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Lactobacillus plantarum and propionic acid improve the fermentation quality of high-moisture amaranth silage by altering the microbial community composition

OBJECTIVE: The objective of this study was to determine the effect of Lactobacillus plantarum (L. plantarum) and propionic acid (PA) on the microbial community and fermentation performance of high-moisture amaranth silage. METHODS: Amaranth silages were rown without addition (AhGCK) as a control and...

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Autores principales: Zhao, Muqier, Wang, Zhijun, Du, Shuai, Sun, Lin, Bao, Jian, Hao, Junfeng, Ge, Gentu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9811146/
https://www.ncbi.nlm.nih.gov/pubmed/36620031
http://dx.doi.org/10.3389/fmicb.2022.1066641
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author Zhao, Muqier
Wang, Zhijun
Du, Shuai
Sun, Lin
Bao, Jian
Hao, Junfeng
Ge, Gentu
author_facet Zhao, Muqier
Wang, Zhijun
Du, Shuai
Sun, Lin
Bao, Jian
Hao, Junfeng
Ge, Gentu
author_sort Zhao, Muqier
collection PubMed
description OBJECTIVE: The objective of this study was to determine the effect of Lactobacillus plantarum (L. plantarum) and propionic acid (PA) on the microbial community and fermentation performance of high-moisture amaranth silage. METHODS: Amaranth silages were rown without addition (AhGCK) as a control and with L. plantarum JYLP-002 (AhGLP) or propionic acid (AhGPA) and then were opened after 60 days of ensiling to determine the microbial community and fermentation quality. RESULTS: Crude protein (CP) content, lactic acid (LA) content, and lactic acid bacteria (LAB) counts were significantly higher in AhGLP and AhGPA compared with those in AhGCK (p < 0.05). In contrast, pH, acetic acid (AA) content, and yeast and aerobic bacteria counts were significantly lower in AhGLP and AhGPA compared with those in AhGCK (p < 0.05). In addition, propionic acid (PA) levels were markedly higher in AhGPA (p < 0.05). In terms of microbial communities, the silage in the additive groups showed an increased relative abundance of Lactiplantibacillus plantarum and Lentilactobacillus buchneri and a reduced relative abundance of Enterobacter cloacae and Clostridium tyrobutyricum. The abundance of Xanthomonas oryzae was significantly increased in AhGPA, but completely inhibited in the silage supplemented with L. plantarum. Spearman’s correlation analysis revealed that Lentilactobacillus buchneri and Levilactobacillus brevis were positively associated with LA and negatively associated with pH. Conversely, Clostridium tyrobutyricum and Enterobacter cloacae were negatively associated with LA, but positively associated with pH and AA content. AA content was inversely correlated with Lentilactobacillus buchneri. Functional prediction analysis showed that LAB dominated the three groups of silage and the silages containing additives had improved carbohydrate and amino acid metabolism compared with the control silage; in particular, the AhGLP group had more heterotypic fermentation processes and a richer metabolic pathway. Furthermore, the epiphytic Lactiplantibacillus plantarum and Lentilactobacillus buchneri could inhibit the reproductive activity of undesirable microorganisms to a certain extent, thus slowing the spoilage process of the silage. CONCLUSION: In conclusion, L. plantarum can improve fermentation characteristics by modulating the microbial community attached to high-moisture amaranth silage and will prove useful for preserving high-moisture silage.
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spelling pubmed-98111462023-01-05 Lactobacillus plantarum and propionic acid improve the fermentation quality of high-moisture amaranth silage by altering the microbial community composition Zhao, Muqier Wang, Zhijun Du, Shuai Sun, Lin Bao, Jian Hao, Junfeng Ge, Gentu Front Microbiol Microbiology OBJECTIVE: The objective of this study was to determine the effect of Lactobacillus plantarum (L. plantarum) and propionic acid (PA) on the microbial community and fermentation performance of high-moisture amaranth silage. METHODS: Amaranth silages were rown without addition (AhGCK) as a control and with L. plantarum JYLP-002 (AhGLP) or propionic acid (AhGPA) and then were opened after 60 days of ensiling to determine the microbial community and fermentation quality. RESULTS: Crude protein (CP) content, lactic acid (LA) content, and lactic acid bacteria (LAB) counts were significantly higher in AhGLP and AhGPA compared with those in AhGCK (p < 0.05). In contrast, pH, acetic acid (AA) content, and yeast and aerobic bacteria counts were significantly lower in AhGLP and AhGPA compared with those in AhGCK (p < 0.05). In addition, propionic acid (PA) levels were markedly higher in AhGPA (p < 0.05). In terms of microbial communities, the silage in the additive groups showed an increased relative abundance of Lactiplantibacillus plantarum and Lentilactobacillus buchneri and a reduced relative abundance of Enterobacter cloacae and Clostridium tyrobutyricum. The abundance of Xanthomonas oryzae was significantly increased in AhGPA, but completely inhibited in the silage supplemented with L. plantarum. Spearman’s correlation analysis revealed that Lentilactobacillus buchneri and Levilactobacillus brevis were positively associated with LA and negatively associated with pH. Conversely, Clostridium tyrobutyricum and Enterobacter cloacae were negatively associated with LA, but positively associated with pH and AA content. AA content was inversely correlated with Lentilactobacillus buchneri. Functional prediction analysis showed that LAB dominated the three groups of silage and the silages containing additives had improved carbohydrate and amino acid metabolism compared with the control silage; in particular, the AhGLP group had more heterotypic fermentation processes and a richer metabolic pathway. Furthermore, the epiphytic Lactiplantibacillus plantarum and Lentilactobacillus buchneri could inhibit the reproductive activity of undesirable microorganisms to a certain extent, thus slowing the spoilage process of the silage. CONCLUSION: In conclusion, L. plantarum can improve fermentation characteristics by modulating the microbial community attached to high-moisture amaranth silage and will prove useful for preserving high-moisture silage. Frontiers Media S.A. 2022-12-21 /pmc/articles/PMC9811146/ /pubmed/36620031 http://dx.doi.org/10.3389/fmicb.2022.1066641 Text en Copyright © 2022 Zhao, Wang, Du, Sun, Bao, Hao and Ge. 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
Zhao, Muqier
Wang, Zhijun
Du, Shuai
Sun, Lin
Bao, Jian
Hao, Junfeng
Ge, Gentu
Lactobacillus plantarum and propionic acid improve the fermentation quality of high-moisture amaranth silage by altering the microbial community composition
title Lactobacillus plantarum and propionic acid improve the fermentation quality of high-moisture amaranth silage by altering the microbial community composition
title_full Lactobacillus plantarum and propionic acid improve the fermentation quality of high-moisture amaranth silage by altering the microbial community composition
title_fullStr Lactobacillus plantarum and propionic acid improve the fermentation quality of high-moisture amaranth silage by altering the microbial community composition
title_full_unstemmed Lactobacillus plantarum and propionic acid improve the fermentation quality of high-moisture amaranth silage by altering the microbial community composition
title_short Lactobacillus plantarum and propionic acid improve the fermentation quality of high-moisture amaranth silage by altering the microbial community composition
title_sort lactobacillus plantarum and propionic acid improve the fermentation quality of high-moisture amaranth silage by altering the microbial community composition
topic Microbiology
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9811146/
https://www.ncbi.nlm.nih.gov/pubmed/36620031
http://dx.doi.org/10.3389/fmicb.2022.1066641
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