Ensiling of whole‐plant hybrid pennisetum with natamycin and Lactobacillus plantarum impacts on fermentation characteristics and meta‐genomic microbial community at low temperature

作者：Assar Ali Shah, Juanzi Wu, Chen Qian, Zhiwei Liu, Muhammad Mobashar, Zhujun Tao, Xiaomin Zhang, Xiaoxian Zhong · 发表于：Journal of the Science of Food and Agriculture · 年份：2020 · DOI：10.1002/jsfa.10371 · 被引用次数：27 · 研究领域：Ruminant Nutrition and Digestive Physiology、Probiotics and Fermented Foods、Biopolymer Synthesis and Applications

BACKGROUND: The aim of the current research was to clarify the impacts of the ensiling of whole-plant hybrid pennisetum with natamycin and Lactobacillus plantarum on fermentation characteristics and the meta-genomic microbial community at low temperatures. RESULTS: During the ensiling process, lactic acid (LA) and lactic acid bacteria (LAB) significantly (P < 0.05) increased and acetic acid (AA), water-soluble carbohydrate (WSC), ammonia total nitrogen (NH3-N), and yeast significantly (P < 0.05) reduced in treatments as compared to controls. Different treatments and different ensiling days led to variations in the bacterial community at family and genus levels. The family Lactobacillaceae and genera Lactobacillus and Pediococcus are dominant communities in treatment silage. The family and genus levels bacterial ecology and fermentation quality were analyzed by principal component analysis (PCA). The PCO1, and PCO2 can be explained by 10.81% and 72.14% of the whole variance regularly, similarly in PCO1 and PCO2 can be explained 24.23% and 52.06% regularly. The core bacterial micro-biome operational taxonomic unit (OTU) numbers increased in treatments, as compared to controls, on different hybrid pennisetum ensiling days. CONCLUSIONS: The inoculation of L. plantarum alone and combined with natamycin influenced the fermentation quality and reduced undesirable microorganisms during the fermentation of hybrid pennisetum silage. Natamycin alone did not significantly enhance the con...