Impacts of Low Temperature and Ensiling Period on the Bacterial Community of Oat Silage by SMRT

Li, Xiaomei; Chen, Fei; Wang, Xuekai; Sun, Lin; Guo, Linna; Xiong, Yi; Yuan, Wenjie; Zhou, Hongxu; Jia, Shangang; Fang, Yang; Ni, Ke

doi:10.3390/microorganisms9020274

Cited by 36 publications

(43 citation statements)

References 31 publications

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“…The succession growth of LAB and their metabolic activities are essential for control the quality and safety of silage ( Driehuis et al, 2018 ). However, the fermentation of oat silage is a complex biochemical process that includes interactions between various microorganisms ( Duniere et al, 2017 ; Li et al, 2021 ). The activity of many microbes in silage may cause an extensive breakdown of amino acids into biogenic amines ( McDonald and Whittenbury, 1973 ; Scherer et al, 2015 ).…”

Section: Introductionmentioning

confidence: 99%

Propionic Acid and Sodium Benzoate Affected Biogenic Amine Formation, Microbial Community, and Quality of Oat Silage

Jia

Ying

2021

Front. Microbiol.

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Investigating the microbial communities and biogenic amine (BA) formation in silage is of vital for improving the quality and safety of oat silage. The present study evaluated the effects of propionic acid (P) and sodium benzoate (SB) on the quality properties, microbial communities, and BA formation in oat silage. Oat was harvested at boot stage and ensiled using P and SB as additives in mini silos, followed by 14 days of aerobic exposure. The results showed that P and SB improved fermentation quality of oat silage, increased the lactic acid content, and decreased pH value and ammonia nitrogen content. Putrescine, cadaverine, and tyramine were the dominant BAs in oat silage; spermidine and spermine were not detected. The control silage had the highest content of total biogenic amine (TBA, 2506.7 mg kg–1 DM), and decreased by 51.1 and 57.7% after adding P and SB, respectively. Moreover, a lower putrescine, cadaverine, and tyramine content and undesirable microbes, such as Caproiciproducens, Stenotrophomonas, Herbinix, and Enterobacter genera, were observed in P and SB silages, which was beneficial for oat silage quality. The fungal community of P silage was dominated by Monascus fuliginosus, and the temperature, pH and ammonia nitrogen content increased after exposure to air. Sedimentibacter, Herbinix, Caproiciproducens, Enterobacter, and Escherichia-Shigella were found to be positively correlated with BA formation in oat silage. Overall, P and SB effectively inhibit the undesirable microbes and BA formation in oat silage, the P silage exhibited lower aerobic stability than the SB silage.

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Section: Introductionmentioning

confidence: 99%

Propionic Acid and Sodium Benzoate Affected Biogenic Amine Formation, Microbial Community, and Quality of Oat Silage

Jia

Ying

2021

Front. Microbiol.

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“…Ensiling at high temperatures reduces both the lactic acid (LA) concentration and aerobic stability ( Ashbell et al, 2002 ). Moreover, it has been reported that temperature affects the bacterial diversity and fermentation quality of silage ( Wang et al, 2019 ; Li et al, 2021 ). Epiphytic bacterial communities in fresh forage depends mainly on geographical location, climate, and cutting ( Guo et al, 2018 ; Yang et al, 2019 ).…”

Section: Introductionmentioning

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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“…Mold and yeast were not detected in all samples, which could be due to low pH values. As Li et al [33] reported, anaerobic conditions and organic acid can inhibit yeast growth, especially after long storage periods. Additionally, ammonia-N contents decreased in both LM and WLM, which typically occurs during the ensiling process and is a result of the fermentation of Clostridium or the activity of plant protease [34].…”

Section: Discussionmentioning

confidence: 98%

Silage Fermentation: A Potential Microbial Approach for the Forage Utilization of Cyperus esculentus L. By-Product

et al. 2021

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Cyperus esculentus L. leaves (CLL) are agricultural by-products produced from Cyperus esculentus L. harvesting, and can be used as livestock feed despite their low economic value for human consumption. This study aims to develop a favorable approach to processing Cyperus esculentus L. by-product as coarse fodder. The chopped CLL was pretreated by (1) mixing with canola straw at a 4:1 ratio, or (2) wilting it for 8 h, then it ensiling with or without compounded lactic acid bacteria (LAB) additives for 60 days. Our results demonstrated that compounded LAB additives: improved CLL silage fermentation quality by increasing acetic acid and lactic acid contents and decreasing ethanol and ammonia-N contents; preserved nutrients by raising the level of crude protein and water soluble carbohydrates; modified the bacterial community by increasing the relative abundance of Lactobacillus while decreasing the relative abundance of undesirable Enterococcus; and also might improve animal health by increasing the relative concentrations of antioxidant substances (such as 7-galloylcatechin) and antibacterial compounds (such as ferulic acid). This study provides strong evidence that Cyperus esculentus L. by-product can be a potential livestock feed after being ensiled with compounded LAB additives.

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Impacts of Low Temperature and Ensiling Period on the Bacterial Community of Oat Silage by SMRT

Cited by 36 publications

References 31 publications

Propionic Acid and Sodium Benzoate Affected Biogenic Amine Formation, Microbial Community, and Quality of Oat Silage

Propionic Acid and Sodium Benzoate Affected Biogenic Amine Formation, Microbial Community, and Quality of Oat Silage

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

Silage Fermentation: A Potential Microbial Approach for the Forage Utilization of Cyperus esculentus L. By-Product

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