<i>Lactobacillus plantarum</i> and molasses alter dynamic chemical composition, microbial community, and aerobic stability of mixed (amaranth and rice straw) silage

Mu, Lin; Xie, Zhan; Hu, Longxing; Chen, Guihua; Zhang, Zhifei

doi:10.1002/jsfa.11171

Cited by 32 publications

(35 citation statements)

References 44 publications

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“…10 In corn silage, inclusion of sodium benzoate, potassium sorbate, and sodium nitrite reduced LAB proliferation. 21 In agreement with the report by Wen et al 9 on AF silage, the lower pH in PD silage compared to CAP and SD silages after 7 days of ensiling (P < 0.05), this might be explainable by the fact that the acidity of organic acids increase as the chain length decreases, 12 therefore formic has a higher acidification function than PA and AA. Compared to C silage, the PD silage had lower LA and AA concentrations, whereas the CAP silage had greater LA and AA concentrations.…”

Section: Discussionsupporting

confidence: 90%

“…12 In general, DM content of raw material of silage is critical in fermentation quality. Mu et al 21 ensiling high-moisture amaranth with RS, and found that the pH of all treatments could decrease below 4.2 because of an appropriate DM content (350 g kg -1 ) in the mixture. The slower LA production and pH decline in additive treated silages on day 1 of ensiling were likely due to the potential inhibition effect of PD, SD and CAP on LAB because of their acidification and antimicrobial properties.…”

Section: Discussionmentioning

confidence: 99%

“…In addition, PD reduced structural carbohydrates (NDF, ADF and HC), which was attributed to the acid hydrolysis of structural carbohydrates by PD. Mu et al 21 observed that low pH value in amaranth silage promoted the hydrolysis of structural carbohydrates and reduced the content of NDF, ADF, and HC. Wang et al 25 reported that the structural carbohydrates could be hydrolyzed through the accumulation of organic acids.…”

Section: Effects Of Additives On Chemical Compositions During Ensilingmentioning

confidence: 99%

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Effects of fatty acid salts on fermentation characteristics, bacterial diversity and aerobic stability of mixed silage prepared with alfalfa, rice straw and wheat bran

Wang

Cao

et al. 2021

J Sci Food Agric

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BACKGROUND:The objective was to determine effects of potassium diformate (PD), sodium diacetate (SD) and calcium propionate (CAP) on dynamics of microbial community, fermentation characteristics and aerobic stability of silage comprised of a mixture of alfalfa (AF), rice straw (RS) and wheat bran (MF). Treatments included control (C), PD [5.5 g kg -1 fresh weight (FW)], SD (7 g kg -1 FW), and CAP (10 g kg -1 FW), which were ensiled for 1, 3, 5, 7, 15, 30 and 45 days in vacuum-sealed polythene bags. RESULTS: After day 1 of ensiling, the most dominant bacterial species in all silages was Weissella cibaria, whereas Lactobacillus parabrevis, L. nodensis, L. plantarum and L. paralimentarius were dominant species after 5 and 15 days of ensiling, and ultimately Pseudomonas putida and Stenotrophomonas maltophilia became dominant after 45 days. The positive correlation between PD and L. plantarum supported the lowest pH, butyric acid, ammonia nitrogen, neutral and acid detergent fiber, and hemicellulose content, and high water-soluble carbohydrates and crude protein content in PD silage. In addition, SD and CAP enriched the abundance of L. parabrevis and mainly increased lactic acid (LA) and acetic acid (AA). CAP increased abundance of L. acetotolerans after 45 days of ensiling with more LA and AA than other treatments. CONCLUSIONS: The succession of the bacterial community of mixed silage was modulated by the three fatty acid salts; furthermore, PD and CAP further improved fermentation quality by accelerating the decrease in pH and the increase in LA. The chemical additives prolonged the aerobic stability more than 16 days.

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Section: Discussionsupporting

confidence: 90%

Section: Discussionmentioning

confidence: 99%

Section: Effects Of Additives On Chemical Compositions During Ensilingmentioning

confidence: 99%

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Effects of fatty acid salts on fermentation characteristics, bacterial diversity and aerobic stability of mixed silage prepared with alfalfa, rice straw and wheat bran

Wang

Cao

et al. 2021

J Sci Food Agric

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“…In general, the ammonia-N content is recommended to be less than 5% for maize silage ( Zhang et al, 2016 ). The high ammonia-N content indicates that proteolysis occurred to a deep extent during ensiling ( Mu et al, 2021 ). In the present study, the content of AN/TN in each group was lower than 5%, indicating that harmful bacteria were effectively inhibited.…”

Section: Discussionmentioning

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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“…However, it is often found in poor-fermentation silage with a high pH value [ 45 ]. Many studies proved that L. plantarum can effectively reduce the pH value [ 46 , 47 ]. This suggested the relationship between L. plantarum and pH value.…”

Section: Discussionmentioning

confidence: 99%

Effect of phenyllactic acid on silage fermentation and bacterial community of reed canary grass on the Qinghai Tibetan Plateau

Bai

et al. 2022

BMC Microbiol

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Background This study aimed to investigate the effect of phenyllactic acid as an additive on silage fermentation and bacterial community of reed canary grass (RCG, Phalaris arundinacea L.) on the Qinghai Tibetan Plateau. At the heading stage, RCG was harvested, chopped and ensiled in small bag silos. The silage was treated without (control, 1.0 g/mL sterile water, on a fresh matter basis (FM)) or with phenyllactic acid (PLA, 3 mg/mL, FM), antimicrobial additive (PSB, a mixture of potassium sorbate and sodium benzoate, 2%, FM), lactic acid bacteria inoculant (LABi, L. plantarum + L. curvatus, 1 × 106 cfu/g, FM) and PLA + LABi, and then stored in a dark room at the ambient temperature (5 ~ 15 °C) for 60 days. Results Compared with control, PLA decreased lactic acid, acetic acid and ammonia-N contents, and subsequently increased CP content of RCG silage. PLA enhanced the growth of lactic acid bacteria and reduced the count of yeasts (P < 0.05) in RCG silage, with reduced bacterial richness index (Chao1), observed operational taxonomic units and diversity index (Simpson). In relative to control, moreover, PLA and PLA + LABi increased the relative abundance of Lactococcus in RCG silage by 27.73 and 16.93%, respectively. Conclusions Therefore, phenyllactic acid at ensiling improved nutritional quality of RCG silage by advancing the disappearance of yeasts and the dominance of Lactococcus.

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Lactobacillus plantarum and molasses alter dynamic chemical composition, microbial community, and aerobic stability of mixed (amaranth and rice straw) silage

Cited by 32 publications

References 44 publications

Effects of fatty acid salts on fermentation characteristics, bacterial diversity and aerobic stability of mixed silage prepared with alfalfa, rice straw and wheat bran

Effects of fatty acid salts on fermentation characteristics, bacterial diversity and aerobic stability of mixed silage prepared with alfalfa, rice straw and wheat bran

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

Effect of phenyllactic acid on silage fermentation and bacterial community of reed canary grass on the Qinghai Tibetan Plateau

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