Tahir Muhammad, Li Jiayi, Xin Yafen, Wang Tianwei, Chen Chen, Zhong Yihao, Zhang Lei, Liu Haiping, He Yaling, Wen Xingjin, Yan Yanhong
College of Grassland Science and Technology, Sichuan Agricultural University, Chengdu, China.
State Key Laboratory of Microbial Resources, Institute of Microbiology, Chinese Academy of Sciences, Beijing, China.
Front Microbiol. 2023 Jan 20;13:1091394. doi: 10.3389/fmicb.2022.1091394. eCollection 2022.
Oat ( L.) is one of the important forage crops in the world. However, oat grown in Southwest China has higher moisture content and their preservation face significant challenges. In addition, existing commercial lactic acid bacteria (LAB) have poor fermentation effects in hot and humid regions. Consequently, the current study investigated the response of oat fermentation quality and microbial community to self-selected LAB inoculation. The treatments were: CK, sterilized water; LP694, 694; LR753, 753; and LPLR, LP694 combined with LR753, followed by 1, 3, 7, 14, and 60 days (d) of fermentation. The results showed that LAB inoculation significantly raised the lactic acid content, and decreased the level of pH value, acetic acid, and ammonia-N in oat silage. The LR753 group had a significantly higher ( < 0.05) lactic acid content (60.95 g kg DM), and lower pH value (3.95) and ammonia-N content (10.1 g kg DM) followed by the LPLR group. The LR753 showed lower NDF (54.60% DM) and ADF (39.73% DM) contents than other groups. The was a prevalent genus in LAB-treated groups, and its relative abundance reached maximum in LP694 (69%) on day 3, while in the LR753 group (72%) on 60 days. The , and became the dominant species in LAB-treated groups with fermentation time. The genus was positively correlated with WSC ( = 0.6, < 0.05), while negatively correlated with pH ( = -0.5, < 0.05), and BA ( = -0.5, < 0.01). Overall, the LR753 group had better fermentation quality and preservation of nutritional components providing theoretical support and guidance for future oat silage production in Southwest China.
燕麦（L.）是世界上重要的饲料作物之一。然而，在中国西南部种植的燕麦含水量较高，其保存面临重大挑战。此外，现有的商业乳酸菌（LAB）在高温高湿地区发酵效果不佳。因此，本研究调查了自行筛选的LAB接种对燕麦发酵品质和微生物群落的影响。处理方式为：CK，灭菌水；LP694，694；LR753，753；LPLR，LP694与LR753组合，随后进行1、3、7、14和60天（d）的发酵。结果表明，接种LAB显著提高了燕麦青贮饲料中的乳酸含量，并降低了pH值、乙酸和氨态氮水平。LR753组的乳酸含量（60.95 g/kg干物质）显著更高（P<0.05），pH值（3.95）和氨态氮含量（10.1 g/kg干物质）更低，其次是LPLR组。LR753组的中性洗涤纤维（NDF，54.60%干物质）和酸性洗涤纤维（ADF，39.73%干物质）含量低于其他组。在LAB处理组中，[具体菌属名称未给出]是优势菌属，其相对丰度在第3天的LP694组中达到最高（69%），而在第60天的LR753组中达到最高（72%）。随着发酵时间的延长，[具体菌属名称未给出]、[具体菌属名称未给出]和[具体菌属名称未给出]成为LAB处理组中的优势菌种。[具体菌属名称未给出]菌属与水溶性碳水化合物（WSC，r = 0.6，P<0.05）呈正相关，而与pH值（r = -0.5，P<0.05）和丁酸（BA，r = -0.5，P<0.01）呈负相关。总体而言，LR753组具有更好的发酵品质和营养成分保存效果，为中国西南部未来的燕麦青贮生产提供了理论支持和指导。
