Microbial Community and Fermentation Characteristics of Native Grass Prepared Without or With Isolated Lactic Acid Bacteria on the Mongolian Plateau

作者：Sihan You, Shuai Du, Gentu Ge, Tao Wan, Yushan Jia · 发表于：Frontiers in Microbiology · 年份：2021 · DOI：10.3389/fmicb.2021.731770 · 被引用次数：34 · 研究领域：Probiotics and Fermented Foods、Ruminant Nutrition and Digestive Physiology、Gut microbiota and health

This study aimed to isolate and identify lactic acid bacteria (LAB) from the native grass and naturally fermented silage from the Mongolian Plateau. The effect of selected strains on bacterial community and quality of native grass silage was also studied. Strains XM2, 265, and 842 could grow normally at 15°C–30°C, pH 4.0–8.0, and NaCl 3 and 6.5%; they were identified as Lactiplantibacillus plantarum subsp. plantarum , Pediococcus acidilactici , and Latilactobacillus graminis , by sequencing 16S rRNA, respectively. The three strains (XM2, 265, and 842) and one commercial additive (L) were used as inoculants and singularly added to the native grass. Compared to the control, the dry matter content was significantly ( p < 0.05) lower in L and XM2 groups. The water-soluble carbohydrate content was significantly ( p < 0.05) higher in control than in other groups. Compared with the control, the crude protein and ammonia nitrogen contents were significantly ( p < 0.05) higher and lower in the LAB-treated groups, and the acid and detergent fiber contents were significantly ( p < 0.05) reduced in the L and XM2 groups than those in other groups. There was a significant ( p < 0.05) difference in the pH value, lactic acid content, and lactic acid-to-acetic acid ratio in L and XM2 groups than in other groups. Compared with the control, the number of LAB was significantly ( p < 0.05) higher in LAB-treated silages, whereas no significant ( p >...