2022
DOI: 10.3389/fmicb.2022.1053933
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Perilla frutescens as potential antimicrobial modifier to against forage oat silage spoilage

Abstract: The aim of this study was to investigate the influence of Perilla frutescens, alone or in combination with Lactobacillus plantarum a214 or citric acid, on forage oat silage quality, bacterial and fungal microbiological profile during ensiling and aerobic exposure. With the exception of Perilla frutescens, all additives could improve silage quality of forage oat based on lower ammonia-nitrogen content and higher residual of water soluble carbohydrates during anaerobic fermentation compared to control silage, es… Show more

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Cited by 3 publications
(4 citation statements)
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“…Before ensiling, Filobasidium and Ustilago were detected in fresh oat with high abundances, however, they noticeably declined after 60 days of fermentation. This is in accordance with the findings of previous studies, which also found that a relatively high level of Filobasidium appeared in fresh oats and decreased with the ensiling process (Bao et al., 2023 ; Li, Chen, et al., 2022 ). According to the report of Ökmen et al.…”
Section: Discussionsupporting
confidence: 93%
See 1 more Smart Citation
“…Before ensiling, Filobasidium and Ustilago were detected in fresh oat with high abundances, however, they noticeably declined after 60 days of fermentation. This is in accordance with the findings of previous studies, which also found that a relatively high level of Filobasidium appeared in fresh oats and decreased with the ensiling process (Bao et al., 2023 ; Li, Chen, et al., 2022 ). According to the report of Ökmen et al.…”
Section: Discussionsupporting
confidence: 93%
“…Comparable to noting of Li, Chen, et al. ( 2022 ) for oat silage, in this study, we observed a certain proportion of Levilactobacillus in all control and S inoculated groups stored both at 25°C and 15°C at the end of the fermentation. As reported, some species of Levilactobacillus such as Levilactobacillus brevis can survive in a broad range of pH (2–7) conditions (Hacıoglu & Kunduhoglu, 2021 ).…”
Section: Discussionsupporting
confidence: 83%
“…Lactobacillacae proportion was lower within the uninoculated silage compared with that in the Frontiers in Sustainable Food Systems 07 frontiersin.org L. rhamnosus-and L. buchneri-inoculated silage after 14 and 56 days of ensiling. L. plantarum-inoculated oat silage has shown similar results (Li X. et al, 2022). However, after the 7 days of spoilage test, the microbiome structure of the LAB-treated silage showed considerable differences compared with that of the untreated silage.…”
Section: Roles Of Lactobacillus Rhamnosus and Lactobacillus Buchneri ...mentioning
confidence: 70%
“…Though some microorganisms died during the fermentation of C. korshinskii silage with/without L. rhamnosus and L. buchneri inoculation, Lactobacillacae and Leuconostocaceae became the predominant families, regardless of short or long storage period. Li P. et al (2022) andLi X. et al (2022) found that the total proportion of Lactobacillacae and Leuconostocaceae reached 65% in the 30-and 60-day silos (Li P. et al, 2022). Lactobacillacae proportion was lower within the uninoculated silage compared with that in the Frontiers in Sustainable Food Systems 07 frontiersin.org L. rhamnosus-and L. buchneri-inoculated silage after 14 and 56 days of ensiling.…”
Section: Roles Of Lactobacillus Rhamnosus and Lactobacillus Buchneri ...mentioning
confidence: 98%