Dynamic changes in fermentation profiles and bacterial community composition during sugarcane top silage fermentation: A preliminary study

Ren, Fang; He, R.X.; Zhou, Xi; Gu, Qichao; Xia, Zhen; Liang, Man; Zhou, Jing; Lin, Bei; Zou, Cheng

doi:10.1016/j.biortech.2019.121315

Cited by 52 publications

(38 citation statements)

References 40 publications

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“…Therefore, Lactobacillus was sensitive to lower pH, contributing to the high correlation coefficients between ammonia-N and Lactobacillus. Our results were consistent with the other studies (Ogunade et al, 2018;Ren et al, 2019).…”

Section: Discussionsupporting

confidence: 94%

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

Chen

et al. 2021

Front. Microbiol.

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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.

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Section: Discussionsupporting

confidence: 94%

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

Chen

et al. 2021

Front. Microbiol.

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“…Absolute abundance of Lactobacillus was reduced in the inoculated group at 60 days compared with 10-day silage. This is consistent with reduction in LAB count with prolonged ensiling time reported by Li et al (2018), Ren et al (2019), andWang et al (2020) in alfalfa, oat, and sugarcane top silage, respectively. One reason for this reduction might be the decreased metabolic activity of Lactobacillus due to lack of fermentation substrates (Wang et al, 2020).…”

Section: Aqs Illustrated Comprehensive Dynamics Of Bacterial Community In Silagesupporting

confidence: 88%

Assessment of Bacterial Community Composition and Dynamics in Alfalfa Silages With and Without Lactobacillus plantarum Inoculation Using Absolute Quantification 16S rRNA Sequencing

et al. 2021

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Relative quantification 16S-seq (RQS) has drawn deeper insights into bacterial community compositions in silage. However, it provides no information on dynamics of the total amount of bacterial DNA through the ensiling process and across different treatments. In this study, bacterial compositions in alfalfa silage with and without Lactobacillus plantarum inoculation after 10 and 60days of ensiling were investigated using absolute quantification 16S-seq (AQS), and bacterial composition and its interaction with fermentation properties of silage indicated by AQS and RQS were compared. Variation in total bacterial DNA amounts across different treatments and ensiling periods was illustrated by AQS. AQS indicated higher bacterial richness indices and closer correlations of these indices with fermentation properties than RQS via spearman’s correlation analyses, as well as more taxa with significance on bacterial abundance via lefse analyses. In conclusion, AQS effectively illustrated the dynamics of bacterial communities during the ensiling process.

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“…In the present study, the silage produced from the different varieties of P. sinese lacked an abundance of Lactobacillus ; this may explain why the fermentation quality of the silage was poor. Other studies have corroborated these findings, by showing that fermentation characteristics are highly correlated with the microbiome of the silage, influencing the overall fermentation quality ( Guan et al, 2018 ; Ogunade et al, 2018 ; Ren et al, 2019 ; Yang et al, 2019 ). Therefore, reducing the content of non-lactic acid bacteria is an effective measure to improve the fermentation quality of silage.…”

Section: Discussionmentioning

confidence: 68%

Natural Fermentation Quality and Bacterial Community of 12 Pennisetum sinese Varieties in Southern China

Dun

et al. 2021

Front. Microbiol.

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This study investigated the fermentation quality of 12 varieties of Pennisetum sinese grown in different regions of Southern China. Following the production of silage from the natural fermentation of P. sinese, the interplay between the chemical composition, fermentation characteristics, environmental factors, and microbiome was examined to understand the influence of these factors on the fermentation quality of silage. The silage quality produced by most of the P. sinese was low; the pH value of the silage was high (4.26–4.86), whilst the lactic acid content was low (10.7–24.1 g/kg DM), with V-scores between 57.9 and 78.3. The bacterial alpha diversities of the 12 P. sinese silages were distinct. There was a predominance of undesirable bacteria (Pseudomonas, Massilia, and Raoultella), which likely caused the poor fermentation quality. The chemical composition and fermentation characteristics of the silage were closely correlated with the composition of the bacterial community. Furthermore, environmental factors (precipitation, temperature, humidity, location) were found to significantly influence the microbiome of the silage. The results confirmed that silage produced from the natural fermentation of 12 different P. sinese varieties had significant variation in their bacterial communities. The difference in environmental factors, due to the P. sinese being grown in various locations across south china, greatly affected the bacterial community found in the silage and thus the fermentation quality. The specific cultivar used for the silage and the environment in which the cultivar is grown must therefore be considered before the initiation of production of silage in order to ensure a higher quality product.

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Dynamic changes in fermentation profiles and bacterial community composition during sugarcane top silage fermentation: A preliminary study

Cited by 52 publications

References 40 publications

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

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

Assessment of Bacterial Community Composition and Dynamics in Alfalfa Silages With and Without Lactobacillus plantarum Inoculation Using Absolute Quantification 16S rRNA Sequencing

Natural Fermentation Quality and Bacterial Community of 12 Pennisetum sinese Varieties in Southern China

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