The effects of epiphytic microbiota and chemical composition of Italian ryegrass harvested at different growth stages on silage fermentation
作者：Xuejing Yin, Jie Zhao, Siran Wang, Zhihao Dong, Junfeng Li, Tao Shao · 发表于：Journal of the Science of Food and Agriculture · 年份：2022 · DOI：10.1002/jsfa.12232 · 被引用次数：13 · 研究领域：Ruminant Nutrition and Digestive Physiology、Probiotics and Fermented Foods、Food composition and properties
Abstract BACKGROUND The influence of epiphytic microbiota and chemical composition on fermentation quality and microbial community of Italian ryegrass silage was evaluated. Italian ryegrass harvested at the filling stage (FS) and the dough stage (DS) was sterilized by gamma‐ray irradiation and inoculated as follows: (I) FS epiphytic microbiota + irradiated FS (FF); (II) FS epiphytic microbiota + irradiated DS (FD); (III) DS epiphytic microbiota + irradiated DS (DD); (IV) DS epiphytic microbiota + irradiated FS (DF). RESULTS After 60 days of ensiling, silage made from irradiated FS had a lower pH and ammonia nitrogen (NH 3 ‐N) content and a higher lactic acid (LA) content than that made from irradiated DS. Similarly, silage inoculated with the epiphytic microbiota of DS had a lower pH and NH 3 ‐N content and a higher LA content than that inoculated with the epiphytic microbiota of FS. However, LA‐type fermentation (lactic acid:acetic acid > 2:1) was presented at DF and DD. The principal coordinates analysis showed that the distance between FF and DF and FD and DD was closer than other treatments, suggesting that the microbial community of silages made from irradiated FS (or DS) was more similar. CONCLUSION The epiphytic microbiota played a more important role in the fermentation type, whereas the chemical composition had a great influence on the contents of fermentation end‐products. However, chemical composition had a stronger effect on the microbial community of...