Microorganisms that are critical for the fermentation quality of paper mulberry silage
Abstract Silage quality remains an important issue in farming, as do limitations in the range of products suitable for animal fodder. We therefore explored the microorganisms that are critical for the fermentation quality of paper mulberry silage. Low (unwilted) and high (wilted) dry matter (DM) pap...
Guardado en:
| Autores principales: | , , , , , |
|---|---|
| Formato: | article |
| Lenguaje: | EN |
| Publicado: |
Wiley
2021
|
| Materias: | |
| Acceso en línea: | https://doaj.org/article/b6c77d6c35fb40d5b7e385c116394aa7 |
| Etiquetas: |
Agregar Etiqueta
Sin Etiquetas, Sea el primero en etiquetar este registro!
|
| id |
oai:doaj.org-article:b6c77d6c35fb40d5b7e385c116394aa7 |
|---|---|
| record_format |
dspace |
| spelling |
oai:doaj.org-article:b6c77d6c35fb40d5b7e385c116394aa72021-11-17T04:20:03ZMicroorganisms that are critical for the fermentation quality of paper mulberry silage2048-369410.1002/fes3.304https://doaj.org/article/b6c77d6c35fb40d5b7e385c116394aa72021-11-01T00:00:00Zhttps://doi.org/10.1002/fes3.304https://doaj.org/toc/2048-3694Abstract Silage quality remains an important issue in farming, as do limitations in the range of products suitable for animal fodder. We therefore explored the microorganisms that are critical for the fermentation quality of paper mulberry silage. Low (unwilted) and high (wilted) dry matter (DM) paper mulberry were harvested at two cutting times. These were ensiled for 0, 3, 7, 14, and 56 days, respectively. Compared with unwilted silages, wilting significantly decreased (p < 0.05) silage pH value, ammonia‐N concentration, and yeast counts but increased (p < 0.05) lactic acid content. In addition, higher (p < 0.05) crude protein (CP) contents were also observed in wilted silages. Next‐generation sequencing (NGS) analysis revealed that wilting reduced the abundance of Enterobacter, while increasing that of Lactobacillus. Single‐molecule real‐time sequencing (SMRT) revealed that the silage was enriched in the lactic acid bacteria (LAB), Lactobacillus rhamnosus after wilting, which showed a positive correlation with CP and lactic acid content. We conclude that wilting may help preserve paper mulberry silage, facilitating its use as a new fodder resource. Moreover, L. rhamnosus has the potential to be developed as a new inoculant for the modulation in wilted silages, particularly paper mulberry silage.Linna GuoXuekai WangYanli LinXueping YangKuikui NiFuyu YangWileyarticlebacterial communityLactobacillus rhamnosuspaper mulberry silageSMRTwiltingAgricultureSAgriculture (General)S1-972ENFood and Energy Security, Vol 10, Iss 4, Pp n/a-n/a (2021) |
| institution |
DOAJ |
| collection |
DOAJ |
| language |
EN |
| topic |
bacterial community Lactobacillus rhamnosus paper mulberry silage SMRT wilting Agriculture S Agriculture (General) S1-972 |
| spellingShingle |
bacterial community Lactobacillus rhamnosus paper mulberry silage SMRT wilting Agriculture S Agriculture (General) S1-972 Linna Guo Xuekai Wang Yanli Lin Xueping Yang Kuikui Ni Fuyu Yang Microorganisms that are critical for the fermentation quality of paper mulberry silage |
| description |
Abstract Silage quality remains an important issue in farming, as do limitations in the range of products suitable for animal fodder. We therefore explored the microorganisms that are critical for the fermentation quality of paper mulberry silage. Low (unwilted) and high (wilted) dry matter (DM) paper mulberry were harvested at two cutting times. These were ensiled for 0, 3, 7, 14, and 56 days, respectively. Compared with unwilted silages, wilting significantly decreased (p < 0.05) silage pH value, ammonia‐N concentration, and yeast counts but increased (p < 0.05) lactic acid content. In addition, higher (p < 0.05) crude protein (CP) contents were also observed in wilted silages. Next‐generation sequencing (NGS) analysis revealed that wilting reduced the abundance of Enterobacter, while increasing that of Lactobacillus. Single‐molecule real‐time sequencing (SMRT) revealed that the silage was enriched in the lactic acid bacteria (LAB), Lactobacillus rhamnosus after wilting, which showed a positive correlation with CP and lactic acid content. We conclude that wilting may help preserve paper mulberry silage, facilitating its use as a new fodder resource. Moreover, L. rhamnosus has the potential to be developed as a new inoculant for the modulation in wilted silages, particularly paper mulberry silage. |
| format |
article |
| author |
Linna Guo Xuekai Wang Yanli Lin Xueping Yang Kuikui Ni Fuyu Yang |
| author_facet |
Linna Guo Xuekai Wang Yanli Lin Xueping Yang Kuikui Ni Fuyu Yang |
| author_sort |
Linna Guo |
| title |
Microorganisms that are critical for the fermentation quality of paper mulberry silage |
| title_short |
Microorganisms that are critical for the fermentation quality of paper mulberry silage |
| title_full |
Microorganisms that are critical for the fermentation quality of paper mulberry silage |
| title_fullStr |
Microorganisms that are critical for the fermentation quality of paper mulberry silage |
| title_full_unstemmed |
Microorganisms that are critical for the fermentation quality of paper mulberry silage |
| title_sort |
microorganisms that are critical for the fermentation quality of paper mulberry silage |
| publisher |
Wiley |
| publishDate |
2021 |
| url |
https://doaj.org/article/b6c77d6c35fb40d5b7e385c116394aa7 |
| work_keys_str_mv |
AT linnaguo microorganismsthatarecriticalforthefermentationqualityofpapermulberrysilage AT xuekaiwang microorganismsthatarecriticalforthefermentationqualityofpapermulberrysilage AT yanlilin microorganismsthatarecriticalforthefermentationqualityofpapermulberrysilage AT xuepingyang microorganismsthatarecriticalforthefermentationqualityofpapermulberrysilage AT kuikuini microorganismsthatarecriticalforthefermentationqualityofpapermulberrysilage AT fuyuyang microorganismsthatarecriticalforthefermentationqualityofpapermulberrysilage |
| _version_ |
1718426011718123520 |