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Dynamics of Bacterial Community and Fermentation Quality in Leymus chinensis Silage Treated With Lactic Acid Bacteria and/or Water

This study aimed to reveal the bacterial community and fermentation quality of Leymus chinensis silage during the fermentation process. L. chinensis was harvested at the heading stage, and ensiled with lactic acid bacteria (LAB, L), water (W), or a combination of both (LW) in vacuum-sealed plastic b...

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Autores principales: Xu, Haiwen, Sun, Lin, Na, Na, Wang, Chao, Yin, Guomei, Liu, Sibo, Xue, Yanlin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8595406/
https://www.ncbi.nlm.nih.gov/pubmed/34803939
http://dx.doi.org/10.3389/fmicb.2021.717120
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author Xu, Haiwen
Sun, Lin
Na, Na
Wang, Chao
Yin, Guomei
Liu, Sibo
Xue, Yanlin
author_facet Xu, Haiwen
Sun, Lin
Na, Na
Wang, Chao
Yin, Guomei
Liu, Sibo
Xue, Yanlin
author_sort Xu, Haiwen
collection PubMed
description This study aimed to reveal the bacterial community and fermentation quality of Leymus chinensis silage during the fermentation process. L. chinensis was harvested at the heading stage, and ensiled with lactic acid bacteria (LAB, L), water (W), or a combination of both (LW) in vacuum-sealed plastic bags. As a control silage, untreated L. chinensis silage was also assessed. The samples were taken at 0, 5, 15, 35, and 60 days after ensiling. The bacterial community structure was assessed by plate cultivation and Illumina sequencing, and the fermentation parameters were also analyzed. Fresh L. chinensis contained low moisture (509 g/kg) and LAB (3.64 log colony-forming units/g fresh weight). Control silage displayed higher pH and lower lactic acid (LA) than other treatments during ensilage (p < 0.05); moreover, LW-treatment had lower pH from 5 to 35 days and greater LA at 5 days than L- and W-treatments (p < 0.05). During the fermentation process, Lactobacillus in L- and LW-treatments was the most dominant bacterial genus (>97%), had higher abundance than that in control silage and W-treatment (p < 0.05), and correlated negatively with other main genera and pH, and positively with LA and acetic acid (p < 0.05). Moreover, Lactobacillus had considerable abundance in W-treatment from 5 to 15 days (81.38–85.86%). Enterobacteriaceae had the most abundance among bacteria in control silage during ensiling (49.31–69.34%), and in W-treatment from 35 to 60 days (47.49–54.15%). The L-, W-, and LW-treatments displayed the aggregated bacterial community at 5 and 15 days, with W-treatment diverging from L- and LW-treatments at 35 and 60 days. Overall, the low moisture and/or insufficient LAB in fresh L. chinensis led to Enterobacteriaceae dominating bacterial community and contributing to the high pH and low LA in control silage during the fermentation process. Applying L, W, or LW contributed to Lactobacillus succession, LA production, and pH reduction during early stage of fermentation; moreover, treating with L and LW displayed more efficiency. Lactobacillus dominated the entire ensilage process in L- and LW-treatments and the early stage of fermentation in W-treatment, and contributed to the satisfactory fermentation quality of L. chinensis silage. The L- and LW-treatments displayed a similar pattern of bacterial succession during ensiling.
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spelling pubmed-85954062021-11-18 Dynamics of Bacterial Community and Fermentation Quality in Leymus chinensis Silage Treated With Lactic Acid Bacteria and/or Water Xu, Haiwen Sun, Lin Na, Na Wang, Chao Yin, Guomei Liu, Sibo Xue, Yanlin Front Microbiol Microbiology This study aimed to reveal the bacterial community and fermentation quality of Leymus chinensis silage during the fermentation process. L. chinensis was harvested at the heading stage, and ensiled with lactic acid bacteria (LAB, L), water (W), or a combination of both (LW) in vacuum-sealed plastic bags. As a control silage, untreated L. chinensis silage was also assessed. The samples were taken at 0, 5, 15, 35, and 60 days after ensiling. The bacterial community structure was assessed by plate cultivation and Illumina sequencing, and the fermentation parameters were also analyzed. Fresh L. chinensis contained low moisture (509 g/kg) and LAB (3.64 log colony-forming units/g fresh weight). Control silage displayed higher pH and lower lactic acid (LA) than other treatments during ensilage (p < 0.05); moreover, LW-treatment had lower pH from 5 to 35 days and greater LA at 5 days than L- and W-treatments (p < 0.05). During the fermentation process, Lactobacillus in L- and LW-treatments was the most dominant bacterial genus (>97%), had higher abundance than that in control silage and W-treatment (p < 0.05), and correlated negatively with other main genera and pH, and positively with LA and acetic acid (p < 0.05). Moreover, Lactobacillus had considerable abundance in W-treatment from 5 to 15 days (81.38–85.86%). Enterobacteriaceae had the most abundance among bacteria in control silage during ensiling (49.31–69.34%), and in W-treatment from 35 to 60 days (47.49–54.15%). The L-, W-, and LW-treatments displayed the aggregated bacterial community at 5 and 15 days, with W-treatment diverging from L- and LW-treatments at 35 and 60 days. Overall, the low moisture and/or insufficient LAB in fresh L. chinensis led to Enterobacteriaceae dominating bacterial community and contributing to the high pH and low LA in control silage during the fermentation process. Applying L, W, or LW contributed to Lactobacillus succession, LA production, and pH reduction during early stage of fermentation; moreover, treating with L and LW displayed more efficiency. Lactobacillus dominated the entire ensilage process in L- and LW-treatments and the early stage of fermentation in W-treatment, and contributed to the satisfactory fermentation quality of L. chinensis silage. The L- and LW-treatments displayed a similar pattern of bacterial succession during ensiling. Frontiers Media S.A. 2021-11-03 /pmc/articles/PMC8595406/ /pubmed/34803939 http://dx.doi.org/10.3389/fmicb.2021.717120 Text en Copyright © 2021 Xu, Sun, Na, Wang, Yin, Liu and Xue. 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
Xu, Haiwen
Sun, Lin
Na, Na
Wang, Chao
Yin, Guomei
Liu, Sibo
Xue, Yanlin
Dynamics of Bacterial Community and Fermentation Quality in Leymus chinensis Silage Treated With Lactic Acid Bacteria and/or Water
title Dynamics of Bacterial Community and Fermentation Quality in Leymus chinensis Silage Treated With Lactic Acid Bacteria and/or Water
title_full Dynamics of Bacterial Community and Fermentation Quality in Leymus chinensis Silage Treated With Lactic Acid Bacteria and/or Water
title_fullStr Dynamics of Bacterial Community and Fermentation Quality in Leymus chinensis Silage Treated With Lactic Acid Bacteria and/or Water
title_full_unstemmed Dynamics of Bacterial Community and Fermentation Quality in Leymus chinensis Silage Treated With Lactic Acid Bacteria and/or Water
title_short Dynamics of Bacterial Community and Fermentation Quality in Leymus chinensis Silage Treated With Lactic Acid Bacteria and/or Water
title_sort dynamics of bacterial community and fermentation quality in leymus chinensis silage treated with lactic acid bacteria and/or water
topic Microbiology
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8595406/
https://www.ncbi.nlm.nih.gov/pubmed/34803939
http://dx.doi.org/10.3389/fmicb.2021.717120
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