Effects of Different Types of LAB on Dynamic Fermentation Quality and Microbial Community of Native Grass Silage during Anaerobic Fermentation and Aerobic Exposure
Silage of native grasses can alleviate seasonal forage supply imbalance in pastures and provide additional sources to meet forage demand. The study aimed to investigate the effects of <i>Lactobacillus plantarum</i> (LP), <i>Lactobacillus buchneri</i> (LB), and <i>Lactob...
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| Format: | Article |
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MDPI AG
2023-02-01
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| Series: | Microorganisms |
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| Online Access: | https://www.mdpi.com/2076-2607/11/2/513 |
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| author | Jiawei Zhang Yichao Liu Zhijun Wang Jian Bao Muqier Zhao Qiang Si Pengbo Sun Gentu Ge Yushan Jia |
| author_facet | Jiawei Zhang Yichao Liu Zhijun Wang Jian Bao Muqier Zhao Qiang Si Pengbo Sun Gentu Ge Yushan Jia |
| author_sort | Jiawei Zhang |
| collection | DOAJ |
| description | Silage of native grasses can alleviate seasonal forage supply imbalance in pastures and provide additional sources to meet forage demand. The study aimed to investigate the effects of <i>Lactobacillus plantarum</i> (LP), <i>Lactobacillus buchneri</i> (LB), and <i>Lactobacillus plantarum</i> in combination with <i>Lactobacillus buchneri</i> (PB) on the nutritional quality, fermentation quality, and microbial community of native grass silage at 2, 7, 15, and 60 days after ensiling and at 4 and 8 days after aerobic exposure. The results showed that dry matter content, crude protein content, the number of lactic acid bacteria, and lactic acid and acetic acid content increased and pH and ammonia nitrogen content decreased after lactic acid bacteria (LAB) inoculation compared with the control group (CK). LP had the lowest pH and highest lactic acid content but did not have greater aerobic stability. LB maintained a lower pH level and acetic acid remained at a higher level after aerobic exposure; aerobic bacteria, coliform bacteria, yeast, and molds all decreased in number, which effectively improved aerobic stability. The effect of the compound addition of LAB was in between the two other treatments, having higher crude protein content, lactic acid and acetic acid content, lower pH, and ammonia nitrogen content. At the phylum level, the dominant phylum changed from Proteobacteria to Firmicutes after ensiling, and at the genus level, <i>Lactiplantibacillus</i> and <i>Lentilactobacillus</i> were the dominant genera in both LAB added groups, while <i>Limosilactobacillus</i> was the dominant genus in the CK treatment. In conclusion, the addition of LAB can improve native grass silage quality by changing bacterial community structure. LP is beneficial to improve the fermentation quality in the ensiling stage, LB is beneficial to inhibit silage deterioration in the aerobic exposure stage, and compound LAB addition is more beneficial to be applied in native grass silage. |
| first_indexed | 2024-03-11T08:23:08Z |
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| institution | Directory Open Access Journal |
| issn | 2076-2607 |
| language | English |
| last_indexed | 2024-03-11T08:23:08Z |
| publishDate | 2023-02-01 |
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| record_format | Article |
| series | Microorganisms |
| spelling | doaj.art-6ca29290c4fb4ba6946ea85906b615c72023-11-16T22:16:55ZengMDPI AGMicroorganisms2076-26072023-02-0111251310.3390/microorganisms11020513Effects of Different Types of LAB on Dynamic Fermentation Quality and Microbial Community of Native Grass Silage during Anaerobic Fermentation and Aerobic ExposureJiawei Zhang0Yichao Liu1Zhijun Wang2Jian Bao3Muqier Zhao4Qiang Si5Pengbo Sun6Gentu Ge7Yushan Jia8Key Laboratory of Forage Cultivation, Processing and High Efficient Utilization of Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot 010019, ChinaKey Laboratory of Forage Cultivation, Processing and High Efficient Utilization of Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot 010019, ChinaKey Laboratory of Forage Cultivation, Processing and High Efficient Utilization of Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot 010019, ChinaKey Laboratory of Forage Cultivation, Processing and High Efficient Utilization of Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot 010019, ChinaKey Laboratory of Forage Cultivation, Processing and High Efficient Utilization of Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot 010019, ChinaKey Laboratory of Forage Cultivation, Processing and High Efficient Utilization of Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot 010019, ChinaKey Laboratory of Forage Cultivation, Processing and High Efficient Utilization of Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot 010019, ChinaKey Laboratory of Forage Cultivation, Processing and High Efficient Utilization of Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot 010019, ChinaKey Laboratory of Forage Cultivation, Processing and High Efficient Utilization of Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot 010019, ChinaSilage of native grasses can alleviate seasonal forage supply imbalance in pastures and provide additional sources to meet forage demand. The study aimed to investigate the effects of <i>Lactobacillus plantarum</i> (LP), <i>Lactobacillus buchneri</i> (LB), and <i>Lactobacillus plantarum</i> in combination with <i>Lactobacillus buchneri</i> (PB) on the nutritional quality, fermentation quality, and microbial community of native grass silage at 2, 7, 15, and 60 days after ensiling and at 4 and 8 days after aerobic exposure. The results showed that dry matter content, crude protein content, the number of lactic acid bacteria, and lactic acid and acetic acid content increased and pH and ammonia nitrogen content decreased after lactic acid bacteria (LAB) inoculation compared with the control group (CK). LP had the lowest pH and highest lactic acid content but did not have greater aerobic stability. LB maintained a lower pH level and acetic acid remained at a higher level after aerobic exposure; aerobic bacteria, coliform bacteria, yeast, and molds all decreased in number, which effectively improved aerobic stability. The effect of the compound addition of LAB was in between the two other treatments, having higher crude protein content, lactic acid and acetic acid content, lower pH, and ammonia nitrogen content. At the phylum level, the dominant phylum changed from Proteobacteria to Firmicutes after ensiling, and at the genus level, <i>Lactiplantibacillus</i> and <i>Lentilactobacillus</i> were the dominant genera in both LAB added groups, while <i>Limosilactobacillus</i> was the dominant genus in the CK treatment. In conclusion, the addition of LAB can improve native grass silage quality by changing bacterial community structure. LP is beneficial to improve the fermentation quality in the ensiling stage, LB is beneficial to inhibit silage deterioration in the aerobic exposure stage, and compound LAB addition is more beneficial to be applied in native grass silage.https://www.mdpi.com/2076-2607/11/2/513native grasslactic acid bacteriaaerobic stabilitymicrobial communitysilage |
| spellingShingle | Jiawei Zhang Yichao Liu Zhijun Wang Jian Bao Muqier Zhao Qiang Si Pengbo Sun Gentu Ge Yushan Jia Effects of Different Types of LAB on Dynamic Fermentation Quality and Microbial Community of Native Grass Silage during Anaerobic Fermentation and Aerobic Exposure Microorganisms native grass lactic acid bacteria aerobic stability microbial community silage |
| title | Effects of Different Types of LAB on Dynamic Fermentation Quality and Microbial Community of Native Grass Silage during Anaerobic Fermentation and Aerobic Exposure |
| title_full | Effects of Different Types of LAB on Dynamic Fermentation Quality and Microbial Community of Native Grass Silage during Anaerobic Fermentation and Aerobic Exposure |
| title_fullStr | Effects of Different Types of LAB on Dynamic Fermentation Quality and Microbial Community of Native Grass Silage during Anaerobic Fermentation and Aerobic Exposure |
| title_full_unstemmed | Effects of Different Types of LAB on Dynamic Fermentation Quality and Microbial Community of Native Grass Silage during Anaerobic Fermentation and Aerobic Exposure |
| title_short | Effects of Different Types of LAB on Dynamic Fermentation Quality and Microbial Community of Native Grass Silage during Anaerobic Fermentation and Aerobic Exposure |
| title_sort | effects of different types of lab on dynamic fermentation quality and microbial community of native grass silage during anaerobic fermentation and aerobic exposure |
| topic | native grass lactic acid bacteria aerobic stability microbial community silage |
| url | https://www.mdpi.com/2076-2607/11/2/513 |
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