Microbial community dynamics and their contributions to organic acid production during the early stage of the ensiling of Napier grass (<i>Pennisetum purpureum</i>)

Yuan, Xianjun; Dong, Zhihao; Li, Junfeng; Shao, Tao

doi:10.1111/gfs.12455

Cited by 41 publications

(32 citation statements)

References 23 publications

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“…At the phylum level, the dominant bacteria were Firmicutes and Proteobacteria , similar to those reported by Wang et al [ 50 ]. Firmicutes can secrete various cellulases, lipases, and proteases and is able to survive in an anaerobic and low pH environment [ 51 ]. In addition, almost all LABs belong to Firmicutes .…”

Section: Discussionmentioning

confidence: 99%

Effects of Malic Acid and Sucrose on the Fermentation Parameters, CNCPS Nitrogen Fractions, and Bacterial Community of Moringa oleifera Leaves Silage

et al. 2021

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The present study investigated the effects of malic acid, sucrose, and their mixture on the fermentation parameters, Cornell Net Carbohydrate and Protein System (CNCPS) nitrogen fractions, and bacterial community of Moringa oleifera leaves (MOL) silages. The trial was divided into four treatments and labeled as CON (control group) and MLA, SUC, and MIX (respectively denoting the addition of 1% malic acid, 1% sucrose, and 1% malic acid + 1% sucrose to the fresh weight basis). The silage packages were opened on the 2nd, 5th, 10th, 20th, and 40th days of ensiling for subsequent determination. Malic acid and sucrose increased the lactic acid content (p < 0.05) and pH value, and the acetic acid contents of MLA and MIX were lower than those in CON (p < 0.05). Compared with sucrose, malic acid had a better capacity to preserve nutrients and inhibit proteolysis, and thus exerted better effects on the CNCPS nitrogen fractions. The results of 16S rRNA showed that the dominant phyla were Firmicutes and Proteobacteria and that the dominant genera were Lactobacillus and Weissella. With the application of silage additives and the processing of fermentation, there was a remarkable change in the composition and function of the bacterial community. The variation of the fermentation parameters and CNCPS nitrogen fractions in the MOL silages caused by malic acid and sucrose might be attributed to the dynamic and dramatic changes of the bacterial community.

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Section: Discussionmentioning

confidence: 99%

Effects of Malic Acid and Sucrose on the Fermentation Parameters, CNCPS Nitrogen Fractions, and Bacterial Community of Moringa oleifera Leaves Silage

et al. 2021

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“…However, it is unknown whether inoculation with L. plantarum would quickly dominate and molasses would promote establishment of dominant bacteria in a combination of ensiled AF and RS, due to complex microbial sources in mixed silage. Next‐generation sequencing could be used to document the microbial dynamics of ensiled forages and provide insights regarding regulation of fermentation 12 …”

Section: Introductionmentioning

confidence: 99%

Lactobacillus plantarum and molasses alter dynamic chemical composition, microbial community, and aerobic stability of mixed (amaranth and rice straw) silage

Xie

et al. 2021

J Sci Food Agric

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BACKGROUND The objective was to determine how molasses and Lactobacillus plantarum affect chemical composition, fermentation quality, aerobic stability, and the microbial community of an ensiled mixture of amaranth (Amaranthus hypochondriaus, AF) and rice straw. Treatments were control (C, no addition), L. plantarum (L; 2 × 105 cfu g−1 fresh weight), molasses (M; 40 g kg−1 fresh matter), and their combination (LM). All treatments were ensiled for 1, 3, 5, 7, and 30 days. RESULTS All additives improved fermentation quality with greater lactic acid (LA), acetic acid, and lower pH than C silage over the ensiling period. The LM silage combination optimized fermentability, manifested as greater LA contents and a more rapid pH reduction during the first 7 days of ensiling than L or M silages. After 30 days of ensiling, inoculant L. plantarum increased Lactobacillus abundance and reduced bacterial diversity and Enterobacteriaceae abundance compared with silage treated with molasses. Molasses addition reduced the relative concentration of structural carbohydrates (neutral and acid detergent fiber, and hemicellulose) after 30 days of ensiling. Finally, there was spoilage after 2 days and 4 days of aerobic exposure in C and LM silages respectively, whereas L silage had not spoiled after 4 days. CONCLUSIONS Although the combination of L. plantarum and molasses further optimized fermentation characteristics, L silage had better aerobic stability. © 2021 Society of Chemical Industry.

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“…Yuan et al . (2019b) also observed that the relative abundance of Weissella in Napier grass silages decreased below 2% after ensiling. Cai et al .…”

Section: Discussionmentioning

confidence: 87%

Contributions of epiphytic microbiota on the fermentation characteristics and microbial composition of ensiled six whole crop corn varieties

Sun

Yuan

et al. 2021

J Appl Microbiol

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Aims The present study is aimed to reveal the variations in epiphytic microbial composition among six whole crop corn (WCC) varieties and their contributions on ensiling characteristics and microbial composition of WCC silage. Methods and Results Six WCC varieties (JS06, YS23, BS20, JS39, JS40 and JS26) were ensiled for 90 days. All WCC varieties were well fermented with low pH value (<4·0) and high LA (73·6–124 g kg−1 DM, dry matter) concentration. Of six varieties, JS40 had the highest LA (124 g kg−1 DM) concentration, which was supported by highest relative abundance of Lactobacillus. Pantoea was the most dominant epiphytic bacteria in all fresh WCC varieties; however, the secondary dominant genera among six WCC were absolutely difference. Lactobacillus became predominant genus in 90‐day silages except YS23. YS23 kept the more bacterial genus from fresh to 90‐day silages than other silages, meanwhile Acinetobacter and Enterobacter were the dominant bacteria in YS23 silages. Conclusions Among six WCC varieties, JS40 silage had the highest LA. The variations in epiphytic microbiomes among fresh WCC affected terminal microbial community of 90‐day silages. There were differences in fermentation characteristics among six WCC varieties, which might be partly attributed to variations in epiphytic microbiomes among fresh WCC. Significance and Impact of the Study The study not only enriches the research on microbial communities of plant phyllosphere but also provides theoretical basis for selecting WCC varieties and inoculants for the forage production.

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Microbial community dynamics and their contributions to organic acid production during the early stage of the ensiling of Napier grass (Pennisetum purpureum)

Cited by 41 publications

References 23 publications

Effects of Malic Acid and Sucrose on the Fermentation Parameters, CNCPS Nitrogen Fractions, and Bacterial Community of Moringa oleifera Leaves Silage

Effects of Malic Acid and Sucrose on the Fermentation Parameters, CNCPS Nitrogen Fractions, and Bacterial Community of Moringa oleifera Leaves Silage

Lactobacillus plantarum and molasses alter dynamic chemical composition, microbial community, and aerobic stability of mixed (amaranth and rice straw) silage

Contributions of epiphytic microbiota on the fermentation characteristics and microbial composition of ensiled six whole crop corn varieties

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