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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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