The effect of Pediococcus acidilactici J17 with high-antioxidant activity on antioxidant, α‑tocopherol, β‑carotene, fatty acids, and fermentation profiles of alfalfa silage ensiled at two different dry matter contents

Zhang, Y.X.; Ke, Wencan; Bai, Jie; Li, Fuhou; Xu, Dongmei; Ding, Zitong; Guo, Xusheng

doi:10.1016/j.anifeedsci.2020.114614

Cited by 34 publications

(41 citation statements)

References 39 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…It could be deduced that E. faecalis might directly produce vitamins or accelerate vitamin production during ensiling. Our previous study found that higher concentrations of α-tocopherol and β-carotene were observed in silage inoculated with P. acidilactici J17 as compared with the control (Zhang et al, 2020). The expression of carbohydrate metabolism pathway was related to the relative abundance of total LAB in the bacterial community.…”

Section: Functional Shifts Of Bacterial Communities In Alfalfa Silagementioning

confidence: 95%

“…The application rate (1 × 10 5 CFU g FW -1 ) of the inoculants used in each treatment was the least effective dosage for silage inoculation based on the previous study (Huisden et al, 2009). The detailed procedures of adding LAB inoculants and constructing laboratory-scaled silos were described in our previous report (Zhang et al, 2020). The silage bags were stored at an ambient temperature (~25°C) for 60 days.…”

Section: Alfalfa Silage Preparationmentioning

confidence: 99%

“…The pH of the supernatant was measured using a glass electrode pH metre (PHSJ-3F, CANY, Shanghai, China). Concentrations of lactic, acetic and propionic acids were determined according to the methods described by Zhang et al (2020). The contents of non-protein nitrogen (NPN), ammonia nitrogen (NH 3 -N) and water-soluble carbohydrates (WSC) were tested according to the method described by Licitra et al (1996) and Ke et al (2017).…”

Section: Chemical and Fermentation Profile Analysesmentioning

confidence: 99%

See 2 more Smart Citations

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

104

113

View full text Add to dashboard Cite

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.

show abstract

Section: Functional Shifts Of Bacterial Communities In Alfalfa Silagementioning

confidence: 95%

Section: Alfalfa Silage Preparationmentioning

confidence: 99%

Section: Chemical and Fermentation Profile Analysesmentioning

confidence: 99%

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

104

113

View full text Add to dashboard Cite

show abstract

“…Intriguingly, the metabolism of cofactors and vitamins was decreased during the ensiling of maize. Previous studies found that the use of LAB inoculants could directly promote the production of vitamins (e.g., α‐tocopherol and β‐carotene) in silages (Bai et al., 2021; Zhang et al., 2020). It may be that the production of cofactors and vitamins in maize silages could be enhanced by using some specified LAB inoculants.…”

Section: Discussionmentioning

confidence: 99%

Changes in silage quality, bacterial community dynamics, and metabolic profiles in whole‐crop maize silage

Wang

Zhao

et al. 2022

Agronomy Journal

View full text Add to dashboard Cite

This study aimed to investigate the silage quality, bacterial community, and predicted functional profiles during the ensiling of whole-crop maize (Zea mays L.). Maize was harvested at dough stage and ensiled in laboratory-scale silos (1-L capacity). Triplicate silos were sampled after 1, 3, 7, 15, 30, and 60 d of ensiling. The bacterial communities on Day 3 and Day 60 were assessed through high throughput sequencing technology, and 16S rRNA gene-predicted functional profiles were analyzed according to the KEGG using Tax4Fun. After 60 d of ensiling, the maize silages had large amounts of lactic acid (∼69.0 g dry matter [DM] kg -1 ), and low pH (∼3.64), butyric acid (∼1.31 g DM kg -1 ), and ammonia N (∼64.9 g total N kg -1 ).Lactobacillus was the most dominant genus during the early and late stages of fermentation. After ensiling, the metabolism of amino acid, energy, cofactors and vitamins was inhibited by 17.5, 16.3, and 16.0% respectively, whereas the metabolism of nucleotide and carbohydrate was enhanced by 37.1 and 10.3%, respectively. The promotion of 1-phosphofructokinase and pyruvate kinase (65.9 and 32.5%, respectively) may stimulate the lactic acid fermentation, and the enhancement of arginine deiminase (61.8%) could help lactic acid bacteria to tolerate the acid environment. Overall, the high throughput sequencing technology, combined with 16S rRNA genepredicted functional analyses, revealed differences in maize silage related to shifts in the bacterial community consistent with increased abundance of inferred enzymatic pathways. This approach could provide comprehensive insights into bacterial community and functional profiles to further improve the silage quality.

show abstract

“…Different studies about the application of lactic acid bacteria (LAB) and cellulose enzymes have been explored to degrade the cell wall of herbage, enhance the degradation of ber and improve the ruminal digestibility of silage (Khota et al 2016;. Pediococcus acidilactici as a homofermentative LAB, can grow rapidly and produce lactic acid at high pH to inhibit spoilage organisms when compared with other bacterial strains, thereby improving fermentation quality and enhancing ber degradability (Porto et al 2017; Alhaag et al 2019;Zhang et al 2020). Hence, the sole application of P. acidilactici can initiate fermentation quickly at the early stage of ensiling (Yang et al 2019;Bai et al 2021), while the combination of P. acidilactici and cellulase could be an effective way to improve ber degradability and fermentation quality.…”

Section: Introductionmentioning

confidence: 99%

Bioaugmentation of ensiled Caragana korshinskii Kom. with a rapid start-up Pediococcus acidilactici and cellulases: Fermentation profiles, bacterial community composition and enzymatic saccharification

Zhang

Wang

Usman

et al. 2022

Preprint

View full text Add to dashboard Cite

The present study investigated the effects of Pediococcus acidilactici and an exogenous fibrolytic enzyme on fermentation profile, structural carbohydrates degradation, enzymatic saccharification, and dynamics of the bacterial community of Caragana korshinskii silage. Chopped C. korshinskii was either not treated (control) or treated with P. acidilactici (PA) at 100,000 colony-forming units/g fresh weight; Acremonium cellulase (AC) at 0.3 g/kg fresh weight; or a combination of P. acidilactici and Acremonium cellulase (PA+AC). Each treatment was prepared in quadruplicate and ensiled in mini-silo bags for 3, 7, 14, 30, and 60 d, respectively. After 60 d of ensiling, all additives increased lactic acid and acetic acid concentrations (P < 0.001) and decreased propionic acid, non-protein nitrogen (NPN), and ammonia nitrogen (NH3-N) concentrations (P < 0.001) compared with the control. Meanwhile, the highest lactic and acetic acids and lowest non-protein nitrogen (NPN) and ammonia nitrogen (NH3-N) (P < 0.001) were observed in PA+AC treated silage. In addition, the application of additives decreased the silage pH values during the early-to-mid stage (3 to 30 d) with the PA+AC group having the lowest value. Compared with the control, all treatments increased ferulic acid concentration and degradation of neutral detergent fiber (NDF) and acid detergent lignin (ADL) at 60 d, meanwhile, the highest values (P < 0.05) were obtained from PA+AC silage. PA treatment exhibited a lower performance in the degradation of structural carbohydrates but performed the best in glucose yield and cellulose conversion (P < 0.05). The bacterial community in all silages consisted mainly of P. acidilactici over the entire fermentation process, and the highest abundance of 6-phospho-beta-glucosidase was observed in PA treated-silage at the mid-later stage of ensiling. These results indicate that pretreating C. korshinskii improved its silage quality and potential use as a lignocellulosic feedstock for the production of bio-product and biofuel.

show abstract

The effect of Pediococcus acidilactici J17 with high-antioxidant activity on antioxidant, α‑tocopherol, β‑carotene, fatty acids, and fermentation profiles of alfalfa silage ensiled at two different dry matter contents

Cited by 34 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

Changes in silage quality, bacterial community dynamics, and metabolic profiles in whole‐crop maize silage

Bioaugmentation of ensiled Caragana korshinskii Kom. with a rapid start-up Pediococcus acidilactici and cellulases: Fermentation profiles, bacterial community composition and enzymatic saccharification

Contact Info

Product

Resources

About