Microbial communities and natural fermentation of corn silages prepared with farm bunker-silo in Southwest China

Guan, Hao; Yan, Yanhong; Li, Xiaoling; Li, Xiaomei; Yang, Shuai; Feng, Guangyan; Ran, Qifan; Cai, Yimin; Li, Ying; Zhang, Xinquan

doi:10.1016/j.biortech.2018.06.018

Cited by 206 publications

(205 citation statements)

References 42 publications

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“…During www.nature.com/scientificreports www.nature.com/scientificreports/ the silage fermentation process, the concentrations of organic acids played an important role in the microbial community of silage in that the acidic condition mainly caused by lactic acids and acetic acids could accelerate the decrease in pH, and inhibit the undesirable microbes, and then lower the richness of microbial community in fermented silage 30 . These results were supported by several previous studies that found that the complex microbial community of fresh materials were gradually replaced by LAB added in inoculant resulting in sharply reduce of its richness [42][43][44] .…”

Section: Effect Of Microbial Inoculants On Microbial Community Examinsupporting

confidence: 84%

Effects of microbial inoculants on the fermentation characteristics and microbial communities of sweet sorghum bagasse silage

Dong

et al. 2020

Sci Rep

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Sweet sorghum bagasse (SSB) is a promising raw material for silage fermentation due to its high residual nutritive, but the efficient fermentation strategy of SSB has not been reported yet. This study evaluated the effects of microbial inoculant on the fermentation quality, chemical composition and microbial community of SSB silage. The silage inoculated with isolated lactic acid bacteria (LpE) achieved better fermentation than that of commercial inoculant A, B (CIA, CIB) and untreatment, including low pH value, high levels of lactic acid and water soluble carbohydrates (WSC) content, which demonstrated that the LpE inoculant could contribute to the preservation of nutrition and the manipulation of fermentation process of SSB. In addition, the results of microbial community analysis indicated that the LpE inoculant significantly changed the composition and diversity of bacteria in SSB silage. After ensiling, the LpE inoculated silage were dominated by Lactobacillus(95.71%), Weissella(0.19%). These results were of great guiding significance aiming for high-quality silage production using SSB materials on the basis of target-based regulation methods. Sweet sorghum (Sorghum bicolor (L.) Moench) is a low-cost non-food energy crop that can simultaneously produce the sugar juice and bagasse 1. In addition, the sweet sorghum has a high photosynthetic efficiency resulted in high biomass productivity and rapid accumulation of sugars in stems 2,3. It also has a remarkable stress tolerance in harsh growth conditions, such as salinity, alkalinity and drought areas 4,5. Currently, the utilization of sweet sorghum mainly focused on the juice fermentation for biofuels and chemicals production because the juice extracted from sweet sorghum stems contains high sugar contents and could be fermented directly by microbes 6,7. Hence, a large amount of sweet sorghum bagasse (SSB) will be certainly left from the industrial-scale extraction of sugar juice to meet the needs of fermentation industry. Although the SSB was used as a substrate for burning, converting to cellulosic sugars, producing biofuels and structural materials 8-10 , it remains underutilized at current stage. While ensiling is an efficient approach to fermenting sweet sorghum bagasse and used for animal feeds 11. During ensiling process, the lactic acid bacteria (LAB) and water soluble carbohydrate (WSC) are important factors for achieving high quality silage fermentation 12,13. Thus, the production of high quality silage from sweet sorghum bagasse is a good choice due to its high residual nutritive and sugars, and low cost 10. The LAB inoculant have been proposed as an effective additives to prolong the storage time and improve the feed palatability 14,15. The present study also uses two LAB strains (NCBI Accession No. MN022576 and MN022577) as additive, isolated from corn silage. Besides, the application of LAB isolated from forage crops for SSB silage fermentation has not been reported. In general, silage fermentation is a fully microbial-based fermentation process 1...

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Section: Effect Of Microbial Inoculants On Microbial Community Examinsupporting

confidence: 84%

Effects of microbial inoculants on the fermentation characteristics and microbial communities of sweet sorghum bagasse silage

Dong

et al. 2020

Sci Rep

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“…With the advancement in knowledge and the use of molecular techniques (culture‐independent), these groups have been confirmed as the most frequently occurring (Muck ; Guan et al . ; Keshri et al . ).…”

Section: The Silage Microbiotamentioning

confidence: 99%

“…Initially, these micro-organisms were isolated and identified in silage using culture-dependent techniques. With the advancement in knowledge and the use of molecular techniques (culture-independent), these groups have been confirmed as the most frequently occurring (Muck 2013;Guan et al 2018;Keshri et al 2018).…”

Section: The Silage Microbiotamentioning

confidence: 99%

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Silage fermentation—updates focusing on the performance of micro‐organisms

2019

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Summary Advances in micro‐organism identification techniques have resulted in increased knowledge of the diversity of prokaryotes and eukaryotes in silage. Such knowledge has enhanced the understanding of how fermentation occurs in forage crops with different characteristics and how the process can be improved to enhance silage quality. Undesirable micro‐organisms can grow in silage when fermentation does not occur properly. Such micro‐organisms may be pathogenic and/or produce toxic metabolic compounds; however, information on the consequences of these metabolites on the health of animals that consume silage is still lacking. The major challenge of ensilage is to produce high‐quality feed that is nutritional, sanitary and stable, with a high dry matter recovery rate, in a process involving no interventions during fermentation and considerable variation in the characteristics of the substrates. It is important to note that each substrate has particularities and that we can only improve fermentation if we fully understand microbial diversity. This review is intended to update information related to the fermentation profile of silage, focusing on microbial diversity.

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“…The microbial community plays an important role in the fermentation process and is likely to be impacted by multiple factors, such as ensiling conditions, inoculants, and epiphytic microorganisms of the fresh forage (Guan et al, 2018;Kasmaei et al, 2017). The development of PCR-based techniques enables us to de ne the microbial communities more accurately, and a larger variation in the microbiota in alfalfa silages than in cereal silages has been documented (McAllister et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

Lactobacillus plantarum inoculation delays decomposition of alfalfa silage under adverse ensiling conditions by regulating bacterial community composition

Yang¹,

Wang²,

Zhao³

et al. 2020

Preprint

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BackgroundThe objective of this study was to investigate the mechanism of Lactobacillus plantarum (L. plantarum) involved in improving fermentation quality of naturally ensiled alfalfa under poor conditions. ResultsHigh-moisture wilted alfalfa was ensiled without inoculants (CK) or with inoculation of two L. plantarum additives (LPI and LPII). The pH and fermentation products of silage were investigated, and the bacterial community compositions were analyzed. The L. plantarum inoculants significantly enhanced the lactic acid fermentation in terms of promotions in pH decline, lactic acid accumulation, and Lactobacillus abundance for both periods. At 90 d, silage in CK exhibited a high pH, a loss in dry matter, and a high concentration of ammoniacal nitrogen. The inoculations of L. plantarum significantly inhibited the growth of Clostridia, and reduced ammoniacal nitrogen concentration in silage (P < 0.05). Conclusions Inoculation with L. plantarum improved the fermentation quality of alfalfa silage and inhibited the growth of spoilage microorganisms, and further delayed decomposition of alfalfa silage under adverse ensiling conditions.

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Microbial communities and natural fermentation of corn silages prepared with farm bunker-silo in Southwest China

Cited by 206 publications

References 42 publications

Effects of microbial inoculants on the fermentation characteristics and microbial communities of sweet sorghum bagasse silage

Effects of microbial inoculants on the fermentation characteristics and microbial communities of sweet sorghum bagasse silage

Silage fermentation—updates focusing on the performance of micro‐organisms

Lactobacillus plantarum inoculation delays decomposition of alfalfa silage under adverse ensiling conditions by regulating bacterial community composition

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