The changes in dominant lactic acid bacteria and their metabolites during corn stover ensiling

Xu, Zhenshang; Zhang, S.; Zhang, R.; Li, S.; Kong, Jing

doi:10.1111/jam.13914

Cited by 26 publications

(19 citation statements)

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“…Thus, lactic acid‐rod ( Lactobacillus ) plays an important role for pH reduction at the later stage (Ni et al, ). Xu, Zhang, Zhang, Li, and Kong () reported the P. pentosaceus peaking at 6 days, and then rapidly disappeared afterward, whiles Bao et al () ensiled alfalfa inoculated with Pediococcus acidilactici and Lactobacillus plantarum , found Pediococcus and Lactobacillus became the dominant genera after 35 days fermentation, which was similar to our results. Erwinia indicates similarities to Enterobacteria and is restricted to bacteria which are pathogenic to plants (Starr & Chatterjee, ).…”

Section: Discussionsupporting

confidence: 90%

Effects of Pediococcus pentosaceus on fermentation, aerobic stability and microbial communities during ensiling and aerobic spoilage of total mixed ration silage containing alfalfa (Medicago sativa L.)

Jiang

Zheng

et al. 2020

Grassland Science

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Alfalfa (Medicago sativa L.) is viewed as a difficult crop to ensile, primarily because of its high buffering capacity, low concentration of water soluble carbohydrates (WSC), high concentration of moisture and vulnerability to the undesirable secondary clostridial fermentation (Zheng, Niu, Jiang, Zuo, & Xu, 2017). Thus, inoculating lactic acid bacteria (LAB), wilting and ensiling with other materials are often used to enhance the fermentation quality of alfalfa silage

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Section: Discussionsupporting

confidence: 90%

Effects of Pediococcus pentosaceus on fermentation, aerobic stability and microbial communities during ensiling and aerobic spoilage of total mixed ration silage containing alfalfa (Medicago sativa L.)

Jiang

Zheng

et al. 2020

Grassland Science

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“…Second, the acidity resulting from heterofermentative Weissella is weaker in comparison with homofermentative LAB because they produce one mole of LA, one mole of carbon dioxide, and either a mole of ethanol or AA from each mole of glucose fermented, whereas homofermentative LAB produce two moles of LA (Muck, ). Third, the fermentation characteristics will generally improve with a higher percentage of homofermentative Lactobacillus in silage (Keshri et al, ; Xu, Zhang, Zhang, Li, & Kong, ).…”

Section: Discussionmentioning

confidence: 99%

Fermentation dynamics and bacterial diversity of mixed lucerne and sweet corn stalk silage ensiled at six ratios

Wang

LuNa

2019

Grass and Forage Science

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The fermentation dynamics and bacterial diversity of mixed lucerne (LU) and sweet corn stalk (SS) silage ensiled at six ratios were evaluated. LU and SS, harvested at 187 and 222 g/kg dry matter, respectively, were chopped to a length of about 1 cm and mixed in the fresh weight proportions of 10:0, 8:2 (Mix 1), 6:4 (Mix 2), 4:6 (Mix 3), 2:8 (Mix 4) and 0:10. Silos of each ratio were prepared in triplicate and stored at ambient conditions for 5, 10, 15, 30 and 65 days. The fermentation profile of silage during storage was determined at each point, and the bacterial diversity of silage stored for 65 days was analysed by high‐throughput sequencing. The silages with more SS inclusion in the forage mixtures were higher in lactic acid and lower in butyric acid and ammonia N, regardless of storage time. After 65 days of storage, Lactobacillus (relative abundance, 91.36%–95.86%) dominated the bacterial community in Mix 3, Mix 4 and SS silages, whereas the community composition in LU, Mix 1 and Mix 2 silages was complex, mainly consisting of Lactobacillus (45.48%–61.01%), Enterobacter (11.09%–19.57%) and Weissella (10.44%–14.13%). Inclusion of SS significantly enhanced the fermentation characteristics, and remarkably improved the bacterial community structure, reflected by increasing the relative abundance of Lactobacillus and reducing the relative abundance of Enterobacter and Pantoea. The fermentation quality was better when LU was ensiled in a mixture with ≥ 40% SS.

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“…Nevertheless, the LAB population in silage inoculated with LpE on all ensiling days were higher (P < 0.05) than that in silages inoculated with CIA, CIB and control ( Fig. 2A), which might be attributed to the supplementation of fibrolytic enzymes that can degrade the structural carbohydrates of silage into fermentable sugars that supports the growth of LAB 35,36 . In agreement, Colombatto et al demonstrated that the addition of cellulase enzymes and L.plantarum could effectively prompt the LAB fermentation and improve the silage quality 37 .…”

Section: Effect Of Different Microbial Inoculants On Microbial Countsmentioning

confidence: 93%

Effects of microbial inoculants on the fermentation characteristics and microbial communities of sweet sorghum bagasse silage

Dong

et al. 2020

Sci Rep

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Sweet sorghum bagasse (SSB) is a promising raw material for silage fermentation due to its high residual nutritive, but the efficient fermentation strategy of SSB has not been reported yet. This study evaluated the effects of microbial inoculant on the fermentation quality, chemical composition and microbial community of SSB silage. The silage inoculated with isolated lactic acid bacteria (LpE) achieved better fermentation than that of commercial inoculant A, B (CIA, CIB) and untreatment, including low pH value, high levels of lactic acid and water soluble carbohydrates (WSC) content, which demonstrated that the LpE inoculant could contribute to the preservation of nutrition and the manipulation of fermentation process of SSB. In addition, the results of microbial community analysis indicated that the LpE inoculant significantly changed the composition and diversity of bacteria in SSB silage. After ensiling, the LpE inoculated silage were dominated by Lactobacillus(95.71%), Weissella(0.19%). These results were of great guiding significance aiming for high-quality silage production using SSB materials on the basis of target-based regulation methods. Sweet sorghum (Sorghum bicolor (L.) Moench) is a low-cost non-food energy crop that can simultaneously produce the sugar juice and bagasse 1. In addition, the sweet sorghum has a high photosynthetic efficiency resulted in high biomass productivity and rapid accumulation of sugars in stems 2,3. It also has a remarkable stress tolerance in harsh growth conditions, such as salinity, alkalinity and drought areas 4,5. Currently, the utilization of sweet sorghum mainly focused on the juice fermentation for biofuels and chemicals production because the juice extracted from sweet sorghum stems contains high sugar contents and could be fermented directly by microbes 6,7. Hence, a large amount of sweet sorghum bagasse (SSB) will be certainly left from the industrial-scale extraction of sugar juice to meet the needs of fermentation industry. Although the SSB was used as a substrate for burning, converting to cellulosic sugars, producing biofuels and structural materials 8-10 , it remains underutilized at current stage. While ensiling is an efficient approach to fermenting sweet sorghum bagasse and used for animal feeds 11. During ensiling process, the lactic acid bacteria (LAB) and water soluble carbohydrate (WSC) are important factors for achieving high quality silage fermentation 12,13. Thus, the production of high quality silage from sweet sorghum bagasse is a good choice due to its high residual nutritive and sugars, and low cost 10. The LAB inoculant have been proposed as an effective additives to prolong the storage time and improve the feed palatability 14,15. The present study also uses two LAB strains (NCBI Accession No. MN022576 and MN022577) as additive, isolated from corn silage. Besides, the application of LAB isolated from forage crops for SSB silage fermentation has not been reported. In general, silage fermentation is a fully microbial-based fermentation process 1...

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The changes in dominant lactic acid bacteria and their metabolites during corn stover ensiling

Abstract: The knowledge about the ecological succession of the dominant lactic acid bacteria could lead to improved ensiling practices and the selection of corn stover silage inoculants.

Cited by 26 publications

References 50 publications

Effects of Pediococcus pentosaceus on fermentation, aerobic stability and microbial communities during ensiling and aerobic spoilage of total mixed ration silage containing alfalfa (Medicago sativa L.)

Effects of Pediococcus pentosaceus on fermentation, aerobic stability and microbial communities during ensiling and aerobic spoilage of total mixed ration silage containing alfalfa (Medicago sativa L.)

Fermentation dynamics and bacterial diversity of mixed lucerne and sweet corn stalk silage ensiled at six ratios

Effects of microbial inoculants on the fermentation characteristics and microbial communities of sweet sorghum bagasse silage

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