The reconstitution mechanism of napier grass microiota during the ensiling of alfalfa and their contributions to fermentation quality of silage

Yuan, Xianjun; Li, Junfeng; Zhihao, Dong; Shao, Tao

doi:10.1016/j.biortech.2019.122391

Cited by 44 publications

(39 citation statements)

References 39 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In contrast, for WG, Proteobacteria was the dominant phylum, followed by Firmicutes. Similarly, Yuan et al 29 . found Proteobacteria to be the dominant phylum in napier grass.…”

Section: Discussionmentioning

confidence: 88%

Effects of re‐ensiling on the fermentation quality and microbial community of napier grass (Pennisetum purpureum) silage

2021

View full text Add to dashboard Cite

BACKGROUND With the rapid development of animal husbandry, the silage trade has increased in frequency. The re‐ensiling of materials is often required before or after trading, resulting in the exposure of the silage to air before re‐sealing. To develop a re‐ensiling technique for silage, different silage exposure periods were simulated to check the possible effects on the fermentation quality and microbial community of silage. RESULTS Fresh and wilted napier grass (Pennisetum purpureum) were ensiled for 90 days, then exposed to air for 0, 6, 12, 24, 36 or 48 h, before being re‐ensiled. As a control, grass was directly ensiled for 180 days. Wilting increased the relative abundance of Klebsiella. The relative abundance of Paenibacillus in the unwilted silage was much higher than that in the wilted silage. Re‐ensiling increased the relative abundance of Lactobacillus, but decreased the relative abundances of Klebsiella, Bacillus, and Paenibacillus. In addition, Lactobacillus became the dominant bacteria in the re‐ensiled fresh and wilted silages. Re‐ensiling within 48 h of exposure did not affect the fermentation quality of the wilted silage, whereas that of the unwilted silage declined when exposed to air for over 24 h. CONCLUSION Re‐ensiling wilted napier grass silage within 48 h of aerobic exposure did not cause the fermentation quality to decline. The unwilted napier grass silage contained a higher relative abundance of Paenibacillus and significantly deteriorated when re‐ensiled after over 24 h of aerobic exposure. © 2021 Society of Chemical Industry

show abstract

“…In contrast, for WG, Proteobacteria was the dominant phylum, followed by Firmicutes. Similarly, Yuan et al 29 . found Proteobacteria to be the dominant phylum in napier grass.…”

Section: Discussionmentioning

confidence: 88%

Effects of re‐ensiling on the fermentation quality and microbial community of napier grass (Pennisetum purpureum) silage

2021

View full text Add to dashboard Cite

show abstract

“…In the present study, amino acid metabolism was lowest in the Pp-inoculated silage from 3 days until the end of ensiling, which was consistent with the lowest pH and the reduction of NH 3 -N in the Pp-inoculated silage. Therefore, the lowest pH in the Ppinoculated silage inhibited the amino acid metabolism caused by undesirable microbes such as Hafnia, Clostridium and Enterobacter in the silage (Flythe and Russell, 2004;Yuan et al, 2020). Interestingly, the metabolism of cofactors and vitamins increased in the Ef-inoculated silages fermented for 1, 3 and 7 days, and in the LpEf-inoculated silages ensiled for 14 and 60 days, respectively.…”

Section: Functional Shifts Of Bacterial Communities In Alfalfa Silagementioning

confidence: 97%

“…The relative abundance of H. alvei was still higher in all groups after 7 days of fermentation. Hafnia, a genus in Enterobacteriaceae, has proteolytic activities and can decarboxylate and deaminate some amino acids (Yuan et al, 2020). Therefore, Hafnia could contribute to the proteolysis in ensiled alfalfa at the early stage of fermentation, which may not be mainly caused by plant enzymes (Ding et al, 2013).…”

Section: Bacterial Communities and Dynamics In Alfalfa Silagementioning

confidence: 99%

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

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

“…Therefore, further study on the composition of silage microbial communities can provide a valuable scientific basis to enhance fermentation quality (Guo et al, 2018). Previous studies have investigated the silage microbial community composition of many forages, such as Alfalfa, corn, Napier grass, and so on (Guo et al, 2018;Xu et al, 2019;Yuan et al, 2019). Besides, the mechanism underlying the additive-improved fermentation quality has been analyzed, and various additives can enhance the silage fermentation quality in different ways (Guo et al, 2018;Xu et al, 2019;Yuan et al, 2019;Li F. et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

Effects of Citric Acid and Lactobacillus plantarum on Silage Quality and Bacterial Diversity of King Grass Silage

Chen

et al. 2021

Front. Microbiol.

View full text Add to dashboard Cite

To better understand the mechanism underlying the citric acid (CA)-regulated silage fermentation, we investigated the bacterial community and fermentation quality of king grass (KG) ensiled without (CK) or with Lactobacillus plantarum (L), CA and the combination of L and CA (CAL). The bacterial community was characterized by using the 16Sr DNA sequencing technology. The L and CA treatments altered the silage bacterial community of KG, showing reduced bacterial diversity, while the abundance of desirable genus Lactobacillus was increased, and the abundances of undesirable genus Dysgonomonas and Pseudomonas were decreased. The additives also significantly raised the lactic acid content, dropped the pH, and reduced the contents of acetic acid, propionic acid, and ammonia-N in ensiled KG (P < 0.01). Besides, the combination treatment was more effective on silage fermentation with the highest pH and lactic acid content, while the contents of acetic acid, propionic acid, and ammonia-N were the lowest (P < 0.01). Moreover, CAL treatment exerted a notable influence on the bacterial community, with the lowest operational taxonomic unit (OTU) number and highest abundance of Lactobacillus. Furthermore, the bacterial community was significantly correlated with fermentation characteristics. These results proved that L and CA enhanced the KG silage quality, and the combination had a beneficial synergistic effect.

show abstract

The reconstitution mechanism of napier grass microiota during the ensiling of alfalfa and their contributions to fermentation quality of silage

Cited by 44 publications

References 39 publications

Effects of re‐ensiling on the fermentation quality and microbial community of napier grass (Pennisetum purpureum) silage

Effects of re‐ensiling on the fermentation quality and microbial community of napier grass (Pennisetum purpureum) silage

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

Effects of Citric Acid and Lactobacillus plantarum on Silage Quality and Bacterial Diversity of King Grass Silage

Contact Info

Product

Resources

About