The Bacterial Community Associated with the Amarillo Zamorano Maize (Zea mays) Landrace Silage Process

Ramírez-Vega, Humberto; Arteaga-Garibay, Ramón Ignacio; Maya, Otoniel; Gómez-Rodríguez, Víctor Manuel; Chávez-Díaz, Ismael Fernando; Ruvalcaba-Gómez, José Martín; Heredia-Nava, Darwin; Loperena-Martínez, Raquel; Zelaya-Molina, Lily X.

doi:10.3390/microorganisms8101503

Cited by 6 publications

(4 citation statements)

References 76 publications

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“…Notably, the relative abundance of bacteria favoring silage fermentation, such as Lactococcus , Lactobacillus , and Weissella , accounted for less than 1% in all our samples. Lactobacillales ( Lactobacillus , Lactococcus , and Weissella ) are the main heterofermenters in the silage process, inhibiting negative microorganisms and promoting fermentation through the production of metabolites such as organic acids, bacteriocins, and competition for nutrients [ 59 ]. Our results show that the alfalfa phyllosphere lacks beneficial bacteria favoring fermentation.…”

Section: Discussionmentioning

confidence: 99%

Effects of Variety, Plant Location, and Season on the Phyllosphere Bacterial Community Structure of Alfalfa (Medicago sativa L.)

et al. 2022

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Plant phyllosphere bacteria are vital for plant health and productivity and are affected by both abiotic and biotic factors. In this study, we surveyed the structure of the phyllosphere bacterial community associated with alfalfa. For two varieties of alfalfa, forty-eight samples of phyllosphere communities were collected at two locations over four seasons in 2020. Proteobacteria and actinobacteria were associated with the dominating phylum in the bacterial communities of the alfalfa phyllosphere. Sphingomonas was the most abundant genus-level bacteria, followed by Methylobacterium, Burkholderia-Caballeronia-Paraburkholderia, and Pseudomonas. Sampling time had a greater affect than site and variety on alfalfa surface microorganisms. The variation in phyllosphere bacterial community assembly was mostly explained by the season–site interaction (43%), season–variety interaction (35%), and season (28%). Variety, site–variety interaction, and season–site–variety interactions did not have a meaningful effect on phyllosphere bacterial diversity and community structure. The bacterial community in the phyllosphere of alfalfa showed seasonal changes over time. The environmental factors that contributed most to the phyllosphere bacterial community of alfalfa were temperature and sunshine duration, which were significantly positively correlated with most of the dominant bacterial genera in the alfalfa phyllosphere.

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Section: Discussionmentioning

confidence: 99%

Effects of Variety, Plant Location, and Season on the Phyllosphere Bacterial Community Structure of Alfalfa (Medicago sativa L.)

et al. 2022

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“…Sequences data were analyzed using the QIIME (Quantitative Insights Into Microbial Ecology pipeline, v1.9.0) available in Phyton 2.7 for the Ubuntu 17.10 operating system as previously described [ 28 ]. The BAM files were first converted into FASTQ files.…”

Section: Methodsmentioning

confidence: 99%

Bacterial Succession through the Artisanal Process and Seasonal Effects Defining Bacterial Communities of Raw-Milk Adobera Cheese Revealed by High Throughput DNA Sequencing

et al. 2020

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The bacterial community of the artisanal Adobera cheese from Los Altos de Jalisco was described through high-throughput sequencing of 16S rRNA gene libraries. Samples were collected in two different seasons (dry and rainy) during four key steps of the manufacturing process (raw milk, fresh curd, matured curd, and cheese). Bacterial diversity was higher in early steps in comparison with the final elaboration stages. Firmicutes and Proteobacteria were the most abundant phyla, strongly represented by the Streptococcaceae, Enterobacteriaceae and Lactobacillaceae families, and core bacteria genera such as Streptococcus spp., Lactococcus spp., and Lactobacillus spp. Undesirable bacteria, including Pseudomonas spp. and Acinetobacter spp., were also detected in raw milk but almost undetectable at the end of the cheese manufacturing process, and seemed to be displaced by lactic-acid bacteria-related genera. Seasonal effects were observed on the community structure but did not define the core microbiota composition. Predictive metabolism was related to membrane transport, and amino-acid, lipid, and carbohydrate metabolism pathways. Our results contribute to deduce the role of bacteria involved in Adobera cheese manufacturing in terms of the metabolism involved, cheese microbial safety, and how undesirable bacterial populations could be regulated by process standardization as a potential tool to improve safety.

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“…But unfortunately, the silage quality and the optimal proportion of the mixture still remain unknown. At the same time, the study of the silage bacterial community is also necessary since the epiphytic microbial species of different raw materials are different (Ramírez-Vega et al, 2020 ).…”

Section: Introductionmentioning

confidence: 99%

Assessment on the Fermentation Quality and Bacterial Community of Mixed Silage of Faba Bean With Forage Wheat or Oat

Zeng

et al. 2022

Front. Microbiol.

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Faba bean (Vicia faba L.), although a kind of high-quality and high-yield forage, could hardly achieve a great quality of silage because of its high buffering capacity. Mixed silage of faba bean with forage wheat (Triticum aestivum L.) or oat (Avena sativa L.) at different ratios could improve the fermentation quality and bacterial community. Compared with 100% faba bean silage (BS), mixed silage improved the fermentation quality, not only increased lactic acid production and reduced pH, but reduced the production of propionic acid and ammonia nitrogen. The chemical compositions of faba bean with forage wheat (BT) mixed silage were better than that of faba bean with oat (BO) mixed silage, and that of 3:7, 5:5 (fresh matter basis) mixing ratios were better than 1:9. However, the fermentation quality of BO mixed silage was better than that of BT, and that of 3:7 mixed silage (BO30) was the best overall. Analysis of the bacterial community showed that mixed silage increased the relative abundance of lactic acid bacteria after ensiling, and the relatively higher abundance of Lactobacillus showed the inhibitory effects on the proliferation of Serratia and Hafnia_Obesumbacterium, so that it alleviated their negative effects on silage and stabilized the fermentation quality. This present study exhibited that mixed silage of faba bean with forage wheat or oat not only had significant effects on chemical compositions and fermentation quality of materials but modified bacterial community so that improved the fermentation quality effectively. The mixed silage of 30% faba bean with 70% oat (BO30) is recommended in the faba bean mixed silage.

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The Bacterial Community Associated with the Amarillo Zamorano Maize (Zea mays) Landrace Silage Process

Cited by 6 publications

References 76 publications

Effects of Variety, Plant Location, and Season on the Phyllosphere Bacterial Community Structure of Alfalfa (Medicago sativa L.)

Effects of Variety, Plant Location, and Season on the Phyllosphere Bacterial Community Structure of Alfalfa (Medicago sativa L.)

Bacterial Succession through the Artisanal Process and Seasonal Effects Defining Bacterial Communities of Raw-Milk Adobera Cheese Revealed by High Throughput DNA Sequencing

Assessment on the Fermentation Quality and Bacterial Community of Mixed Silage of Faba Bean With Forage Wheat or Oat

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