Effects of inoculation of Lactiplantibacillus plantarum and Lentilactobacillus buchneri on fermentation quality, aerobic stability, and microbial community dynamics of wilted Leymus chinensis silage

被引:26
作者
Wu, Baiyila [1 ]
Hu, Zongfu [1 ]
Wei, Manlin [1 ]
Yong, Mei [1 ]
Niu, Huaxin [1 ]
机构
[1] Inner Mongolia Minzu Univ, Coll Anim Sci & Technol, Tongliao, Peoples R China
关键词
Leymus chinensis silage; fermentation quality; microbial community; aerobic stability; Lactiplantibacillus plantarum; Lentilactobacillus buchneri; LACTIC-ACID BACTERIA; WHOLE CROP CORN; LACTOBACILLUS-PLANTARUM; ALFALFA SILAGE; ITALIAN RYEGRASS; FORAGE CROPS; 1,2-PROPANEDIOL; DETERIORATION; RHAMNOSUS; EXPOSURE;
D O I
10.3389/fmicb.2022.928731
中图分类号
Q93 [微生物学];
学科分类号
071005 ; 100705 ;
摘要
Leymus chinensis is an important crop that can be fed to ruminants. The purpose of this study was to investigate the roles of Lactiplantibacillus plantarum and Lentilactobacillus buchneri in fermentation quality, aerobic stability, and dynamics of wilted L. chinensis silage microorganisms. Wilted L. chinensis silages were ensiled with/without L. plantarum and L. buchneri. After 14 and 56 days of ensiling, the silos were opened and subjected to a 7-day aerobic deterioration test. This study looked at the composition of fermentation products as well as the microbial communities in silage. Silage inoculated with L. plantarum and L. buchneri had an increased lactic acid content as well as lactic acid bacterial (LAB) quantity, but a decrease in pH and levels of butyric acid, 2,3-butanediol, and ethanol was observed during ensiling. Non-treated and L. plantarum-treated silages deteriorated in the 7-day spoilage test after opening day-14 silos, whereas L. buchneri-inoculated silage showed no signs of deterioration. Lactobacillus abundance increased in the 7-day spoilage test after opening day-56 silos, while undesirable microorganisms such as Acetobacter, Bacillus, and molds, namely, Aspergillus and Penicillium were inhibited within L. plantarum- and L. buchneri-inoculated silages. The composition of fermentation products was related to the bacterial community, particularly Lactobacillus, Enterococcus, and Acetobacter. To summarize, L. plantarum- and L. buchneri-inoculated silage enhanced fermentation quality during ensiling and inhibited aerobic spoilage in a 7-day spoilage test of 56 days ensiling within wilted L. chinensis silage.
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页数:14
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