Effects of Mixing Garlic Skin on Fermentation Quality, Microbial Community of High-Moisture Pennisetum hydridum Silage
Garlic skin, a by-product of garlic processing, was supposed to improve the fermentation quality of high-moisture silages because of its low moisture content and active compounds. Thus, fermentation and microbial characteristics of high-moisture Pennisetum hydridum ensiled with the addition of 0, 10...
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Frontiers Media S.A.
2021
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oai:doaj.org-article:6bc73885acbb4e088551323b1a2e95182021-11-08T07:37:16ZEffects of Mixing Garlic Skin on Fermentation Quality, Microbial Community of High-Moisture Pennisetum hydridum Silage1664-302X10.3389/fmicb.2021.770591https://doaj.org/article/6bc73885acbb4e088551323b1a2e95182021-11-01T00:00:00Zhttps://www.frontiersin.org/articles/10.3389/fmicb.2021.770591/fullhttps://doaj.org/toc/1664-302XGarlic skin, a by-product of garlic processing, was supposed to improve the fermentation quality of high-moisture silages because of its low moisture content and active compounds. Thus, fermentation and microbial characteristics of high-moisture Pennisetum hydridum ensiled with the addition of 0, 10, 20, and 30 wt% garlic skin (on a fresh matter basis) were analyzed during a 60-days fermentation. Results showed that the addition of garlic skin increased the dry matter content and lactic acid production, and decreased the pH and ammonia-N content of the silage. Adding garlic skin changed the relative abundance of bacterial communities with an increase in Lactobacillus and a decrease in Clostridium relative abundance. In conclusion, co-ensiling of high-moisture Pennisetum hydridum with garlic skin could be a simple approach to improve the silage quality and nutrients preservation.Juncai ChenJuncai ChenGuohao HuangGuohao HuangHanlin XiongHao QinHaonan ZhangYawang SunYawang SunXianwen DongYan LeiYongju ZhaoYongju ZhaoZhongquan ZhaoZhongquan ZhaoFrontiers Media S.A.articlegarlic skinPennisetum hydridumhigh-moisture silagesilage qualitybacterial communityMicrobiologyQR1-502ENFrontiers in Microbiology, Vol 12 (2021) |
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garlic skin Pennisetum hydridum high-moisture silage silage quality bacterial community Microbiology QR1-502 |
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garlic skin Pennisetum hydridum high-moisture silage silage quality bacterial community Microbiology QR1-502 Juncai Chen Juncai Chen Guohao Huang Guohao Huang Hanlin Xiong Hao Qin Haonan Zhang Yawang Sun Yawang Sun Xianwen Dong Yan Lei Yongju Zhao Yongju Zhao Zhongquan Zhao Zhongquan Zhao Effects of Mixing Garlic Skin on Fermentation Quality, Microbial Community of High-Moisture Pennisetum hydridum Silage |
| description |
Garlic skin, a by-product of garlic processing, was supposed to improve the fermentation quality of high-moisture silages because of its low moisture content and active compounds. Thus, fermentation and microbial characteristics of high-moisture Pennisetum hydridum ensiled with the addition of 0, 10, 20, and 30 wt% garlic skin (on a fresh matter basis) were analyzed during a 60-days fermentation. Results showed that the addition of garlic skin increased the dry matter content and lactic acid production, and decreased the pH and ammonia-N content of the silage. Adding garlic skin changed the relative abundance of bacterial communities with an increase in Lactobacillus and a decrease in Clostridium relative abundance. In conclusion, co-ensiling of high-moisture Pennisetum hydridum with garlic skin could be a simple approach to improve the silage quality and nutrients preservation. |
| format |
article |
| author |
Juncai Chen Juncai Chen Guohao Huang Guohao Huang Hanlin Xiong Hao Qin Haonan Zhang Yawang Sun Yawang Sun Xianwen Dong Yan Lei Yongju Zhao Yongju Zhao Zhongquan Zhao Zhongquan Zhao |
| author_facet |
Juncai Chen Juncai Chen Guohao Huang Guohao Huang Hanlin Xiong Hao Qin Haonan Zhang Yawang Sun Yawang Sun Xianwen Dong Yan Lei Yongju Zhao Yongju Zhao Zhongquan Zhao Zhongquan Zhao |
| author_sort |
Juncai Chen |
| title |
Effects of Mixing Garlic Skin on Fermentation Quality, Microbial Community of High-Moisture Pennisetum hydridum Silage |
| title_short |
Effects of Mixing Garlic Skin on Fermentation Quality, Microbial Community of High-Moisture Pennisetum hydridum Silage |
| title_full |
Effects of Mixing Garlic Skin on Fermentation Quality, Microbial Community of High-Moisture Pennisetum hydridum Silage |
| title_fullStr |
Effects of Mixing Garlic Skin on Fermentation Quality, Microbial Community of High-Moisture Pennisetum hydridum Silage |
| title_full_unstemmed |
Effects of Mixing Garlic Skin on Fermentation Quality, Microbial Community of High-Moisture Pennisetum hydridum Silage |
| title_sort |
effects of mixing garlic skin on fermentation quality, microbial community of high-moisture pennisetum hydridum silage |
| publisher |
Frontiers Media S.A. |
| publishDate |
2021 |
| url |
https://doaj.org/article/6bc73885acbb4e088551323b1a2e9518 |
| work_keys_str_mv |
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