acetic acid and decrease the content of NH 3 -N. Conclusion: The results confirmed that wilting degraded the structural carbohydrate and increased the non-structural carbohydrate; and L1 exhibited better properties in improving fermentation quality and maintaining a high non-structural carbohydrates composition compared with the other treatments.