Succession of Bacterial Community During the Initial Aerobic, Intense Fermentation, and Stable Phases of Whole-Plant Corn Silages Treated With Lactic Acid Bacteria Suspensions Prepared From Other Silages
文献类型： 外文期刊
作者： Sun, Lin 1 ; Bai, Chunsheng 2 ; Xu, Haiwen 4 ; Na, Na 1 ; Jiang, Yun 2 ; Yin, Guomei 1 ; Liu, Sibo 1 ; Xue, Yanlin 1 ;
作者机构： 1.Inner Mongolia Acad Agr & Anim Husb Sci, Hohhot, Peoples R China
2.Inner Mongolia Engn Res Ctr Dev & Utilizat Microb, Hohhot, Peoples R China
3.Shenyang Agr Univ, Hort Coll, Shenyang, Peoples R China
4.Inner Mongolia Univ Finance & Econ, Coll Foreign Languages, Hohhot, Peoples R China
5.Univ Florida, Dept Anim Sci, Gainesville, FL 32611 USA
关键词： whole-plant corn silage; bacterial community succession; lactic acid bacteria suspension; initial aerobic phase; intense fermentation phase; stable phase; lactic acid bacteria fermentation relay
期刊名称：FRONTIERS IN MICROBIOLOGY （ 影响因子：4.235； 五年影响因子：4.926 ）
ISSN： 1664-302X
年卷期： 2021 年 12 卷
页码：
收录情况： SCI
摘要： The present study was aimed at investigating the bacterial community in lactic acid bacteria (LAB) suspensions prepared from whole-plant corn silage (LAB suspension-CS) and Elymus sibiricus silage (LAB suspension-ES) and the bacterial community succession of whole-plant corn silages inoculated with LAB suspension-CS or LAB suspension-ES during initial aerobic phase, intense fermentation phase, and stable phase. The LAB suspensions were cultured in sterile Man, Rogosa, Sharpe broth at 37 degrees C for 24 h and used as inoculants for ensiling. The chopped whole-plant corn was treated with distilled water (CK), LAB suspension-CS (CSL), or LAB suspension-ES (ESL) and then ensiled in vacuum-sealed plastic bags containing 500 g of fresh forage. Silages were sampled at 0 h, anaerobic state (A), 3 h, 5 h, 10 h, 24 h, 2 days, 3 days, 10 days, 30 days, and 60 days of ensiling with four replicates for each treatment. The results showed that Lactobacillus, Weissella, and Lachnoclostridium_5 dominated the bacterial community in LAB suspension-CS; Lactobacillus was the most predominant bacterial genus in LAB suspension-ES. During the initial aerobic phase (from 0 h to A) of whole-plant corn silage, the pH and the abundances of Pantoea, Klebsiella, Rahnella, Erwinia, and Serratia increased. During the intense fermentation phase (from A to 3 days), the pH decreased rapidly, and the microbial counts increased exponentially; the most predominant bacterial genus shifted from Pantoea to Weissella, and then to Lactobacillus; inoculating LAB suspensions promoted the bacterial succession and the fermentation process, and LAB suspension-CS was more effective than LAB suspension-ES. During the stable phase (from 3 to 60 days), the pH and the microbial counts decreased, and Lactobacillus dominated the bacterial community with a little decrease. The results also confirmed the existence of LAB fermentation relay during fermentation process, which was reflected by Weissella, Lactococcus, and Leuconostoc in the first 5 h; Weissella, Lactococcus, Leuconostoc, Lactobacillus, and Pediococcus between 5 and 24 h; and Lactobacillus from 24 h to 60 days.
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