Characteristics of lactic acid bacteria isolated from different sources and their effects on the silage quality of oat (<i>Avena sativa</i> L.) straw on the Tibetan Plateau

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

doi:10.1111/grs.12191

Cited by 12 publications

(11 citation statements)

References 36 publications

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“…The majority of silage LAB involved in lactic acid fermentation belong to the D r a f t 13 genera Lactobacillus, Pediococcus, Lactococcus and Weissella. Inoculation of LAB can result in a rapid drop in pH and high LA production (Wang et al 2018). Consistent with this, inoculation of L. plantarum enhanced the LA production and decreased the pH rapidly in the early stage of ensiling.…”

Section: Discussionsupporting

confidence: 64%

Changes in the taxonomic and functional structures of microbial communities during vegetable waste mixed silage fermentation

et al. 2022

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Silage fermentation, a sustainable way to use vegetable waste resources, is a complex process driven by a variety of microorganisms. We used lettuce waste as the main raw material for silage, analyzed changes in the physico-chemical characteristics and bacterial community composition of silage over a 60-day fermentation, identified differentially abundant taxa, predicted the functional profiles of bacterial communities, and determined the associated effects on the quality of silage. The biggest changes occurred in the early stage of silage fermentation. Changes in the physico-chemical characteristics included a decrease in pH and increases in ammonia nitrogen to total nitrogen ratio and lactic acid content. The numbers of lactic acid bacteria (LAB) increased and molds, yeasts and aerobic bacteria decreased. The bacterial communities and their predicted functions on day 0 were clearly different from those on day 7 to day 60. The relative abundances of phylum Firmicutes and genus Lactobacillus increased. Nitrite ammonification and nitrate ammonification were more prevalent after day 0. The differences in the predicted functions were associated with differences in pH and amino acid, protein, carbohydrate, NH3-N, ether extract and crude ash contents.

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Section: Discussionsupporting

confidence: 64%

Changes in the taxonomic and functional structures of microbial communities during vegetable waste mixed silage fermentation

et al. 2022

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“…The Qinghai-Tibet Plateau is an important area of animal husbandry production in China, and yak is the foundation of generations of survival for farmers and herdsmen ( Long, 2007 ; Wang et al, 2018 ). Due to the extreme climatic environment of high altitude, intense radiation, drought and cold on the Tibetan Plateau, the forage growth period is short and slow, and the total forage supply can hardly meet the annual feed demand of livestock ( Yuan et al, 2013 ; Zhou et al, 2018 ).…”

Section: Introductionmentioning

confidence: 99%

Effect of storage time on the silage quality and microbial community of mixed maize and faba bean in the Qinghai-Tibet Plateau

et al. 2023

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Tibetan Plateau is facing serious shortage of forage in winter and spring season due to its special geographical location. Utilization of forages is useful to alleviate the forage shortage in winter and spring season. Consequently, the current study was aimed to evaluate the influence of storage time on the silage quality and microbial community of the maize (Zea mays L.) and faba bean (Vicia faba L.) mixed silage at Qinghai-Tibet Plateau. Maize and faba bean were ensiled with a fresh weight ratio of 7:3, followed by 30, 60, 90, and 120 days of ensiling. The results showed the pH value of mixed silage was below 4.2 at all fermentation days. The LA (lactic acid) content slightly fluctuated with the extension of fermentation time, with 33.76 g/kg DM at 90 days of ensiling. The AA (acetic acid) and NH3-N/TN (ammonium nitrogen/total nitrogen) contents increased with the extension of fermentation time and no significantly different between 90 and 120 days. The CP (crude protein) and WSC (water soluble carbohydrate) contents of mixed silage decreased significantly (P < 0.05) with ensiling time, but the WSC content remained stable at 90 days. The Proteobacteria was the predominant phyla in fresh maize and faba bean, and Pseudomonas and Sphingomonas were the predominant genera. After ensiling, Lactobacillus was the prevalent genus at all ensiling days. The relative abundance of Lactococcus increased rapidly at 90 days of ensiling until 120 days of fermentation. Overall, the storage time significant influenced the silage fermentation quality, nutrient content, and microbial environment, and it remained stable for 90 days of ensiling at Qinghai-Tibet Plateau. Therefore, the recommended storage time of forage is 90 days in Qinghai-Tibet Plateau and other cool areas.

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“…The pH of the ETMR was measured immediately with a glass electrode pH metre (HANNA pH 211, Hanna Instruments Italia Srl, Padova, Italy). Buffering capacity was determined using the method of Wang et al (2018). The NH 3 -N content was determined by the phenol-hypochlorite procedure (Wang et al 2016).…”

Section: Chemical and Microbiological Analysesmentioning

confidence: 99%

Nutritional evaluation of wet brewers’ grains as substitute for common vetch in ensiled total mixed ration

Wang

Zhao

et al. 2020

Italian Journal of Animal Science

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The interest of ensiling total mixed ration for ruminants re-emerged in the last decades. In many situations, ensiled total mixed ration (ETMR) has been a sustainable alternative to efficiently handle wet by-products in ruminant diets. The purpose of this study was to assess the effect of replacing common vetch with wet brewers' grains (WBG) at different proportions on the fermentation quality, nutritive value, aerobic stability, in vitro gas production kinetics and digestibility of ETMR. Four ETMR formulations were designed according to the varied ratios on fresh weight basis: (i) 45% common vetch (Control); (ii) 35% common vetch þ10% WBG; (iii) 25% common vetch þ20% WBG; (iv) 15% common vetch þ30% WBG. The laboratory silos (10 L) were opened after 70 days of ensiling, then the 70-day silages were subjected to aerobic stability for 14 days and changes in ETMR temperature were recorded. Replacing common vetch with WBG linearly increased the ratio of lactic acid to acetic acid, ethanol, water soluble carbohydrate contents and dry matter recovery, and decreased pH, volatile fatty acids and ammonia nitrogen contents. When exposed to air, no ETMR deteriorated and their temperature appeared stable during the 14 days test. With the WBG levels increasing, the organic matter digestibility, metabolisable energy, 72-h net gas production and the average gas production rate were linearly decreased, whereas no obvious differences were observed among the control, 10% and 20% WBG silages. Therefore, 20% WBG can be used effectively in ETMR, reducing the need for common vetch without negative effects. HIGHLIGHTSEnsiling total mixed ration is a good way to use wet brewers' grains Reducing the need for legume and feed cost 20% wet brewers' grains replacement had no adverse effect on in vitro gas production kinetics and digestibility ARTICLE HISTORY

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Characteristics of lactic acid bacteria isolated from different sources and their effects on the silage quality of oat (Avena sativa L.) straw on the Tibetan Plateau

Cited by 12 publications

References 36 publications

Changes in the taxonomic and functional structures of microbial communities during vegetable waste mixed silage fermentation

Changes in the taxonomic and functional structures of microbial communities during vegetable waste mixed silage fermentation

Effect of storage time on the silage quality and microbial community of mixed maize and faba bean in the Qinghai-Tibet Plateau

Nutritional evaluation of wet brewers’ grains as substitute for common vetch in ensiled total mixed ration

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