Effects of Lactic Acid Bacteria Additives on the Quality, Volatile Chemicals and Microbial Community of Leymus chinensis Silage During Aerobic Exposure

Liu, Yichao; Li, Yuyu; Lü, Qiang; Sun, Lin; Du, Shuai; Liu, Tingyu; Hou, Meiling; Ge, Gentu; Wang, Zhijun; Jia, Yushan

doi:10.3389/fmicb.2022.938153

Cited by 14 publications

(16 citation statements)

References 77 publications

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“…The increase of acetic acid content in the LB group was closely related to the slow conversion of lactic acid into acetic acid by LB. The research results of Ranjit et al [22], Nishino et al [23] and Liu et al [24] are consistent with this experiment, i.e., the addition of LB to silage can increase the acetic acid content and effectively improve the aerobic stability of silage. Muck et al [9] noted that in about a third of studies, homofermentative inoculants reduced aerobic stability and that this situation occurred more often in corn silage than in grass or legume silage.…”

Section: Effects Of Lab On the Fermentation Quality And Aerobic Stabi...supporting

confidence: 83%

Microbial Communities and Metabolites of Whole Crop Corn Silage Inoculated with Lentilactobacillus plantarum and Lentilactobacillus buchneri

Guo

Xia

et al. 2022

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To investigate the effects of different types of lactic acid bacteria (LAB) on aerobic stability, microbial community and metabolites of whole crop corn silage ensiled with Lentilactobacillus plantarum (LP) and Lentilactobacillus buchneri (LB) or not (CK), the fermentation parameters, aerobic stability, microbial community and metabolite differential components of whole crop corn silage were analyzed after ensiling for 8 months. The results showed that the pH of the whole treatment was lower than 4.2, which indicates good fermentation quality. Compared with the LP group, the LB group significantly improved the aerobic stability of whole crop corn silage (p < 0.05). The addition of LB and LP both increased the number of LAB and the relative abundance of Lentilactobacillus. Metabolite analysis results showed that 28 metabolites were significantly different between the LP and CK groups (p < 0.01), 15 metabolites were significantly different between the LB and CK groups (p < 0.01), and 17 metabolites were significantly different between the LP and LB groups (p < 0.01). The antioxidant metabolites 9-oxo-10(E), 12(E)-octadecadienoic acid and 9(Z),11(E),13(E)-octadecatrienoic acid ethyl ester in the LB group were significantly higher than those in the lp group (p < 0.01). Therefore, compared with LP, obligate heterofermentative LB is more beneficial to maintain the stability of whole crop corn silage after cellar opening.

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Section: Effects Of Lab On the Fermentation Quality And Aerobic Stabi...supporting

confidence: 83%

Microbial Communities and Metabolites of Whole Crop Corn Silage Inoculated with Lentilactobacillus plantarum and Lentilactobacillus buchneri

Guo

Xia

et al. 2022

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“…During aerobic exposure, the abundance of thick-walled bacterial phyla increased slightly in the initial stage in each treatment group and decreased significantly in the later stages in the CK and LP groups. This was due to the poor inhibition of aerobic microorganisms in the CK and LP groups, leading to a rapid increase in other phyla, which is consistent with the results of Liu et al [ 49 ].…”

Section: Discussionsupporting

confidence: 91%

“…Similar effects were found by Xiong et al [ 48 ] after the addition of Lactobacillus propionic and Lactobacillus paracasei to oat silage, which may be due to the fact that the pasture itself began to proliferate with attached lactobacilli after the inhibition and disappearance of miscellaneous bacteria in the first stage of silage fermentation, and the addition of exogenous lactobacilli stimulated the competition of attached lactobacilli, resulting in higher OTU and Chao1 values of the lactobacilli added group than CK in the later stage of silage. After aerobic exposure, the OTU and Chao1 values in the LP group were higher than the other groups, indicating that LP could not effectively inhibit the growth of various bacteria in the aerobic exposure stage, while the lactic acid produced during aerobic exposure could provide substrate for the growth and reproduction of harmful bacteria, as was also shown in the study by Liu et al [ 49 ]…”

Section: Discussionmentioning

confidence: 63%

Effects of Different Types of LAB on Dynamic Fermentation Quality and Microbial Community of Native Grass Silage during Anaerobic Fermentation and Aerobic Exposure

et al. 2023

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Silage of native grasses can alleviate seasonal forage supply imbalance in pastures and provide additional sources to meet forage demand. The study aimed to investigate the effects of Lactobacillus plantarum (LP), Lactobacillus buchneri (LB), and Lactobacillus plantarum in combination with Lactobacillus buchneri (PB) on the nutritional quality, fermentation quality, and microbial community of native grass silage at 2, 7, 15, and 60 days after ensiling and at 4 and 8 days after aerobic exposure. The results showed that dry matter content, crude protein content, the number of lactic acid bacteria, and lactic acid and acetic acid content increased and pH and ammonia nitrogen content decreased after lactic acid bacteria (LAB) inoculation compared with the control group (CK). LP had the lowest pH and highest lactic acid content but did not have greater aerobic stability. LB maintained a lower pH level and acetic acid remained at a higher level after aerobic exposure; aerobic bacteria, coliform bacteria, yeast, and molds all decreased in number, which effectively improved aerobic stability. The effect of the compound addition of LAB was in between the two other treatments, having higher crude protein content, lactic acid and acetic acid content, lower pH, and ammonia nitrogen content. At the phylum level, the dominant phylum changed from Proteobacteria to Firmicutes after ensiling, and at the genus level, Lactiplantibacillus and Lentilactobacillus were the dominant genera in both LAB added groups, while Limosilactobacillus was the dominant genus in the CK treatment. In conclusion, the addition of LAB can improve native grass silage quality by changing bacterial community structure. LP is beneficial to improve the fermentation quality in the ensiling stage, LB is beneficial to inhibit silage deterioration in the aerobic exposure stage, and compound LAB addition is more beneficial to be applied in native grass silage.

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“…The composition and distribution of fugal are the key players in aerobic stability. During the aerobic exposure stage, the growth of undesirable microorganisms could lead to the deterioration of nutrients in silage and modify the aerobic stability [16]. Weinberg et al [17] showed that the presence of fungi in raw materials and silages could directly influence the accumulation of mycotoxins and aerobic stability.…”

Section: Introductionmentioning

confidence: 99%

Effects of Alfalfa Hay to Oat Hay Ratios on Chemical Composition, Fermentation Characteristics, and Fungal Communities during Aerobic Exposure of Fermented Total Mixed Ration

et al. 2023

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The application of fermented total mixed ration (FTMR) is an effective method to prolong the use time of feed, but the understanding of the interaction mechanism between fungal microorganisms and silage quality and aerobic stability in FTMR is still limited. This study aimed to evaluate the effects of alfalfa (Medicago sativa L.) hay to oat (Avena sativa L.) hay ratios on chemical composition, fermentation characteristics, and fungal communities during aerobic exposure of fermented total mixed ration (FTMR). The supplement levels of oat were as follows: 200 g/kg oat hay (LO), 300 g/kg oat hay (MO), and 400 g/kg oat hay (HO). The water content of the three treatments was adjusted to 50% using a sprayer. After 60 days of ensiling, the bags were opened, and the chemical composition, fermentation characteristics, and fungal communities were measured after 3, 6, 9, and 12 days of aerobic exposure. The results suggested that the LO treatment significantly (p < 0.05) increased the aerobic stability than that in other treatments. The crude protein and lactic acid content in the three treatments were significantly decreased with the extension of the aerobic exposure period. Additionally, there was a remarkable (p < 0.05) higher lactic acid content observed in the LO treatment than that in the HO treatment during the aerobic stage. The PCoA showed that the compositions of the fungal community in the HO treatment were distinctly separated from the other two treatments. Compared with HO and LO treatments, the MO treatment observed relatively higher OTU, Shannon, and Chao1 indexes. Compared with LO and MO treatments, the abundances of the genes Saccharomyces and Wallemia were greater increased and decreased in the HO treatment, respectively. Integrated correlation analysis also underscores a possible link between the fermentation characteristics, aerobic stability, and significantly altered fungal community. This study suggested that the use of FTMR in production might prolong aerobic storage time when alfalfa was fermented in a mixture with ≤30% oat.

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Effects of Lactic Acid Bacteria Additives on the Quality, Volatile Chemicals and Microbial Community of Leymus chinensis Silage During Aerobic Exposure

Cited by 14 publications

References 77 publications

Microbial Communities and Metabolites of Whole Crop Corn Silage Inoculated with Lentilactobacillus plantarum and Lentilactobacillus buchneri

Microbial Communities and Metabolites of Whole Crop Corn Silage Inoculated with Lentilactobacillus plantarum and Lentilactobacillus buchneri

Effects of Different Types of LAB on Dynamic Fermentation Quality and Microbial Community of Native Grass Silage during Anaerobic Fermentation and Aerobic Exposure

Effects of Alfalfa Hay to Oat Hay Ratios on Chemical Composition, Fermentation Characteristics, and Fungal Communities during Aerobic Exposure of Fermented Total Mixed Ration

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