Natural Fermentation Quality and Bacterial Community of 12 Pennisetum sinese Varieties in Southern China

Zi, Xuejuan; Li, Mao; Dun, Yu; Tang, Jun; Zhou, Hanlin; Chen, Yeyuan

doi:10.3389/fmicb.2021.627820

Cited by 19 publications

(14 citation statements)

References 47 publications

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“…The variety of pH might be caused by different alfalfa under salt stress, or differences in the silage microbiome. The differing chemical compositions of the alfalfa samples may have contributed to the substantial variation in silage fermentation characteristics; Xue et al ( 2021 ) reported this phenomenon previously, albeit in Pennisetum sinese silage. The lower pH and high LA concentration of MS and HS silage were attributed to the LAB, which quickly metabolized WSC into LA, thus reducing silage pH and stability in a short time (Nazar et al, 2020 ).…”

Section: Discussionmentioning

confidence: 98%

“…This may be explained by the fact that these microorganisms are chemoorganotrophic bacteria that produce energy through the oxidation of organic matter such as starch and organic acids. Pseudomonas, Bacteroides , and Stenotrophomonas all consume protein, while Megamonas, Raoultella, Citrobacter , and Enterococcus ferment carbohydrates (Tian et al, 2019 ; Xue et al, 2021 ). The results of this study further compound the significant relationship between the chemical composition of the raw material and the resultant silage.…”

Section: Discussionmentioning

confidence: 99%

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The Potential Effects on Microbiota and Silage Fermentation of Alfalfa Under Salt Stress

Lü

Wang

et al. 2021

Front. Microbiol.

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This study investigated the fermentation quality of alfalfa grown in different salt stress regions in China. Following the production of silage from the natural fermentation of alfalfa, the interplay between the chemical composition, fermentation characteristics, and microbiome was examined to understand the influence of these factors on the fermentation quality of silage. The alfalfa was cultivated under salt stress with the following: (a) soil content of <1%0 (CK); (b) 1–2%0 (LS); (c) 2–3%0 (MS); (d) 3–4%0 (HS). The pH of the silage was high (4.9–5.3), and lactic acid content was high (26.3–51.0 g/kg DM). As the salt stress increases, the NA+ of the silages was higher (2.2–5.4 g/kg DM). The bacterial alpha diversities of the alfalfa silages were distinct. There was a predominance of desirable genera including Lactococcus and Lactobacillus in silage produced from alfalfa under salt stress, and this led to better fermentation quality. The chemical composition and fermentation characteristics of the silage were closely correlated with the composition of the bacterial community. Furthermore, NA+ was found to significantly influence the microbiome of the silage. The results confirmed that salt stress has a great impact on the quality and bacterial community of fresh alfalfa and silage. The salt stress and plant ions were thus most responsible for their different fermentation modes in alfalfa silage. The results of the study indicate that exogenous epiphytic microbiota of alfalfa under salt stress could be used as a potential bioresource to improve the fermentation quality.

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Section: Discussionmentioning

confidence: 98%

Section: Discussionmentioning

confidence: 99%

The Potential Effects on Microbiota and Silage Fermentation of Alfalfa Under Salt Stress

Lü

Wang

et al. 2021

Front. Microbiol.

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“…The growth of Enterobacter during silage is related to the production of ammonia nitrogen and acetic acid ( Muck, 2010 ; Ni et al, 2017 ). The genus Stenotrophomonas was also found in Alfalfa silage ( Ogunade et al, 2018 ), corn stalk silage ( He et al, 2020a ), and Pennisetum sinese silage ( Zi et al, 2021 ), and the proteolytic activity is universal in Stenotrophomonas ( Hayward et al, 2010 ).…”

Section: Discussionmentioning

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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“… Guan et al (2018) reported that Weissella , Pseudomonas , and Lactobacillus were the main epiphytic bacteria of corn silage in high-temperature and high-humidity areas. Moreover, Zi et al (2021b) reported that temperature, humidity, and precipitation affected the fermentation quality of silage through the changes in microbiomes. Epiphytic bacterial communities are highly related to climate ( Bernardes et al, 2018 ).…”

Section: Discussionmentioning

confidence: 99%

“…This result indicated that the main factors affecting the microbial diversity of silages were humidity and average temperature. Environmental factors affect the community of epiphytic bacteria on raw materials, which have a greater impact on the initial stage of silage fermentation ( Zi et al, 2021b ). We speculate that the influence of environmental factors on the microbial community will decrease during the silage fermentation process, thus reducing its influence on silage quality.…”

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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Natural Fermentation Quality and Bacterial Community of 12 Pennisetum sinese Varieties in Southern China

Cited by 19 publications

References 47 publications

The Potential Effects on Microbiota and Silage Fermentation of Alfalfa Under Salt Stress

The Potential Effects on Microbiota and Silage Fermentation of Alfalfa Under Salt Stress

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

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