Mixed Fermentation of Lactiplantibacillus plantarum and Bacillus licheniformis Changed the Chemical Composition, Bacterial Community, and Rumen Degradation Rate of Tea Residue

Huang, Xiaoyun; Xu, Yingying; Wu, Xin‐Yan; Ding, Yuhang; Fan, Caiyun; Xue, Yanfeng; Zhao, Zhuo; Cheng, Jianbo

doi:10.3390/fermentation8080380

Cited by 7 publications

(4 citation statements)

References 45 publications

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“…The nylon bag method [ 19 , 20 ] was used to analyze the rumen degradation characteristics of DM, CP, NDF and ADF in two samples. The size of the nylon bags was 80 mm × 130 mm, and the aperture was 300 mesh.…”

Section: Methodsmentioning

confidence: 99%

Analysis of Rumen Degradation Characteristics, Attached Microbial Community, and Cellulase Activity Changes of Garlic Skin and Artemisia argyi Stalk

Gu,

Liu,

Jiang

et al. 2024

Animals

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The purpose of this study was to study the chemical composition, rumen degradation characteristics, surface attached microbial community and cellulase activity of garlic skin (GS) and Artemisia argyi stalk (AS), in order to explain their feeding value. Four 14-month-old healthy Min Dong male goats with permanent rumen fistula were selected as experimental animals. The rumen degradation characteristics of GS and AS were determined by using the nylon bag method, and the bacterial composition, cellulase activity and their relationship on the surface of the two groups were analyzed with high-throughput sequencing of 16S rRNA gene. The results showed that in GS and AS, the effective degradation rate (ED) values of dry matter (DM) were 42.53% and 37.12%, the ED values of crude protein (CP) were 37.19% and 43.38%, the ED values of neutral detergent fiber (NDF) were 36.83% and 36.23%, and the ED values of acid detergent fiber (ADF) were 33.81% and 34.77%. During rumen degradation, the richness and evenness of bacteria attached to the AS surface were higher. At the phylum level, Bacteroidetes and Firmicutes were always the main rumen bacteria in the two groups. At the genus level, fiber-degrading bacteria such as Prevotella, Treponema, and Ruminococcus showed higher levels in GS (p < 0.05). Compared with GS, the activity of β-glucosidase (BG enzyme), endo-β-1,4-glucanase (C1 enzyme), exo-β-1,4-glucanase (Cx enzyme) and neutral xylanase (NEX enzyme) attached to AS surface showed a higher trend. Correlation analysis showed that the relative abundance of Succinivibrio and Rikenellaceae_RC9_gut_group was positively correlated with the rumen degradability of nutrients in GS, and the relative abundance of Christensenellaceae R-7_group, Succinivibrio and Ruminococcus was positively correlated with the rumen degradability of nutrients in AS. The conclusion of this study shows that AS has more potential to become ruminant roughage than GS. In addition, this study also revealed the relationship between cellulase activity and bacteria, which provided new information for us to better analyze the effects of GS and AS on the rumen of ruminants and provided an important theoretical basis for the development and utilization of agricultural by-products.

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Section: Methodsmentioning

confidence: 99%

Analysis of Rumen Degradation Characteristics, Attached Microbial Community, and Cellulase Activity Changes of Garlic Skin and Artemisia argyi Stalk

Gu,

Liu,

Jiang

et al. 2024

Animals

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“…After incubation at 160 rpm and 28°C for 3 days, the cultures were centrifuged at 5000 rpm for 10 minutes to remove the bacterial cells. The supernatant was ltered through a 0.45 µm pore size lter to remove any remaining bacteria and transferred into sterile Eppendorf tubes for further use (Huang et al, 2022).…”

Section: Preparation Of Mixed Microbial Fermentation Filtratementioning

confidence: 99%

The Impact of Biocontrol Bacteria on Cotton Resistance and Their Effects on Signaling Pathways Related to Defense Against Verticillium Wilt Infection

Fan,

Cao,

Liu

et al. 2024

Preprint

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This study prepared a mixed fermentation broth using two strains of Bacillus and investigated its inhibitory effects on the cotton Verticillium wilt pathogen, as well as its impact on the signaling pathways related to defense against Verticillium wilt infection in cotton.Biocontrol bacteria can effectively defend against plant diseases by competitively inhibiting pathogens and inducing plant immunity. Through plate confrontation assays, antimicrobial tests using mixed microbial fermentation broth and its dilutions, and their impacts on cotton seed germination, this study explores the defensive potential of the mixed fermentation broth.During the study, it was discovered that The mixed microbial fermentation broth could produce lipopeptide substances. The cotton's immunity against Verticillium wilt, following treatment with this broth, was assessed using DAB and trypan blue histological staining methods. Furthermore, the study involved monitoring the induced expression of resistance-related genes (PR1, PR5, NPR1), as well as the effects on the activities of defense-related enzymes in cotton (SOD, CAT, PPO, POD).The results indicate that The combination of two biocontrol bacterial strains exhibited a certain inhibitory effect on the cotton Verticillium wilt pathogen. Root drenching with the mixed fermentation broth significantly enhanced the transient burst of reactive oxygen species in cotton's defense signaling pathways, inducing an immune response. This response increased the sensitivity of cotton's hypersensitive response (HR), induced the expression of disease resistance-related genes, and heightened the activity of enzymes involved in reactive oxygen species scavenging, thereby enhancing systemic acquired resistance (SAR) in cotton. This study reveals that the mixed fermentation broth improved cotton's resistance to Verticillium wilt, significantly affecting the defense signaling pathways in response to the pathogen, with varying effects on induced resistance in different resistance genotypes of cotton.

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“…[75]. These enzymes are able to break the chemical bonds between cellulose and hemicellulose, breaking it down into smaller soluble carbohydrates [76].…”

Section: Degradation Rates Of Dm Cp Adf Ndf and Adl In The Rumen Of S...mentioning

confidence: 99%

Assessing Fermentation Quality, Aerobic Stability, In Vitro Digestibility, and Rumen Degradation Characteristics of Silages Mixed with Sweet Sorghum and Aerial Parts of Licorice

Chen,

Wang,

Zhang

et al. 2024

Agriculture

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(1) Aim: This study aimed to evaluate the fermentation quality, chemical composition, aerobic stability, in vitro digestibility, and rumen degradation characteristics of silage mixtures with different ratios of sweet sorghum (SS) and aerial parts of licorice (LC). (2) Methods: Five mixtures were produced on a dry matter (DM) basis: (i) 0%SS + 100%LC (0%SS); (ii) 25%SS + 75%LC (25%SS); (iii) 50%SS + 50%LC (50%SS); (iv) 75%SS + 25%LC (75%SS); and (v) 100%SS + 0%LC (100%SS). First, the chemical composition of the silages was measured before and after fermentation. Next, the aerobic stability, dynamic microbial colonization and dynamic volatile fatty acids of the mixed silage after fermentation were determined for 0, 5, 10, 15, 20, and 25 days. Finally, the parameters related to gas production and the characteristics of the gas production were determined. At the same time, the rate of degradation of the chemical composition of the mixed silage in the rumen was studied. (3) Results: (a) As the proportion of SS increased, pH, ammonia, butyric acid, acetate, and aerobic stability showed a decreasing trend, but lactic acid content gradually increased. (b) The content of the fermentation and gas production parameters were significantly higher in 100%SS and 50%SS than others (p < 0.05). (c) The rate of degradation of DE, ME, Neg, DM, CP, ADF, NDF, and ADL of 50%SS in the rumen of sheep was significantly higher than others (p < 0.05). (4) Conclusions: In conclusion, ensiling SS and LC mixtures can improve silage quality, especially if the SS and LC are ensiled together at a ratio of 50:50.

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Mixed Fermentation of Lactiplantibacillus plantarum and Bacillus licheniformis Changed the Chemical Composition, Bacterial Community, and Rumen Degradation Rate of Tea Residue

Cited by 7 publications

References 45 publications

Analysis of Rumen Degradation Characteristics, Attached Microbial Community, and Cellulase Activity Changes of Garlic Skin and Artemisia argyi Stalk

Analysis of Rumen Degradation Characteristics, Attached Microbial Community, and Cellulase Activity Changes of Garlic Skin and Artemisia argyi Stalk

The Impact of Biocontrol Bacteria on Cotton Resistance and Their Effects on Signaling Pathways Related to Defense Against Verticillium Wilt Infection

Assessing Fermentation Quality, Aerobic Stability, In Vitro Digestibility, and Rumen Degradation Characteristics of Silages Mixed with Sweet Sorghum and Aerial Parts of Licorice

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