Microbial community dynamics during alfalfa silage with or without clostridial fermentation

Li, Rongrong; Jiang, Di; Zheng, Mingli; Tian, Pengjiao; Xu, Chuncheng

doi:10.1038/s41598-020-74958-1

Cited by 46 publications

(53 citation statements)

References 31 publications

(47 reference statements)

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“…The lower ammonia-N content in AS2 at terminal silage indicated that the sucrose additions contributed to the protein preservation. This result was consistent with previous study that sucrose additions decreased ammonia-N content in alfalfa silage ( Li et al, 2020 ). Moreover, the loss of DM is exacerbated by the acetic acid bacteria.…”

Section: Discussionsupporting

confidence: 94%

Alfalfa Silage Treated With Sucrose Has an Improved Feed Quality and More Beneficial Bacterial Communities

et al. 2021

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Alfalfa silage is one of the main roughages in the production of dairy cow, which can provide nutrition with high quality to improve milk quality and production. Sucrose additions have been widely used to improve the silage quality. In this study, the effects of sucrose on the fermentation quality and bacterial communities of alfalfa silage were investigated here using 0, 0.5, and 1% sucrose ensiling treatments for 15, 30, and 60 days. The ensiling time significantly decreased the crude fiber content and increased the ammonia nitrogen, acetic acid content, and the relative abundance of Enterococcus in the silages. The 1% sucrose-treated silage at 60 days had the lowest neutral detergent fiber acid, acid detergent fiber, and crude fiber content and the highest relative feed value. Moreover, sucrose-treated silage contained less acetic acid, propionic acid, and butyric acid, and had a lower pH than the controls for each duration. Enterobacteriaceae, Klebsiella, and Enterococcus were the dominant genera in all groups, and the relative abundance of Enterococcus and Lactobacillus was higher in the 1% sucrose-treated group than in the control. These results suggested that sucrose supplementation could improve alfalfa silage quality and increase its beneficial bacterial content.

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Section: Discussionsupporting

confidence: 94%

Alfalfa Silage Treated With Sucrose Has an Improved Feed Quality and More Beneficial Bacterial Communities

et al. 2021

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“…High-throughput sequencing can provide a wealth datas for exploring taxonomic classifications and activities of silage microbial community [27]. In this study, alpha diversity values indicate that the diversity of bacterial communities after silage was higher, which was consistent with the results of Li [28]. St-Pierre found that Mencius, Bacteroides, Chloroflexi, and Proteobacteria were dominant phyla that played an important role in hydrolysis and acid production [29].…”

Section: Discussionsupporting

confidence: 88%

The potential and effects of saline-alkali alfalfa microbiota under salt stress on the fermentation quality and microbial

et al. 2021

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Background The objective of this study was to evaluate the chemical compositions and microbial communities of salt-tolerant alfalfa silage. Salt-tolerant alfalfa was ensiled with no additive control, and cellulase for 30 and 60 to 90 days. In this study, the dry matter (DM) content of the raw material was 29.9% DM, and the crude protein (CP) content of the alfalfa was 21.9% CP. Results After 30 days of fermentation, the DM content with the cellulase treatment was reduced by 3.6%, and the CP content was reduced by 12.7%. After 60 days of fermentation, compared with alfalfa raw material, the DM content in the control group (CK) was reduced by 1%, the CP content was reduced by 9.5%, and the WSC (water-soluble carbohydrates) content was reduced by 22.6%. With the cellulase, the lactic acid content of the 30- and 60-day silages was 2.66% DM and 3.48% DM. The content of Firmicutes in salinized alfalfa raw material was less than 0.1% of the total bacterial content. Before and after ensiling, the microbes had similar composition at the phylum level, and were composed of Firmicutes, Actinobacteria, Bacteroidetes, and Proteobacteria. The abundance of Pantoea was dominant in fresh alfalfa. In the absence of additives, after 30 days and 60 days of silage, the dominant lactic acid bacteria species became Lactococcus and Enterococcus. Conclusions The results showed that LAB (Lactobacillus, Lactococcus, Enterococcus, and Pediococcus) played a major role in the fermentation of saline alfalfa silage. It also can better preserve the nutrients of saline alfalfa silage. The use of cellulase enhances the reproduction of Lactobacillus. The fermentation time would also change the microbial community of silage fermentation.

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“…Clostridium species can grow under anaerobic environments and will compete against L. plantarum to obtain the available nutrients, particularly in high moisture forages. If the initial acidification caused by lactic acid fermentation fails to effectively prevent clostridia proliferation in silage, clostridia fermentation will occur, resulting in poor quality silage due to the production of propionic acid and butyric acid or the accumulation of ammonia and amines (Li et al 2020). Thus, L. plantarum was negatively correlated and C. beijerinckii was positively correlated with the presence of NH 3 -N, propionic acid and butyric acid.…”

Section: Relationships Between Microorganisms and Fermentation Parametersmentioning

confidence: 99%

The use of PacBio SMRT technology to explore the microbial network and fermentation characteristics of woody silage prepared with exogenous carbohydrate additives

Sun

Lin

et al. 2021

J Appl Microbiol

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Aims: To effectively use woody plant resources to prepare silage for ruminants, Pacific Biosciences (PacBio) single-molecule real-time (SMRT) sequencing was applied to study the microbial network and fermentation characteristics of paper mulberry (PM) silage prepared with corn meal (CM) and rice bran (RB) as exogenous additives. Methods and Results: PM is rich in nutrients and contains more than 26% crude protein in dry matter. After ensiling, the microbial diversity and abundance in PM, CM and RB decreased due to the anaerobic environment and acidic conditions. The CM-treated PM silage accelerated the conversion of the dominant microbial community from harmful bacteria to lactic acid bacteria and promoted lactic acid fermentation. When RB was used to treat PM silage, Enterobacter and Clostridium species became the main bacterial community during ensiling, leading to butyric acid fermentation and protein decomposition. Compared with RB, CM increased the amount of fermentation substrates, changed the microbial community structure and affected metabolic pathways (global metabolism, carbohydrate metabolism and amino acid metabolism), which improved the flavour and quality of the PM silage. Conclusions: The CM addition of improved the fermentation quality of PM silage, with PM + CM being the ideal combination. The SMRT sequencing technology could accurately obtain specific details of the microbial networks and fermentation characteristics. Our results indicate that PM can be used as a potential high-protein silage in animal production. Significance and Impact of the Study: In tropics, the effective use of abundant natural biomass resources such as woody plants to prepare silage for feed preservation can solve the problem of restricting livestock production due to the shortage of feed in the dry season. SMRT sequencing technology was used to accurately analyze the microbial network and fermentation characteristics of woody silage prepared with CM as an exogenous additive to improve the fermentation quality of silage.

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Microbial community dynamics during alfalfa silage with or without clostridial fermentation

Cited by 46 publications

References 31 publications

Alfalfa Silage Treated With Sucrose Has an Improved Feed Quality and More Beneficial Bacterial Communities

Alfalfa Silage Treated With Sucrose Has an Improved Feed Quality and More Beneficial Bacterial Communities

The potential and effects of saline-alkali alfalfa microbiota under salt stress on the fermentation quality and microbial

The use of PacBio SMRT technology to explore the microbial network and fermentation characteristics of woody silage prepared with exogenous carbohydrate additives

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