Impacts of Citric Acid and Malic Acid on Fermentation Quality and Bacterial Community of Cassava Foliage Silage
文献类型： 外文期刊
作者： Li, Mao 1 ; Zhang, Lidong 2 ; Zhang, Qing 3 ; Zi, Xuejuan 2 ; Lv, Renlong 1 ; Tang, Jun 1 ; Zhou, Hanlin 1 ;
作者机构： 1.Chinese Acad Trop Agr Sci, Trop Crops Genet Resources Inst, Danzhou, Peoples R China
2.Hainan Univ, Coll Forestry, Key Lab Germplasm Resources Trop Special Ornament, Coll Trop Crops,Key Lab,Minist Educ Genet & Germp, Danzhou, Peoples R China
3.South China Agr Univ, Guangdong Res & Dev Ctr Modem Agr Woody Forage In, Guangdong Prov Res Ctr Woody Forage Engn Technol, Coll Forestry & Landscape Architecture,Guangdong, Guangzhou, Peoples R China
关键词： cassava foliage; citric acid; malic acid; lactic acid bacteria; silage fermentation; bacterial community
期刊名称：FRONTIERS IN MICROBIOLOGY （ 影响因子：5.64； 五年影响因子：6.32 ）
ISSN： 1664-302X
年卷期： 2020 年 11 卷
页码：
收录情况： SCI
摘要： The microbiota and fermentation quality of cassava foliage (CF) ensiled in the absence of additive (CK), or the presence of citric acid (CA), malic acid (MA), and their combination with a Lactobacillus plantarum strain (CAL and MAL)were investigated. These additives reduced (P < 0.05) the pH, butyric acid, and ammonia-N contents but increased (P < 0.05) the lactic acid content, and CAL and MAL showed similar remarkable effects. Paenibacillus (mean, 27.81%) and Bacillus (mean, 16.04%) were the predominant strains in CF silage. The addition of CA or MAL increased the abundance of Paenibacillus (25.81-52.28% and 47.97%, respectively), and the addition of MA increased the abundance of Bacillus (15.76-32.48%) compared with the CK group. Moreover, CAL and MAL increased the abundances of the potentially desirable bacteria Cellulosimicrobium (CAL 0-12.73%), Hyphomicrobium (0-7.90% and 8.94%), and Oceanobacillus (0-8.37% and 3.08%) compared with the CK group. These findings suggested that CA and MA could enhance the silage quality of CF, and their combinations with Lactobacillus plantarum were more effective.
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