Inner Mongolia Engineering Research Center of Development and Utilization of Microbial Resources in Silage, Inner Mongolia Academy of Agriculture and Animal Husbandry Sciences, Hohhot, Inner Mongolia, People's Republic of China.
College of Agriculture and Forestry, Hulunbuir University, Hulunber, Inner Mongolia, People's Republic of China.
Microbiol Spectr. 2023 Jun 15;11(3):e0070523. doi: 10.1128/spectrum.00705-23. Epub 2023 May 11.
To investigate community synergy of lactic acid bacteria (LAB) and cleaner fermentation of oat silage, oat silages were prepared with or without (control) commercial LAB inoculants LI1 (containing Lactiplantibacillus plantarum, Lentilactobacillus buchneri, Lacticaseibacillus paracasei, and Pediococcus acidilactici) and LI2 (containing and Lentilactobacillus buchneri). The microbial community, LAB synergy, and cleaner fermentation were analyzed at 1, 3, 6, 15, 35, and 90 days of ensiling. The LAB inoculant improved fermentation quality, with significantly (0.05) lower pH, ammonia nitrogen content, and gas production and higher lactic acid and acetic acid contents than those of the control. was the main bacterial community in early stage of fermentation, which utilizes sugar to produce CO gas, causing dry matter (DM) and energy loss. As fermentation progressed, the microbial diversity decreased, and the microbial community shifted from Gram-negative to Gram-positive bacteria. The inoculation of multispecies LAB displayed community synergy; Pediococcus acidilactici formed a dominant community in the early stage of fermentation, which produced an acid and anaerobic environment for the subsequent growth of and species, thus forming a LAB-dominated microbial community. The predicted functional profile indicated that the silage inoculated with LI1 enhanced the carbohydrate metabolism pathway but inhibited the amino acid metabolism pathway, which played a role in promoting faster lactic acid production, reducing the decomposition of protein to ammonia nitrogen, and improving the fermentation quality of silage. Therefore, oat silage can be processed to high-quality and cleaner fermented feed by using an LAB inoculant, and LI1 showed better efficiency than LI2. Oat natural silage is rich in , increasing gas production and fermentation loss. Lactic acid bacteria interact synergistically to form a dominant community during ensiling. Pediococci grow vigorously in the early stage of fermentation and create an anaerobic environment. Lactobacilli inhibit the harmful microorganisms and result in cleaner fermentation of oat silage.
为了研究乳酸菌（LAB）的群落协同作用和燕麦青贮的清洁发酵，本研究制备了添加（LI1，含植物乳杆菌、戊糖片球菌、副干酪乳杆菌和嗜热链球菌）和不添加（对照）商业 LAB 接种剂的燕麦青贮料。在青贮 1、3、6、15、35 和 90 天时，分析了微生物群落、LAB 协同作用和清洁发酵。与对照相比，LAB 接种剂显著（0.05）降低了 pH 值、氨态氮含量和气体产量，提高了乳酸和乙酸含量，从而改善了发酵质量。在发酵的早期阶段，是主要的细菌群落，它利用糖产生 CO 气体，导致干物质（DM）和能量损失。随着发酵的进行，微生物多样性降低，微生物群落从革兰氏阴性菌向革兰氏阳性菌转变。多菌种 LAB 的接种显示出群落协同作用；在发酵的早期阶段，嗜热链球菌形成了一个优势群落，为随后的生长和形成一个 LAB 占主导地位的微生物群落创造了一个酸性和厌氧环境。预测功能谱表明，LI1 接种的青贮料增强了碳水化合物代谢途径，但抑制了氨基酸代谢途径，这在促进更快的乳酸产生、减少蛋白质分解为氨态氮和提高青贮发酵质量方面发挥了作用。因此，通过使用 LAB 接种剂可以将燕麦青贮加工成高质量和清洁发酵的饲料，LI1 比 LI2 显示出更好的效果。燕麦天然青贮料富含戊糖，增加了气体产量和发酵损失。乳酸菌在青贮过程中协同作用形成优势菌群。片球菌在发酵早期生长旺盛，创造了一个厌氧环境。乳杆菌抑制有害微生物，使燕麦青贮实现清洁发酵。
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