Succession of Bacterial Community During the Initial Aerobic, Intense Fermentation, and Stable Phases of Whole-Plant Corn Silages Treated With Lactic Acid Bacteria Suspensions Prepared From Other Silages

Abstract

The present study was aimed at investigating the bacterial community in lactic acid bacteria (LAB) suspensions prepared from whole-plant corn silage (LAB suspension-CS) and Elymus sibiricus silage (LAB suspension-ES) and the bacterial community succession of whole-plant corn silages inoculated with LAB suspension-CS or LAB suspension-ES during initial aerobic phase, intense fermentation phase, and stable phase. The LAB suspensions were cultured in sterile Man, Rogosa, Sharpe broth at 37°C for 24 h and used as inoculants for ensiling. The chopped whole-plant corn was treated with distilled water (CK), LAB suspension-CS (CSL), or LAB suspension-ES (ESL) and then ensiled in vacuum-sealed plastic bags containing 500 g of fresh forage. Silages were sampled at 0 h, anaerobic state (A), 3 h, 5 h, 10 h, 24 h, 2 days, 3 days, 10 days, 30 days, and 60 days of ensiling with four replicates for each treatment. The results showed that Lactobacillus, Weissella, and Lachnoclostridium_5 dominated the bacterial community in LAB suspension-CS; Lactobacillus was the most predominant bacterial genus in LAB suspension-ES. During the initial aerobic phase (from 0 h to A) of whole-plant corn silage, the pH and the abundances of Pantoea, Klebsiella, Rahnella, Erwinia, and Serratia increased. During the intense fermentation phase (from A to 3 days), the pH decreased rapidly, and the microbial counts increased exponentially; the most predominant bacterial genus shifted from Pantoea to Weissella, and then to Lactobacillus; inoculating LAB suspensions promoted the bacterial succession and the fermentation process, and LAB suspension-CS was more effective than LAB suspension-ES. During the stable phase (from 3 to 60 days), the pH and the microbial counts decreased, and Lactobacillus dominated the bacterial community with a little decrease. The results also confirmed the existence of LAB fermentation relay during fermentation process, which was reflected by Weissella, Lactococcus, and Leuconostoc in the first 5 h; Weissella, Lactococcus, Leuconostoc, Lactobacillus, and Pediococcus between 5 and 24 h; and Lactobacillus from 24 h to 60 days.

Effects of Adding Pre-Fermented Fluid Prepared from Red Clover or Lucerne on Fermentation Quality and In Vitro Digestibility of Red Clover and Lucerne Silages

“…Similarly, Ali et al [36] revealed that the microbiota from red clover had a better effect on bacterial community succession and fermentation quality in red clover silage than that from maize and sorghum. In addition, Sun et al [35] also found that the LAB from whole-plant corn silage had a better promotion effect on microbial succession and fermentation of whole-plant corn silage than those from Elymus sibiricus silage.…”

“…The results suggested that inoculating lucerne or red clover with PFJ prepared from the ensiling material was more effective at improving fermentation parameters detected in the present study. This might be due to the materials prepared for PFJ and silage being collected from the same field, and the LABs in PFJ are more familiar with the physico-chemical properties of the silage [35]. Similarly, Ali et al [36] revealed that the microbiota from red clover had a better effect on bacterial community succession and fermentation quality in red clover silage than that from maize and sorghum.…”

Microbial Communities, Metabolites, Fermentation Quality and Aerobic Stability of Whole-Plant Corn Silage Collected from Family Farms in Desert Steppe of North China

“…Processes 2021, 9, 784 2 of 16 of whole-plant corn silage during fermentation process [5,6]. The main bacterial species present in the silage at the end of the process are Lactobacillus acetotolerans, Lactobacillus silagei, Lactobacillus parafarraginis, Lactobacillus buchneri, and Lactobacillus odoratitofui [7].…”

Bacterial Succession Pattern during the Fermentation Process in Whole-Plant Corn Silage Processed in Different Geographical Areas of Northern China

“…This indicated that the high moisture content in whole-plant corn before ensiling was not conducive to reducing AN content during fermentation. Whole-plant corn silage after 5 days of ensiling is in a stable fermentation phase according to Sun et al [9]. The pH was less than 4.0 at 5 days and reached the lowest point at 60 days in all the silages except for H_D, which agreed with a previous study [9]; moreover, lactic acid reached a high level (>76 g/kg DM) at 5 days and increased to its peak point at 14 or 45 days; AN content increased to its highest point at 45 days (Table 1).…”

“…Whole-plant corn silage after 5 days of ensiling is in a stable fermentation phase according to Sun et al [9]. The pH was less than 4.0 at 5 days and reached the lowest point at 60 days in all the silages except for H_D, which agreed with a previous study [9]; moreover, lactic acid reached a high level (>76 g/kg DM) at 5 days and increased to its peak point at 14 or 45 days; AN content increased to its highest point at 45 days (Table 1). Ferrero et al [24] also reported reduced pH and increased contents of lactic acid and AN in whole-plant corn silage after 15 days of ensiling.…”