Variation of Microbial Community and Fermentation Quality in Corn Silage Treated with Lactic Acid Bacteria and <i>Artemisia argyi</i> during Aerobic Exposure
Silage, especially whole crop corn silage (WCCS), is an important part of ruminant diets, with its high moisture content and rich nutrient content, which can easily cause contamination by mold and their toxins, posing a great threat to ruminant production, food safety and human health. The objective...
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| Format: | Article |
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MDPI AG
2022-05-01
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| Series: | Toxins |
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| Online Access: | https://www.mdpi.com/2072-6651/14/5/349 |
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| author | Weiwei Wang Zhongfang Tan Lingbiao Gu Hao Ma Zhenyu Wang Lei Wang Guofang Wu Guangyong Qin Yanping Wang Huili Pang |
| author_facet | Weiwei Wang Zhongfang Tan Lingbiao Gu Hao Ma Zhenyu Wang Lei Wang Guofang Wu Guangyong Qin Yanping Wang Huili Pang |
| author_sort | Weiwei Wang |
| collection | DOAJ |
| description | Silage, especially whole crop corn silage (WCCS), is an important part of ruminant diets, with its high moisture content and rich nutrient content, which can easily cause contamination by mold and their toxins, posing a great threat to ruminant production, food safety and human health. The objective of this study was to examine effects of lactic acid bacteria (LAB) <i>Lactiplantibacillus</i> (<i>L.</i>) <i>plantarum</i> subsp. <i>plantarum</i> ZA3 and <i>Artemisia argyi</i> (AA) on the fermentation characteristics, microbial community and mycotoxin of WCCS during 60 days (d) ensiling and subsequent 7 d aerobic exposure. The results showed that WCCS treated with LAB and AA both had lower pH value and ammonia nitrogen (NH<sub>3</sub>-N) contents, and higher lactic and acetic acids concentration compared with other groups after 60 d ensiling. In addition, for microbial communities, <i>Acetobacter</i> and <i>Enterobacter</i> were inhibited in all AA group, while higher abundance of <i>Lactobacilli</i> was maintained; besides, <i>Candida</i>, <i>Pichia</i> and <i>Kazachstania</i> abundances were decreased in both 6% and 12% AA groups. The content of five kinds of mycotoxins were all significantly lower after 7 d of aerobic exposure. As for the total flavonoid (TF), which is significantly higher in all AA treated groups, it was positively correlated with <i>Paenibacillus</i>, <i>Weissella</i> and <i>Lactobacilli</i>, and negatively with <i>Acetobacter</i>, <i>Enterobacteria</i>, <i>Kazachstania</i> and <i>Pichia</i>. |
| first_indexed | 2024-03-10T01:41:29Z |
| format | Article |
| id | doaj.art-8a6bbc2864994ca494e0248fe1574334 |
| institution | Directory Open Access Journal |
| issn | 2072-6651 |
| language | English |
| last_indexed | 2024-03-10T01:41:29Z |
| publishDate | 2022-05-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Toxins |
| spelling | doaj.art-8a6bbc2864994ca494e0248fe15743342023-11-23T13:23:19ZengMDPI AGToxins2072-66512022-05-0114534910.3390/toxins14050349Variation of Microbial Community and Fermentation Quality in Corn Silage Treated with Lactic Acid Bacteria and <i>Artemisia argyi</i> during Aerobic ExposureWeiwei Wang0Zhongfang Tan1Lingbiao Gu2Hao Ma3Zhenyu Wang4Lei Wang5Guofang Wu6Guangyong Qin7Yanping Wang8Huili Pang9School of Physics and Microelectronics, Zhengzhou University, Zhengzhou 450052, ChinaHenan Key Lab Ion Beam Bioengineering, School of Agricultural Sciences, Zhengzhou University, Zhengzhou 450052, ChinaSchool of Biological and Food Engineering, Anyang Institute of Technology, Anyang 455000, ChinaSchool of Physics and Microelectronics, Zhengzhou University, Zhengzhou 450052, ChinaHenan Key Lab Ion Beam Bioengineering, School of Agricultural Sciences, Zhengzhou University, Zhengzhou 450052, ChinaAcademy of Animal Science and Veterinary Medicine, Qinghai University, Xining 810016, ChinaAcademy of Animal Science and Veterinary Medicine, Qinghai University, Xining 810016, ChinaHenan Key Lab Ion Beam Bioengineering, School of Agricultural Sciences, Zhengzhou University, Zhengzhou 450052, ChinaHenan Key Lab Ion Beam Bioengineering, School of Agricultural Sciences, Zhengzhou University, Zhengzhou 450052, ChinaHenan Key Lab Ion Beam Bioengineering, School of Agricultural Sciences, Zhengzhou University, Zhengzhou 450052, ChinaSilage, especially whole crop corn silage (WCCS), is an important part of ruminant diets, with its high moisture content and rich nutrient content, which can easily cause contamination by mold and their toxins, posing a great threat to ruminant production, food safety and human health. The objective of this study was to examine effects of lactic acid bacteria (LAB) <i>Lactiplantibacillus</i> (<i>L.</i>) <i>plantarum</i> subsp. <i>plantarum</i> ZA3 and <i>Artemisia argyi</i> (AA) on the fermentation characteristics, microbial community and mycotoxin of WCCS during 60 days (d) ensiling and subsequent 7 d aerobic exposure. The results showed that WCCS treated with LAB and AA both had lower pH value and ammonia nitrogen (NH<sub>3</sub>-N) contents, and higher lactic and acetic acids concentration compared with other groups after 60 d ensiling. In addition, for microbial communities, <i>Acetobacter</i> and <i>Enterobacter</i> were inhibited in all AA group, while higher abundance of <i>Lactobacilli</i> was maintained; besides, <i>Candida</i>, <i>Pichia</i> and <i>Kazachstania</i> abundances were decreased in both 6% and 12% AA groups. The content of five kinds of mycotoxins were all significantly lower after 7 d of aerobic exposure. As for the total flavonoid (TF), which is significantly higher in all AA treated groups, it was positively correlated with <i>Paenibacillus</i>, <i>Weissella</i> and <i>Lactobacilli</i>, and negatively with <i>Acetobacter</i>, <i>Enterobacteria</i>, <i>Kazachstania</i> and <i>Pichia</i>.https://www.mdpi.com/2072-6651/14/5/349whole crop corn silageadditivesfermentation characteristicsmicrobial communitiesmycotoxintotal flavonoid |
| spellingShingle | Weiwei Wang Zhongfang Tan Lingbiao Gu Hao Ma Zhenyu Wang Lei Wang Guofang Wu Guangyong Qin Yanping Wang Huili Pang Variation of Microbial Community and Fermentation Quality in Corn Silage Treated with Lactic Acid Bacteria and <i>Artemisia argyi</i> during Aerobic Exposure Toxins whole crop corn silage additives fermentation characteristics microbial communities mycotoxin total flavonoid |
| title | Variation of Microbial Community and Fermentation Quality in Corn Silage Treated with Lactic Acid Bacteria and <i>Artemisia argyi</i> during Aerobic Exposure |
| title_full | Variation of Microbial Community and Fermentation Quality in Corn Silage Treated with Lactic Acid Bacteria and <i>Artemisia argyi</i> during Aerobic Exposure |
| title_fullStr | Variation of Microbial Community and Fermentation Quality in Corn Silage Treated with Lactic Acid Bacteria and <i>Artemisia argyi</i> during Aerobic Exposure |
| title_full_unstemmed | Variation of Microbial Community and Fermentation Quality in Corn Silage Treated with Lactic Acid Bacteria and <i>Artemisia argyi</i> during Aerobic Exposure |
| title_short | Variation of Microbial Community and Fermentation Quality in Corn Silage Treated with Lactic Acid Bacteria and <i>Artemisia argyi</i> during Aerobic Exposure |
| title_sort | variation of microbial community and fermentation quality in corn silage treated with lactic acid bacteria and i artemisia argyi i during aerobic exposure |
| topic | whole crop corn silage additives fermentation characteristics microbial communities mycotoxin total flavonoid |
| url | https://www.mdpi.com/2072-6651/14/5/349 |
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