Effects of Ambient Temperature and Available Sugar on Bacterial Community of \u3cem\u3ePennisetum sinese\u3c/em\u3e Leaf: An \u3cem\u3ein vitro\u3c/em\u3e Study

The present in vitro study investigated the effects of temperature and available sugar on the bacterial community of Pennisetum sinese leaf during fermentation. P. sinese leaves were cultured in MRS broth containing 0.4 and 1.6 g sugar and incubated at 25°C and 45°C for 9, 18, and 36 h. The results showed that the dominant phyla during sugar fermentation were Firmicutes, followed by Proteobacteria and Bacteroidetes. Compared to a low incubation temperature (25°C), a high incubation temperature (45°C) decreased the relative abundances of Exiguobacterium and Acinetobacter and increased those of Bacillus and Paenibacillus. Leaf samples incubated at 25°C showed higher bacterial alpha diversity indices than those incubated at 45°C. Principal coordinate analysis revealed that the bacterial community structure was altered by the high incubation temperature. Sugar concentration of 1.6g/50ml increased the relative abundances of Bacillus and Klebsiella but decreased those of Paenibacillus and Serratia as compared to sugar concentration of 0.4g/50ml. pH was the primary factor that influenced the succession of bacterial communities during sugar fermentation in P. sinese leaves. In conclusion, ambient temperatures(25°C and 45°C)and high sugar concentration restructured the bacterial communities on P. sinese leaves by facilitating the dominance of Bacillus and Paenibacillus. This study provided insight into the mechanisms by which bacterial communities on P. sinese leaves are enriched

Effects of ambient temperature and available sugar on bacterial community of Pennisetum sinese leaf: An in vitro study

The present in vitro study investigated the effects of temperature and available sugar on the bacterial community of Pennisetum sinese leaf during fermentation. P. sinese leaves were cultured in MRS broth containing 0.4 and 1.6 g sugar and incubated at 25°C and 45°C for 9, 18, and 36 h. The results showed that the dominant phyla during sugar fermentation were Firmicutes, followed by Proteobacteria and Bacteroidetes. Compared to a low incubation temperature (25°C), a high incubation temperature (45°C) decreased the relative abundances of Exiguobacterium and Acinetobacter and increased those of Bacillus and Paenibacillus. Leaf samples incubated at 25°C showed higher bacterial alpha diversity indices than those incubated at 45°C. Principal coordinate analysis revealed that the bacterial community structure was altered by the high incubation temperature. Sugar concentration of 1.6 g/50 ml increased the relative abundances of Bacillus and Klebsiella but decreased those of Paenibacillus and Serratia as compared to sugar concentration of 0.4 g/50 ml. pH was the primary factor that influenced the succession of bacterial communities during sugar fermentation in P. sinese leaves. In conclusion, ambient temperatures (25°C and 45°C) and high sugar concentration restructured the bacterial communities on P. sinese leaves by facilitating the dominance of Bacillus and Paenibacillus. This study provided insights into the mechanisms by which bacterial communities on P. sinese leaves are enriched

Effects of Lactic Acid Bacteria Inoculants and Stage-Increased Storage Temperature on Silage Fermentation of Oat on the Qinghai–Tibet Plateau

Ensiling is a simple and effective method of alleviating a shortage of forage for ruminants. This study aimed to investigate the effects of lactic acid bacteria (LAB) inoculants and stage-increased temperature on the fermentation characteristics and chemical composition of oat silage on the Qinghai–Tibet Plateau. The silage was treated with local laboratory inoculant (I) and commercial inoculant (S) and stored at ambient temperature (p Lactiplantibacillus plantarum, with higher lactic, acetic and propionic acid contents and a lower ammonia-N ratio of the total N and final pH value. Compared with S, treatment with I increased the water-soluble carbohydrate and lactic acid contents and decreased the ammonia-N ratio of the total N and final pH value. This work demonstrated that increasing the storage temperature in stages using a warming infrastructure facilitates the preservation of oat silage in cold regions, and the inoculation of lactic acid bacteria could advance silage fermentation on the Qinghai–Tibet Plateau

Effects of Lactic Acid Bacteria Inoculants and Stage-Increased Storage Temperature on Silage Fermentation of Oat on the Qinghai–Tibet Plateau

Ensiling is a simple and effective method of alleviating a shortage of forage for ruminants. This study aimed to investigate the effects of lactic acid bacteria (LAB) inoculants and stage-increased temperature on the fermentation characteristics and chemical composition of oat silage on the Qinghai–Tibet Plateau. The silage was treated with local laboratory inoculant (I) and commercial inoculant (S) and stored at ambient temperature (<10 °C) or stage-increased (5, 10 and 15 days) temperatures of 10 °C and 15 °C for 60 days. The results showed that stage-increased storage temperature can improve silage fermentation. Compared with 10 °C, a stage-increased storage temperature of 15 °C effectively (p < 0.05) promoted the fermentation rate of silage by increasing the dominance of Lactiplantibacillus plantarum, with higher lactic, acetic and propionic acid contents and a lower ammonia-N ratio of the total N and final pH value. Compared with S, treatment with I increased the water-soluble carbohydrate and lactic acid contents and decreased the ammonia-N ratio of the total N and final pH value. This work demonstrated that increasing the storage temperature in stages using a warming infrastructure facilitates the preservation of oat silage in cold regions, and the inoculation of lactic acid bacteria could advance silage fermentation on the Qinghai–Tibet Plateau

Effects of Additives on Silage Fermentation Characteristic and In Vitro Digestibility of Perennial Oat at Different Maturity Stages on the Qinghai Tibetan

To effectively use local grass resources to cover the winter feed shortage on the Qinghai-Tibetan Plateau, the silage fermentation and in vitro digestibility of perennial oat (Helictotrichonvirescens Henr.) were investigated. Perennial oat was harvested at the heading/flowering stage, wilted under sunny conditions, chopped, vacuumed in small bag silos, and stored at ambient temperatures (5–15 °C) for 60 days. The silages were treated without (CK) or with local lactic acid bacteria (LAB) inoculant (IN1), commercial LAB inoculant (IN2), and sodium benzoate (BL). Control silages of perennial oat at early heading stage showed higher (p p p p < 0.05) concentrations of lactate, acetate and propionate, and decreased concentrations of butyrate and ammonia-N in silages. This study confirmed that local LAB inoculant could improve the silage quality of perennial oat, and this could be a potential winter feed for animals such as yaks on the Qinghai Tibetan Plateau

Effects of Additives on Silage Fermentation Characteristic and In Vitro Digestibility of Perennial Oat at Different Maturity Stages on the Qinghai Tibetan

To effectively use local grass resources to cover the winter feed shortage on the Qinghai-Tibetan Plateau, the silage fermentation and in vitro digestibility of perennial oat (Helictotrichonvirescens Henr.) were investigated. Perennial oat was harvested at the heading/flowering stage, wilted under sunny conditions, chopped, vacuumed in small bag silos, and stored at ambient temperatures (5&ndash;15 &deg;C) for 60 days. The silages were treated without (CK) or with local lactic acid bacteria (LAB) inoculant (IN1), commercial LAB inoculant (IN2), and sodium benzoate (BL). Control silages of perennial oat at early heading stage showed higher (p &lt; 0.05) lactate and acetate contents and lower (p &lt; 0.05) final pH, butyrate, and ammonia-N contents than those at the flowering stage. High levels of dry matter recovery (DMR) and crude protein (CP) were observed in IN1- and BL-treated silages, with high in vitro gas production and dry matter digestibility. Compared to CK, additives increased (p &lt; 0.05) aerobic stability by inhibiting yeasts, aerobic bacteria, and coliform bacteria during ensiling. In particular, the local LAB inoculant increased (p &lt; 0.05) concentrations of lactate, acetate and propionate, and decreased concentrations of butyrate and ammonia-N in silages. This study confirmed that local LAB inoculant could improve the silage quality of perennial oat, and this could be a potential winter feed for animals such as yaks on the Qinghai Tibetan Plateau