Dynamics of fermentation quality, bacterial communities, and fermentation weight loss during fermentation of sweet sorghum silage
Abstract Background Sweet sorghum is used mainly as an energy crop and feed crop in arid and semiarid regions, and ensiling is a satisfactory method for preserving high-quality sweet sorghum. The aim of this study was to reveal the dynamics of the fermentation quality, bacterial communities, and fer...
Saved in:
| Main Authors: | , , , , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
BMC
2024-10-01
|
| Series: | BMC Microbiology |
| Subjects: | |
| Online Access: | https://doi.org/10.1186/s12866-024-03573-1 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1850203910654918656 |
|---|---|
| author | Haiwen Xu Nier Wu Na Na Haijun Ding Lin Sun Yongyu Fang Dongyang Li E Li Baozhu Yang Xiaobin Wei Yanlin Xue |
| author_facet | Haiwen Xu Nier Wu Na Na Haijun Ding Lin Sun Yongyu Fang Dongyang Li E Li Baozhu Yang Xiaobin Wei Yanlin Xue |
| author_sort | Haiwen Xu |
| collection | DOAJ |
| description | Abstract Background Sweet sorghum is used mainly as an energy crop and feed crop in arid and semiarid regions, and ensiling is a satisfactory method for preserving high-quality sweet sorghum. The aim of this study was to reveal the dynamics of the fermentation quality, bacterial communities, and fermentation weight loss (FWL) of sweet sorghum silage during fermentation. Methods Sweet sorghum was harvested at the first inflorescence spikelet stage and ensiled without (CK) or with lactic acid bacterial (LAB) additives (L). After ensiling, samples were collected on days 0, 1, 3, 5, 15, 40, and 100 to assess the fermentation quality, bacterial communities, and FWL. Results For CK and L, on day 1, the pH was 5.77 and 5.57, respectively, and the lactic acid (LA) was 1.30 and 2.81 g/kg dry matter (DM), respectively. Compared with CK, L had a lower pH and higher LA from days 1 to 5 (P < 0.05), a lower FWL from days 5 to 100 (P < 0.05), and a greater abundance of Lactiplantibacillus from days 1 to 15 (P < 0.05). The main bacterial genera were Leuconostoc and Weissella in CK and Lactiplantibacillus, Leuconostoc, and Weissella in L on day 1; Lactiplantibacillus in all silages from days 3 to 40; and Lactiplantibacillus and Lentilactobacillus in all silages on day 100. Conclusions Sweet sorghum silage fermented relatively slowly during the first day. Moreover, inoculation with LAB accelerated fermentation and optimized bacterial communities during the initial fermentation phase. Inoculation with LAB also reduced the silage FWL, and the LAB succession relay occurred in the silage throughout the fermentation process. |
| format | Article |
| id | doaj-art-887975cb28dc4e24a7d263665f93cc0a |
| institution | OA Journals |
| issn | 1471-2180 |
| language | English |
| publishDate | 2024-10-01 |
| publisher | BMC |
| record_format | Article |
| series | BMC Microbiology |
| spelling | doaj-art-887975cb28dc4e24a7d263665f93cc0a2025-08-20T02:11:24ZengBMCBMC Microbiology1471-21802024-10-012411910.1186/s12866-024-03573-1Dynamics of fermentation quality, bacterial communities, and fermentation weight loss during fermentation of sweet sorghum silageHaiwen Xu0Nier Wu1Na Na2Haijun Ding3Lin Sun4Yongyu Fang5Dongyang Li6E Li7Baozhu Yang8Xiaobin Wei9Yanlin Xue10Inner Mongolia University of Finance and EconomicsInner Mongolia Engineering Research Center of Development and Utilization of Microbial Resources in Silage, Inner Mongolia Academy of Agriculture and Animal Husbandry ScienceInner Mongolia Engineering Research Center of Development and Utilization of Microbial Resources in Silage, Inner Mongolia Academy of Agriculture and Animal Husbandry ScienceInner Mongolia Engineering Research Center of Development and Utilization of Microbial Resources in Silage, Inner Mongolia Academy of Agriculture and Animal Husbandry ScienceInner Mongolia Engineering Research Center of Development and Utilization of Microbial Resources in Silage, Inner Mongolia Academy of Agriculture and Animal Husbandry ScienceInner Mongolia Engineering Research Center of Development and Utilization of Microbial Resources in Silage, Inner Mongolia Academy of Agriculture and Animal Husbandry ScienceCollege of Forestry and Prataculture, Ningxia UniversityCollege of Forestry and Prataculture, Ningxia UniversitySchool of Life Sciences, Inner Mongolia UniversityInner Mongolia yihe LvJin Agricultural Development Co., LTDInner Mongolia Engineering Research Center of Development and Utilization of Microbial Resources in Silage, Inner Mongolia Academy of Agriculture and Animal Husbandry ScienceAbstract Background Sweet sorghum is used mainly as an energy crop and feed crop in arid and semiarid regions, and ensiling is a satisfactory method for preserving high-quality sweet sorghum. The aim of this study was to reveal the dynamics of the fermentation quality, bacterial communities, and fermentation weight loss (FWL) of sweet sorghum silage during fermentation. Methods Sweet sorghum was harvested at the first inflorescence spikelet stage and ensiled without (CK) or with lactic acid bacterial (LAB) additives (L). After ensiling, samples were collected on days 0, 1, 3, 5, 15, 40, and 100 to assess the fermentation quality, bacterial communities, and FWL. Results For CK and L, on day 1, the pH was 5.77 and 5.57, respectively, and the lactic acid (LA) was 1.30 and 2.81 g/kg dry matter (DM), respectively. Compared with CK, L had a lower pH and higher LA from days 1 to 5 (P < 0.05), a lower FWL from days 5 to 100 (P < 0.05), and a greater abundance of Lactiplantibacillus from days 1 to 15 (P < 0.05). The main bacterial genera were Leuconostoc and Weissella in CK and Lactiplantibacillus, Leuconostoc, and Weissella in L on day 1; Lactiplantibacillus in all silages from days 3 to 40; and Lactiplantibacillus and Lentilactobacillus in all silages on day 100. Conclusions Sweet sorghum silage fermented relatively slowly during the first day. Moreover, inoculation with LAB accelerated fermentation and optimized bacterial communities during the initial fermentation phase. Inoculation with LAB also reduced the silage FWL, and the LAB succession relay occurred in the silage throughout the fermentation process.https://doi.org/10.1186/s12866-024-03573-1Sweet sorghum silageLactic acid bacteria (LAB)LAB succession relayBacterial communitiesFermentation weight loss |
| spellingShingle | Haiwen Xu Nier Wu Na Na Haijun Ding Lin Sun Yongyu Fang Dongyang Li E Li Baozhu Yang Xiaobin Wei Yanlin Xue Dynamics of fermentation quality, bacterial communities, and fermentation weight loss during fermentation of sweet sorghum silage BMC Microbiology Sweet sorghum silage Lactic acid bacteria (LAB) LAB succession relay Bacterial communities Fermentation weight loss |
| title | Dynamics of fermentation quality, bacterial communities, and fermentation weight loss during fermentation of sweet sorghum silage |
| title_full | Dynamics of fermentation quality, bacterial communities, and fermentation weight loss during fermentation of sweet sorghum silage |
| title_fullStr | Dynamics of fermentation quality, bacterial communities, and fermentation weight loss during fermentation of sweet sorghum silage |
| title_full_unstemmed | Dynamics of fermentation quality, bacterial communities, and fermentation weight loss during fermentation of sweet sorghum silage |
| title_short | Dynamics of fermentation quality, bacterial communities, and fermentation weight loss during fermentation of sweet sorghum silage |
| title_sort | dynamics of fermentation quality bacterial communities and fermentation weight loss during fermentation of sweet sorghum silage |
| topic | Sweet sorghum silage Lactic acid bacteria (LAB) LAB succession relay Bacterial communities Fermentation weight loss |
| url | https://doi.org/10.1186/s12866-024-03573-1 |
| work_keys_str_mv | AT haiwenxu dynamicsoffermentationqualitybacterialcommunitiesandfermentationweightlossduringfermentationofsweetsorghumsilage AT nierwu dynamicsoffermentationqualitybacterialcommunitiesandfermentationweightlossduringfermentationofsweetsorghumsilage AT nana dynamicsoffermentationqualitybacterialcommunitiesandfermentationweightlossduringfermentationofsweetsorghumsilage AT haijunding dynamicsoffermentationqualitybacterialcommunitiesandfermentationweightlossduringfermentationofsweetsorghumsilage AT linsun dynamicsoffermentationqualitybacterialcommunitiesandfermentationweightlossduringfermentationofsweetsorghumsilage AT yongyufang dynamicsoffermentationqualitybacterialcommunitiesandfermentationweightlossduringfermentationofsweetsorghumsilage AT dongyangli dynamicsoffermentationqualitybacterialcommunitiesandfermentationweightlossduringfermentationofsweetsorghumsilage AT eli dynamicsoffermentationqualitybacterialcommunitiesandfermentationweightlossduringfermentationofsweetsorghumsilage AT baozhuyang dynamicsoffermentationqualitybacterialcommunitiesandfermentationweightlossduringfermentationofsweetsorghumsilage AT xiaobinwei dynamicsoffermentationqualitybacterialcommunitiesandfermentationweightlossduringfermentationofsweetsorghumsilage AT yanlinxue dynamicsoffermentationqualitybacterialcommunitiesandfermentationweightlossduringfermentationofsweetsorghumsilage |