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Community of natural lactic acid bacteria and silage fermentation of corn stover and sugarcane tops in Africa.

ABSTRACT: OBJECTIVE:To effectively utilize crop by-product resources to address the shortage of animal feed during the dry season in Africa, the community of natural lactic acid bacteria (LAB) of corn stover and sugarcane tops and fermentation characteristics of silage were studied in Mozambique. METHODS:Corn stover and sugarcane tops were obtained from agricultural field in Mozambique. Silage was prepared with LAB inoculant and cellulase enzyme and their fermentation quality and microbial population were analyzed. RESULTS:Aerobic bacteria were the dominant population with 107 colony-forming unit/g of fresh matter in both crops prior to ensiling, while 104 to 107 LAB became the dominant bacteria during ensiling. Lactobacillus plantarum was more than 76.30% of total isolates which dominated silage fermentation in the LAB-treated sugarcane top silages or all corn stover silages. Fresh corn stover and sugarcane tops contain 65.05% to 76.10% neutral detergent fiber (NDF) and 6.52% to 6.77% crude protein (CP) on a dry matter basis, and these nutrients did not change greatly during ensiling. Corn stover exhibits higher LAB counts and watersoluble carbohydrates content than sugarcane top, which are naturally suited for ensiling. Meanwhile, sugarcane tops require LAB or cellulase additives for high quality of silage making. CONCLUSION:This study confirms that both crop by-products contain certain nutrients of CP and NDF that could be well-preserved in silage, and that they are potential roughage resources that could cover livestock feed shortages during the dry season in Africa.

SUBMITTER: Cai Y

PROVIDER: S-EPMC7322639 | biostudies-literature | 2020 Aug

REPOSITORIES: biostudies-literature

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Community of natural lactic acid bacteria and silage fermentation of corn stover and sugarcane tops in Africa.

Cai Yimin Y Du Zhumei Z Yamasaki Seishi S Nguluve Damiao D Tinga Benedito B Macome Felicidade F Oya Tetsuji T

Asian-Australasian journal of animal sciences 20191022 8

<h4>Objective</h4>To effectively utilize crop by-product resources to address the shortage of animal feed during the dry season in Africa, the community of natural lactic acid bacteria (LAB) of corn stover and sugarcane tops and fermentation characteristics of silage were studied in Mozambique.<h4>Methods</h4>Corn stover and sugarcane tops were obtained from agricultural field in Mozambique. Silage was prepared with LAB inoculant and cellulase enzyme and their fermentation quality and microbial ...[more]

PMID: 32054211

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Project description:The objective of this study was to investigate effects of different lactic acid bacteria (LAB) on the fermentation process of whole-plant corn silage stored at different temperatures based on bacterial community successions, interaction networks, and predicted functions. Before ensiling, whole-plant corn was inoculated with L. plantarum (LP) or L. buchneri (LB) and the silage bags were stored at 20 or 30°C, and sampled after 0.5, 1, 3, 7, 14, and 60 d of ensiling. The higher abundances of Leuconostoc, Pedicoccus and Weissella were observed in silage stored at 30°C after 12 h of ensiling, thereby rapidly decreased pH to about 4.5. According to meta-network analysis, the bacterial communities were more sensitive to storage temperature than LAB inoculants during whole-plant corn ensiling. Species of Lactobacillus and Weissella were sensitive to 30°C, while Leuconostoc species were sensitive to 20°C in whole-plant corn silage. The storage temperature of 30°C decreased bacterial diversity and network complexity of whole-plant corn silage compared with 20°C. Additionally, LP inoculation changed the bacterial community successions during the early and middle ensiling periods, while LB inoculation affected bacterial community successions in the later stage of ensiling. The metabolic pathways of bacterial community were totally different in LB-inoculated silage from that in control and LP-inoculated silage. As the bacterial compositions became simple along with the ensiling process, the functional structure of bacterial community became simplified as well. In general, the storage temperature had a greater impact on the fermentation characteristics, bacterial community and predicted function of whole-plant corn silage compared with LAB inoculations. IMPORTANCE Increased understanding of effects of regulation measures on whole-plant corn silage is important from bacterial community succession, interaction network and predicted functions. According to alpha diversity and meta co-occurrence network, the bacterial communities were more sensitive to storage temperature than LAB inoculants during whole-plant corn ensiling. The storage temperature of 30°C decreased bacterial diversity and network complexity of whole-plant corn silage compared with 20°C. In addition, 30°C promoted the initiation of LP and LB inoculants, and 20°C was conducive to the long-term growth of LP and LB inoculants. According to the changes of bacterial community and predicated functions, it was further confirmed that the effect of LB inoculation was more obvious on whole-plant corn silage.

Dataset Information

Community of natural lactic acid bacteria and silage fermentation of corn stover and sugarcane tops in Africa.

Publications

Community of natural lactic acid bacteria and silage fermentation of corn stover and sugarcane tops in Africa.

Similar Datasets

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