Effects of Mixing Garlic Skin on Fermentation Quality, Microbial Community of High-Moisture Pennisetum hydridum Silage
Ontology highlight
ABSTRACT:
SUBMITTER: Chen J
PROVIDER: S-EPMC8606783 | biostudies-literature |
REPOSITORIES: biostudies-literature
Similar Datasets
Project description:Neolamarckia cadamba is not only a fodder of high nutritional value, but also a source of natural antimicrobial agent. The silage quality of high moisture alfalfa and stylo with or without N. cadamba leaves (NCL) was investigated, and microbial community after ensiling was analysed. Results showed that the silage samples with NCL have lower pH (4.32 versus 4.88, 4.26 versus 4.71 in alfalfa and stylo silage, respectively), ammonia-N content (67.5 versus 146, 42.2 versus 95.1 g kg-1 total N) and higher lactic acid (13.3 versus 10.4, 17.3 versus 13.6 g kg-1 dry matter), true protein N (592 versus 287, 815 versus 589 g kg-1 total N). The addition of NCL also influenced the bacterial community distribution. The relative abundance of Clostridium and Enterobacter decreased, whereas Lactobacillus abundance increased when NCL was added. In conclusion, NCL could inhibit undesirable microorganisms in high moisture alfalfa and stylo silage. Mixing with NCL could be a feasible way to improve the quality of silage.
| S-EPMC6680604 | biostudies-literature
Project description:ObjectiveThe objective of this study was to determine the effect of Lactobacillus plantarum (L. plantarum) and propionic acid (PA) on the microbial community and fermentation performance of high-moisture amaranth silage.MethodsAmaranth silages were rown without addition (AhGCK) as a control and with L. plantarum JYLP-002 (AhGLP) or propionic acid (AhGPA) and then were opened after 60 days of ensiling to determine the microbial community and fermentation quality.ResultsCrude protein (CP) content, lactic acid (LA) content, and lactic acid bacteria (LAB) counts were significantly higher in AhGLP and AhGPA compared with those in AhGCK (p < 0.05). In contrast, pH, acetic acid (AA) content, and yeast and aerobic bacteria counts were significantly lower in AhGLP and AhGPA compared with those in AhGCK (p < 0.05). In addition, propionic acid (PA) levels were markedly higher in AhGPA (p < 0.05). In terms of microbial communities, the silage in the additive groups showed an increased relative abundance of Lactiplantibacillus plantarum and Lentilactobacillus buchneri and a reduced relative abundance of Enterobacter cloacae and Clostridium tyrobutyricum. The abundance of Xanthomonas oryzae was significantly increased in AhGPA, but completely inhibited in the silage supplemented with L. plantarum. Spearman's correlation analysis revealed that Lentilactobacillus buchneri and Levilactobacillus brevis were positively associated with LA and negatively associated with pH. Conversely, Clostridium tyrobutyricum and Enterobacter cloacae were negatively associated with LA, but positively associated with pH and AA content. AA content was inversely correlated with Lentilactobacillus buchneri. Functional prediction analysis showed that LAB dominated the three groups of silage and the silages containing additives had improved carbohydrate and amino acid metabolism compared with the control silage; in particular, the AhGLP group had more heterotypic fermentation processes and a richer metabolic pathway. Furthermore, the epiphytic Lactiplantibacillus plantarum and Lentilactobacillus buchneri could inhibit the reproductive activity of undesirable microorganisms to a certain extent, thus slowing the spoilage process of the silage.ConclusionIn conclusion, L. plantarum can improve fermentation characteristics by modulating the microbial community attached to high-moisture amaranth silage and will prove useful for preserving high-moisture silage.
| S-EPMC9811146 | biostudies-literature
Project description:Epicuticular wax, as secondary metabolites (hydrophobic compounds) covering plant surface, plays important roles in protecting plants from abiotic and biotic stresses. However, whether these compounds will influence fermentation process of silage is still not clear. In this study, two sweet sorghum cultivars with varying epicuticular wax on sheath (bloom), Yajin 2 (YJ, less bloom), and Jintian (JT, dense bloom), were harvested at flowering and maturing stages, and ensiled with or without bloom, aiming to evaluate the effects of bloom on fermentation quality, feed nutrition and microbial community. The bloom was collected manually with de-waxed cotton and extracted with chloroform. The results showed that the bloom reduced the concentrations of water-soluble carbohydrate and crude protein of the two cultivars at both stages, reduced lactic acid (LA) for YJ at both stages and for JT at flowering stage, and increased LA for JT at mature stage. The α-diversity of bacterial communities of the silage fermentation with bloom was significantly lower than that without bloom. Bloom increased the abundance of Lactobacillus, reduced that of Bacillus and Weissella, and significant correlations were observed between fermentative qualities and bacterial abundances. However, decreased diversity of bacterial community and the contents of LA implied that shifts in bacterial community might exert negative effects on silage fermentation. Our results suggest that bloom wax could alter the microbial community composition of ensiled sweet sorghums, which thus influence the fermentation qualities.
| S-EPMC9372506 | biostudies-literature
Project description:This study was conducted to examine the effects of Lactobacillus plantarum (LP) and sucrose (S) on clostridial community dynamics and correlation between clostridia and other bacteria in alfalfa silage during ensiling. Fresh alfalfa was directly ensiled without (CK) or with additives (LP, S, LP + S) for 7, 14, 28 and 56 days. Clostridial and bacterial communities were evaluated by next-generation sequencing. Severe clostridial fermentation occurred in CK, as evidenced by the high contents of butyric acid, ammonia nitrogen, and clostridia counts, whereas all additives, particularly LP + S, decreased silage pH and restrained clostridial fermentation. Clostridium perfringens and Clostridium butyricum might act as the main initiators of clostridial fermentation, with Clostridium tyrobutyricum functioning as the promoters of fermentation until the end of ensiling. Clostridium tyrobutyricum (33.5 to 98.0%) dominated the clostridial community in CK from 14 to 56 days, whereas it was below 17.7% in LP + S. Clostridium was negatively correlated with the genus Lactobacillus, but positively correlated with the genera Enterococcus, Lactococcus and Leuconostoc. Insufficient acidification promoted the vigorous growth of C. tyrobutyricum of silage in later stages, which was mainly responsible for the clostridial fermentation of alfalfa silage.
| S-EPMC7576192 | biostudies-literature
Project description:The objective of this study was to evaluate the effects of wilting and Lactobacillus plantarum (LP) addition on the silage fermentation quality and microbial community of Moringa oleifera Lam. leaf silage. Unwilted (direct-cut) or wilted M. oleifera leaves were prepared either with or without LP (1.0 × 106 cfu/g) followed by either 60 or 120 days of ensiling, leading to eight treatment groups. The results showed that lactic acid was the dominant fermentation product, and no butyric acid was detected for any of the treatments. Higher acetic acid and propionic acid were detected during the fermentation of wilted silage compared to unwilted silage. Although NH3-N content increased after wilting, the content was far below 10% of the dry matter (DM). In addition, higher pH was observed after 120 days of ensiling compared to 60 days. Wilting also influenced the bacterial community structure. Lactobacillus was the most dominant genus in unwilted samples while Enterobacteriales, Weissella, and Pantoea were the most dominant genera in wilted samples. Furthermore, the relative abundance of undesirable microorganisms was far below that of lactic acid bacteria in all treatments. In summary, wilting had significant effects on fermentation quality, and it was shown that M. oleifera leaves can undergo quality ensiling directly without the addition of LP.
| S-EPMC6087751 | biostudies-literature
Project description:The aim of this study was to gain deeper insights into the dynamics of fermentation parameters and the bacterial community during the ensiling of high-moisture alfalfa. A commercial lactic acid bacteria (YX) inoculant was used as an additive. After 15 and 30 days of ensiling, the control silage (CK) exhibited a high pH and a high concentration of ammoniacal nitrogen (NH3-N); Enterobacter and Hafnia-Obesumbacterium were the dominant genera. At 60 d, the pH value and the concentration of NH3-N in CK silage increased compared with 15 and 30 d, propionic acid and butyric acid (BA) were detected, and Garciella had the highest abundance in the bacterial community. Compared with CK silage, inoculation of YX significantly promoted lactic acid and acetic acid accumulation and reduced pH and BA formation, did not significantly reduce the concentration of NH3-N except at 60 d, and significantly promoted the abundance of Lactobacillus and decreased the abundance of Garciella and Anaerosporobacter, but did not significantly inhibit the growth of Enterobacter and Hafnia-Obesumbacterium. In conclusion, high-moisture alfalfa naturally ensiled is prone to rot. Adding YX can delay the process of silage spoilage by inhibiting the growth of undesirable microorganisms to a certain extent.
| S-EPMC8226466 | biostudies-literature
Project description:Background:Alfalfa (Medicago sativa) is an important forage material widely used for animal feed production. Ensiling is an effective method for preserving alfalfa, but it has shown some limitations in the production of high-quality alfalfa silage due to its low water soluble carbohydrates (WSC) content and high buffering capacity. Lactic acid bacteria (LAB) and cellulase are often used as silage additives to promote the ensiling process and enhance fermentation quality. Methods:Experiments were conducted to investigate the effects of ferulic acid esterase (FAE)-producing Lactobacillus fermentum 17SD-2 (LF) and cellulase (CE) on the fermentation quality and microbial community of alfalfa silage. After 60 days of ensiling, analysis of fermentation quality and bacterial diversity in alfalfa silages were conducted using high-performance liquid chromatography and high-throughput sequencing methods. Results:Alfalfa was ensiled with additives (LF, CE, and LF+CE) or without additives for 60 days. All additives increased lactic acid and decreased pH values and ammonia-N contents compared to control. Among all treatments, the combined addition of LF and CE showed lowest pH (4.66) and ammonia-N (NH3-N, 0.57% DM) content, highest contents of lactic acid (LA, 10.51% DM), dry matter (DM, 22.54%) and crude protein (CP, 24.60% DM). Combined addition of LF and CE performed better in reducing neutral detergent fiber (NDF, 29.76% DM) and acid detergent fiber (ADF, 22.86% DM) contents than the addition of LF (33.71, 27.39% DM) or CE (32.07, 25.45% DM) alone. Moreover, the microbial analysis indicated that LF+CE treatments increased the abundance of desirable Lactobacillus and inhibited the growth of detrimental Enterobacter and Clostridia in alfalfa silage. Discussion:Combined addition of FAE-producing LF and CE is more effective than treatments of LF or CE alone in improving fermentation quality and nutrition values of alfalfa silage. This is likely due to a synergistic effect of CE and FAE produced by LF on plant cell wall degradation, indicating that these additives promote each other to improve fiber degradation and silage fermentation. In conclusion, combined addition of FAE-producing LF and CE could be a feasible way to improve alfalfa silage quality.
| S-EPMC6788448 | biostudies-literature
Project description:Orychophragmus violaceus is a local Brassicaceae in China, while most of it is directly mowed and discarded after the ornamental period. In order to develop forage resources, this study firstly evaluated the potential preservation of O. violaceus silage. O. violaceus was harvested at full-bloom stage, and ensiled without (CK) or with maize meal (Y5), lactic acid bacteria inoculant (Z) and compound additive (Y5Z) for 60 d. Results of chemical and microbiological analysis showed that a large amount of lactic acid was produced and the final pH value was below 4.1 in silages regardless of additive application. CK silage was well preserved as indicated by the low levels of dry matter loss and butyric acid content, and the predominant genus were identified as Enterococcus and Pediococcus. Y5 silage had potential health risks for humans and animals as seen by frequent occurrence of pathogenic bacteria Clostridium and Achromobacter. Z and Y5Z silages were poorly preserved, resulting in great dry matter loss and butyric acid content. Considering the abundant acetic acid production, the dominant Lactobacillus might possess a heterofermentative pathway in Z and Y5Z silages. In conclusion, O. violaceus has the potential to be long stored as silage because of its sufficient water-soluble carbohydrates, while exogenous lactic acid bacteria and maize meal generally provided little positive effect. In future research, efficient homofermentative Lactobacillus strains were suggested to be screened to further enhance the ensiling process of O. violaceus silage.
| S-EPMC10551169 | biostudies-literature
Project description:Maize (Zea mays L) is one of the most widely cultivated crops used as energy feeds. The aim of this study was to evaluate the effects of two lactic acid bacteria additives on the fermentation quality and bacterial community of high moisture ear corn (HMEC) silage at different moisture levels. The study utilized corn kernels and cobs harvested at the stage of complete ripeness as the primary material. The cob was crushed and divided into three treatment groups: an untreated control group (CK), a group treated with a mixture of Lactobacillus plantarum and Lactobacillus brucei (TQ), or a group treated with a mixture of Lactococcus lactis and Lactobacillus brucei (KT). Moisture contents were adjusted to 37.5% (L), 42.5% (M) or 47.5% (H) and then silaged for 180 days. Compared to CK, TQ, and KT elevated the dry matter, crude protein, starch, lactic and acetic acid content of HMEC and reduced the pH, neutral detergent fiber, acid detergent fiber and ammonia nitrogen content (p < 0.05). Even though both additives improved the bacterial community structure after fermentation, KT experienced the greater enhancement. At a phylum and genus level, KT had the higher relative abundance of Firmicutes and Lactobacillus, respectively. Compared with the group of 37.5% (L) moisture content, the 42.5% (M) and 47.5% moisture content (H) group increased lactic acid, acetic acid and ammonia nitrogen concentrations and reduced the pH value (p < 0.05). In conclusion, the addition of TQ and KT at the appropriate moisture content might be helpful for producing high-quality HMEC. Among the three moisture contents, 42.5% (M) moisture content provides the best silage qualities.
| S-EPMC10716303 | biostudies-literature
Project description:The present study has been one of the first attempts to thoroughly examine the effects of different kefir sources on fermentation characteristics, aerobic stability, and microbial communities of alfalfa silages. The effects of commercial kefir (CK) and homemade kefir culture (HK) applied with untreated a common control (CON) and three different application doses (5.0, 5.7, and 6.0 log cfu g-1) on wilted alfalfa and stored at an ambient temperature of 25-30 °C are studied. After 45 days of ensiling, fermentation characteristics and aerobic stability of silages were measured, and bacterial diversity was investigated by 16S ribosomal RNA gene sequencing using the GenomeLab™ GeXP platform. Both CK and HK accelerate more lactic acid production and reduced ammonia nitrogen concentration. Factor analysis of kefir sources suggests that the addition of kefir improves the aerobic stability of silages, even the initial water-soluble carbohydrate (WSC) content is inadequate via its antimicrobial effect on yeast and mold formation. Enterococcus faecium, Pediococcus pentosaceous and Lactobacillus brevis were dominant bacterial species among the treated groups at silo opening, while Lactobacillus plantarum and Lactobacillus brevis became dominant bacterial species after 7 days of aerobic exposure. In conclusion, the application of kefir on alfalfa silages improves fermentation quality and aerobic stability even with low WSC content.
| S-EPMC8300173 | biostudies-literature