Evaluating the fermentation characteristics, bacterial community, and predicted functional profiles of native grass ensiled with different additives

作者：Shuai Du, Sihan You, Xiaowei Jiang, Yuyu Li, Ruifeng Wang, Gentu Ge, Yushan Jia · 发表于：Frontiers in Microbiology · 年份：2022 · DOI：10.3389/fmicb.2022.1025536 · 被引用次数：13 · 研究领域：Ruminant Nutrition and Digestive Physiology、Animal Nutrition and Physiology、Meat and Animal Product Quality

Bioaugmentation of native grass ensiling with Lactobacillus plantarum or Lactobacillus buchneri or Pediococcus pentosaceus on the ensiling performance and bacterial community was investigated after 30 days of the fermentation process. The native grass was inoculated with distilled water, Lactobacillus plantarum, Lactobacillus plantarum , and Lactobacillus buchneri , and Lactobacillus plantarum, Lactobacillus buchneri , and Pediococcus pentosaceus as the CON treatment, T1 treatment, T2 treatment, and T3 treatment, respectively. The addition of lactic acid bacteria was added at a total of 1 × 10 6 colony-forming unit/g of fresh weight. As expected, the markedly ( p < 0.05) lower water-soluble carbohydrate content was tested in the T2 and T3 treatments compared to the CON and T1 treatments. Compared to the CON and T1 treatment, significantly ( p < 0.05) higher crude protein content, and lower acid detergent fiber and neutral detergent fiber contents were found in the T2 and T3 treatments. Compared to the CON treatment, the pH significantly ( p < 0.05) decreased in the lactic acid bacteria (LAB) inoculated silage, and the lowest pH was measured in the T3 treatment. Similarly, significantly higher lactic acid and acetic acid contents were also found in the T3 treatment compared to those in other treatments. After 30 days of ensiling, the Shannon and Chao1 indexes in silages decreased compared to that in the fresh materials (FMs). The principal coordinate analy...