Dataset Information

Effects of Lactic Acid Bacteria Additives on the Quality, Volatile Chemicals and Microbial Community of Leymus chinensis Silage During Aerobic Exposure.

ABSTRACT: Silage exposed to air is prone to deterioration and production of unpleasant volatile chemicals that can seriously affect livestock intake and health. The aim of this study was to investigate the effects of Lactobacillus plantarum (LP), Lactobacillus buchneri (LB), and a combination of LP and LB (PB) on the quality, microbial community and volatile chemicals of Leymus chinensis silage at 0, 4, and 8 days after aerobic exposure. During aerobic exposure, LP had higher WSC and LA contents but had the least aerobic stability, with more harmful microorganisms such as Penicillium and Monascus and produced more volatile chemicals such as Isospathulenol and 2-Furancarbinol. LB slowed down the rise in pH, produced more acetic acid and effectively improved aerobic stability, while the effect of these two additives combined was intermediate between that of each additive alone. Correlation analysis showed that Actinomyces, Sphingomonas, Penicillium, and Monascus were associated with aerobic deterioration, and Weissella, Pediococcus, Botryosphaeria, and Monascus were associated with volatile chemicals. In conclusion, LB preserved the quality of L. chinensis silage during aerobic exposure, while LP accelerated aerobic deterioration.

SUBMITTER: Liu Y

PROVIDER: S-EPMC9478463 | biostudies-literature | 2022

REPOSITORIES: biostudies-literature

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Effects of Lactic Acid Bacteria Additives on the Quality, Volatile Chemicals and Microbial Community of Leymus chinensis Silage During Aerobic Exposure.

Liu Yichao Y Li Yuyu Y Lu Qiang Q Sun Lin L Du Shuai S Liu Tingyu T Hou Meiling M Ge Gentu G Wang Zhijun Z Jia Yushan Y

Frontiers in microbiology 20220902

Silage exposed to air is prone to deterioration and production of unpleasant volatile chemicals that can seriously affect livestock intake and health. The aim of this study was to investigate the effects of Lactobacillus plantarum (LP), Lactobacillus buchneri (LB), and a combination of LP and LB (PB) on the quality, microbial community and volatile chemicals of Leymus chinensis silage at 0, 4, and 8 days after aerobic exposure. During aerobic exposure, LP had higher WSC and ...[more]

PMID: 36118219

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Project description:This study aimed to reveal the bacterial community and fermentation quality of Leymus chinensis silage during the fermentation process. L. chinensis was harvested at the heading stage, and ensiled with lactic acid bacteria (LAB, L), water (W), or a combination of both (LW) in vacuum-sealed plastic bags. As a control silage, untreated L. chinensis silage was also assessed. The samples were taken at 0, 5, 15, 35, and 60 days after ensiling. The bacterial community structure was assessed by plate cultivation and Illumina sequencing, and the fermentation parameters were also analyzed. Fresh L. chinensis contained low moisture (509 g/kg) and LAB (3.64 log colony-forming units/g fresh weight). Control silage displayed higher pH and lower lactic acid (LA) than other treatments during ensilage (p < 0.05); moreover, LW-treatment had lower pH from 5 to 35 days and greater LA at 5 days than L- and W-treatments (p < 0.05). During the fermentation process, Lactobacillus in L- and LW-treatments was the most dominant bacterial genus (>97%), had higher abundance than that in control silage and W-treatment (p < 0.05), and correlated negatively with other main genera and pH, and positively with LA and acetic acid (p < 0.05). Moreover, Lactobacillus had considerable abundance in W-treatment from 5 to 15 days (81.38-85.86%). Enterobacteriaceae had the most abundance among bacteria in control silage during ensiling (49.31-69.34%), and in W-treatment from 35 to 60 days (47.49-54.15%). The L-, W-, and LW-treatments displayed the aggregated bacterial community at 5 and 15 days, with W-treatment diverging from L- and LW-treatments at 35 and 60 days. Overall, the low moisture and/or insufficient LAB in fresh L. chinensis led to Enterobacteriaceae dominating bacterial community and contributing to the high pH and low LA in control silage during the fermentation process. Applying L, W, or LW contributed to Lactobacillus succession, LA production, and pH reduction during early stage of fermentation; moreover, treating with L and LW displayed more efficiency. Lactobacillus dominated the entire ensilage process in L- and LW-treatments and the early stage of fermentation in W-treatment, and contributed to the satisfactory fermentation quality of L. chinensis silage. The L- and LW-treatments displayed a similar pattern of bacterial succession during ensiling.

Project description:Leymus chinensis is a major forage resource for herbivores on typical steppe and meadow steppes in Northern China. This study aimed to reveal the fermentation quality, bacterial community, and aerobic stability of L. chinensis silage treated with lactic acid bacteria or/and water after long-term storage. Leymus chinensis was harvested at the heading stage and ensiled with lactic acid bacteria [LAB, 2.00 ml/kg fresh weight (FW) of LAB, L], water (100 ml/kg FW of distilled water, W), or a combination of both [2.00 ml/kg fresh weight (FW) of LAB and 100 ml/kg FW of distilled water, LW] in polyethylene laboratory-scale silos (diameter, 20 cm; height, 30 cm) at a density of 650 kg/m3. As a control silage (CK), untreated L. chinensis silage was also assessed. The samples were taken at 0 day of opening after 300 days of ensiling (CK_0d, L_0d, W_0d, and LW_0d) and at 10 days of opening (CK_10d, L_10d, W_10d, and LW_10d). The fermentation quality, microbial counts, bacterial community, and aerobic stability of the silage were assessed. The CK_0d contained higher pH and aerobic bacteria count, and lower LA and BC concentrations than L_0d, W_0d, and LW_0d (p < 0.05), and the LAB and yeasts were only detected in CK at 0 day of opening. Lactobacillus had the most abundance among bacterial genera in all silages at 0 day of opening. Just CK had 2°C above the ambient temperature during aerobic exposure (at 224 h). During aerobic exposure, the pH and microbial counts in CK increased (p < 0.05), and Lactobacillus in L and LW had decreasing abundance (p < 0.05). The CK_10d had higher pH and microbial counts, and lower lactic acid and buffering capacity than L_10d, W_10d, and LW_10d (p < 0.05). At 10 days of opening, the coliforms and yeasts were just detected in CK, and Lactobacillus also had the most abundance among bacterial genera in all silages at 10 days of opening. Overall, inoculating LAB and adding water improved the fermentation quality and the aerobic exposure of L. chinensis silage after long-term storage. The activities of coliforms and yeasts during aerobic exposure contributed to the aerobic deterioration of L. chinensis silage without any treating. Lactobacillus dominated the bacterial communities of all silage at 0 and 10 days of opening. During aerobic exposure, the abundance of Lactobacillus reduced in L. chinensis silage treated with LAB or water.

Dataset Information

Effects of Lactic Acid Bacteria Additives on the Quality, Volatile Chemicals and Microbial Community of Leymus chinensis Silage During Aerobic Exposure.

Publications

Effects of Lactic Acid Bacteria Additives on the Quality, Volatile Chemicals and Microbial Community of <i>Leymus chinensis</i> Silage During Aerobic Exposure.

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