Effects of sour soup on silage fermentation performance and bacterial community of Broussonetia papyrifera

作者：Qiming Cheng, Meiling Hou, Maoya Li, Yao Lei, Jiachuhan Wang, Yulian Chen, Yinghao Liu, Dianpeng Liu, Xiaoqing Zhang, Haoran Yu · 发表于：BMC Microbiology · 年份：2025 · DOI：10.1186/s12866-025-04410-9 · 被引用次数：1 · 研究领域：Ruminant Nutrition and Digestive Physiology、Bioactive natural compounds、African Botany and Ecology Studies

Sour soup is a traditional fermented food, enriched with abundant organic acids, minerals and other nutrients, which contribute to human and animal health. However, due to more consumer rejection of products caused by opportunistic contamination and sulfur-containing compounds during the spontaneous fermentation of sour soups, therefore, the development and utilization of sour soup additives can be tried, such as silage improvement applications. The purpose of the current study was to evaluated the effects of sour soup as an anaerobic fermentation additive on the fermentation characteristics, microbial diversity, community composition, and alkaloids of Broussonetia papyrifera. To compare the effects of sour soup additive on Broussonetia papyrifera silage, we selected two additives, Lactobacillus acidophilus (LAB) and sour soup (S), and no additive treatment (CK). The results indicated that additives treated with L. acidophilus and sour soup exhibited higher levels of crude protein (CP), WSC, and acetic acid (AA), as well as lower levels of neutral detergent fiber (NDF) and pH compared to the control silage, sour soup treatment has the best improvement effect on fermentation quality. Additions of L. acidophilus and S increased the abundance of Lactobacillus and decreased bacterial Shannon diversity index. Alkaloid analysis indicated that L. acidophilus additives increased the betaine content (beneficial alkaloids) of the fermentation, while the impact of sour soup additive was...