The effect of lactic acid bacterial starter culture and chemical additives on wilted rice straw silage

Wang, Yansu; Shi, Wei; Huang, Linting; Ding, Chengqiang; Dai, Chuan‐Chao

doi:10.1111/asj.12449

Cited by 20 publications

(14 citation statements)

References 37 publications

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“…Lower diversity in LAB treated silages as compared to untreated silages were also reported in rice straw and corn ensiling (Wang et al, 2016; Keshri et al, 2018), which can be attributed to the inhibitory effect of the LAB population upon the multiplication of other microbes, before the development of the indigenous LAB population (Keshri et al, 2018). A decrease in bacterial diversity upon ensiling was also observed in other crop silages and ensiling times using NGS (Eikmeyer et al, 2013; Kasmaei et al, 2016; Ni et al, 2017; Romero et al, 2017; Duniere et al, 2017).…”

Section: Discussionmentioning

confidence: 86%

Bacterial Dynamics of Wheat Silage

et al. 2019

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Knowledge regarding bacterial dynamics during crop ensiling is important for understanding of the fermentation process and may facilitate the production of nutritious and stable silage. The objective of this study was to analyze the bacterial dynamics associated with whole crop wheat silage with and without inoculants. Whole crop wheat was ensiled in laboratory silos, with and without Lactobacillus inoculants ( L. plantarum, L. buchneri ), for 3 months. Untreated and L. plantarum -treated silages were sampled at several times during ensiling, while L. buchneri -treated silage was sampled only at 3 months. Bacterial composition was studied using next generation sequencing approach. Dominant bacteria, before ensiling, were Pantoea (34.7%), Weissella (28.4%) and Pseudomonas (10.4%), Exiguobacterium (7.8%), and Paenibacillus (3.4%). Exogenous inoculants significantly affected bacterial composition and dynamics during ensiling. At 3 months of ensiling, Lactobacillus dominated the silage bacterial population and reached an abundance of 59.5, 92.5, and 98.2% in untreated, L. plantarum - and L. buchneri -treated silages, respectively. The bacterial diversity of the mature silage was lower in both treated silages compared to untreated silage. Functional profiling of the bacterial communities associated with the wheat ensiling demonstrated that the abundant pathways of membrane transporters, carbohydrate and amino acids metabolisms followed different pattern of relative abundance in untreated and L. plantarum -treated silages. Only three pathways, namely base-excision repair, pyruvate metabolism and transcription machinery, were significantly different between untreated and L. buchneri -treated silages upon maturation. Lactic acid content was higher in L. plantarum- treated silage compared to untreated and L. buchneri- treated silage. Still, the pH of both treated silages was lower in the two Lactobacillus -treated silages compared to untreated silage. Aerobic stability test demonstrated that L. plantarum -, but not L. buchneri -supplement, facilitated silage deterioration. The lower aerobic stability of the L. plantarum -treated silage may be attributed to lower content of acetic acid and other volatile fatty acids which inhibit aerobic yeasts and molds. Indeed, high yeast count was recorded, following exposure to air, only in L. plantarum -treated silage, supporting this notion. Analysis of bacterial community of crop silage can be used for optimization of the ensiling process and the selection of appropriate inoculants for improving aerobic...

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Section: Discussionmentioning

confidence: 86%

Bacterial Dynamics of Wheat Silage

et al. 2019

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“…Mcdonald et al [15] reported that about 80% were found as leuconostocs, and lactobacilli were the least common on silage materials. Wang et al [17] reported that some lactobacilli (such as Lactobacillus helveticus ) cannot live well on the surface of rice straw. These findings may explain the low LA contents in M and C silage.…”

Section: Discussionmentioning

confidence: 99%

Effects of lactic acid bacteria and molasses on fermentation dynamics, structural and nonstructural carbohydrate composition and in vitro ruminal fermentation of rice straw silage

Zhao

Dong

et al. 2019

Asian-Australas J Anim Sci

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Objective This study was to evaluate the fermentation dynamics, structural and nonstructural carbohydrate composition and in vitro gas production of rice straw ensiled with lactic acid bacteria and molasses. Methods Fresh rice straw was ensiled in 1-L laboratory silos with no additive control (C), Lactobacillus plantarum (L), molasses (M) and molasses+ Lactobacillus plantarum (ML) for 6, 15, 30, and 60 days. After storage, the silages were subjected to microbial and chemical analyses as well as the further in vitro fermentation trial. Results All additives increased lactic acid concentration, and reduced pH, dry matter (DM) loss and structural carbohydrate content relative to the control (p<0.05). The highest organic acid and residual sugar contents and lignocellulose reduction were observed in ML silage. L silage had the highest V-score with 88.10 followed by ML silage. L and ML silage improved in vitro DM digestibility as compared with other treatments, while in vitro neutral detergent fibre degradability (IVNDFD) was increased in M and ML silage (p<0.05). M silage significantly (p<0.05) increased propionic acid (PA) content and decreased butyric acid content and acetic acid/PA as well as 72-h cumulative gas production. Conclusion The application of ML was effective for improving both the fermentation quality and in vitro digestibility of rice straw silage. Inclusion with molasses to rice straw could reduce in vitro ruminal gas production.

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“…However, straw is low quality roughage characterized by high crude fiber, low protein contents and digestibility. Recently, it is possible to use chemicals (Wang et al 2016), enzymes (Ni et al 2014) and inoculants (Zhang et al 2016a) containing lactic acid bacteria (LAB) to overcome these problems in order to enhance the preservation of straw silage. Of these techniques, inoculants are more advantageous in that they are safe, noncorrosive to farm machinery, do not pollute the environment, and are less costly than enzyme preparation (Weinberg and Muck 1996).…”

Section: Introductionmentioning

confidence: 99%

Characteristics of lactic acid bacteria isolated from different sources and their effects on the silage quality of oat (Avena sativa L.) straw on the Tibetan Plateau

et al. 2017

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Eight lactic acid bacteria (LAB) strains isolated from five naturally‐fermented silages of different ensilage materials on the Tibetan Plateau were characterized and their effects on the silage quality of oat (Avena sativa L.) straw were studied. These LAB isolates were evaluated using morphological, physiological and biochemical tests. All eight strains (M1, LM8, LO7, LOG9, LCG3, LTG7, I5 and LI3) could grow at 5–20°C, pH 3.5–7.0 and NaCl (3.0, 6.5%) and they were identified as Lactobacillus plantarum, L. coryniformis, Pediococcus pentosaceus, P. acidilactici, L. plantarum, P. acidilactici, L. paraplantarum and L. casei by sequencing 16S rDNA, respectively. The eight isolated strains and one commercial inoculant (L. plantarum MTD‐1) were subsequently added to oat straw for ensiling 35 days. All the LAB strains improved the silage quality of oat straw, evidenced by significantly (P < 0.05) higher lactic acid (LA) and residual water soluble carbohydrate (WSC) contents and ratios of LA to acetic acid (LA/AA), and significantly (P < 0.05) lower pH and ammonia nitrogen contents. ‘LOG9’ performed best among all LAB strains, evidenced by the highest (P < 0.05) LA (94.19 g kg−1 dry matter [DM]) and residual WSC contents (44.53 g kg−1 DM) and ratio of LA/AA (18.18) and LAB count (8.86 lg cfu g−1 fresh weight), and the lowest (P < 0.05) pH (3.87), this might be related to its host specificity. Strain LOG9 is recommended as starter culture for oat straw silage.

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The effect of lactic acid bacterial starter culture and chemical additives on wilted rice straw silage

Cited by 20 publications

References 37 publications

Bacterial Dynamics of Wheat Silage

Bacterial Dynamics of Wheat Silage

Effects of lactic acid bacteria and molasses on fermentation dynamics, structural and nonstructural carbohydrate composition and in vitro ruminal fermentation of rice straw silage

Characteristics of lactic acid bacteria isolated from different sources and their effects on the silage quality of oat (Avena sativa L.) straw on the Tibetan Plateau

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