Influences of addition of malic acid or citric acid, <i>Lactobacillus plantarum</i> and their mixtures on fermentation quality, proteolysis and fatty acid composition of ensiled alfalfa

Ke, Wencan; Ding, Wurong; Xu, Dongmei; Shah, Mian Nazir; Zhang, Ping; Guo, Xusheng

doi:10.1080/1745039x.2018.1510156

Cited by 19 publications

(24 citation statements)

References 33 publications

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“…The CA treatment dramatically reduced the contents of NDF and ADF in KG. However, the effect of CA on ADF and NDF was contrary to the report of Ke et al (2018) in alfalfa silage. The divergence might be related to the different types of forage that KG in this study was Gramineae plant, while the alfalfa was Leguminosae plant, which contained a higher amount of structural fibers.…”

Section: Discussioncontrasting

confidence: 94%

“…In the present study, the CA and CAL groups contained higher CP content. This finding might be explained as the effect of CA, which could inhibit protein hydrolysis (Ke et al, 2018). The CA treatment dramatically reduced the contents of NDF and ADF in KG.…”

Section: Discussionmentioning

confidence: 92%

“…Besides, CA can be used as a carbohydrate source to provide energy to lactic acid bacteria (LAB) and accelerate their growth (Li et al, 2016). Therefore, CA is considered as an ideal and novel silage additive to enhance the fermentation quality (Li et al, 2016;Ke et al, 2017Ke et al, , 2018He et al, 2019b;Li M. et al, 2020;Lv et al, 2020). Our previous study has found that CA improves the silage quality though increasing the abundances of lactic acid-producing microorganisms, Paenibacillus and Bacillus (Li M. et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

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Effects of Citric Acid and Lactobacillus plantarum on Silage Quality and Bacterial Diversity of King Grass Silage

Chen

et al. 2021

Front. Microbiol.

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To better understand the mechanism underlying the citric acid (CA)-regulated silage fermentation, we investigated the bacterial community and fermentation quality of king grass (KG) ensiled without (CK) or with Lactobacillus plantarum (L), CA and the combination of L and CA (CAL). The bacterial community was characterized by using the 16Sr DNA sequencing technology. The L and CA treatments altered the silage bacterial community of KG, showing reduced bacterial diversity, while the abundance of desirable genus Lactobacillus was increased, and the abundances of undesirable genus Dysgonomonas and Pseudomonas were decreased. The additives also significantly raised the lactic acid content, dropped the pH, and reduced the contents of acetic acid, propionic acid, and ammonia-N in ensiled KG (P < 0.01). Besides, the combination treatment was more effective on silage fermentation with the highest pH and lactic acid content, while the contents of acetic acid, propionic acid, and ammonia-N were the lowest (P < 0.01). Moreover, CAL treatment exerted a notable influence on the bacterial community, with the lowest operational taxonomic unit (OTU) number and highest abundance of Lactobacillus. Furthermore, the bacterial community was significantly correlated with fermentation characteristics. These results proved that L and CA enhanced the KG silage quality, and the combination had a beneficial synergistic effect.

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Section: Discussioncontrasting

confidence: 94%

Section: Discussionmentioning

confidence: 92%

Section: Introductionmentioning

confidence: 99%

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Effects of Citric Acid and Lactobacillus plantarum on Silage Quality and Bacterial Diversity of King Grass Silage

Chen

et al. 2021

Front. Microbiol.

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“…It could rapidly acidify the environment of silos and suppress undesirable microbial activity. Application of citric acid in alfalfa silages effectively improved fermentation quality, limited proteolysis and improved polyunsaturated fatty acid composition (Ke et al., 2017, 2018). In addition, Wang et al.…”

Section: Introductionmentioning

confidence: 99%

Fermentation and aerobic stability of Napier grass silage treated with different levels of citric acid residue

et al. 2020

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The experiment was conducted to investigate the effects of different levels of citric acid residue (CAR) on the fermentation quality and aerobic stability of Napier grass. Napier grass was ensiled with no additives control (CON), 1.2% CAR (C1), 3.6% CAR (C2) and 6.0% CAR (C3) on a fresh weight basis in laboratory silos for 3, 6, 9, 15 and 45 days. After opening the silos, the silages were subjected to analyzing the chemical and microbial compositions, and the residual silages ensiled for 45 days were evaluated for aerobic stability. Addition of CAR increased lactic acid/acetic acid, dry matter, lactic acid and water‐soluble carbohydrate contents, and decreased pH, acetic acid, ammonia nitrogen (NH3‐N), neutral detergent fiber, acid detergent fiber and cellulose contents as compared to the control. At the day 45 of ensiling, the C2 and C3 silages showed higher lactic acid contents and lactic acid/acetic acid, and lower NH3‐N and acetic acid contents than these of C1 silages. There was no significant difference in the aerobic stability between CAR‐treated silages and the control. Application of CAR effectively improved the fermentation quality of Napier grass, but had no obvious effects on the improvement of aerobic stability. In conclusion, application of CAR at the level of 3.6% or 6.0% is recommended for Napier grass silage making.

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“…Under limited nutrient conditions, LAB can derive the energy required for their metabolism from the catabolism of these amino acids. However, this system varies among the strains of the same species and among different species of LAB (Ke et al ., 2018; Shah et al ., 2018). Reduced protein content might be indicative of the proteolytic activity of some strains used in the present study, which requires further investigation at the gene expression level to confirm the performance of proteolytic enzymes synthesized by these strains.…”

Section: Discussionmentioning

confidence: 99%

Isolation and identification of lactic acid bacteria in fresh plants and in silage from Opuntia and their effects on the fermentation and aerobic stability of silage

et al. 2019

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The current study aimed to select the strains of lactic acid bacteria (LAB) isolated from forage cactus plants and silage and assess their effects on silage fermentation and aerobic stability. Forty wild isolates from plant and cactus silage, classified as LAB, were evaluated for metabolite production and identified by 16S ribosomal DNA sequencing. These wild isolates were identified as Lactobacillus plantarum, Weissella cibaria, Weissella confusa and Weissella paramesenteroides and the LAB populations differed among the silage. The use of microbial inoculants did not influence gas or effluent losses in forage cactus silage. The silage inoculated with the microbial strain GP15 showed the highest number of LAB populations. The amounts of water-soluble carbohydrates (WSC) and ammonia nitrogen differed among the silage. The silage inoculated with the GP1 strain presented the highest WSC. Populations of enterobacteria and yeasts and moulds were below the minimum detection limit (<2.0 log cfu/g silage) in all the silage studied. The predominant action of inoculants was to maximize dry matter recovery of the silage, which could be the criterion adopted to select the strains of LAB for use as inoculants in Opuntia silage.

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Influences of addition of malic acid or citric acid, Lactobacillus plantarum and their mixtures on fermentation quality, proteolysis and fatty acid composition of ensiled alfalfa

Cited by 19 publications

References 33 publications

Effects of Citric Acid and Lactobacillus plantarum on Silage Quality and Bacterial Diversity of King Grass Silage

Effects of Citric Acid and Lactobacillus plantarum on Silage Quality and Bacterial Diversity of King Grass Silage

Fermentation and aerobic stability of Napier grass silage treated with different levels of citric acid residue

Isolation and identification of lactic acid bacteria in fresh plants and in silage from Opuntia and their effects on the fermentation and aerobic stability of silage

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