Relationships between microbial community, functional profile
and fermentation quality during ensiling of hybrid &lt;i&gt;Pennisetum&lt;/i&gt;

Zhao, Jie; Liu, Huan; Yin, Xinmin; Li, Junfeng; Dong, Zhihao; Wang, Siran; Shao, Tao

doi:10.22358/jafs/161778/2023

Cited by 2 publications

(2 citation statements)

References 40 publications

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“…This suggests that LAB addition can inhibit mixed silage protein hydrolysis, likely due to lower pH, as demonstrated by Flythe and Russell (2004) , who noted that acidic fermentation conditions can interfere with amino acid metabolism in forage. Nucleotides, crucial for DNA synthesis, energy provision, and participation in biochemical and regulatory reactions in bacteria ( Bai et al, 2022 ), showed enhanced metabolism in the inoculated group compared to the control, as evidenced by Zhao et al (2023) . This enhancement in nucleotide metabolism in the inoculated group may be attributed to increased LAB relative abundance during silage processing.…”

Section: Discussionmentioning

confidence: 99%

Effects of lactic acid bacteria inoculants on the nutrient composition, fermentation quality, and microbial diversity of whole-plant soybean-corn mixed silage

Xu,

Ma,

et al. 2024

Front. Microbiol.

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The mixture of whole-plant soybean and whole-plant corn silage (WPSCS) is nutrient balanced and is also a promising roughage for ruminants. However, few studies have investigated the changes in bacterial community succession in WPSCS inoculated with homofermentative and heterofermentative lactic acid bacteria (LAB) and whether WPSCS inoculated with LAB can improve fermentation quality by reducing nutrient losses. This study investigated the effect of Lactobacillus plantarum (L. plantarum) or Lactobacillus buchneri (L. buchneri) on the fermentation quality, aerobic stability, and bacterial community of WPSCS. A 40:60 ratio of whole-plant soybean corn was inoculated without (CK) or with L. plantarum (LP), L. buchneri (LB), and a mixture of LP and LB (LPB), and fermented for 14, 28, and 56 days, followed by 7 days of aerobic exposure. The 56-day silage results indicated that the dry matter content of the LP and LB groups reached 37.36 and 36.67%, respectively, which was much greater than that of the CK group (36.05%). The pH values of the LP, LB, and LPB groups were significantly lower than those of the CK group (p < 0.05). The ammoniacal nitrogen content of LB was significantly lower than that of the other three groups (p < 0.05), and the ammoniacal nitrogen content of LP and LPB was significantly lower than that of CK (p < 0.05). The acetic acid content and aerobic stability of the LB group were significantly greater than those of the CK, LP, and LPB groups (p < 0.05). High-throughput sequencing revealed a dominant bacteria shift from Proteobacteria in fresh forage to Firmicutes in silage at the phylum level. Lactobacillus remained the dominant genus in all silage. Linear discriminant analysis effect size (LEFSe) analysis identified Lactobacillus as relatively abundant in LP-treated silage and Weissella in LB-treated groups. The results of KEGG pathway analysis of the 16S rRNA gene of the silage microbial flora showed that the abundance of genes related to amino acid metabolism in the LP, LB, and LPB groups was lower than that in the CK group (p < 0.05). In conclusion, LAB application can improve the fermentation quality and nutritional value of WPSCS by regulating the succession of microbial communities and metabolic pathways during ensiling. Concurrently, the LB inoculant showed the potential to improve the aerobic stability of WPSCS.

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Section: Discussionmentioning

confidence: 99%

Effects of lactic acid bacteria inoculants on the nutrient composition, fermentation quality, and microbial diversity of whole-plant soybean-corn mixed silage

Xu,

Ma,

et al. 2024

Front. Microbiol.

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“…Strains from Succinivibrio and Streptococcus could produce urease that catabolizes metabolized urea ( Sissons and Hancock, 1993 ; Zotta et al, 2008 ; Pope et al, 2011 ), and Succinivibrio exhibited higher abundance in urea-added fermenters ( Jin et al, 2016 ) and positively correlated with ammonia levels in the rumen ( Zhang Y. et al, 2022 ). Clostridium_sensu_stricto_1 was also related to nitrogen utilization ( Zhou et al, 2021 ) and positively correlated with ammonia concentration in the rumen ( Chen et al, 2023 ; Zhao et al, 2023 ), which could convert nitrate into ammonia ( Chen et al, 2023 ). There is also evidence that Clostridium_sensu_stricto_1 is positively correlated with a high-protein diet ( Fan et al, 2017 ), indicating its possible involvement in protein degradation.…”

Section: Discussionmentioning

confidence: 99%

Core microbiota for nutrient digestion remained and ammonia utilization increased after continuous batch culture of rumen microbiota in vitro

Liu,

Wang,

Wang

et al. 2024

Front. Microbiol.

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IntroductionThis study aimed to investigate the digestive function, urea utilization ability, and bacterial composition changes in rumen microbiota under high urea (5% urea in diet) over 23 days of continuous batch culture in vitro.MethodsThe gas production, dry matter digestibility, and bacterial counts were determined for the continuously batch-cultured rumen fluid (CRF). The changes in fermentation parameters, NH3-N utilization efficiency, and microbial taxa were analyzed in CRF and were compared with that of fresh rumen fluid (RF), frozen rumen fluid (FRF, frozen rumen fluid at −80°C for 1 month), and the mixed rumen fluid (MRF, 3/4 RF mixed with 1/4 CRF) with in vitro rumen fermentation.ResultsThe results showed that the dry matter digestibility remained stable while both the microbial counts and diversity significantly decreased over the 23 days of continuous batch culture. However, the NH3-N utilization efficiency of the CRF group was significantly higher than that of RF, FRF, and MRF groups (p < 0.05), while five core genera including Succinivibrio, Prevotella, Streptococcus, F082, and Megasphaera were retained after 23 days of continuous batch culture. The NH3-N utilization efficiency was effectively improved after continuous batch culture in vitro, and Streptococcus, Succinivibrio, Clostridium_sensu_stricto_1, p.251.o5, Oxalobacter, Bacteroidales_UCG.001, and p.1088.a5_gut_group were identified to explain 75.72% of the variation in NH3-N utilization efficiency with the RandomForest model.ConclusionThus, core bacterial composition and function retained under high urea (5% urea in diet) over 23 days of continuous batch culture in vitro, and bacterial biomarkers for ammonia utilization were illustrated in this study. These findings might provide potential applications in improving the efficiency and safety of non-protein nitrogen utilization in ruminants.

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Relationships between microbial community, functional profile and fermentation quality during ensiling of hybrid <i>Pennisetum</i>

Cited by 2 publications

References 40 publications

Effects of lactic acid bacteria inoculants on the nutrient composition, fermentation quality, and microbial diversity of whole-plant soybean-corn mixed silage

Effects of lactic acid bacteria inoculants on the nutrient composition, fermentation quality, and microbial diversity of whole-plant soybean-corn mixed silage

Core microbiota for nutrient digestion remained and ammonia utilization increased after continuous batch culture of rumen microbiota in vitro

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