Effects of inoculants Lactobacillus brevis and Lactobacillus parafarraginis on the fermentation characteristics and microbial communities of corn stover silage

Abstract To improve silage quality of crop forages, bacterial inoculants are often employed. In this study, Lactobacillus brevis SDMCC050297 and Lactobacillus parafarraginis SDMCC050300 were used as inoculants to corn stover in lab silos for ensiling. At the initial stage of ensiling, the pH value o...

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Autores principales:	Zhenshang Xu, Huiying He, Susu Zhang, Jian Kong
Formato:	article
Lenguaje:	EN
Publicado:	Nature Portfolio 2017
Materias:	Medicine R Science Q
Acceso en línea:	https://doaj.org/article/e6ce20de3fa34c8f9b1a025680451ef0
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spelling	oai:doaj.org-article:e6ce20de3fa34c8f9b1a025680451ef02021-12-02T15:05:59ZEffects of inoculants Lactobacillus brevis and Lactobacillus parafarraginis on the fermentation characteristics and microbial communities of corn stover silage10.1038/s41598-017-14052-12045-2322https://doaj.org/article/e6ce20de3fa34c8f9b1a025680451ef02017-10-01T00:00:00Zhttps://doi.org/10.1038/s41598-017-14052-1https://doaj.org/toc/2045-2322Abstract To improve silage quality of crop forages, bacterial inoculants are often employed. In this study, Lactobacillus brevis SDMCC050297 and Lactobacillus parafarraginis SDMCC050300 were used as inoculants to corn stover in lab silos for ensiling. At the initial stage of ensiling, the pH value of the inoculated silages reduced more drastically, and the inoculated silages had higher lactic acid and acetic acid contents. After 20 days of ensiling, a reduction in lactic acid content coupled with an increase in acetic acid and 1,2-propanediol contents was observed in inoculated silages. Furthermore, both the amount of lactic acid bacteria and the abundance of order Lactobacillales in inoculated silages were higher than those of controls in the whole process. Meanwhile, Lb. brevis predominated before day 20 and then the dominance was shifted to Lb. parafarraginis until the late stage of ensiling. In contrast, the epiphytic Lactococcus lactic and Lb. plantarum played major roles at the beginning of naturally fermented silages and then Lb. plantarum and Lb. brevis were the most abundant at the later stage. In conclusion, these two selected strains had capability of improving the silage quality and providing the reproducible ensiling process, thus having the potential as silage inoculants.Zhenshang XuHuiying HeSusu ZhangJian KongNature PortfolioarticleMedicineRScienceQENScientific Reports, Vol 7, Iss 1, Pp 1-9 (2017)
institution	DOAJ
collection	DOAJ
language	EN
topic	Medicine R Science Q
spellingShingle	Medicine R Science Q Zhenshang Xu Huiying He Susu Zhang Jian Kong Effects of inoculants Lactobacillus brevis and Lactobacillus parafarraginis on the fermentation characteristics and microbial communities of corn stover silage
description	Abstract To improve silage quality of crop forages, bacterial inoculants are often employed. In this study, Lactobacillus brevis SDMCC050297 and Lactobacillus parafarraginis SDMCC050300 were used as inoculants to corn stover in lab silos for ensiling. At the initial stage of ensiling, the pH value of the inoculated silages reduced more drastically, and the inoculated silages had higher lactic acid and acetic acid contents. After 20 days of ensiling, a reduction in lactic acid content coupled with an increase in acetic acid and 1,2-propanediol contents was observed in inoculated silages. Furthermore, both the amount of lactic acid bacteria and the abundance of order Lactobacillales in inoculated silages were higher than those of controls in the whole process. Meanwhile, Lb. brevis predominated before day 20 and then the dominance was shifted to Lb. parafarraginis until the late stage of ensiling. In contrast, the epiphytic Lactococcus lactic and Lb. plantarum played major roles at the beginning of naturally fermented silages and then Lb. plantarum and Lb. brevis were the most abundant at the later stage. In conclusion, these two selected strains had capability of improving the silage quality and providing the reproducible ensiling process, thus having the potential as silage inoculants.
format	article
author	Zhenshang Xu Huiying He Susu Zhang Jian Kong
author_facet	Zhenshang Xu Huiying He Susu Zhang Jian Kong
author_sort	Zhenshang Xu
title	Effects of inoculants Lactobacillus brevis and Lactobacillus parafarraginis on the fermentation characteristics and microbial communities of corn stover silage
title_short	Effects of inoculants Lactobacillus brevis and Lactobacillus parafarraginis on the fermentation characteristics and microbial communities of corn stover silage
title_full	Effects of inoculants Lactobacillus brevis and Lactobacillus parafarraginis on the fermentation characteristics and microbial communities of corn stover silage
title_fullStr	Effects of inoculants Lactobacillus brevis and Lactobacillus parafarraginis on the fermentation characteristics and microbial communities of corn stover silage
title_full_unstemmed	Effects of inoculants Lactobacillus brevis and Lactobacillus parafarraginis on the fermentation characteristics and microbial communities of corn stover silage
title_sort	effects of inoculants lactobacillus brevis and lactobacillus parafarraginis on the fermentation characteristics and microbial communities of corn stover silage
publisher	Nature Portfolio
publishDate	2017
url	https://doaj.org/article/e6ce20de3fa34c8f9b1a025680451ef0
work_keys_str_mv	AT zhenshangxu effectsofinoculantslactobacillusbrevisandlactobacillusparafarraginisonthefermentationcharacteristicsandmicrobialcommunitiesofcornstoversilage AT huiyinghe effectsofinoculantslactobacillusbrevisandlactobacillusparafarraginisonthefermentationcharacteristicsandmicrobialcommunitiesofcornstoversilage AT susuzhang effectsofinoculantslactobacillusbrevisandlactobacillusparafarraginisonthefermentationcharacteristicsandmicrobialcommunitiesofcornstoversilage AT jiankong effectsofinoculantslactobacillusbrevisandlactobacillusparafarraginisonthefermentationcharacteristicsandmicrobialcommunitiesofcornstoversilage
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Effects of inoculants Lactobacillus brevis and Lactobacillus parafarraginis on the fermentation characteristics and microbial communities of corn stover silage

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