Effect of Temperature and Fermentation Time on Fermentation Characteristics and Biogenic Amine Formation of Oat Silage
Temperature is known to have a clear influence on the formation of biogenic amines during fermentation. To improve the quality of oat silage, the impact of ensiling temperature on the fermentation, microbiological and chemical characteristics, as well as biogenic amines (BAs) was investigated. Vacuu...
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| Format: | Article |
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MDPI AG
2022-07-01
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| Series: | Fermentation |
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| Online Access: | https://www.mdpi.com/2311-5637/8/8/352 |
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| author | Tingting Jia Zhu Yu |
| author_facet | Tingting Jia Zhu Yu |
| author_sort | Tingting Jia |
| collection | DOAJ |
| description | Temperature is known to have a clear influence on the formation of biogenic amines during fermentation. To improve the quality of oat silage, the impact of ensiling temperature on the fermentation, microbiological and chemical characteristics, as well as biogenic amines (BAs) was investigated. Vacuum bag mini silos of oat forage were incubated at four different temperature levels (10, 20, 30 and 37 °C) and opened on day 0, 1, 3, 7, 15 and 60. All oat silages were sampled to evaluate the fermentation quality and biogenic amine production. Results showed that putrescine, cadaverine and tyramine were the most prevalent biogenic amines in oat silage, representing approximately about 90% of the total biogenic amines (TBAs) investigated. Ensiling increased the β–phenylethylamine, putrescine, cadaverine, histamine and tyramine accumulation in oat silage at the four incubation temperatures. On day 60, the β–phenylethylamine, cadaverine, histamine, tyramine and TBAs levels at a high temperature (37 °C) were significantly higher than those at a lower temperature (10, 20 and 30 °C); 10 °C fermentation increased the putrescine content in oat silage. A closed relationship between fermentation properties and BAs showed that the silages containing higher lactic acid, propionic acid and ammonia nitrogen and lower pH value had more BA content in oat silage. In conclusion, the ensiling process caused a significant increase in the amounts of BAs, except spermidine and spermine. The oat silage made in elevated temperature (30 and 37 °C) environments may accumulate more BAs than at a low temperature (10 °C), but low temperature (10 °C) fermentation may increase the putrescine levels in silage. The results suggested that ensiling at the proper temperature could retard BA formation and enhance the quality of oat silage. |
| first_indexed | 2024-03-09T13:28:33Z |
| format | Article |
| id | doaj.art-c0ee0135bd2f4b71a15bcb164daee279 |
| institution | Directory Open Access Journal |
| issn | 2311-5637 |
| language | English |
| last_indexed | 2024-03-09T13:28:33Z |
| publishDate | 2022-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fermentation |
| spelling | doaj.art-c0ee0135bd2f4b71a15bcb164daee2792023-11-30T21:21:16ZengMDPI AGFermentation2311-56372022-07-018835210.3390/fermentation8080352Effect of Temperature and Fermentation Time on Fermentation Characteristics and Biogenic Amine Formation of Oat SilageTingting Jia0Zhu Yu1College of Animal Science and Technology, China Agricultural University, Beijing 100193, ChinaCollege of Grassland Science and Technology, China Agricultural University, Beijing 100193, ChinaTemperature is known to have a clear influence on the formation of biogenic amines during fermentation. To improve the quality of oat silage, the impact of ensiling temperature on the fermentation, microbiological and chemical characteristics, as well as biogenic amines (BAs) was investigated. Vacuum bag mini silos of oat forage were incubated at four different temperature levels (10, 20, 30 and 37 °C) and opened on day 0, 1, 3, 7, 15 and 60. All oat silages were sampled to evaluate the fermentation quality and biogenic amine production. Results showed that putrescine, cadaverine and tyramine were the most prevalent biogenic amines in oat silage, representing approximately about 90% of the total biogenic amines (TBAs) investigated. Ensiling increased the β–phenylethylamine, putrescine, cadaverine, histamine and tyramine accumulation in oat silage at the four incubation temperatures. On day 60, the β–phenylethylamine, cadaverine, histamine, tyramine and TBAs levels at a high temperature (37 °C) were significantly higher than those at a lower temperature (10, 20 and 30 °C); 10 °C fermentation increased the putrescine content in oat silage. A closed relationship between fermentation properties and BAs showed that the silages containing higher lactic acid, propionic acid and ammonia nitrogen and lower pH value had more BA content in oat silage. In conclusion, the ensiling process caused a significant increase in the amounts of BAs, except spermidine and spermine. The oat silage made in elevated temperature (30 and 37 °C) environments may accumulate more BAs than at a low temperature (10 °C), but low temperature (10 °C) fermentation may increase the putrescine levels in silage. The results suggested that ensiling at the proper temperature could retard BA formation and enhance the quality of oat silage.https://www.mdpi.com/2311-5637/8/8/352biogenic aminesensiling temperaturesfermentation characteristicsoat silage |
| spellingShingle | Tingting Jia Zhu Yu Effect of Temperature and Fermentation Time on Fermentation Characteristics and Biogenic Amine Formation of Oat Silage Fermentation biogenic amines ensiling temperatures fermentation characteristics oat silage |
| title | Effect of Temperature and Fermentation Time on Fermentation Characteristics and Biogenic Amine Formation of Oat Silage |
| title_full | Effect of Temperature and Fermentation Time on Fermentation Characteristics and Biogenic Amine Formation of Oat Silage |
| title_fullStr | Effect of Temperature and Fermentation Time on Fermentation Characteristics and Biogenic Amine Formation of Oat Silage |
| title_full_unstemmed | Effect of Temperature and Fermentation Time on Fermentation Characteristics and Biogenic Amine Formation of Oat Silage |
| title_short | Effect of Temperature and Fermentation Time on Fermentation Characteristics and Biogenic Amine Formation of Oat Silage |
| title_sort | effect of temperature and fermentation time on fermentation characteristics and biogenic amine formation of oat silage |
| topic | biogenic amines ensiling temperatures fermentation characteristics oat silage |
| url | https://www.mdpi.com/2311-5637/8/8/352 |
| work_keys_str_mv | AT tingtingjia effectoftemperatureandfermentationtimeonfermentationcharacteristicsandbiogenicamineformationofoatsilage AT zhuyu effectoftemperatureandfermentationtimeonfermentationcharacteristicsandbiogenicamineformationofoatsilage |