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

Zi, Xuejuan; Li, Mao; Chen, Yeyuan; Lv, Renlong; Zhou, Hanlin; Tang, Jun

doi:10.3389/fmicb.2021.631096

Cited by 43 publications

(63 citation statements)

References 46 publications

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“…Bacterial communities were altered by silage additives, whereas Firmicutes and Proteobacteria were always the dominant phyla. Results were consistent with those reported by Wang et al (2021) ; Zhang et al (2021) , and Zi et al (2021) . Almost all LAB belong to Firmicutes , which are involved in the degradation of biomacromolecules and secretes various lipases, cellulases, and proteases ( Yuan et al, 2020 ).…”

Section: Discussionsupporting

confidence: 92%

“…After isolation, the concentration and quality of DNA samples were determined using the NanoDrop2000 Spectrophotometer (Thermo, United States). The Pyrobest DNA Polymerase (TaKaRa, DR500A) was adopted for the amplification of 16S rRNA V3–V4 regions of genomic DNA, and primer pairs were designed as 338F (5′-ACTCCTACGGGAGGCA GCA-3′) and 806R (5′-GACTACHVGGGTATCTAATCC-3′) in accordance with the method of Zi et al (2021) . The quality control and purification of PCR products were subsequently performed after amplification via the PicoGreen dsDNA Assay Kit (Invitrogen, Carlsbad, CA, United States) and Agencourt AMPure Beads (Beckman Coulter, Indianapolis, IN, United States).…”

Section: Methodsmentioning

confidence: 99%

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Additives Altered Bacterial Communities and Metabolic Profiles in Silage Hybrid Pennisetum

et al. 2022

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This study was conducted to investigate the effects of different additives on the fermentation quality, nutrient composition, bacterial communities, and metabolic profiles of the silage of hybrid Pennisetum. The experiment was conducted using five treatments, i.e., CK, control group, MA, 1% malic acid of fresh matter (FM) basis, GL, 1% glucose of FM basis, CE, 100 U/g FM cellulase, and BS, 106 cfu/g FM Bacillus subtilis, with six replicates each treatment. After a 120-day fermentation, 30 silage packages were opened for subsequent determination. As a result, all four additives had positive effects on the fermentation quality and nutrient composition of the silage of hybrid Pennisetum. The high-throughput sequencing of V3–V4 regions in 16S rRNA was performed, and results showed that Firmicutes and Proteobacteria were the dominant phyla and that Aquabacterium and Bacillus were the dominant genera. MA, GL, CE, and BS treatment resulted in 129, 21, 25, and 40 differential bacteria, respectively. The four additives upregulated Bacillus smithii but downregulated Lactobacillus rossiae. Metabolic profiles were determined by UHPLC-Q/TOF-MS technology and the differential metabolites caused by the four additives were 47, 13, 47, and 18, respectively. These metabolites played antioxidant, antibacterial, and anti-inflammatory functions and involved in pathways, such as the citrate cycle, carbon fixation in photosynthetic organisms, and glyoxylate and dicarboxylate metabolism. In conclusion, silage additives promoted fermentation quality and nutrient composition by altering bacterial communities and metabolic profiles. This study provided potential biomarkers for the improvement of silage quality.

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Section: Discussionsupporting

confidence: 92%

Section: Methodsmentioning

confidence: 99%

Additives Altered Bacterial Communities and Metabolic Profiles in Silage Hybrid Pennisetum

et al. 2022

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“…The results of this study showed that the addition of malic acid remarkably reduced the five α-diversity indices. Similarly, Zi et al found that silage king grass silage treated with citric acid had a lower OTU, Chao1 index, ACE index, and Shannon index, possibly because the addition of organic acids inhibits the growth of harmful bacteria [ 49 ]. The result of β-diversity reflected the distinction of the bacterial community in each individual or treatment.…”

Section: Discussionmentioning

confidence: 99%

Effects of Malic Acid and Sucrose on the Fermentation Parameters, CNCPS Nitrogen Fractions, and Bacterial Community of Moringa oleifera Leaves Silage

et al. 2021

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The present study investigated the effects of malic acid, sucrose, and their mixture on the fermentation parameters, Cornell Net Carbohydrate and Protein System (CNCPS) nitrogen fractions, and bacterial community of Moringa oleifera leaves (MOL) silages. The trial was divided into four treatments and labeled as CON (control group) and MLA, SUC, and MIX (respectively denoting the addition of 1% malic acid, 1% sucrose, and 1% malic acid + 1% sucrose to the fresh weight basis). The silage packages were opened on the 2nd, 5th, 10th, 20th, and 40th days of ensiling for subsequent determination. Malic acid and sucrose increased the lactic acid content (p < 0.05) and pH value, and the acetic acid contents of MLA and MIX were lower than those in CON (p < 0.05). Compared with sucrose, malic acid had a better capacity to preserve nutrients and inhibit proteolysis, and thus exerted better effects on the CNCPS nitrogen fractions. The results of 16S rRNA showed that the dominant phyla were Firmicutes and Proteobacteria and that the dominant genera were Lactobacillus and Weissella. With the application of silage additives and the processing of fermentation, there was a remarkable change in the composition and function of the bacterial community. The variation of the fermentation parameters and CNCPS nitrogen fractions in the MOL silages caused by malic acid and sucrose might be attributed to the dynamic and dramatic changes of the bacterial community.

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“…It is well established that LAB regularly relate to silage fermentation belong to the genera Enterococcus , Lactobacillus, Lactococcus, Leuconostoc, Pediococcus, Streptococcus , and Weissella ( Pang et al, 2011 ; Ni et al, 2018 ; Yang et al, 2019 ). The quality of silage mainly depends on the composition and abundance of microbial communities during ensiling ( Kung et al, 2018 ; Zi et al, 2021a ). Whole-plant maize silage has a better absorption rate and higher nutritional value than other silages, and is the most common feed for ruminants worldwide ( Khan et al, 2015 ; Zhang et al, 2019 ).…”

Section: Introductionmentioning

confidence: 99%

Effect of Different Regions and Ensiling Periods on Fermentation Quality and the Bacterial Community of Whole-Plant Maize Silage

et al. 2021

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This study aimed to explore the changes in the microbial community on the silage material surface and during the ensiling process of whole-plant maize in different regions. Whole-plant maize silages were sampled in Ziyun, Guanling, and Weinning counties within warm and humid climate areas in southern China. Silages were sampled at 0, 2, 5, 10, 20, and 45 days during ensiling. The nutritional components, fermentation properties, and microbiomes were examined to evaluate the influence of sampling area and fermentation time on the quality of silage. The results showed that the pH values of all silages significantly decreased (<4.2 at ensiling day 2) during fermentation and all silages achieved satisfactory fermentation at 45 days. Butyric acid was not detected during ensiling, and the contents of acetic acid and ammonia nitrogen in the final silages were below 6 g/kg DM and 50 g/kg total nitrogen, respectively. Weissella was the dominant epiphytic bacteria of raw material in Ziyun and Weinning, while Lactobacillus was prevalent in Guanling. Lactobacillus dominated the ensiling process, and its abundance significantly increased with increasing fermentation time in the three groups. Lactobacillus was negatively correlated with pH of all silages (p < 0.05) and positively correlated with lactic acid, propionic acid and acetic acid (p < 0.05). Furthermore, the bacterial community was significantly correlated with environmental factors. Altitude had a highly positive correlation with the abundance of Stenotrophomonas, Chryseobacterium, and Massilia (p < 0.01), while precipitation was negatively correlated with these bacteria. The humidity and average temperature significantly influenced the Lactobacillus and Weissella abundances of fresh whole-plant maize. During the ensiling process, the silages from three regions had similar bacterial dynamic changes, and the Lactobacillus formed and maintained good fermentation characteristics in whole-plant maize silage.

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

Cited by 43 publications

References 46 publications

Additives Altered Bacterial Communities and Metabolic Profiles in Silage Hybrid Pennisetum

Additives Altered Bacterial Communities and Metabolic Profiles in Silage Hybrid Pennisetum

Effects of Malic Acid and Sucrose on the Fermentation Parameters, CNCPS Nitrogen Fractions, and Bacterial Community of Moringa oleifera Leaves Silage

Effect of Different Regions and Ensiling Periods on Fermentation Quality and the Bacterial Community of Whole-Plant Maize Silage

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