Effects of Wilting and Lactobacillus plantarum Addition on the Fermentation Quality and Microbial Community of Moringa oleifera Leaf Silage
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....
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Frontiers Media S.A.
2018-08-01
|
| Series: | Frontiers in Microbiology |
| Subjects: | |
| Online Access: | https://www.frontiersin.org/article/10.3389/fmicb.2018.01817/full |
| _version_ | 1817992636244426752 |
|---|---|
| author | Yi Wang Cheng Wang Wei Zhou Fu-yu Yang Xiao-yang Chen Qing Zhang |
| author_facet | Yi Wang Cheng Wang Wei Zhou Fu-yu Yang Xiao-yang Chen Qing Zhang |
| author_sort | Yi Wang |
| collection | DOAJ |
| 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. |
| first_indexed | 2024-04-14T01:28:42Z |
| format | Article |
| id | doaj.art-01aca9ff02f847b8837c5d36175dadee |
| institution | Directory Open Access Journal |
| issn | 1664-302X |
| language | English |
| last_indexed | 2024-04-14T01:28:42Z |
| publishDate | 2018-08-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Microbiology |
| spelling | doaj.art-01aca9ff02f847b8837c5d36175dadee2022-12-22T02:20:15ZengFrontiers Media S.A.Frontiers in Microbiology1664-302X2018-08-01910.3389/fmicb.2018.01817395276Effects of Wilting and Lactobacillus plantarum Addition on the Fermentation Quality and Microbial Community of Moringa oleifera Leaf SilageYi Wang0Cheng Wang1Wei Zhou2Fu-yu Yang3Xiao-yang Chen4Qing Zhang5College of Forestry and Landscape Architecture, Guangdong Province Research Center of Woody Forage Engineering Technology, Guangdong Research and Development Centre of Modern Agriculture (Woody Forage) Industrial Technology, Guangdong Key Laboratory for Innovative Development and Utilization of Forest Plant Germplasm, State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources, Integrative Microbiology Research Centre, South China Agricultural University, Guangzhou, ChinaCollege of Forestry and Landscape Architecture, Guangdong Province Research Center of Woody Forage Engineering Technology, Guangdong Research and Development Centre of Modern Agriculture (Woody Forage) Industrial Technology, Guangdong Key Laboratory for Innovative Development and Utilization of Forest Plant Germplasm, State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources, Integrative Microbiology Research Centre, South China Agricultural University, Guangzhou, ChinaCollege of Forestry and Landscape Architecture, Guangdong Province Research Center of Woody Forage Engineering Technology, Guangdong Research and Development Centre of Modern Agriculture (Woody Forage) Industrial Technology, Guangdong Key Laboratory for Innovative Development and Utilization of Forest Plant Germplasm, State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources, Integrative Microbiology Research Centre, South China Agricultural University, Guangzhou, ChinaCollege of Animal Science and Technology, China Agricultural University, Beijing, ChinaCollege of Forestry and Landscape Architecture, Guangdong Province Research Center of Woody Forage Engineering Technology, Guangdong Research and Development Centre of Modern Agriculture (Woody Forage) Industrial Technology, Guangdong Key Laboratory for Innovative Development and Utilization of Forest Plant Germplasm, State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources, Integrative Microbiology Research Centre, South China Agricultural University, Guangzhou, ChinaCollege of Forestry and Landscape Architecture, Guangdong Province Research Center of Woody Forage Engineering Technology, Guangdong Research and Development Centre of Modern Agriculture (Woody Forage) Industrial Technology, Guangdong Key Laboratory for Innovative Development and Utilization of Forest Plant Germplasm, State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources, Integrative Microbiology Research Centre, South China Agricultural University, Guangzhou, ChinaThe 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.https://www.frontiersin.org/article/10.3389/fmicb.2018.01817/fullMoringa oleifera Lam.Lactobacillus plantarumsilagefermentation qualitybacterial community |
| spellingShingle | Yi Wang Cheng Wang Wei Zhou Fu-yu Yang Xiao-yang Chen Qing Zhang Effects of Wilting and Lactobacillus plantarum Addition on the Fermentation Quality and Microbial Community of Moringa oleifera Leaf Silage Frontiers in Microbiology Moringa oleifera Lam. Lactobacillus plantarum silage fermentation quality bacterial community |
| title | Effects of Wilting and Lactobacillus plantarum Addition on the Fermentation Quality and Microbial Community of Moringa oleifera Leaf Silage |
| title_full | Effects of Wilting and Lactobacillus plantarum Addition on the Fermentation Quality and Microbial Community of Moringa oleifera Leaf Silage |
| title_fullStr | Effects of Wilting and Lactobacillus plantarum Addition on the Fermentation Quality and Microbial Community of Moringa oleifera Leaf Silage |
| title_full_unstemmed | Effects of Wilting and Lactobacillus plantarum Addition on the Fermentation Quality and Microbial Community of Moringa oleifera Leaf Silage |
| title_short | Effects of Wilting and Lactobacillus plantarum Addition on the Fermentation Quality and Microbial Community of Moringa oleifera Leaf Silage |
| title_sort | effects of wilting and lactobacillus plantarum addition on the fermentation quality and microbial community of moringa oleifera leaf silage |
| topic | Moringa oleifera Lam. Lactobacillus plantarum silage fermentation quality bacterial community |
| url | https://www.frontiersin.org/article/10.3389/fmicb.2018.01817/full |
| work_keys_str_mv | AT yiwang effectsofwiltingandlactobacillusplantarumadditiononthefermentationqualityandmicrobialcommunityofmoringaoleiferaleafsilage AT chengwang effectsofwiltingandlactobacillusplantarumadditiononthefermentationqualityandmicrobialcommunityofmoringaoleiferaleafsilage AT weizhou effectsofwiltingandlactobacillusplantarumadditiononthefermentationqualityandmicrobialcommunityofmoringaoleiferaleafsilage AT fuyuyang effectsofwiltingandlactobacillusplantarumadditiononthefermentationqualityandmicrobialcommunityofmoringaoleiferaleafsilage AT xiaoyangchen effectsofwiltingandlactobacillusplantarumadditiononthefermentationqualityandmicrobialcommunityofmoringaoleiferaleafsilage AT qingzhang effectsofwiltingandlactobacillusplantarumadditiononthefermentationqualityandmicrobialcommunityofmoringaoleiferaleafsilage |