Dynamics of Bacterial Community and Fermentation Quality during Ensiling of Wilted and Unwilted <italic toggle="yes">Moringa oleifera</italic> Leaf Silage with or without Lactic Acid Bacterial Inoculants

ABSTRACT To investigate the effects of wilting and lactic acid bacterial inoculants on the fermentation quality and bacterial community of Moringa oleifera leaf silage, fresh and wilted M. oleifera leaves were ensiled with or without Lactobacillus farciminis LF or Lactococcus lactis LL for 1, 7, 14,...

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Autores principales:	Yi Wang, Liwen He, Yaqi Xing, Yanting Zheng, Wei Zhou, Ruiqi Pian, Fuyu Yang, Xiaoyang Chen, Qing Zhang
Formato:	article
Lenguaje:	EN
Publicado:	American Society for Microbiology 2019
Materias:	Moringa oleifera fermentation quality inoculants microbial community wilting Microbiology QR1-502
Acceso en línea:	https://doaj.org/article/d36c1764c6074e7799b20da49678803c
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spelling	oai:doaj.org-article:d36c1764c6074e7799b20da49678803c2021-11-15T15:22:26ZDynamics of Bacterial Community and Fermentation Quality during Ensiling of Wilted and Unwilted <italic toggle="yes">Moringa oleifera</italic> Leaf Silage with or without Lactic Acid Bacterial Inoculants10.1128/mSphere.00341-192379-5042https://doaj.org/article/d36c1764c6074e7799b20da49678803c2019-08-01T00:00:00Zhttps://journals.asm.org/doi/10.1128/mSphere.00341-19https://doaj.org/toc/2379-5042ABSTRACT To investigate the effects of wilting and lactic acid bacterial inoculants on the fermentation quality and bacterial community of Moringa oleifera leaf silage, fresh and wilted M. oleifera leaves were ensiled with or without Lactobacillus farciminis LF or Lactococcus lactis LL for 1, 7, 14, 30, and 60 days. The results showed that wilting, inoculants, and their interaction exerted significant (P < 0.05) effects on the fermentation characteristics covering dry matter loss, pH value, lactic acid bacterial number, the ratio of lactic acid to acetic acid, and the relative abundances of bacteria, like for species of Lactobacillus, Lactococcus, Pediococcus, Enterococcus, Leuconostoc, and Enterobacter. Both LF and LL improved the fermentation quality of wilted and unwilted M. oleifera leaf silage by accelerating lactic acid production and pH decline, decreasing dry matter loss, and inhibiting yeast and coliform bacterial growth through the whole fermentation process. During ensiling, the abundances of Lactococcus, Enterococcus, and Leuconostoc spp. increased from day 1 to day 7 and then declined sharply from day 7 to day 14. Members of these genera and Enterobacter were inhibited, whereas Lactobacillus spp. were enhanced by these two lactic acid bacterial inoculants. The relative abundances of Enterobacter, Enterococcus, and Pediococcus spp. in inoculated silages were relatively low during the whole ensiling process. A lower abundance of Enterobacter spp. was observed in wilted silages than in unwilted silages. In summary, wilting and lactic acid bacterial inoculants had an influence on bacterial community and the fermentation process; LF and LL improved the fermentation quality of wilted and unwilted M. oleifera leaf silage. IMPORTANCE Moringa oleifera leaf is a high-quality feed source for livestock and is increasingly used all over the world. Ensiling might be an effective method for preservation of the leaves. In the practice of silage making, lactic acid bacterial inoculants and wilting are commonly used to improve nutrition preservation. Monitoring the changes in a bacterial community during fermentation gives an insight into understanding and improving the ensiling process. Our results suggest that wilting and lactic acid bacterial inoculants had an influence on the bacterial community and fermentation process of M. oleifera leaf silage. Wilting showed positive effects on silage fermentation by decreasing the abundance of Enterobacter spp., while LF and LL improved the fermentation quality by inhibiting Enterobacter spp. and enhancing Lactobacillus spp. Both LF and LL accelerated the ensiling process from cocci (like Lactococcus, Enterococcus, and Leuconostoc spp.) to lactobacilli.Yi WangLiwen HeYaqi XingYanting ZhengWei ZhouRuiqi PianFuyu YangXiaoyang ChenQing ZhangAmerican Society for MicrobiologyarticleMoringa oleiferafermentation qualityinoculantsmicrobial communitywiltingMicrobiologyQR1-502ENmSphere, Vol 4, Iss 4 (2019)
institution	DOAJ
collection	DOAJ
language	EN
topic	Moringa oleifera fermentation quality inoculants microbial community wilting Microbiology QR1-502
spellingShingle	Moringa oleifera fermentation quality inoculants microbial community wilting Microbiology QR1-502 Yi Wang Liwen He Yaqi Xing Yanting Zheng Wei Zhou Ruiqi Pian Fuyu Yang Xiaoyang Chen Qing Zhang Dynamics of Bacterial Community and Fermentation Quality during Ensiling of Wilted and Unwilted <italic toggle="yes">Moringa oleifera</italic> Leaf Silage with or without Lactic Acid Bacterial Inoculants
description	ABSTRACT To investigate the effects of wilting and lactic acid bacterial inoculants on the fermentation quality and bacterial community of Moringa oleifera leaf silage, fresh and wilted M. oleifera leaves were ensiled with or without Lactobacillus farciminis LF or Lactococcus lactis LL for 1, 7, 14, 30, and 60 days. The results showed that wilting, inoculants, and their interaction exerted significant (P < 0.05) effects on the fermentation characteristics covering dry matter loss, pH value, lactic acid bacterial number, the ratio of lactic acid to acetic acid, and the relative abundances of bacteria, like for species of Lactobacillus, Lactococcus, Pediococcus, Enterococcus, Leuconostoc, and Enterobacter. Both LF and LL improved the fermentation quality of wilted and unwilted M. oleifera leaf silage by accelerating lactic acid production and pH decline, decreasing dry matter loss, and inhibiting yeast and coliform bacterial growth through the whole fermentation process. During ensiling, the abundances of Lactococcus, Enterococcus, and Leuconostoc spp. increased from day 1 to day 7 and then declined sharply from day 7 to day 14. Members of these genera and Enterobacter were inhibited, whereas Lactobacillus spp. were enhanced by these two lactic acid bacterial inoculants. The relative abundances of Enterobacter, Enterococcus, and Pediococcus spp. in inoculated silages were relatively low during the whole ensiling process. A lower abundance of Enterobacter spp. was observed in wilted silages than in unwilted silages. In summary, wilting and lactic acid bacterial inoculants had an influence on bacterial community and the fermentation process; LF and LL improved the fermentation quality of wilted and unwilted M. oleifera leaf silage. IMPORTANCE Moringa oleifera leaf is a high-quality feed source for livestock and is increasingly used all over the world. Ensiling might be an effective method for preservation of the leaves. In the practice of silage making, lactic acid bacterial inoculants and wilting are commonly used to improve nutrition preservation. Monitoring the changes in a bacterial community during fermentation gives an insight into understanding and improving the ensiling process. Our results suggest that wilting and lactic acid bacterial inoculants had an influence on the bacterial community and fermentation process of M. oleifera leaf silage. Wilting showed positive effects on silage fermentation by decreasing the abundance of Enterobacter spp., while LF and LL improved the fermentation quality by inhibiting Enterobacter spp. and enhancing Lactobacillus spp. Both LF and LL accelerated the ensiling process from cocci (like Lactococcus, Enterococcus, and Leuconostoc spp.) to lactobacilli.
format	article
author	Yi Wang Liwen He Yaqi Xing Yanting Zheng Wei Zhou Ruiqi Pian Fuyu Yang Xiaoyang Chen Qing Zhang
author_facet	Yi Wang Liwen He Yaqi Xing Yanting Zheng Wei Zhou Ruiqi Pian Fuyu Yang Xiaoyang Chen Qing Zhang
author_sort	Yi Wang
title	Dynamics of Bacterial Community and Fermentation Quality during Ensiling of Wilted and Unwilted <italic toggle="yes">Moringa oleifera</italic> Leaf Silage with or without Lactic Acid Bacterial Inoculants
title_short	Dynamics of Bacterial Community and Fermentation Quality during Ensiling of Wilted and Unwilted <italic toggle="yes">Moringa oleifera</italic> Leaf Silage with or without Lactic Acid Bacterial Inoculants
title_full	Dynamics of Bacterial Community and Fermentation Quality during Ensiling of Wilted and Unwilted <italic toggle="yes">Moringa oleifera</italic> Leaf Silage with or without Lactic Acid Bacterial Inoculants
title_fullStr	Dynamics of Bacterial Community and Fermentation Quality during Ensiling of Wilted and Unwilted <italic toggle="yes">Moringa oleifera</italic> Leaf Silage with or without Lactic Acid Bacterial Inoculants
title_full_unstemmed	Dynamics of Bacterial Community and Fermentation Quality during Ensiling of Wilted and Unwilted <italic toggle="yes">Moringa oleifera</italic> Leaf Silage with or without Lactic Acid Bacterial Inoculants
title_sort	dynamics of bacterial community and fermentation quality during ensiling of wilted and unwilted <italic toggle="yes">moringa oleifera</italic> leaf silage with or without lactic acid bacterial inoculants
publisher	American Society for Microbiology
publishDate	2019
url	https://doaj.org/article/d36c1764c6074e7799b20da49678803c
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Dynamics of Bacterial Community and Fermentation Quality during Ensiling of Wilted and Unwilted <italic toggle="yes">Moringa oleifera</italic> Leaf Silage with or without Lactic Acid Bacterial Inoculants

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