Effects of Lactobacillus plantarum on the Fermentation Profile and Microbiological Composition of Wheat Fermented Silage Under the Freezing and Thawing Low Temperatures

Abstract

The corruption and/or poor quality of silages caused by low temperature and freeze-thaw conditions makes it imperative to identify effective starters and low temperature silage fermentation technology that can assist the animal feed industry and improve livestock productivity. The effect of L. plantarum QZ227 on the wheat silage quality was evaluated under conditions at constant low temperatures followed by repeated freezing and thawing at low temperatures. QZ227 became the predominant strain in 10 days and underwent a more intensive lactic acid bacteria fermentation than CK. QZ227 accumulated more lactic acid, but lower pH and ammonia nitrogen in the fermentation. During the repeated freezing and thawing process, the accumulated lactic acid in the silage fermented by QZ227 remained relatively stable. Relative to CK, QZ227 reduced the abundance of fungal pathogens in silage at a constant 5°C, including Aspergillus, Sporidiobolaceae, Hypocreaceae, Pleosporales, Cutaneotrichosporon, Alternaria, and Cystobasidiomycetes. Under varying low temperature conditions from days 40 to days 60, QZ227 reduced the pathogenic abundance of fungi such as Pichia, Aspergillus, Agaricales, and Plectosphaerella. QZ227 also reduced the pathogenic abundance of Mucoromycota after the silage had been exposed to oxygen. In conclusion, QZ227 can be used as a silage additive in the fermentation process at both constant and variable low temperatures to ensure fast and vigorous fermentation because it promotes the rapid accumulation of lactic acid, and reduces pH values and aerobic corruption compared to the CK.

Full-length ITS1 Genes Amplicon Analysis of Gut Mycobiome Using Nanopore Flongle Sequencing Reveals Unique Fungal Communities between Indoor and Outdoor Felines in Malaysia

“…Meanwhile, Sordariaceae is a fungus family belonging to the Sordariomycetes class that grows as decomposers in soil and decaying plants [48]. Only a few species of the fungal class Sordariomycetes have been identi ed as fungal pathogens in plants, with no pathogenic illness reported in animals [49], [50]. It is known that Trichosporon and Candida genera constituents present in animals' bodies are generally non-pathogenic.…”

Full-length ITS Amplicon Sequencing of Feline Gut Mycobiome of Malaysian Local Breeds Using Nanopore Flongle

“…Meanwhile, Sordariaceae is a fungus family belonging to the Sordariomycetes class that grows as decomposers in soil and decaying plants [48]. Only a few species of the fungal class Sordariomycetes have been identi ed as fungal pathogens in plants, with no pathogenic illness reported in animals [49], [50]. It is known that Trichosporon and Candida genera constituents present in animals' bodies are generally non-pathogenic.…”

Varieties and ensiling: Impact on chemical composition, fermentation quality and bacterial community of alfalfa

“…The supplementation of LAB inoculant ensures that sufficient LAB is available to initiate fermentation in the pre-fermentation period, thus preventing undesirable microorganisms such as Clostridium from taking over. It is worth noting that wilting treatments and inoculation with general LAB inoculants do not improve the silage quality of alfalfa in some cases ( Wu and Nishino, 2016 ; Zhao et al, 2020 ), which may be related to the epiphytic microorganisms of forages such as alfalfa and the WSC content and buffer energy value of forage varieties ( Zhang et al, 2018 ; Zheng et al, 2018 ; Zhang et al, 2021 ). It is well-established that the fermentation quality of different varieties of forages can differ due to the heterogeneity in the physicochemical characteristics and epiphytic microbial communities of different forages.…”