Exploring the fermentation quality, bacterial community and metabolites of alfalfa ensiled with mugwort residues and Lactiplantibacillus pentosus
Abstract Background The inefficient utilization of plant residues leads to serious environmental pollution and loss of plant nutrition. Nevertheless, the herbal residues including valuable mugwort have been rarely explored. Ensiling has been considered as a promising technique to reuse plant residue...
| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
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SpringerOpen
2023-10-01
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| Series: | Chemical and Biological Technologies in Agriculture |
| Subjects: | |
| Online Access: | https://doi.org/10.1186/s40538-023-00472-x |
| _version_ | 1827399672588664832 |
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| author | Linna Guo Xuekai Wang Huilong Chen Xiaomei Li Yi Xiong Hongzhang Zhou Gang Xu Fuyu Yang Kuikui Ni |
| author_facet | Linna Guo Xuekai Wang Huilong Chen Xiaomei Li Yi Xiong Hongzhang Zhou Gang Xu Fuyu Yang Kuikui Ni |
| author_sort | Linna Guo |
| collection | DOAJ |
| description | Abstract Background The inefficient utilization of plant residues leads to serious environmental pollution and loss of plant nutrition. Nevertheless, the herbal residues including valuable mugwort have been rarely explored. Ensiling has been considered as a promising technique to reuse plant residues. Thus, this study investigated the effect of mugwort residues (M) and Lactiplantibacillus pentosus (LAB) on the fermentation quality, bacterial diversity, and metabolites of alfalfa silage after 60 days of ensiling. Results The results showed that compared with control, adding LAB, M and their combination significantly decreased pH (P < 0.05). Among all treatments, LAB + M had the lowest pH, butyric acid and ammonia nitrogen (NH3-N) concentrations (P < 0.05). Besides, lactic acid concentration of LAB + M treatment was increased nearly by 3 times compared with control. A shift on the bacterial profile was clearly observed, of which Lactiplantibacillus pentosus abundance increased to beyond 90% of total bacteria in LAB + M and all additives decreased Enterobacter hormaechei abundance than control (P < 0.05). Meanwhile, metabolite analysis indicated that mugwort residues addition enhanced the metabolites of apiin and apigenin 8-C-[xylosyl-(1- > 2)-galactoside] relevant to flavonoids (P < 0.05). Conclusion The addition of mugwort residues combined with Lactiplantibacillus pentosus significantly improved fermentation quality with the high relative abundance of Lactiplantibacillus pentosus. Moreover, mugwort residues addition could contribute to the upregulation of specific metabolites such as flavonoids, which would provide a new insight for facilitating fermentation with herbal residues. Graphical Abstract |
| first_indexed | 2024-03-08T19:49:30Z |
| format | Article |
| id | doaj.art-96243fd57b3e4169a7aa809a3b70ad99 |
| institution | Directory Open Access Journal |
| issn | 2196-5641 |
| language | English |
| last_indexed | 2024-03-08T19:49:30Z |
| publishDate | 2023-10-01 |
| publisher | SpringerOpen |
| record_format | Article |
| series | Chemical and Biological Technologies in Agriculture |
| spelling | doaj.art-96243fd57b3e4169a7aa809a3b70ad992023-12-24T12:11:29ZengSpringerOpenChemical and Biological Technologies in Agriculture2196-56412023-10-0110111210.1186/s40538-023-00472-xExploring the fermentation quality, bacterial community and metabolites of alfalfa ensiled with mugwort residues and Lactiplantibacillus pentosusLinna Guo0Xuekai Wang1Huilong Chen2Xiaomei Li3Yi Xiong4Hongzhang Zhou5Gang Xu6Fuyu Yang7Kuikui Ni8College of Grassland Science and Technology, China Agricultural UniversityCollege of Grassland Science and Technology, China Agricultural UniversityCollege of Grassland Science and Technology, China Agricultural UniversityCollege of Grassland Science and Technology, China Agricultural UniversityCollege of Grassland Science and Technology, China Agricultural UniversityCollege of Grassland Science and Technology, China Agricultural UniversityCollege of Grassland Science and Technology, China Agricultural UniversityCollege of Grassland Science and Technology, China Agricultural UniversityCollege of Grassland Science and Technology, China Agricultural UniversityAbstract Background The inefficient utilization of plant residues leads to serious environmental pollution and loss of plant nutrition. Nevertheless, the herbal residues including valuable mugwort have been rarely explored. Ensiling has been considered as a promising technique to reuse plant residues. Thus, this study investigated the effect of mugwort residues (M) and Lactiplantibacillus pentosus (LAB) on the fermentation quality, bacterial diversity, and metabolites of alfalfa silage after 60 days of ensiling. Results The results showed that compared with control, adding LAB, M and their combination significantly decreased pH (P < 0.05). Among all treatments, LAB + M had the lowest pH, butyric acid and ammonia nitrogen (NH3-N) concentrations (P < 0.05). Besides, lactic acid concentration of LAB + M treatment was increased nearly by 3 times compared with control. A shift on the bacterial profile was clearly observed, of which Lactiplantibacillus pentosus abundance increased to beyond 90% of total bacteria in LAB + M and all additives decreased Enterobacter hormaechei abundance than control (P < 0.05). Meanwhile, metabolite analysis indicated that mugwort residues addition enhanced the metabolites of apiin and apigenin 8-C-[xylosyl-(1- > 2)-galactoside] relevant to flavonoids (P < 0.05). Conclusion The addition of mugwort residues combined with Lactiplantibacillus pentosus significantly improved fermentation quality with the high relative abundance of Lactiplantibacillus pentosus. Moreover, mugwort residues addition could contribute to the upregulation of specific metabolites such as flavonoids, which would provide a new insight for facilitating fermentation with herbal residues. Graphical Abstracthttps://doi.org/10.1186/s40538-023-00472-xMugwort residuesLactiplantibacillus pentosusAlfalfa silageBacterial communityMetabolomics |
| spellingShingle | Linna Guo Xuekai Wang Huilong Chen Xiaomei Li Yi Xiong Hongzhang Zhou Gang Xu Fuyu Yang Kuikui Ni Exploring the fermentation quality, bacterial community and metabolites of alfalfa ensiled with mugwort residues and Lactiplantibacillus pentosus Chemical and Biological Technologies in Agriculture Mugwort residues Lactiplantibacillus pentosus Alfalfa silage Bacterial community Metabolomics |
| title | Exploring the fermentation quality, bacterial community and metabolites of alfalfa ensiled with mugwort residues and Lactiplantibacillus pentosus |
| title_full | Exploring the fermentation quality, bacterial community and metabolites of alfalfa ensiled with mugwort residues and Lactiplantibacillus pentosus |
| title_fullStr | Exploring the fermentation quality, bacterial community and metabolites of alfalfa ensiled with mugwort residues and Lactiplantibacillus pentosus |
| title_full_unstemmed | Exploring the fermentation quality, bacterial community and metabolites of alfalfa ensiled with mugwort residues and Lactiplantibacillus pentosus |
| title_short | Exploring the fermentation quality, bacterial community and metabolites of alfalfa ensiled with mugwort residues and Lactiplantibacillus pentosus |
| title_sort | exploring the fermentation quality bacterial community and metabolites of alfalfa ensiled with mugwort residues and lactiplantibacillus pentosus |
| topic | Mugwort residues Lactiplantibacillus pentosus Alfalfa silage Bacterial community Metabolomics |
| url | https://doi.org/10.1186/s40538-023-00472-x |
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