Exploring the bacterial community succession and metabolic profiles of Lonicera japonica Thunb. residues during anaerobic fermentation

Effects of exogenous lactic acid bacteria and maize meal on fermentation quality and microbial community of Orychophragmus violaceus silage

“…The CP content was as high as 215.42 g/kg DM, which was comparable to that of alfalfa ( Zheng et al, 2017 ), indicating that O. violaceus is a promising source of protein for animal feed. Ensiling fermentation by microbial decomposition of WSC can produce organic acids, thereby lowering the pH value and inhibiting the proliferation of deteriorating bacteria ( Huang et al, 2023 ). In this study, the WSC content of 124.93 g/kg DM of O. violaceus was sufficient (>50 g/kg DM) for LA fermentation.…”

“…This was partly consistent with the report of Franco et al (2022) , who found that BA was positively correlated to Leuconostoc and Lactococcus . It was not surprising because different species of the one genus, even if the one species existed in different habitats, contain different phylogenetic and basic characteristics ( Huang et al, 2023 ). Hence, bacterial community in O. violaceus silage could potentially be further studied at species level and metabolic capability.…”

“…Silage fermentation is a complex biochemical process with the participation of many microorganisms. Considering the fact that microorganisms are the key factors driving ensiling process, monitoring of the ensiling process with respect to changes in the chemical and microbial compositions would be helpful for thoroughly understanding and improving the ensiling process ( Zheng et al, 2017 ; Huang et al, 2023 ). Therefore, this study first aimed to evaluate the fermentation quality and bacterial community of O. violaceus silages with or without exogenous LAB inoculant and maize meal.…”

Recent Advances in Solid Residues Resource Utilization in Traditional Chinese Medicine

“…Herbal extracts and their chemical components have a variety of activities, including antispasmodic, antibacterial, anti‐inflammatory, immunomodulatory, and hepatoprotective functions. As a result, herbs and their extracts are commonly used as animal feed additives, like appetizers, growth promoters, digestive stimulants, lactation agents, antibacterial agents, and antioxidants [44–50] . Table 1 illustrates the effect of Chinese herbs as feed additives.…”

“…As a result, herbs and their extracts are commonly used as animal feed additives, like appetizers, growth promoters, digestive stimulants, lactation agents, antibacterial agents, and antioxidants. [44][45][46][47][48][49][50] Table 1 illustrates the effect of Chinese herbs as feed additives.…”