Effects of <i>Lactobacillus buchneri</i> and <i>Lactobacillus rhamnosus</i> on Ryegrass Silage Fermentation and Aerobic Stability
Italian ryegrass is a high-quality forage grass, and a full understanding of the changes in its microbiome and metabolome during aerobic exposure can prolong its aerobic stability and improve its utilization value. Italian ryegrass silage was prepared with deionized water (CK), <i>Lactobacillu...
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2025-01-01
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| author | Furong Han Mingzhu Zhang Wentao Sun Changrong Wu Yuan Huang Guanghao Xia Chao Chen Fuyu Yang Jun Hao |
| author_facet | Furong Han Mingzhu Zhang Wentao Sun Changrong Wu Yuan Huang Guanghao Xia Chao Chen Fuyu Yang Jun Hao |
| author_sort | Furong Han |
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| description | Italian ryegrass is a high-quality forage grass, and a full understanding of the changes in its microbiome and metabolome during aerobic exposure can prolong its aerobic stability and improve its utilization value. Italian ryegrass silage was prepared with deionized water (CK), <i>Lactobacillus rhamnosus</i> BDy3-10 (LR), <i>Lactobacillus buchneri</i> TSy1-3 (LB), and a mixture of these two lactic acid bacteria (M). The silage was maintained at ambient temperature for 60 days followed by aerobic exposure. The results show that the Italian ryegrass silage in the LB and M groups exhibited aerobic stability for up to 19 days. A total of 1881 chemicals were identified in Italian ryegrass silage. These metabolites are associated with bacterial communities, especially <i>Lactobacillus</i>. The addition of lactic acid bacteria resulted in a common differential metabolic pathway compared to CK: “phenylpropanoid biosynthesis”. “Flavone and flavonol biosynthesis” was the significant differential metabolic pathway between LB and LR. Inoculation with LB significantly increased the concentrations of lactic acid, acetic acid, vitexin, and luteolin. In conclusion, lactic acid bacteria (LAB) additives affect the microbial community and metabolites of silage. The application of LB inoculants is a feasible way to obtain well-fermented Italian ryegrass silage and improve aerobic stability, even at higher moisture content levels. |
| format | Article |
| id | doaj-art-92a28d5ece114e8e95a34202e6955dd4 |
| institution | Kabale University |
| issn | 2311-5637 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | MDPI AG |
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| series | Fermentation |
| spelling | doaj-art-92a28d5ece114e8e95a34202e6955dd42025-01-24T13:32:01ZengMDPI AGFermentation2311-56372025-01-01111810.3390/fermentation11010008Effects of <i>Lactobacillus buchneri</i> and <i>Lactobacillus rhamnosus</i> on Ryegrass Silage Fermentation and Aerobic StabilityFurong Han0Mingzhu Zhang1Wentao Sun2Changrong Wu3Yuan Huang4Guanghao Xia5Chao Chen6Fuyu Yang7Jun Hao8Department of Grassland Science, College of Animal Science, Guizhou University, Guiyang 550025, ChinaDepartment of Grassland Science, College of Animal Science, Guizhou University, Guiyang 550025, ChinaDepartment of Grassland Science, College of Animal Science, Guizhou University, Guiyang 550025, ChinaDepartment of Grassland Science, College of Animal Science, Guizhou University, Guiyang 550025, ChinaDepartment of Grassland Science, College of Animal Science, Guizhou University, Guiyang 550025, ChinaDepartment of Grassland Science, College of Animal Science, Guizhou University, Guiyang 550025, ChinaDepartment of Grassland Science, College of Animal Science, Guizhou University, Guiyang 550025, ChinaDepartment of Grassland Science, College of Animal Science, Guizhou University, Guiyang 550025, ChinaDepartment of Grassland Science, College of Animal Science, Guizhou University, Guiyang 550025, ChinaItalian ryegrass is a high-quality forage grass, and a full understanding of the changes in its microbiome and metabolome during aerobic exposure can prolong its aerobic stability and improve its utilization value. Italian ryegrass silage was prepared with deionized water (CK), <i>Lactobacillus rhamnosus</i> BDy3-10 (LR), <i>Lactobacillus buchneri</i> TSy1-3 (LB), and a mixture of these two lactic acid bacteria (M). The silage was maintained at ambient temperature for 60 days followed by aerobic exposure. The results show that the Italian ryegrass silage in the LB and M groups exhibited aerobic stability for up to 19 days. A total of 1881 chemicals were identified in Italian ryegrass silage. These metabolites are associated with bacterial communities, especially <i>Lactobacillus</i>. The addition of lactic acid bacteria resulted in a common differential metabolic pathway compared to CK: “phenylpropanoid biosynthesis”. “Flavone and flavonol biosynthesis” was the significant differential metabolic pathway between LB and LR. Inoculation with LB significantly increased the concentrations of lactic acid, acetic acid, vitexin, and luteolin. In conclusion, lactic acid bacteria (LAB) additives affect the microbial community and metabolites of silage. The application of LB inoculants is a feasible way to obtain well-fermented Italian ryegrass silage and improve aerobic stability, even at higher moisture content levels.https://www.mdpi.com/2311-5637/11/1/8lactic acid bacteriaaerobic stabilityfermentationmicrobiomicsfood safety |
| spellingShingle | Furong Han Mingzhu Zhang Wentao Sun Changrong Wu Yuan Huang Guanghao Xia Chao Chen Fuyu Yang Jun Hao Effects of <i>Lactobacillus buchneri</i> and <i>Lactobacillus rhamnosus</i> on Ryegrass Silage Fermentation and Aerobic Stability Fermentation lactic acid bacteria aerobic stability fermentation microbiomics food safety |
| title | Effects of <i>Lactobacillus buchneri</i> and <i>Lactobacillus rhamnosus</i> on Ryegrass Silage Fermentation and Aerobic Stability |
| title_full | Effects of <i>Lactobacillus buchneri</i> and <i>Lactobacillus rhamnosus</i> on Ryegrass Silage Fermentation and Aerobic Stability |
| title_fullStr | Effects of <i>Lactobacillus buchneri</i> and <i>Lactobacillus rhamnosus</i> on Ryegrass Silage Fermentation and Aerobic Stability |
| title_full_unstemmed | Effects of <i>Lactobacillus buchneri</i> and <i>Lactobacillus rhamnosus</i> on Ryegrass Silage Fermentation and Aerobic Stability |
| title_short | Effects of <i>Lactobacillus buchneri</i> and <i>Lactobacillus rhamnosus</i> on Ryegrass Silage Fermentation and Aerobic Stability |
| title_sort | effects of i lactobacillus buchneri i and i lactobacillus rhamnosus i on ryegrass silage fermentation and aerobic stability |
| topic | lactic acid bacteria aerobic stability fermentation microbiomics food safety |
| url | https://www.mdpi.com/2311-5637/11/1/8 |
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