Physicochemical characteristics and microbial community succession during oat silage prepared without or with Lactiplantibacillus plantarum or Lentilactobacillus buchneri

作者：Yanzi Xiao, Lin Sun, Xiaoping Xin, Lijun Xu, Shuai Du · 发表于：Microbiology Spectrum · 年份：2023 · DOI：10.1128/spectrum.02228-23 · 被引用次数：18 · 研究领域：Probiotics and Fermented Foods、Food composition and properties、Ruminant Nutrition and Digestive Physiology

ABSTRACT This study aimed to investigate the effects of Lactiplantibacillus plantarum ( L. plantarum ) or Lentilactobacillus buchneri ( L. buchneri ) on the fermentation characteristics and microbial community of oat silages in response to additives. The oat was harvested at the milk stage of maturity and was chopped into 30 mm in size. Then, the oat was treated with distilled water (control, CON treatment), L. buchneri , and L. plantarum ; the addition of L. buchneri and L. plantarum was in 1 × 106 colony-forming units/g of fresh matter and stored at room temperature (25°C). Results showed that the addition of L. plantarum inoculations could increase the lactic acid concentrations of oat silages compared with the control, and the addition of L. buchneri could increase the acetic acid concentrations, whereas the addition of L. plantarum could decrease the fiber contents and increase the crude protein content. The Shannon index of bacterial community was markedly ( P < 0.05) lower in the L. buchneri - and L. plantarum -treated oat silages, and the Shannon index of fungal community was significantly ( P < 0.05) higher in L. buchneri - and L. plantarum -treated oat silages compared with the CON treatment for 7 and 10 days of ensiling. From 7 to 90 days of ensiling, Lactobacillus was the dominant genus during the whole fermentation process in the three treatments. The homofermentative L. plantarum regulated the fermentation quality and microbial community by enhancing the E...