Effects of Chopping Length and Additive on the Fermentation Quality and Aerobic Stability in Silage of Leymus chinensis

Sun, Zhiqiang; Jia, Tingting; Gao, Run; Xu, Shuxiang; Wu, Zhaohai; Wang, Bing; Yu, Zhu

doi:10.3390/pr8101283

Cited by 10 publications

(9 citation statements)

References 34 publications

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“…The rising abundance of Lactobacillus during aerobic exposure was also detected in whole-plant corn silage and in sugarcane top silage, with Lactobacillus as not the most dominated bacterial genus in silage at opening day (Zhang et al, 2019;Bai et al, 2021). However, Lactobacillus in L and LW had a reducing abundance from 0 to 10 days (Figures 3, 4B,D); the similar results were also detected in sugarcane top silage and in barley silages, with Lactobacillus as the most dominated bacterial genus in silage at opening day (Liu et al, 2019;Wang et al, 2020). In addition, compared with W_0d, W_10d had no different Lactobacillus, lower Klebsiella, but higher Bacillus and Acinetobacter (Figure 4C).…”

Section: Discussionsupporting

confidence: 67%

Fermentation quality, bacterial community, and aerobic stability of ensiling Leymus chinensis with lactic acid bacteria or/and water after long-term storage

Xue²,

Na³

et al. 2022

Front. Microbiol.

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Leymus chinensis is a major forage resource for herbivores on typical steppe and meadow steppes in Northern China. This study aimed to reveal the fermentation quality, bacterial community, and aerobic stability of L. chinensis silage treated with lactic acid bacteria or/and water after long-term storage. Leymus chinensis was harvested at the heading stage and ensiled with lactic acid bacteria [LAB, 2.00 ml/kg fresh weight (FW) of LAB, L], water (100 ml/kg FW of distilled water, W), or a combination of both [2.00 ml/kg fresh weight (FW) of LAB and 100 ml/kg FW of distilled water, LW] in polyethylene laboratory-scale silos (diameter, 20 cm; height, 30 cm) at a density of 650 kg/m3. As a control silage (CK), untreated L. chinensis silage was also assessed. The samples were taken at 0 day of opening after 300 days of ensiling (CK_0d, L_0d, W_0d, and LW_0d) and at 10 days of opening (CK_10d, L_10d, W_10d, and LW_10d). The fermentation quality, microbial counts, bacterial community, and aerobic stability of the silage were assessed. The CK_0d contained higher pH and aerobic bacteria count, and lower LA and BC concentrations than L_0d, W_0d, and LW_0d (p < 0.05), and the LAB and yeasts were only detected in CK at 0 day of opening. Lactobacillus had the most abundance among bacterial genera in all silages at 0 day of opening. Just CK had 2°C above the ambient temperature during aerobic exposure (at 224 h). During aerobic exposure, the pH and microbial counts in CK increased (p < 0.05), and Lactobacillus in L and LW had decreasing abundance (p < 0.05). The CK_10d had higher pH and microbial counts, and lower lactic acid and buffering capacity than L_10d, W_10d, and LW_10d (p < 0.05). At 10 days of opening, the coliforms and yeasts were just detected in CK, and Lactobacillus also had the most abundance among bacterial genera in all silages at 10 days of opening. Overall, inoculating LAB and adding water improved the fermentation quality and the aerobic exposure of L. chinensis silage after long-term storage. The activities of coliforms and yeasts during aerobic exposure contributed to the aerobic deterioration of L. chinensis silage without any treating. Lactobacillus dominated the bacterial communities of all silage at 0 and 10 days of opening. During aerobic exposure, the abundance of Lactobacillus reduced in L. chinensis silage treated with LAB or water.

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Section: Discussionsupporting

confidence: 67%

Fermentation quality, bacterial community, and aerobic stability of ensiling Leymus chinensis with lactic acid bacteria or/and water after long-term storage

Xue²,

Na³

et al. 2022

Front. Microbiol.

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“…Additionally, Xue et al (2017) revealed that the high dry matter (DM) content is another factor affecting fermentation quality of L. chinensis silage, and reported effects of location and growth stage on the nutritive value and quality of L. chinensis silage. Moreover, ensiling L. chinensis with LAB inoculants can improve the fermentation quality and aerobic stability ( Tian et al, 2014 ; Zhang et al, 2015a , b , c ; Zhang and Yu, 2017 ; Sun et al, 2020 ). Tian et al (2014) , Xue et al (2017) , and Zhang and Yu (2017) have suggested that hetero-fermentative LAB dominates the fermentation process of L. chinensis silage in the absence of specific inoculation, owing to the relatively low ratio of LA and acetic acid (AA) in the silage.…”

Section: Introductionmentioning

confidence: 99%

Dynamics of Bacterial Community and Fermentation Quality in Leymus chinensis Silage Treated With Lactic Acid Bacteria and/or Water

Sun

et al. 2021

Front. Microbiol.

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This study aimed to reveal the bacterial community and fermentation quality of Leymus chinensis silage during the fermentation process. L. chinensis was harvested at the heading stage, and ensiled with lactic acid bacteria (LAB, L), water (W), or a combination of both (LW) in vacuum-sealed plastic bags. As a control silage, untreated L. chinensis silage was also assessed. The samples were taken at 0, 5, 15, 35, and 60 days after ensiling. The bacterial community structure was assessed by plate cultivation and Illumina sequencing, and the fermentation parameters were also analyzed. Fresh L. chinensis contained low moisture (509 g/kg) and LAB (3.64 log colony-forming units/g fresh weight). Control silage displayed higher pH and lower lactic acid (LA) than other treatments during ensilage (p < 0.05); moreover, LW-treatment had lower pH from 5 to 35 days and greater LA at 5 days than L- and W-treatments (p < 0.05). During the fermentation process, Lactobacillus in L- and LW-treatments was the most dominant bacterial genus (>97%), had higher abundance than that in control silage and W-treatment (p < 0.05), and correlated negatively with other main genera and pH, and positively with LA and acetic acid (p < 0.05). Moreover, Lactobacillus had considerable abundance in W-treatment from 5 to 15 days (81.38–85.86%). Enterobacteriaceae had the most abundance among bacteria in control silage during ensiling (49.31–69.34%), and in W-treatment from 35 to 60 days (47.49–54.15%). The L-, W-, and LW-treatments displayed the aggregated bacterial community at 5 and 15 days, with W-treatment diverging from L- and LW-treatments at 35 and 60 days. Overall, the low moisture and/or insufficient LAB in fresh L. chinensis led to Enterobacteriaceae dominating bacterial community and contributing to the high pH and low LA in control silage during the fermentation process. Applying L, W, or LW contributed to Lactobacillus succession, LA production, and pH reduction during early stage of fermentation; moreover, treating with L and LW displayed more efficiency. Lactobacillus dominated the entire ensilage process in L- and LW-treatments and the early stage of fermentation in W-treatment, and contributed to the satisfactory fermentation quality of L. chinensis silage. The L- and LW-treatments displayed a similar pattern of bacterial succession during ensiling.

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“…As a result, many practices have been applied to enhance the fermentation quality of alfalfa silage ( Kung et al, 2003 ; Muck et al, 2018 ), including the supplementation of different sugar sources such as fructose, molasses, and pectin ( Zhang et al, 2018 ; Wang et al, 2020 ). Sucrose additions have been widely used to improve the silage quality ( Heinritz et al, 2012 ; Sun et al, 2020 ) because sucrose can increase the supply of substrates for the growth of lactic acid bacteria ( Heinritz et al, 2012 ). Some lactobacilli can utilize citrate for the conversion of sugars into lactic acid and volatile fatty acids ( de Figueroa et al, 2000 ).…”

Section: Introductionmentioning

confidence: 99%

Alfalfa Silage Treated With Sucrose Has an Improved Feed Quality and More Beneficial Bacterial Communities

et al. 2021

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Alfalfa silage is one of the main roughages in the production of dairy cow, which can provide nutrition with high quality to improve milk quality and production. Sucrose additions have been widely used to improve the silage quality. In this study, the effects of sucrose on the fermentation quality and bacterial communities of alfalfa silage were investigated here using 0, 0.5, and 1% sucrose ensiling treatments for 15, 30, and 60 days. The ensiling time significantly decreased the crude fiber content and increased the ammonia nitrogen, acetic acid content, and the relative abundance of Enterococcus in the silages. The 1% sucrose-treated silage at 60 days had the lowest neutral detergent fiber acid, acid detergent fiber, and crude fiber content and the highest relative feed value. Moreover, sucrose-treated silage contained less acetic acid, propionic acid, and butyric acid, and had a lower pH than the controls for each duration. Enterobacteriaceae, Klebsiella, and Enterococcus were the dominant genera in all groups, and the relative abundance of Enterococcus and Lactobacillus was higher in the 1% sucrose-treated group than in the control. These results suggested that sucrose supplementation could improve alfalfa silage quality and increase its beneficial bacterial content.

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Effects of Chopping Length and Additive on the Fermentation Quality and Aerobic Stability in Silage of Leymus chinensis

Cited by 10 publications

References 34 publications

Fermentation quality, bacterial community, and aerobic stability of ensiling Leymus chinensis with lactic acid bacteria or/and water after long-term storage

Fermentation quality, bacterial community, and aerobic stability of ensiling Leymus chinensis with lactic acid bacteria or/and water after long-term storage

Dynamics of Bacterial Community and Fermentation Quality in Leymus chinensis Silage Treated With Lactic Acid Bacteria and/or Water

Alfalfa Silage Treated With Sucrose Has an Improved Feed Quality and More Beneficial Bacterial Communities

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