Effects of Lactic Acid Bacteria Additives on Fatty Acids, Amino Acids and Antioxidant Capacity of <i>Leymus chinensis</i> Silage during Aerobic Exposure
During aerobic exposure of silage, the fatty acid and amino acid composition may alter the quality and palatability, resulting in economic losses in livestock production. The objective of this study was to evaluate the effects of <i>Lactiplantibacillus plantarum</i> (LP), <i>Lenti...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-03-01
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| Series: | Fermentation |
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| Online Access: | https://www.mdpi.com/2311-5637/9/4/323 |
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| author | Yichao Liu Jian Bao Qiang Si Mingjian Liu Baochao Bai Zhihui Fu Gentu Ge Yushan Jia Zhijun Wang |
| author_facet | Yichao Liu Jian Bao Qiang Si Mingjian Liu Baochao Bai Zhihui Fu Gentu Ge Yushan Jia Zhijun Wang |
| author_sort | Yichao Liu |
| collection | DOAJ |
| description | During aerobic exposure of silage, the fatty acid and amino acid composition may alter the quality and palatability, resulting in economic losses in livestock production. The objective of this study was to evaluate the effects of <i>Lactiplantibacillus plantarum</i> (LP), <i>Lenti Lentilactobacillus buchneri</i> (LB), and a mixture of LP and LB (PB) on the fatty acids, amino acids, and antioxidant capacity of <i>Leymus chinensis</i> silage during aerobic exposure. The lactic acid bacteria were added at 1 × 10<sup>6</sup> CFU/g. The silage treatments were opened after 60 days of fermentation, and sampled on days 0, 4, and 8 of aerobic exposure. The LB group had higher total fatty acid and polyunsaturated fatty acid content, and less decrease in amino acid content and antioxidant capacity, while the LP group had a higher monounsaturated fatty acid content but a larger decrease in all indicators after exposure. Correlation analysis showed that <i>Lactobacillus</i>, <i>Cryptococcus</i>, <i>Penicillium,</i> and <i>Thermoascus</i> were more correlated with fatty acid changes, and that <i>Lactobacillus</i>, <i>Actinomyces</i>, <i>Clostridium,</i> and <i>Penicillium</i> were more correlated with amino acid changes. In conclusion, <i>Lentilactobacillus buchneri</i> could effectively improve the antioxidant capacity and fatty acid and amino acid contents of <i>Leymus chinensis</i> silage during aerobic exposure, while <i>Lactiplantibacillus plantarum</i> could effectively improve the content of each index of <i>Leymus chinensis</i> silage at opening, but deterioration was faster during aerobic exposure. |
| first_indexed | 2024-03-11T05:01:47Z |
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| id | doaj.art-17bebd38ea90450f947adab0c264f866 |
| institution | Directory Open Access Journal |
| issn | 2311-5637 |
| language | English |
| last_indexed | 2024-03-11T05:01:47Z |
| publishDate | 2023-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fermentation |
| spelling | doaj.art-17bebd38ea90450f947adab0c264f8662023-11-17T19:10:15ZengMDPI AGFermentation2311-56372023-03-019432310.3390/fermentation9040323Effects of Lactic Acid Bacteria Additives on Fatty Acids, Amino Acids and Antioxidant Capacity of <i>Leymus chinensis</i> Silage during Aerobic ExposureYichao Liu0Jian Bao1Qiang Si2Mingjian Liu3Baochao Bai4Zhihui Fu5Gentu Ge6Yushan Jia7Zhijun Wang8College of Grassland, Resources and Environment, Inner Mongolia Agricultural University, Hohhot 010019, ChinaCollege of Grassland, Resources and Environment, Inner Mongolia Agricultural University, Hohhot 010019, ChinaCollege of Grassland, Resources and Environment, Inner Mongolia Agricultural University, Hohhot 010019, ChinaCollege of Grassland, Resources and Environment, Inner Mongolia Agricultural University, Hohhot 010019, ChinaCollege of Grassland, Resources and Environment, Inner Mongolia Agricultural University, Hohhot 010019, ChinaCollege of Grassland, Resources and Environment, Inner Mongolia Agricultural University, Hohhot 010019, ChinaCollege of Grassland, Resources and Environment, Inner Mongolia Agricultural University, Hohhot 010019, ChinaCollege of Grassland, Resources and Environment, Inner Mongolia Agricultural University, Hohhot 010019, ChinaCollege of Grassland, Resources and Environment, Inner Mongolia Agricultural University, Hohhot 010019, ChinaDuring aerobic exposure of silage, the fatty acid and amino acid composition may alter the quality and palatability, resulting in economic losses in livestock production. The objective of this study was to evaluate the effects of <i>Lactiplantibacillus plantarum</i> (LP), <i>Lenti Lentilactobacillus buchneri</i> (LB), and a mixture of LP and LB (PB) on the fatty acids, amino acids, and antioxidant capacity of <i>Leymus chinensis</i> silage during aerobic exposure. The lactic acid bacteria were added at 1 × 10<sup>6</sup> CFU/g. The silage treatments were opened after 60 days of fermentation, and sampled on days 0, 4, and 8 of aerobic exposure. The LB group had higher total fatty acid and polyunsaturated fatty acid content, and less decrease in amino acid content and antioxidant capacity, while the LP group had a higher monounsaturated fatty acid content but a larger decrease in all indicators after exposure. Correlation analysis showed that <i>Lactobacillus</i>, <i>Cryptococcus</i>, <i>Penicillium,</i> and <i>Thermoascus</i> were more correlated with fatty acid changes, and that <i>Lactobacillus</i>, <i>Actinomyces</i>, <i>Clostridium,</i> and <i>Penicillium</i> were more correlated with amino acid changes. In conclusion, <i>Lentilactobacillus buchneri</i> could effectively improve the antioxidant capacity and fatty acid and amino acid contents of <i>Leymus chinensis</i> silage during aerobic exposure, while <i>Lactiplantibacillus plantarum</i> could effectively improve the content of each index of <i>Leymus chinensis</i> silage at opening, but deterioration was faster during aerobic exposure.https://www.mdpi.com/2311-5637/9/4/323<i>Leymus chinensis</i> silagelactic acid bacteriafatty acidsamino acidsantioxidant capacity |
| spellingShingle | Yichao Liu Jian Bao Qiang Si Mingjian Liu Baochao Bai Zhihui Fu Gentu Ge Yushan Jia Zhijun Wang Effects of Lactic Acid Bacteria Additives on Fatty Acids, Amino Acids and Antioxidant Capacity of <i>Leymus chinensis</i> Silage during Aerobic Exposure Fermentation <i>Leymus chinensis</i> silage lactic acid bacteria fatty acids amino acids antioxidant capacity |
| title | Effects of Lactic Acid Bacteria Additives on Fatty Acids, Amino Acids and Antioxidant Capacity of <i>Leymus chinensis</i> Silage during Aerobic Exposure |
| title_full | Effects of Lactic Acid Bacteria Additives on Fatty Acids, Amino Acids and Antioxidant Capacity of <i>Leymus chinensis</i> Silage during Aerobic Exposure |
| title_fullStr | Effects of Lactic Acid Bacteria Additives on Fatty Acids, Amino Acids and Antioxidant Capacity of <i>Leymus chinensis</i> Silage during Aerobic Exposure |
| title_full_unstemmed | Effects of Lactic Acid Bacteria Additives on Fatty Acids, Amino Acids and Antioxidant Capacity of <i>Leymus chinensis</i> Silage during Aerobic Exposure |
| title_short | Effects of Lactic Acid Bacteria Additives on Fatty Acids, Amino Acids and Antioxidant Capacity of <i>Leymus chinensis</i> Silage during Aerobic Exposure |
| title_sort | effects of lactic acid bacteria additives on fatty acids amino acids and antioxidant capacity of i leymus chinensis i silage during aerobic exposure |
| topic | <i>Leymus chinensis</i> silage lactic acid bacteria fatty acids amino acids antioxidant capacity |
| url | https://www.mdpi.com/2311-5637/9/4/323 |
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