Bacterial diversity and fermentation quality of Moringa oleifera leaves silage prepared with lactic acid bacteria inoculants and stored at different temperatures

Wang, Yi; He, Liwen; Xing, Yaqi; Zhou, Wei; Pian, Ruiqi; Fang, Yang; Chen, Xiaoyang; Zhang, Qing

doi:10.1016/j.biortech.2019.03.139

Cited by 102 publications

(88 citation statements)

References 37 publications

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“…The general trend on microbial diversity is that inoculation with LAB reduces the microbial diversity, but the impact differs in relation to the forage and the species of LAB. As observed by Wang et al [11], microbial diversity was influenced by the inoculation of Moringa oleifera differentially for each of the four LAB species inoculated as well as from the temperature of incubation.…”

Section: Microbiota Diversity During Ensilingsupporting

confidence: 55%

Lactic Acid Bacteria as Microbial Silage Additives: Current Status and Future Outlook

Drouin¹,

Mari²,

Schmidt³

2020

New Advances on Fermentation Processes

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Silage making is not a novel technique. However, the agricultural industry has made great strides in improving our understanding of-and efficiency in-producing high-quality silage for livestock. Silage microbiology research has been using the newest molecular techniques to study microbial diversity and metabolic changes. This chapter reviews important research that has laid the foundation for field-based utilization of silage inoculants. We also outline areas of current, and future, research that will improve global livestock production through the use of silage.

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Section: Microbiota Diversity During Ensilingsupporting

confidence: 55%

Lactic Acid Bacteria as Microbial Silage Additives: Current Status and Future Outlook

Drouin¹,

Mari²,

Schmidt³

2020

New Advances on Fermentation Processes

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“…Generally speaking, CF has relatively low WSC content and less epiphytic LAB, leading to poor fermentation quality of silages without additives (Napasirth et al 2015; Li et al 2019a). It is necessary to use microbial inoculants to control silage fermentation during ensiling (Cai et al 1999; Li et al 2017; Wang et al 2019). Moisture of material is also an important factor affecting silage fermentation.…”

Section: Discussionmentioning

confidence: 99%

“…Therefore, it is necessary to develop new technologies in order to prepare CF silage with good quality. The commercially available microbial additives, such as lactic acid bacteria (LAB) inoculants, have been developed and widely used for silage preparation (Cai et al 1999; Napasirth et al 2015; Guo et al 2018; Ni et al 2017; Li et al 2017, 2019c; Wang et al 2019; Yang et al 2019). LAB depletes WSC and creates lactic acid in an anaerobic environment, thus leading to reduced pH and shortened time to reach pH stability.…”

Section: Introductionmentioning

confidence: 99%

Silage fermentation and ruminal degradation of cassava foliage prepared with microbial additive

Zhou

et al. 2019

AMB Expr

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To effectively utilize the tropical cassava (Manihot esculenta Crantz) foliage (CF) resources, the CF silages were prepared with microbial additives, including Chikuso-1 (CH1, Lactobacillus plantarum), Snow Lact L (SN, L. rhamnosus), Acremonium cellulase (CE), SN + CE and CH1 + CE. Silage fermentation, chemical composition and ruminal degradation were studied in Hainan, China. CF silages prepared with lactic acid bacteria (LAB) and CE were well preserved, with a higher (P < 0.05) lactic acid, a lower (P < 0.05) pH value, butyric acid content and NH3-N ⁄ total-N compared with the controls. The additive-treated silages showed increased crude protein (CP) content, but decreased (P < 0.05) NDF and ADF contents. Meanwhile, the additive treatment improved relative feed value and ruminal degradability of dry matter (DM), CP, neutral detergent fiber and acid detergent fiber. In addition, the combination of LAB and CE resulted in better fermentation quality and ruminal degradability compared with LAB or CE single treatment. The results demonstrated that the CF could be prepared as ruminant feed, and the combination of LAB and CE might exert beneficial synergistic effect on silage fermentation.

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“…Using reasonable detection methods to assess the bacterial community of SF and CAP after short-term ensiling is very important because it can determine the mechanism of action of the two additives in the preservation of WBG. The silage microbiota has been quantified and analyzed by next-generation sequencing [ 19 , 20 ]. Hence, the target of our study was to investigate fermentation quality, rumen degradation, and the microbial community of WBG supplemented with SF and CAP for a short time and to clarify the preservation effect of two additives used at equivalent doses.…”

Section: Introductionmentioning

confidence: 99%

Effects of Sodium Formate and Calcium Propionate Additives on the Fermentation Quality and Microbial Community of Wet Brewers Grains after Short-Term Storage

Fang

Feng

et al. 2020

Animals

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The objective of this research was to examine the effect of sodium formate (SF) and calcium propionate (CAP) on the fermentation characteristics and microbial community of wet brewers grains (WBG) after short-term storage. In the laboratory environment, fresh WBG was ensiled with (1) no additive (CON), (2) sodium formate (SF, 3 g/kg fresh weight), and (3) calcium propionate (CAP, 3 g/kg fresh weight) for 20 days. After opening, fermentation characteristics, chemical composition, rumen effective degradability, and the microbial community of ensiled WBG were analyzed. The addition of CAP had no effect on pH and lactic acid concentration and increased the concentrations of propionic acid; the SF group had the lowest pH and acetic acid, butyric acid, and ammonia nitrogen contents and the highest lactic acid concentration. After fermentation, the SF group had the highest contents of dry matter (DM), water-soluble carbohydrates (WSCs), and neutral detergent fiber (NDF). The contents of the three nutrients in the CAP group were significantly higher than those in the CON group. The addition of the two additives had little influence on the crude protein (CP) and acid detergent fiber (ADF) contents of the ensiled WBG. Two additives elevated in situ effective degradability of DM and NDF compared with the parameters detected in the CON group; WBG ensiled with SF had higher effective in situ CP degradability than that in the CON and CAP groups. The results of the principal component analysis indicate that the SF group and two other groups had notable differences in bacterial composition. The analysis of the genus level of the bacterial flora showed that the content of Lactobacillus in the SF group was significantly higher than that in the two other treatment groups, while the content of Clostridium was significantly lower than that in the two other treatment groups. Therefore, the addition of sodium formate can suppress the undesirable microorganisms, improve the fermentation qualities, and ensure that WBG is well preserved after 20 days of ensiling.

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Bacterial diversity and fermentation quality of Moringa oleifera leaves silage prepared with lactic acid bacteria inoculants and stored at different temperatures

Cited by 102 publications

References 37 publications

Lactic Acid Bacteria as Microbial Silage Additives: Current Status and Future Outlook

Lactic Acid Bacteria as Microbial Silage Additives: Current Status and Future Outlook

Silage fermentation and ruminal degradation of cassava foliage prepared with microbial additive

Effects of Sodium Formate and Calcium Propionate Additives on the Fermentation Quality and Microbial Community of Wet Brewers Grains after Short-Term Storage

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