Influences of malic acid isomers and their application levels on fermentation quality and biochemical characteristics of alfalfa silage

Ke, Wencan; Ding, Wurong; Ding, Luming; Xu, Dongmei; Zhang, P.; Li, Fuhou; Guo, Xusheng

doi:10.1016/j.anifeedsci.2018.08.012

Cited by 13 publications

(17 citation statements)

References 37 publications

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“…Moreover, the lactic acid content of the CAL and MAL groups was higher compared with the other groups (P < 0.05). These findings were consistent with previous data, indicating that CAL can increase the lactic acid content, while MAL has various effects (Ke W. C. et al, 2018). The acetic acid content of all groups was similar.…”

Section: Cf Fermentation Qualitysupporting

confidence: 93%

“…The pH in all treatment groups was dramatically reduced after fermentation (P < 0.05), and the pH values of the additive-treated groups were below 4.2 (except for the LAB group), ensuring the good preservation of CF silage. Li et al (2016) and He et al (2019) have shown a similar pH of CAtreated silage, while the higher pH of MA-treated silage has been reported by and Ke W. C. et al, 2018. The lactic acid content in all treatments groups was remarkably elevated (P < 0.05).…”

Section: Cf Fermentation Qualitysupporting

confidence: 68%

“…Furthermore, CA and MA can also effectively reduce the pH and inhibit the growth of yeast and mold during ensiling. Therefore, in recent years, CA and MA have been considered as ideal and novel silage additives for improving the fermentation quality (Li et al, 2016;Ke et al, 2017;Ke W. C. et al, 2018;He et al, 2020;Lv et al, 2020). Besides, found that CA or MA, in combination with LAB inoculants, has positive effects on alfalfa silage.…”

Section: Introductionmentioning

confidence: 99%

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Impacts of Citric Acid and Malic Acid on Fermentation Quality and Bacterial Community of Cassava Foliage Silage

Zhang

et al. 2020

Front. Microbiol.

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The microbiota and fermentation quality of cassava foliage (CF) ensiled in the absence of additive (CK), or the presence of citric acid (CA), malic acid (MA), and their combination with a Lactobacillus plantarum strain (CAL and MAL)were investigated. These additives reduced (P < 0.05) the pH, butyric acid, and ammonia-N contents but increased (P < 0.05) the lactic acid content, and CAL and MAL showed similar remarkable effects. Paenibacillus (mean, 27.81%) and Bacillus (mean, 16.04%) were the predominant strains in CF silage. The addition of CA or MAL increased the abundance of Paenibacillus (25.81–52.28% and 47.97%, respectively), and the addition of MA increased the abundance of Bacillus (15.76–32.48%) compared with the CK group. Moreover, CAL and MAL increased the abundances of the potentially desirable bacteria Cellulosimicrobium (CAL 0–12.73%), Hyphomicrobium (0–7.90% and 8.94%), and Oceanobacillus (0–8.37% and 3.08%) compared with the CK group. These findings suggested that CA and MA could enhance the silage quality of CF, and their combinations with Lactobacillus plantarum were more effective.

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Section: Cf Fermentation Qualitysupporting

confidence: 93%

Section: Cf Fermentation Qualitysupporting

confidence: 68%

Section: Introductionmentioning

confidence: 99%

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Impacts of Citric Acid and Malic Acid on Fermentation Quality and Bacterial Community of Cassava Foliage Silage

Zhang

et al. 2020

Front. Microbiol.

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“…This might be owing to the lower pH of inoculated silages, which inhibited the growth of undesirable microorganisms and preserved more nutrients during ensiling [57]. The higher WSC concentration in inoculant-treated silages might be owing to the lower pH as well as acid degradation of hemicellulose [58], which is consistent with the lower aNDF concentration in inoculated silages. The lower WSC concentration in F17-treated silage compared with LPB and LPN-treated silages might be because of soluble carbohydrates released by acid or enzymatic hydrolysis of polysaccharides that were used by LAB in F17 treatment for lactic acid production during ensiling [59].…”

Section: Discussionmentioning

confidence: 63%

Effects of Class IIa Bacteriocin-Producing Lactobacillus Species on Fermentation Quality and Aerobic Stability of Alfalfa Silage

Ding

Adesogan

et al. 2020

Animals

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The effects of two strains of class IIa bacteriocin-producing lactic acid bacteria, Lactobacillus delbrueckii F17 and Lactobacillus plantarum (BNCC 336943), or a non-bacteriocin Lactobacillus plantarum MTD/1 (NCIMB 40027), on fermentation quality, microbial counts, and aerobic stability of alfalfa silage were investigated. Alfalfa was harvested at the initial flowering stage, wilted to a dry matter concentration of approximately 32%, and chopped to 1 to 2 cm length. Chopped samples were treated with nothing (control, CON), Lactobacillus delbrueckii F17 (F17), Lactobacillus plantarum (BNCC 336943) (LPB), or Lactobacillus plantarum MTD/1 (NCIMB 40027) (LPN), each at an application rate of 1 × 106 colony-forming units/g of fresh weight. Each treatment was ensiled in quadruplicate in vacuum-sealed polyethylene bags packed with 500 g of fresh alfalfa per bag and ensiled at ambient temperature (25 ± 2 °C) for 3, 7, 14, 30, and 60 days. The samples were then subjected to an aerobic stability test after 60 days of ensiling. Compared with the CON silage, the inoculants reduced the pH after 14 days of ensiling. After 60 days, pH was lowest in the LPB-treated silage, followed by the F17 and LPN-treated silages. Inoculation of F17 increased concentrations of lactic acid in silages fermented for 7, 14, 30, and 60 days relative to other treatments, except for the LPN-treated silages ensiled for 30 and 60 days, in which the lactic acid concentrations were similar to that of F17 silage. Application of F17 and LPB decreased the number of yeast and mold relative to CON and LPN-treated silages. Compared with the CON silage, inoculant-treated silages had greater aerobic stability, water-soluble carbohydrate, and crude protein concentrations, and lower neutral detergent fiber, amino acid nitrogen, and ammonia nitrogen concentrations. The LPB-treated silage had the greatest aerobic stability followed by the F17-treated silage. Both class IIa bacteriocin producing inoculants improved alfalfa silage fermentation quality, reduced the growth of yeasts and molds, and improved the aerobic stability of the ensiled forage to a greater extent than the proven LPN inoculant. However, higher crude protein concentration and lower ammonia nitrogen concentration were observed in LPN-treated silage relative to other treatments.

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“…This may be due to the fact that the addition of cellulase leads to a dramatic increase in the number of lactic acid bacteria and expands the effect of anaerobic fermentation [38]. On the other hand, alfalfa have been identified as having high antibacterial activity [39], which may inhibit the growth of cellulase. In the current experiment, as the silage time prolonged, the lactic acid content decreased and the pH value increased significantly.…”

mentioning

confidence: 99%

Effects of Cellulase on the Chemical Compositions Characteristics and Microbial Community of Saline-alkali Land Alfalfa Silage

Lu¹,

Ge²,

Cheng³

et al. 2019

Preprint

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Background We aim to assess the nutritional quality of alfalfa in saline-alkali and the main fermenting microorganisms acting on alfalfa in saline-alkali soils.Results In this study, We tested the nutrient composition and microbial community of Zhongmu No. 3 (salt-tolerant) alfalfa, including the nutritional fermentation quality and microbial diversity analysis of alfalfa before and after ensiling (30 days and 60 days). Then we got closely genus that related to saline-alkali soils.The validity of the microbiological data was confirmed by alpha diversity analysis. From the Microbial network, we obtained the difference of the saline-type mantle type.Conclusions we found that the silage quality of Saline-alkali alfalfa can be ensured by anaerobic fermentation with addition. The LABs that play a major role in the saline alkaline alfalfa silage are Lactobacillus, lactococcus and enterococcus.

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Influences of malic acid isomers and their application levels on fermentation quality and biochemical characteristics of alfalfa silage

Cited by 13 publications

References 37 publications

Impacts of Citric Acid and Malic Acid on Fermentation Quality and Bacterial Community of Cassava Foliage Silage

Impacts of Citric Acid and Malic Acid on Fermentation Quality and Bacterial Community of Cassava Foliage Silage

Effects of Class IIa Bacteriocin-Producing Lactobacillus Species on Fermentation Quality and Aerobic Stability of Alfalfa Silage

Effects of Cellulase on the Chemical Compositions Characteristics and Microbial Community of Saline-alkali Land Alfalfa Silage

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