Effect of Different Regions and Ensiling Periods on Fermentation Quality and the Bacterial Community of Whole-Plant Maize Silage

This study aimed to explore the changes in the microbial community on the silage material surface and during the ensiling process of whole-plant maize in different regions. Whole-plant maize silages were sampled in Ziyun, Guanling, and Weinning counties within warm and humid climate areas in souther...

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Autores principales:	Yuan Huang, Longfei Liang, Sheng Dai, Changrong Wu, Chao Chen, Jun Hao
Formato:	article
Lenguaje:	EN
Publicado:	Frontiers Media S.A. 2021
Materias:	whole-plant maize silage fermentation quality microbial community environmental factor Microbiology QR1-502
Acceso en línea:	https://doaj.org/article/48bc8e7dd5c248d389e33e7e2181c0f5
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spelling	oai:doaj.org-article:48bc8e7dd5c248d389e33e7e2181c0f52021-11-10T06:29:06ZEffect of Different Regions and Ensiling Periods on Fermentation Quality and the Bacterial Community of Whole-Plant Maize Silage1664-302X10.3389/fmicb.2021.743695https://doaj.org/article/48bc8e7dd5c248d389e33e7e2181c0f52021-11-01T00:00:00Zhttps://www.frontiersin.org/articles/10.3389/fmicb.2021.743695/fullhttps://doaj.org/toc/1664-302XThis study aimed to explore the changes in the microbial community on the silage material surface and during the ensiling process of whole-plant maize in different regions. Whole-plant maize silages were sampled in Ziyun, Guanling, and Weinning counties within warm and humid climate areas in southern China. Silages were sampled at 0, 2, 5, 10, 20, and 45 days during ensiling. The nutritional components, fermentation properties, and microbiomes were examined to evaluate the influence of sampling area and fermentation time on the quality of silage. The results showed that the pH values of all silages significantly decreased (<4.2 at ensiling day 2) during fermentation and all silages achieved satisfactory fermentation at 45 days. Butyric acid was not detected during ensiling, and the contents of acetic acid and ammonia nitrogen in the final silages were below 6 g/kg DM and 50 g/kg total nitrogen, respectively. Weissella was the dominant epiphytic bacteria of raw material in Ziyun and Weinning, while Lactobacillus was prevalent in Guanling. Lactobacillus dominated the ensiling process, and its abundance significantly increased with increasing fermentation time in the three groups. Lactobacillus was negatively correlated with pH of all silages (p < 0.05) and positively correlated with lactic acid, propionic acid and acetic acid (p < 0.05). Furthermore, the bacterial community was significantly correlated with environmental factors. Altitude had a highly positive correlation with the abundance of Stenotrophomonas, Chryseobacterium, and Massilia (p < 0.01), while precipitation was negatively correlated with these bacteria. The humidity and average temperature significantly influenced the Lactobacillus and Weissella abundances of fresh whole-plant maize. During the ensiling process, the silages from three regions had similar bacterial dynamic changes, and the Lactobacillus formed and maintained good fermentation characteristics in whole-plant maize silage.Yuan HuangLongfei LiangSheng DaiChangrong WuChao ChenJun HaoFrontiers Media S.A.articlewhole-plant maizesilagefermentation qualitymicrobial communityenvironmental factorMicrobiologyQR1-502ENFrontiers in Microbiology, Vol 12 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	whole-plant maize silage fermentation quality microbial community environmental factor Microbiology QR1-502
spellingShingle	whole-plant maize silage fermentation quality microbial community environmental factor Microbiology QR1-502 Yuan Huang Longfei Liang Sheng Dai Changrong Wu Chao Chen Jun Hao Effect of Different Regions and Ensiling Periods on Fermentation Quality and the Bacterial Community of Whole-Plant Maize Silage
description	This study aimed to explore the changes in the microbial community on the silage material surface and during the ensiling process of whole-plant maize in different regions. Whole-plant maize silages were sampled in Ziyun, Guanling, and Weinning counties within warm and humid climate areas in southern China. Silages were sampled at 0, 2, 5, 10, 20, and 45 days during ensiling. The nutritional components, fermentation properties, and microbiomes were examined to evaluate the influence of sampling area and fermentation time on the quality of silage. The results showed that the pH values of all silages significantly decreased (<4.2 at ensiling day 2) during fermentation and all silages achieved satisfactory fermentation at 45 days. Butyric acid was not detected during ensiling, and the contents of acetic acid and ammonia nitrogen in the final silages were below 6 g/kg DM and 50 g/kg total nitrogen, respectively. Weissella was the dominant epiphytic bacteria of raw material in Ziyun and Weinning, while Lactobacillus was prevalent in Guanling. Lactobacillus dominated the ensiling process, and its abundance significantly increased with increasing fermentation time in the three groups. Lactobacillus was negatively correlated with pH of all silages (p < 0.05) and positively correlated with lactic acid, propionic acid and acetic acid (p < 0.05). Furthermore, the bacterial community was significantly correlated with environmental factors. Altitude had a highly positive correlation with the abundance of Stenotrophomonas, Chryseobacterium, and Massilia (p < 0.01), while precipitation was negatively correlated with these bacteria. The humidity and average temperature significantly influenced the Lactobacillus and Weissella abundances of fresh whole-plant maize. During the ensiling process, the silages from three regions had similar bacterial dynamic changes, and the Lactobacillus formed and maintained good fermentation characteristics in whole-plant maize silage.
format	article
author	Yuan Huang Longfei Liang Sheng Dai Changrong Wu Chao Chen Jun Hao
author_facet	Yuan Huang Longfei Liang Sheng Dai Changrong Wu Chao Chen Jun Hao
author_sort	Yuan Huang
title	Effect of Different Regions and Ensiling Periods on Fermentation Quality and the Bacterial Community of Whole-Plant Maize Silage
title_short	Effect of Different Regions and Ensiling Periods on Fermentation Quality and the Bacterial Community of Whole-Plant Maize Silage
title_full	Effect of Different Regions and Ensiling Periods on Fermentation Quality and the Bacterial Community of Whole-Plant Maize Silage
title_fullStr	Effect of Different Regions and Ensiling Periods on Fermentation Quality and the Bacterial Community of Whole-Plant Maize Silage
title_full_unstemmed	Effect of Different Regions and Ensiling Periods on Fermentation Quality and the Bacterial Community of Whole-Plant Maize Silage
title_sort	effect of different regions and ensiling periods on fermentation quality and the bacterial community of whole-plant maize silage
publisher	Frontiers Media S.A.
publishDate	2021
url	https://doaj.org/article/48bc8e7dd5c248d389e33e7e2181c0f5
work_keys_str_mv	AT yuanhuang effectofdifferentregionsandensilingperiodsonfermentationqualityandthebacterialcommunityofwholeplantmaizesilage AT longfeiliang effectofdifferentregionsandensilingperiodsonfermentationqualityandthebacterialcommunityofwholeplantmaizesilage AT shengdai effectofdifferentregionsandensilingperiodsonfermentationqualityandthebacterialcommunityofwholeplantmaizesilage AT changrongwu effectofdifferentregionsandensilingperiodsonfermentationqualityandthebacterialcommunityofwholeplantmaizesilage AT chaochen effectofdifferentregionsandensilingperiodsonfermentationqualityandthebacterialcommunityofwholeplantmaizesilage AT junhao effectofdifferentregionsandensilingperiodsonfermentationqualityandthebacterialcommunityofwholeplantmaizesilage
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Effect of Different Regions and Ensiling Periods on Fermentation Quality and the Bacterial Community of Whole-Plant Maize Silage

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