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Novel lactic acid bacteria strains as inoculants on alfalfa silage fermentation.

ABSTRACT: The effects of new strains of lactic acid bacteria on alfalfa silage fermentation were evaluated. The experiment was performed using a completely randomized design (with three replicates) based on a 6?×?6 factorial assay with 6 inoculants (I): Control (CTRL), Commercial inoculant (CI), Lactobacillus pentosus 14.7SE (LPE), Lactobacillus plantarum 3.7E (LP), Pediococcus pentosaceus 14.15SE (PP), and Lactobacillus plantarum 3.7E?+?Pediococcus pentosaceus 14.15SE (LP?+?PP), and six fermentation periods (P): 1, 3, 7, 14, 28 and 56 days. Alfalfa was wilted for 6?h in the field, which increased the dry matter content to 368?g/kg as fed. The CP and yeast population decreased during the fermentation process. Silage inoculated with the PP strain had the lowest pH values beginning at 14 d of fermentation and the lowest acetic acid concentration on the last day of fermentation. New strains more efficiently regulated enterobacteria and mold populations at days 56 and 28, respectively. Silages inoculated with the PP strain had a higher coefficient of in vitro dry matter digestibility than LP silages. All of the tested novel strains resulted in positive effects on at least one chemical property of the silage during the fermentation process. However, the adding of P. pentosaceus can be indicated as the better for silage quality considering the tested treatments in the present study.

SUBMITTER: Nascimento Agarussi MC

PROVIDER: S-EPMC6541639 | biostudies-literature | 2019 May

REPOSITORIES: biostudies-literature

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Novel lactic acid bacteria strains as inoculants on alfalfa silage fermentation.

Nascimento Agarussi Mariele Cristina MC Gomes Pereira Odilon O Paula Rosinea Aparecida de RA Silva Vanessa Paula da VPD Santos Roseira João Paulo JP Fonseca E Silva Fabyano F

Scientific reports 20190529 1

The effects of new strains of lactic acid bacteria on alfalfa silage fermentation were evaluated. The experiment was performed using a completely randomized design (with three replicates) based on a 6 × 6 factorial assay with 6 inoculants (I): Control (CTRL), Commercial inoculant (CI), Lactobacillus pentosus 14.7SE (LPE), Lactobacillus plantarum 3.7E (LP), Pediococcus pentosaceus 14.15SE (PP), and Lactobacillus plantarum 3.7E + Pediococcus pentosaceus 14.15SE (LP + PP), and six fermentation peri ...[more]

PMID: 31142784

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Project description:Alfalfa (Medicago sativa L.) is a kind of roughage frequently utilized as an animal feed but challenging to be ensiled due to its low water-soluble carbohydrate (WSC), high water content, and elevated buffering capacity, thus requiring the application of lactic acid bacteria (LAB) to improve its fermentation. This study employed high-throughput metagenomic sequence technology to reveal the effects of homofermentative LAB, Lactobacillus plantarum (Lp), or Pediococcus pentosaceus (Pp), and heterofermentative LAB, L. buchneri (Lb), or their combinations (LbLp or LbPp) (applied at 1.0 × 109 colony forming units (cfu) per kilogram of alfalfa biomass fresh material) on the fermentation, microbial community, and functional profiles of alfalfa silage after 7, 14, 30, and 60 ensiling days. The results indicated a reduction (P < 0.05) in glucose and pH and higher (P < 0.05) beneficial organic acid contents, xylose, crude protein, ammonia nitrogen, and aerobic stability in Lb-, LbPp-, and LbLp-inoculated alfalfa silages after 30 and 60 d. Also, higher (P < 0.05) WSC contents were recorded in LbLp-inoculated alfalfa silages after 30 d (10.84 g/kg dry matter [DM]) and 60 d (10.92 g/kg DM). Besides, LbLp-inoculated alfalfa silages recorded higher (P < 0.05) LAB count (9.92 log10 cfu/g) after 60 d. Furthermore, a positive correlation was found between the combined LAB inoculants in LbLp-inoculated alfalfa silages and dominant LAB genera, Lactobacillus and Pediococcus, with fermentation properties after 30 and 60 d. In addition, the 16S rRNA gene-predicted functional analyses further showed that the L. buchneri PC-C1 and L. plantarum YC1-1-4B combination improved carbohydrate metabolism and facilitated further degradation of polysaccharides in alfalfa after 60 d of ensiling. These findings reveal the significant performance of L. buchneri and L. plantarum in combination with dominant LAB species in suppressing the growth of Clostridia, molds, and yeasts and improving the fermentation characteristics and functional carbohydrate metabolism of alfalfa after 60 d ensiling, thus suggesting the need for further studies to uncover the diverse performance of the LAB combination and their consortium with other natural and artificial inoculants in various kinds of silages.

Dataset Information

Novel lactic acid bacteria strains as inoculants on alfalfa silage fermentation.

Publications

Novel lactic acid bacteria strains as inoculants on alfalfa silage fermentation.

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