Effects of different additives on fermentation characteristics, nutrient composition and microbial communities of Leymus chinensis silage
Abstract Background Leymus chinensis (Trin.) Tzvel is a perennial high-quality indigenous grass in China; characterized by high yield, elevated crude protein content, excellent palatability, substantial leaf volume, adaptability, and longevity. This study aimed to examine the impact of Lactiplantiba...
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2025-05-01
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| Online Access: | https://doi.org/10.1186/s12866-025-04023-2 |
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| author | Yuting Yan Muqier Zhao Pengbo Sun La Zhu Xingquan Yan Junfeng Hao Qiang Si Zhijun Wang Yushan Jia Mingjiu Wang Weifeng Hou Gentu Ge |
| author_facet | Yuting Yan Muqier Zhao Pengbo Sun La Zhu Xingquan Yan Junfeng Hao Qiang Si Zhijun Wang Yushan Jia Mingjiu Wang Weifeng Hou Gentu Ge |
| author_sort | Yuting Yan |
| collection | DOAJ |
| description | Abstract Background Leymus chinensis (Trin.) Tzvel is a perennial high-quality indigenous grass in China; characterized by high yield, elevated crude protein content, excellent palatability, substantial leaf volume, adaptability, and longevity. This study aimed to examine the impact of Lactiplantibacillus plantarum (LP), Lactobacillus buhneri (LB), their combination (LPLB), and complex enzyme preparation (CE) on the quality and microbial community of Leymus chinensis silage. Results Throughout silage fermentation, pH levels decreased in all treatment groups relative to the control group. The LPLB group exhibited elevated levels of lactic acid (LA) and water-soluble carbohydrates (WSC) content, alongside reduced concentrations of acidic detergent fibre (ADF), and neutral detergent fibre (NDF) content. It exhibited superior silage outcomes compared to the other groups. Lactobacillus predominated in the treatment groups, but Enterobacter was predominant in the control group. The microbial diversity was decreased in LP and LPLB within the treatment groups due to the suppression of unwanted bacteria. Functional predictions indicated that glyoxylate and dicarboxylate metabolism, starch and sucrose metabolism, glycolysis/gluconeogenesis, amino sugar metabolism, and nucleotide sugar metabolism were the most significant metabolic pathways, with LP being particularly important in each. Conclusion The experimental results demonstrated that the incorporation of various additives influenced the bacterial community structure, fermentation quality, and nutrient composition of Leymus chinensis silage differently. The LP and LPLB groups decreased pH and ADF levels and amassed a significant quantity of LA during fermentation, while preserving CP and WSC content. The microbial composition exhibited greater stability, which markedly enhanced the quality of Leymus chinensis silage, hence preserving its nutrient composition. Clinical trial number Not applicable. |
| format | Article |
| id | doaj-art-a5cfd67b32f84d5db6448073de6ddcdd |
| institution | OA Journals |
| issn | 1471-2180 |
| language | English |
| publishDate | 2025-05-01 |
| publisher | BMC |
| record_format | Article |
| series | BMC Microbiology |
| spelling | doaj-art-a5cfd67b32f84d5db6448073de6ddcdd2025-08-20T01:51:39ZengBMCBMC Microbiology1471-21802025-05-0125111510.1186/s12866-025-04023-2Effects of different additives on fermentation characteristics, nutrient composition and microbial communities of Leymus chinensis silageYuting Yan0Muqier Zhao1Pengbo Sun2La Zhu3Xingquan Yan4Junfeng Hao5Qiang Si6Zhijun Wang7Yushan Jia8Mingjiu Wang9Weifeng Hou10Gentu Ge11Key Laboratory of Forage Cultivation, Processing and High Efficient Utilization, Ministry of AgricultureKey Laboratory of Forage Cultivation, Processing and High Efficient Utilization, Ministry of AgricultureKey Laboratory of Forage Cultivation, Processing and High Efficient Utilization, Ministry of AgricultureKey Laboratory of Forage Cultivation, Processing and High Efficient Utilization, Ministry of AgricultureKey Laboratory of Forage Cultivation, Processing and High Efficient Utilization, Ministry of AgricultureKey Laboratory of Forage Cultivation, Processing and High Efficient Utilization, Ministry of AgricultureKey Laboratory of Forage Cultivation, Processing and High Efficient Utilization, Ministry of AgricultureKey Laboratory of Forage Cultivation, Processing and High Efficient Utilization, Ministry of AgricultureKey Laboratory of Forage Cultivation, Processing and High Efficient Utilization, Ministry of AgricultureKey Laboratory of Forage Cultivation, Processing and High Efficient Utilization, Ministry of AgricultureXing’an League Agricultural and Animal Husbandry Scientific Research InstituteKey Laboratory of Forage Cultivation, Processing and High Efficient Utilization, Ministry of AgricultureAbstract Background Leymus chinensis (Trin.) Tzvel is a perennial high-quality indigenous grass in China; characterized by high yield, elevated crude protein content, excellent palatability, substantial leaf volume, adaptability, and longevity. This study aimed to examine the impact of Lactiplantibacillus plantarum (LP), Lactobacillus buhneri (LB), their combination (LPLB), and complex enzyme preparation (CE) on the quality and microbial community of Leymus chinensis silage. Results Throughout silage fermentation, pH levels decreased in all treatment groups relative to the control group. The LPLB group exhibited elevated levels of lactic acid (LA) and water-soluble carbohydrates (WSC) content, alongside reduced concentrations of acidic detergent fibre (ADF), and neutral detergent fibre (NDF) content. It exhibited superior silage outcomes compared to the other groups. Lactobacillus predominated in the treatment groups, but Enterobacter was predominant in the control group. The microbial diversity was decreased in LP and LPLB within the treatment groups due to the suppression of unwanted bacteria. Functional predictions indicated that glyoxylate and dicarboxylate metabolism, starch and sucrose metabolism, glycolysis/gluconeogenesis, amino sugar metabolism, and nucleotide sugar metabolism were the most significant metabolic pathways, with LP being particularly important in each. Conclusion The experimental results demonstrated that the incorporation of various additives influenced the bacterial community structure, fermentation quality, and nutrient composition of Leymus chinensis silage differently. The LP and LPLB groups decreased pH and ADF levels and amassed a significant quantity of LA during fermentation, while preserving CP and WSC content. The microbial composition exhibited greater stability, which markedly enhanced the quality of Leymus chinensis silage, hence preserving its nutrient composition. Clinical trial number Not applicable.https://doi.org/10.1186/s12866-025-04023-2Leymus chinensisFermentationMicrobial communityLactiplantibacillus plantarumLactobacillus buchneri |
| spellingShingle | Yuting Yan Muqier Zhao Pengbo Sun La Zhu Xingquan Yan Junfeng Hao Qiang Si Zhijun Wang Yushan Jia Mingjiu Wang Weifeng Hou Gentu Ge Effects of different additives on fermentation characteristics, nutrient composition and microbial communities of Leymus chinensis silage BMC Microbiology Leymus chinensis Fermentation Microbial community Lactiplantibacillus plantarum Lactobacillus buchneri |
| title | Effects of different additives on fermentation characteristics, nutrient composition and microbial communities of Leymus chinensis silage |
| title_full | Effects of different additives on fermentation characteristics, nutrient composition and microbial communities of Leymus chinensis silage |
| title_fullStr | Effects of different additives on fermentation characteristics, nutrient composition and microbial communities of Leymus chinensis silage |
| title_full_unstemmed | Effects of different additives on fermentation characteristics, nutrient composition and microbial communities of Leymus chinensis silage |
| title_short | Effects of different additives on fermentation characteristics, nutrient composition and microbial communities of Leymus chinensis silage |
| title_sort | effects of different additives on fermentation characteristics nutrient composition and microbial communities of leymus chinensis silage |
| topic | Leymus chinensis Fermentation Microbial community Lactiplantibacillus plantarum Lactobacillus buchneri |
| url | https://doi.org/10.1186/s12866-025-04023-2 |
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