Effect of endogenous sodium and potassium ions in plants on the quality of alfalfa silage and bacterial community stability during fermentation

作者：Jinhong Shi, Guijie Zhang, Wencan Ke, Yongxiang Pan, Meiling Hou, Chun Chang, Duowen Sa, Mingju Lv, Yinghao Liu, Qiang Lü · 发表于：Frontiers in Plant Science · 年份：2023 · DOI：10.3389/fpls.2023.1295114 · 被引用次数：11 · 研究领域：Ruminant Nutrition and Digestive Physiology、Muscle metabolism and nutrition、Phytase and its Applications

This study investigated the impact of endogenous sodium and potassium ions in plants on the quality of alfalfa silage, as well as the stability of bacterial communities during fermentation. Silage was produced from the fermented alfalfa, and the chemical composition, fermentation characteristics, and microbiome were analyzed to understand their interplay and impact on silage fermentation quality. The alfalfa was cultivated under salt stress with the following: (a) soil content of <1‰ (CK); (b) 1‰–2‰ (LP); (c) 2‰–3‰ (MP); (d) 3‰–4‰ (HP). The results revealed that the pH of silage was negatively correlated with the lactic acid content. With the increase of lactic acid (LA) content increased (26.3–51.0 g/kg DM), the pH value decreased (4.9–5.3). With the increase of salt stress, the content of Na + in silage increased (2.2–5.4 g/kg DM). The presence of endogenous Na + and K + ions in plants significantly affected the quality of alfalfa silage and the dynamics of bacterial communities during fermentation. Increased salt stress led to changes in microbial composition, with Lactococcus and Pantoea showing a gradual increase in abundance, especially under high salt stress. Low pH inhibited the growth of certain bacterial genera, such as Pantoea and Pediococcus . The abundance of Escherichia – Shigella and Comamonas negatively correlated with crude protein (CP) content, while Enterococcus and Lactococcus exhibited a positive correlation. Furthermore, the accumulation of endoge...