Characteristics of isolated lactic acid bacteria at low temperature and their effects on the silage quality

作者：La Zhu, Muqier Zhao, Yuting Yan, Pengbo Sun, Xingquan Yan, Mingjian Liu, Risu Na, Yushan Jia, Suna Cha, Gentu Ge · 发表于：Microbiology Spectrum · 年份：2025 · DOI：10.1128/spectrum.03194-24 · 被引用次数：13 · 研究领域：Ruminant Nutrition and Digestive Physiology、Meat and Animal Product Quality、Probiotics and Fermented Foods

ABSTRACT Native grasses possess rich diversity and contribute to enhancing the nutritional value of silage, promoting digestion and absorption, thus improving the health of livestock such as cattle and sheep. However, in northern China, the silage fermentation process occurs at relatively low temperatures, necessitating the use of cold-tolerant lactic acid bacteria (LAB). This study examined the effect of Pediococcus acidilactici (L10), a strain selected for its low-temperature tolerance, added to native grass silage at 5°C (LT), 15°C (MT), and room temperature 25°C (CK) for 60 days. The organization of the microbial community and the metabolomic profiles were examined. The results showed that temperature significantly ( P < 0.05) influenced the pH, lactic acid (LA) concentration, and LAB populations of the silage after 60 days. The water-soluble carbohydrates (WSC) and crude protein (CP) contents in the LT treatment were significantly higher than those in the CK treatment, and the pH in the LT treatment was significantly lower than in the CK treatment. In terms of the dynamic alterations within the microbial community, Pediococcus acidilactici prevailed in the LT treatment, whereas Lactobacillus plantarum was the major genus in the MT treatment, and the CK treatment was characterized by the dominance of Lactobacillus plantarum and Levilactobacillus brevis . The study also revealed that bacterial behavior and metabolism were influenced by two-component systems and quorum s...