Effects of citric acid on fermentation characteristics and bacterial diversity of Amomum villosum silage

Lv, Hongjian; Pian, Ruiqi; Xing, Yaqi; Zhou, Wei; Fang, Yang; Chen, Xiaoyang; Zhang, Qing

doi:10.1016/j.biortech.2020.123290

Cited by 45 publications

(37 citation statements)

References 20 publications

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“…Besides, the propionic acid content of the additive-treated groups was lower compared to the CK group, and the CAL and MAL groups had the lowest propionic acid content (P < 0.05). Furthermore, butyric acid was not detected in any of the additive-treated groups, indicating that additive-treated CF is well preserved, which is consistent with Lv et al (2020). The ammonia-N content in the additive-treated groups was remarkably reduced, and the lowest ammonia-N content was observed in the CAL and MAL groups.…”

Section: Cf Fermentation Qualitysupporting

confidence: 77%

“…Moreover, Paenibacillus and Bacillus competed with it for fermentation substrate, further hindering the growth of Lactobacillus. In contrast, Lv et al (2020) have reported that the abundance of Lactobacillus is increased with the increase of CA addition ratio, and this difference may be because of the different silage material and the amount used. Clostridium is an undesirable bacterial strain because it consumes sugars and proteins to produce butyric acid, which reduces the fermentation quality (Li et al, 2019d).…”

Section: Microbial Community Of Cf Silagementioning

confidence: 86%

“…Furthermore, CA and MA can also effectively reduce the pH and inhibit the growth of yeast and mold during ensiling. Therefore, in recent years, CA and MA have been considered as ideal and novel silage additives for improving the fermentation quality (Li et al, 2016;Ke et al, 2017;Ke W. C. et al, 2018;He et al, 2020;Lv et al, 2020). Besides, found that CA or MA, in combination with LAB inoculants, has positive effects on alfalfa silage.…”

Section: Introductionmentioning

confidence: 99%

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Impacts of Citric Acid and Malic Acid on Fermentation Quality and Bacterial Community of Cassava Foliage Silage

Zhang

et al. 2020

Front. Microbiol.

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The microbiota and fermentation quality of cassava foliage (CF) ensiled in the absence of additive (CK), or the presence of citric acid (CA), malic acid (MA), and their combination with a Lactobacillus plantarum strain (CAL and MAL)were investigated. These additives reduced (P < 0.05) the pH, butyric acid, and ammonia-N contents but increased (P < 0.05) the lactic acid content, and CAL and MAL showed similar remarkable effects. Paenibacillus (mean, 27.81%) and Bacillus (mean, 16.04%) were the predominant strains in CF silage. The addition of CA or MAL increased the abundance of Paenibacillus (25.81–52.28% and 47.97%, respectively), and the addition of MA increased the abundance of Bacillus (15.76–32.48%) compared with the CK group. Moreover, CAL and MAL increased the abundances of the potentially desirable bacteria Cellulosimicrobium (CAL 0–12.73%), Hyphomicrobium (0–7.90% and 8.94%), and Oceanobacillus (0–8.37% and 3.08%) compared with the CK group. These findings suggested that CA and MA could enhance the silage quality of CF, and their combinations with Lactobacillus plantarum were more effective.

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Section: Cf Fermentation Qualitysupporting

confidence: 77%

Section: Microbial Community Of Cf Silagementioning

confidence: 86%

Section: Introductionmentioning

confidence: 99%

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Impacts of Citric Acid and Malic Acid on Fermentation Quality and Bacterial Community of Cassava Foliage Silage

Zhang

et al. 2020

Front. Microbiol.

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“…Besides, CA can be used as a carbohydrate source to provide energy to lactic acid bacteria (LAB) and accelerate their growth (Li et al, 2016). Therefore, CA is considered as an ideal and novel silage additive to enhance the fermentation quality (Li et al, 2016;Ke et al, 2017Ke et al, , 2018He et al, 2019b;Li M. et al, 2020;Lv et al, 2020). Our previous study has found that CA improves the silage quality though increasing the abundances of lactic acid-producing microorganisms, Paenibacillus and Bacillus (Li M. et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

“…Our previous study has found that CA improves the silage quality though increasing the abundances of lactic acid-producing microorganisms, Paenibacillus and Bacillus (Li M. et al, 2020). Meanwhile, Lv et al (2020) have reported that the addition of CA can increase the abundances of Pediococcus and Lactobacillus, while the abundances of Enterobacter, Escherichia-Shigella, and Pantoea are decreased, leading to enhanced Amomum villosum silage quality. However, the impacts of CA on the diversity of KG silage microorganisms remain largely unexplored.…”

Section: Introductionmentioning

confidence: 99%

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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Exploiting the anaerobic fermentation of alfalfa as a renewable source of squalene

Zong

Shao

et al. 2022

J Sci Food Agric

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BACKGROUND The use of alfalfa is a promising response to the increasing demand for squalene. Ensiling could enhance the squalene content of fresh alfalfa and silage. To investigate and exploit the anaerobic fermentation of forage as a new squalene source, alfalfa was ensiled without (CON) or with molasses (ML) and sunflower seed oil (SSL) for 10, 40, and 70 days. RESULTS Naturally ensiled alfalfa was of poor quality but had up to 1.93 times higher squalene content (P < 0.001) than fresh alfalfa. The squalene‐producing bacteria were found to be cocci lactic acid bacteria (LAB). Adding ML and SSL decreased squalene content (P = 0.002 and P < 0.001) by 6.89% and 11.6%, respectively. Multiple linear regression models and correlation analysis indicated that squalene synthase was the key enzyme for squalene synthesis. The addition of ML and SSL altered the structure of LAB communities, mainly decreasing the relative abundance of cocci LAB, which was responsible for squalene synthesis, and changing the fermentation products (lactic acid, propionic acid, and ammonia‐N) influencing the squalene‐related enzymes, thereby decreasing squalene production. Compared with squalene production from the reference bacteria (Pediococcus acidilactici Ch‐2, Rhodopseudomonas palustris, Bacillus subtilis, engineered Escherichia coli), alfalfa silage had the potential to be a new squalene source. CONCLUSION Natural ensiled alfalfa was a promising source for squalene, and ensiling was a potential pathway to obtain novel high‐yield squalene bacteria. © 2022 Society of Chemical Industry.

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Effects of citric acid on fermentation characteristics and bacterial diversity of Amomum villosum silage

Cited by 45 publications

References 20 publications

Impacts of Citric Acid and Malic Acid on Fermentation Quality and Bacterial Community of Cassava Foliage Silage

Impacts of Citric Acid and Malic Acid on Fermentation Quality and Bacterial Community of Cassava Foliage Silage

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

Exploiting the anaerobic fermentation of alfalfa as a renewable source of squalene

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