Perilla frutescens as potential antimicrobial modifier to against forage oat silage spoilage

Abstract

The aim of this study was to investigate the influence of Perilla frutescens, alone or in combination with Lactobacillus plantarum a214 or citric acid, on forage oat silage quality, bacterial and fungal microbiological profile during ensiling and aerobic exposure. With the exception of Perilla frutescens, all additives could improve silage quality of forage oat based on lower ammonia-nitrogen content and higher residual of water soluble carbohydrates during anaerobic fermentation compared to control silage, especially in Perilla frutescens combined with citric acid (CAPF). Lactobacillus was the dominant bacteria in all silages, while CAPF group increased the relative abundance of Lactobacillus lindneri and Lactobacillus brevis compared to control silage. The application of Perilla frutescens suppressed the relative abundance of yeasts such as Pichia fermentans and Wickerhamomyces anomalus in response to aerobic exposure, especially in CAPF treatment, leading to high acetic acids and lower dry matter loss, as well as good aerobic stability. Therefore, Perilla frutescens, alone or in combination with citric acid, has potential to improve aerobic stability of forage oat silage by shifting bacterial and fungal community composition, and can be used as new additive to prepare high-quality silage for animal production.

Investigating the efficacy of an exopolysaccharide (EPS)‐producing strain Lactiplantibacillus plantarum L75 on oat silage fermentation at different temperatures

“…Before ensiling, Filobasidium and Ustilago were detected in fresh oat with high abundances, however, they noticeably declined after 60 days of fermentation. This is in accordance with the findings of previous studies, which also found that a relatively high level of Filobasidium appeared in fresh oats and decreased with the ensiling process (Bao et al., 2023 ; Li, Chen, et al., 2022 ). According to the report of Ökmen et al.…”

“…Comparable to noting of Li, Chen, et al. ( 2022 ) for oat silage, in this study, we observed a certain proportion of Levilactobacillus in all control and S inoculated groups stored both at 25°C and 15°C at the end of the fermentation. As reported, some species of Levilactobacillus such as Levilactobacillus brevis can survive in a broad range of pH (2–7) conditions (Hacıoglu & Kunduhoglu, 2021 ).…”

Fermentation quality, aerobic stability, and microbiome structure and function of Caragana korshinskii silage inoculated with/without Lactobacillus rhamnosus or Lactobacillus buchneri

“…Lactobacillacae proportion was lower within the uninoculated silage compared with that in the Frontiers in Sustainable Food Systems 07 frontiersin.org L. rhamnosus-and L. buchneri-inoculated silage after 14 and 56 days of ensiling. L. plantarum-inoculated oat silage has shown similar results (Li X. et al, 2022). However, after the 7 days of spoilage test, the microbiome structure of the LAB-treated silage showed considerable differences compared with that of the untreated silage.…”

“…Though some microorganisms died during the fermentation of C. korshinskii silage with/without L. rhamnosus and L. buchneri inoculation, Lactobacillacae and Leuconostocaceae became the predominant families, regardless of short or long storage period. Li P. et al (2022) andLi X. et al (2022) found that the total proportion of Lactobacillacae and Leuconostocaceae reached 65% in the 30-and 60-day silos (Li P. et al, 2022). Lactobacillacae proportion was lower within the uninoculated silage compared with that in the Frontiers in Sustainable Food Systems 07 frontiersin.org L. rhamnosus-and L. buchneri-inoculated silage after 14 and 56 days of ensiling.…”