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

文献类型： 外文期刊

作者： Zhao, Muqier 1 ; Wang, Zhijun 1 ; Du, Shuai 3 ; Sun, Lin 4 ; Bao, Jian 1 ; Hao, Junfeng 1 ; Ge, Gentu 1 ;

作者机构： 1.Inner Mongolia Agr Univ, Key Lab Forage Cultivat Proc & High Efficient Util, Minist Agr & Rural Affairs, Hohhot, Peoples R China

2.Inner Mongolia Agr Univ, Key Lab Grassland Resources, Minist Educ, Hohhot, Peoples R China

3.Zhejiang Univ, Inst Feed Sci, Natl Engn Lab Biol Feed Safety & Pollut Prevent &, Key Lab Anim Nutr & Feed Sci Zhejiang Prov, Hangzhou, Peoples R China

4.Inner Mongolia Acad Agr & Anim Husb Sci, Hohhot, Peoples R China

关键词： amaranth; fermentation quality; Lactobacillus plantarum; microbial community; propionic acid; silage

期刊名称：FRONTIERS IN MICROBIOLOGY （ 影响因子：5.2； 五年影响因子：6.2 ）

ISSN：

年卷期： 2022 年 13 卷

页码：

收录情况： SCI

摘要： ObjectiveThe 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. MethodsAmaranth 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. ResultsCrude 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. ConclusionIn 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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