Sequencing and microbiota transplantation to determine the role of microbiota on the fermentation type of oat silage

Wang, Siran; Zhao, Jie; Dong, Zhihao; Li, Junfeng; Kaka, Niaz Ali

doi:10.1016/j.biortech.2020.123371

Cited by 83 publications

(113 citation statements)

References 39 publications

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“…However, the relative abundance of E. faecalis only increased in the silage inoculated with Ef alone. Therefore, it can be concluded that the strains Lp and Pp are more competitive than the strain Ef used in the present study, contrary to the report by Wang et al (2020) that Enterococcus was often inoculated to enhance the fermentation quality of silage. In the 3-d silages, all inoculants increased the relative abundance of L. plantarum except for the Pp-and Ef-inoculated silages.…”

Section: Bacterial Communities and Dynamics In Alfalfa Silagecontrasting

confidence: 97%

“…It might be because Lp grow vigorously in the late stage of ensiling due to its stronger acid resistance compared with cocci like Pp and Ef (Keshri et al, 2018). Wang et al (2020) reported that Enterococcus could accelerate lactic acid fermentation during the early stage of fermentation; however, the Ef-inoculated silage maintained a high pH value and bacterial diversity (Shannon index) during ensiling, which indicated that the Ef strain used in this study was less competitive than the epiphytic bacteria in alfalfa. The dynamics of bacterial communities in alfalfa silage are shown in Fig.…”

Section: Bacterial Communities and Dynamics In Alfalfa Silagementioning

confidence: 79%

“…1 B). This result was probably due to the lowest pH value obtained in the Pp-inoculated silage at the fermentation times of 1 and 3 days, which rapidly created an acidic silage environment and consequently decreased bacterial diversity (Wang et al, 2020). After 60 days of ensiling, the Shannon indices were decreased in Lp-, LpPp-and LpPpEf-inoculated silages compared with the Ef-inoculated silage.…”

Section: Bacterial Communities and Dynamics In Alfalfa Silagementioning

confidence: 94%

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Different lactic acid bacteria and their combinations regulated the fermentation process of ensiled alfalfa: ensiling characteristics, dynamics of bacterial community and their functional shifts

Bai

Ding

et al. 2021

Microbial Biotechnology

103

119

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The objectives of this study were to investigate the adaptation and competition of Lactobacillus plantarum, Pediococcus pentosaceus and Enterococcus faecalis inoculated in alfalfa silage alone or in combination on the fermentation quality, dynamics of bacterial community, and their functional shifts using single-molecule real-time (SMRT) sequencing technology. Before ensiling, alfalfa was inoculated with L. plantarum (Lp), P. pentosaceus (Pp), E. faecalis (Ef) or their combinations (LpPp, LpEf, LpPpEf) and sampled at 1, 3, 7, 14 and 60 days. After 60-days fermentation, the Lp-, Ppand LpPp-inoculated silages had lower pH but greater concentrations of lactic acid were observed in Pp, LpEf and LpPpEf-inoculated silages. The inoculants altered the keystone taxa and the bacterial community dynamics in different manners, where L. plantarum, Weissella cibaria and L. pentosaceus dominated the bacterial communities after 14 days-fermentation in all treatments. The silages with better fermentation quality had simplified bacterial correlation structures. Moreover, different inoculants dramatically changed the carbohydrate, amino acid, energy, nucleotide and vitamin metabolism of bacterial communities during ensiling. Results of the current study indicate that effect of different inoculants on alfalfa silage fermentation was implemented by modulating the succession of bacterial community, their interactions and metabolic pathways as well during ensiling.

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Section: Bacterial Communities and Dynamics In Alfalfa Silagecontrasting

confidence: 97%

Section: Bacterial Communities and Dynamics In Alfalfa Silagementioning

confidence: 79%

Section: Bacterial Communities and Dynamics In Alfalfa Silagementioning

confidence: 94%

See 1 more Smart Citation

Different lactic acid bacteria and their combinations regulated the fermentation process of ensiled alfalfa: ensiling characteristics, dynamics of bacterial community and their functional shifts

Bai

Ding

et al. 2021

Microbial Biotechnology

103

119

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“…In the recent years, application of RQS in forage ensiling studies has brought us a deeper insight into the microbial community and its interaction with fermentation properties and metabolites in silage samples (Xu et al, 2019;Wang et al, 2020). RQS effectively illustrated composition of bacterial community in a single sample.…”

Section: Discussionmentioning

confidence: 99%

Assessment of Bacterial Community Composition and Dynamics in Alfalfa Silages With and Without Lactobacillus plantarum Inoculation Using Absolute Quantification 16S rRNA Sequencing

et al. 2021

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Relative quantification 16S-seq (RQS) has drawn deeper insights into bacterial community compositions in silage. However, it provides no information on dynamics of the total amount of bacterial DNA through the ensiling process and across different treatments. In this study, bacterial compositions in alfalfa silage with and without Lactobacillus plantarum inoculation after 10 and 60days of ensiling were investigated using absolute quantification 16S-seq (AQS), and bacterial composition and its interaction with fermentation properties of silage indicated by AQS and RQS were compared. Variation in total bacterial DNA amounts across different treatments and ensiling periods was illustrated by AQS. AQS indicated higher bacterial richness indices and closer correlations of these indices with fermentation properties than RQS via spearman’s correlation analyses, as well as more taxa with significance on bacterial abundance via lefse analyses. In conclusion, AQS effectively illustrated the dynamics of bacterial communities during the ensiling process.

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“…The relationship between the forage or substrate and epiphytic LAB inoculants is still unclear (Wang et al 2018). The epiphytic microbiota of the corn and sorghum plant was inoculated in oat to aid in understanding the role of microbiota during ensiling (Wang et al 2020). The authors observed that the epiphytic microbiota of the other forages altered the silage quality and bacterial community of oat silage.…”

Section: Obtaining Strainsmentioning

confidence: 99%

Criteria for lactic acid bacteria screening to enhance silage quality

et al. 2020

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The main challenge of ensiling is conserving the feed through a fermentative process that results in high nutritional and microbiological quality while minimizing fermentative losses. This challenge is of growing interest to farmers, industry and research and involves the use of additives to improve the fermentation process and preserve the ensiled material. Most studies involved microbial additives; lactic acid bacteria (LAB) have been the focus of much research and have been widely used. Currently, LABs are used in modern and sustainable agriculture because of their considerable potential for enhancing human and animal health. Although the number of studies evaluating LABs in silages has increased, the potential use of these microorganisms in association with silage has not been adequately studied. Fermentation processes using the same strain produce very different results depending on the unique characteristics of the substrate, so the choice of silage inoculant for different starting substrates is of extreme importance to maximize the nutritional quality of the final product. This review describes the current scenario of the bioprospecting and selection process for choosing the best LAB strain as an inoculant for ensiling. In addition, we analyse developments in the fermentation process and strategies and methods that will assist future studies on the selection of new strains of LAB as a starter culture or inoculant.

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Sequencing and microbiota transplantation to determine the role of microbiota on the fermentation type of oat silage

Cited by 83 publications

References 39 publications

Different lactic acid bacteria and their combinations regulated the fermentation process of ensiled alfalfa: ensiling characteristics, dynamics of bacterial community and their functional shifts

Different lactic acid bacteria and their combinations regulated the fermentation process of ensiled alfalfa: ensiling characteristics, dynamics of bacterial community and their functional shifts

Assessment of Bacterial Community Composition and Dynamics in Alfalfa Silages With and Without Lactobacillus plantarum Inoculation Using Absolute Quantification 16S rRNA Sequencing

Criteria for lactic acid bacteria screening to enhance silage quality

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