Microbial community and fermentation characteristic of whole-crop wheat silage treated by lactic acid bacteria and Artemisia argyi during ensiling and aerobic exposure

Abstract

Whole-crop wheat silage (WCWS) is an excellent feed material for ruminants. However, microbial fermentation during silage production consumes valuable nutrients, decreasing the quality of silage. The main objective of this study was to assess how the addition of increasing amounts of Artemisia argyi (AA) affected fermentation quality, microbial composition, and mycotoxin production in whole-crop wheat at dough stage (WCWD) silage during ensiling to aerobic exposure compared with Lactiplantibacillus buchneri (LB). The addition of 20% AA, resulted in a lower pH and higher lactic acid content, was found in silage treated with 20% AA, and an obvious increase in the relative abundance of Lactobacillus was detected in silages treated with LB and 20% AA, respectively. Meanwhile, inoculation with 20% AA decreased the abundance of harmful microorganisms, including Acinetobacter, Enterobacter, and Aspergillus. It also reduced the contents of mycotoxins, Aflatoxin B1 (AFB1), and deoxynivalenol (DON) during ensiling and aerobic exposure. These results confirmed that WCWD treated with 20% AA could improve the fermentation quality and enhance the aerobic stability of silage.

Effects of sugarcane variety and nitrogen application level on the quality and aerobic stability of sugarcane tops silage

“…However, in this study, for all groups, the richness and diversity of fungal community decreased in the middle and later stages of aerobic exposure. A similar result was found by Wang et al. (2022) , who reported that after 12 days of aerobic exposure, the richness and diversity of fungal community decreased in whole-crop wheat silage.…”

“…Moreover, in this study, the BL, BM, BH, and CL groups shifted from Proteobacteria to Firmicutes during early aerobic exposure, the BL and BH groups shifted from Proteobacteria to Firmicutes during the middle period of aerobic exposure, the CM and BH groups shifted from Proteobacteria to Firmicutes during the later period of aerobic exposure, and the CH group shifted from Proteobacteria to Firmicutes throughout the period of aerobic exposure. Similar results were also found in natural sugarcane tops silage, whole-crop wheat silage, and alfalfa silage after 3, 12, and 20 days aerobic exposure, respectively ( McGarvey et al., 2013 ; Zhang et al., 2019 ; Wang et al., 2022 ). These results suggest that there are particular environmental conditions for the proliferation of Firmicutes, such as sufficient organic acids and lower pH ( Hou et al., 2022 ).…”

“…Moreover, after aerobic exposure, the relative abundance of Ascomycota increased and that of Basidiomycota decreased in all six treatment groups. Similar results were also detected in barley silage, sugarcane top silage, and whole-crop wheat silage ( Liu et al., 2019 ; Zhang et al., 2019 ; Wang et al., 2022 ). Ascomycetes and Basidiomycetes are the main groups involved in cellulolysis, and both are diverse and species-rich phyla in the fungal kingdom.…”

Effects of Alfalfa Hay to Oat Hay Ratios on Chemical Composition, Fermentation Characteristics, and Fungal Communities during Aerobic Exposure of Fermented Total Mixed Ration

“…The results of this research revealed that the aerobic stability was lower in the HO treatment than that in other treatments, suggesting that the higher percentage of oats was unfavorable for the storage of FTMR after aerobic exposure, following a previous trial that the oat could reduce the aerobic stability [30], which may be due to the lower AA content in the HO treatment before aerobic exposure was insufficient to limit the proliferation of fungi, especially yeast [31]. Moreover, Pitt et al [32] and Salawu [33] reported that the higher buffering capacity and secondary plant metabolites (e.g., saponins) in legumes could inhibit the growth of spoilage microorganisms.…”

Effects of Lactic Acid Bacteria Reducing the Content of Harmful Fungi and Mycotoxins on the Quality of Mixed Fermented Feed

“…This did not occur in the group with the addition of the strain Q1-2, and the treatment group was almost free of Aspergillus at the end of fermentation, suggesting that the strain Q1-2 not only reduces mycotoxins but also effectively inhibits fungal growth. In the practical applications of feeds, where aerobic exposure is often required, treatment groups with the fungi inhibiting effects of LAB may have better feed quality in actual production [ 43 ]. In fact, the inhibition of the growth of associated fungi is not a sufficient condition for a reduction in mycotoxin content.…”