Dataset Information

Evaluating the Effectiveness of Screened Lactic Acid Bacteria in Improving Crop Residues Silage: Fermentation Parameter, Nitrogen Fraction, and Bacterial Community.

ABSTRACT: Ensiling characteristics of sweet potato vine (SPV) and peanut straw (PS), as well as the effects of lactic acid bacteria (LAB) strains, Lactococcus Lactis MK524164 (LL) and Lactobacillus farciminis MK524159 (LF), were investigated in this study. Fermentation parameters, nitrogen fractions, and bacterial community of SPV and PS were monitored at intervals during the ensiling process. The results showed that inoculating LAB increased lactate production (2.23 vs. 2.73%; 0.42 vs. 1.67% DM), accelerated pH decline (5.20 vs. 4.47; 6.30 vs. 5.35), and decreased butyrate (0.36% DM vs. not detected), ammonia-N (6.41 vs. 4.18% CP), or nonprotein-N (43.67 vs. 35.82% CP). Meanwhile, it altered the silage bacterial community, where the relative abundance of Lactobacillus was increased (6.67-32.03 vs. 45.27-68.43%; 0.53-10.45 vs. 38.37-68.62%) and that of undesirable bacteria such as Clostridium, Enterobacter, Methylobacterium, or Sphingomonas was much decreased. It is suggested that the screened LAB strains LL and LF can effectively improve the silage quality of SPV and PS silages.

SUBMITTER: He L

PROVIDER: S-EPMC9171049 | biostudies-literature | 2022

REPOSITORIES: biostudies-literature

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Evaluating the Effectiveness of Screened Lactic Acid Bacteria in Improving Crop Residues Silage: Fermentation Parameter, Nitrogen Fraction, and Bacterial Community.

He Liwen L Wang Yimin Y Guo Xiang X Chen Xiaoyang X Zhang Qing Q

Frontiers in microbiology 20220524

Ensiling characteristics of sweet potato vine (SPV) and peanut straw (PS), as well as the effects of lactic acid bacteria (LAB) strains, <i>Lactococcus Lactis</i> MK524164 (LL) and <i>Lactobacillus farciminis</i> MK524159 (LF), were investigated in this study. Fermentation parameters, nitrogen fractions, and bacterial community of SPV and PS were monitored at intervals during the ensiling process. The results showed that inoculating LAB increased lactate production (2.23 vs. 2.73%; 0.42 vs. 1.67 ...[more]

PMID: 35685937

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Project description:Mulberry has also been regarded as a valuable source of forage for ruminants. This study was developed to investigate the impact of four additives and combinations thereof on fermentation quality and bacterial communities associated with whole-plant mulberry silage. Control fresh material (FM) was left untreated, while other groups were treated with glucose (G, 20 g/kg FM), a mixture of Lactobacillus plantarum and L. buchneri (L, 106 CFU/g FM), formic acid (A, 5 mL/kg FM), salts including sodium benzoate and potassium sorbate (S, 1.5 g/kg FM), a combination of G and L (GL), a combination of G and A (GA), or a combination of G and S (GS), followed by ensiling for 90 days. Dry matter content in the A, S, GA, and GS groups was elevated relative to the other groups (p < 0.01). Relative to the C group, all additives and combinations thereof were associated with reductions in pH and NH3-N content (p < 0.01). The A groups exhibited the lowest pH and NH3-N content at 4.23 and 3.27 g/kg DM, respectively (p < 0.01), whereas the C groups demonstrated the highest values at 4.43 and 4.44 g/kg DM, respectively (p < 0.01). The highest levels of lactic acid were observed in the GA and A groups (70.99 and 69.14 g/kg DM, respectively; p < 0.01), followed by the GL, L, and GS groups (66.88, 64.17 and 63.68 g/kg DM, respectively), with all of these values being higher than those for the C group (53.27 g/kg DM; p < 0.01). Lactobacillus were the predominant bacteria associated with each of these samples, but the overall composition of the bacterial community was significantly impacted by different additives. For example, Lactobacillus levels were higher in the G, A, and GA groups (p < 0.01), while those of Weissella levels were raised in the L, GL, and GS groups (p < 0.01), Pediococcus levels were higher in the A and GA groups (p < 0.01), Enterococcus levels were higher in the G and S groups (p < 0.01), and Lactococcus levels were raised in the S group (p < 0.01). Relative to the C group, a reduction in the levels of undesirable Enterobacter was evident in all groups treated with additives (p < 0.01), with the greatest reductions being evident in the A, S, GA, and GS groups. The additives utilized in this study can thus improve the quality of whole-plant mulberry silage to varying extents through the modification of the associated bacterial community, with A and GA addition achieving the most efficient reductions in pH together with increases in lactic acid content and the suppression of undesirable bacterial growth.

Dataset Information

Evaluating the Effectiveness of Screened Lactic Acid Bacteria in Improving Crop Residues Silage: Fermentation Parameter, Nitrogen Fraction, and Bacterial Community.

Publications

Evaluating the Effectiveness of Screened Lactic Acid Bacteria in Improving Crop Residues Silage: Fermentation Parameter, Nitrogen Fraction, and Bacterial Community.

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