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Natural Fermentation Quality and Bacterial Community of 12 Pennisetum sinese Varieties in Southern China

This study investigated the fermentation quality of 12 varieties of Pennisetum sinese grown in different regions of Southern China. Following the production of silage from the natural fermentation of P. sinese, the interplay between the chemical composition, fermentation characteristics, environment...

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Autores principales: Zi, Xuejuan, Li, Mao, Yu, Daogeng, Tang, Jun, Zhou, Hanlin, Chen, Yeyuan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8116707/
https://www.ncbi.nlm.nih.gov/pubmed/33995292
http://dx.doi.org/10.3389/fmicb.2021.627820
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author Zi, Xuejuan
Li, Mao
Yu, Daogeng
Tang, Jun
Zhou, Hanlin
Chen, Yeyuan
author_facet Zi, Xuejuan
Li, Mao
Yu, Daogeng
Tang, Jun
Zhou, Hanlin
Chen, Yeyuan
author_sort Zi, Xuejuan
collection PubMed
description This study investigated the fermentation quality of 12 varieties of Pennisetum sinese grown in different regions of Southern China. Following the production of silage from the natural fermentation of P. sinese, the interplay between the chemical composition, fermentation characteristics, environmental factors, and microbiome was examined to understand the influence of these factors on the fermentation quality of silage. The silage quality produced by most of the P. sinese was low; the pH value of the silage was high (4.26–4.86), whilst the lactic acid content was low (10.7–24.1 g/kg DM), with V-scores between 57.9 and 78.3. The bacterial alpha diversities of the 12 P. sinese silages were distinct. There was a predominance of undesirable bacteria (Pseudomonas, Massilia, and Raoultella), which likely caused the poor fermentation quality. The chemical composition and fermentation characteristics of the silage were closely correlated with the composition of the bacterial community. Furthermore, environmental factors (precipitation, temperature, humidity, location) were found to significantly influence the microbiome of the silage. The results confirmed that silage produced from the natural fermentation of 12 different P. sinese varieties had significant variation in their bacterial communities. The difference in environmental factors, due to the P. sinese being grown in various locations across south china, greatly affected the bacterial community found in the silage and thus the fermentation quality. The specific cultivar used for the silage and the environment in which the cultivar is grown must therefore be considered before the initiation of production of silage in order to ensure a higher quality product.
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spelling pubmed-81167072021-05-14 Natural Fermentation Quality and Bacterial Community of 12 Pennisetum sinese Varieties in Southern China Zi, Xuejuan Li, Mao Yu, Daogeng Tang, Jun Zhou, Hanlin Chen, Yeyuan Front Microbiol Microbiology This study investigated the fermentation quality of 12 varieties of Pennisetum sinese grown in different regions of Southern China. Following the production of silage from the natural fermentation of P. sinese, the interplay between the chemical composition, fermentation characteristics, environmental factors, and microbiome was examined to understand the influence of these factors on the fermentation quality of silage. The silage quality produced by most of the P. sinese was low; the pH value of the silage was high (4.26–4.86), whilst the lactic acid content was low (10.7–24.1 g/kg DM), with V-scores between 57.9 and 78.3. The bacterial alpha diversities of the 12 P. sinese silages were distinct. There was a predominance of undesirable bacteria (Pseudomonas, Massilia, and Raoultella), which likely caused the poor fermentation quality. The chemical composition and fermentation characteristics of the silage were closely correlated with the composition of the bacterial community. Furthermore, environmental factors (precipitation, temperature, humidity, location) were found to significantly influence the microbiome of the silage. The results confirmed that silage produced from the natural fermentation of 12 different P. sinese varieties had significant variation in their bacterial communities. The difference in environmental factors, due to the P. sinese being grown in various locations across south china, greatly affected the bacterial community found in the silage and thus the fermentation quality. The specific cultivar used for the silage and the environment in which the cultivar is grown must therefore be considered before the initiation of production of silage in order to ensure a higher quality product. Frontiers Media S.A. 2021-04-29 /pmc/articles/PMC8116707/ /pubmed/33995292 http://dx.doi.org/10.3389/fmicb.2021.627820 Text en Copyright © 2021 Zi, Li, Yu, Tang, Zhou and Chen. https://creativecommons.org/licenses/by/4.0/This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
spellingShingle Microbiology
Zi, Xuejuan
Li, Mao
Yu, Daogeng
Tang, Jun
Zhou, Hanlin
Chen, Yeyuan
Natural Fermentation Quality and Bacterial Community of 12 Pennisetum sinese Varieties in Southern China
title Natural Fermentation Quality and Bacterial Community of 12 Pennisetum sinese Varieties in Southern China
title_full Natural Fermentation Quality and Bacterial Community of 12 Pennisetum sinese Varieties in Southern China
title_fullStr Natural Fermentation Quality and Bacterial Community of 12 Pennisetum sinese Varieties in Southern China
title_full_unstemmed Natural Fermentation Quality and Bacterial Community of 12 Pennisetum sinese Varieties in Southern China
title_short Natural Fermentation Quality and Bacterial Community of 12 Pennisetum sinese Varieties in Southern China
title_sort natural fermentation quality and bacterial community of 12 pennisetum sinese varieties in southern china
topic Microbiology
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8116707/
https://www.ncbi.nlm.nih.gov/pubmed/33995292
http://dx.doi.org/10.3389/fmicb.2021.627820
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