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Wei X, Sun X, Zhang H, Zhong Q, Lu G. The influence of low-temperature resistant lactic acid bacteria on the enhancement of quality and the microbial community in winter Jerusalem Artichoke ( Helianthus tuberosus L.) silage on the Qinghai-Tibet Plateau. Front Microbiol 2024; 15:1297220. [PMID: 38348187 PMCID: PMC10860748 DOI: 10.3389/fmicb.2024.1297220] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2023] [Accepted: 01/11/2024] [Indexed: 02/15/2024] Open
Abstract
Jerusalem Artichoke (Helianthus tuberosus L.), an emerging "food and fodder" economic crop on the Qinghai-Tibet Plateau. To tackle problems such as incomplete fermentation and nutrient loss occurring during the low-temperature ensilage of Jerusalem Artichokes in the plateau's winter, this study inoculated two strains of low-temperature resistant lactic acid bacteria, Lactobacillus plantarum (GN02) and Lactobacillus brevis (XN25), along with their mixed components, into Jerusalem Artichoke silage material. We investigated how low-temperature resistant lactic acid bacteria enhance the quality of low-temperature silage fermentation for Jerusalem Artichokes and clarify its mutual feedback effect with microorganisms. Results indicated that inoculating low-temperature resistant lactic acid bacteria significantly reduces the potential of hydrogen and water-soluble carbohydrates content of silage, while increasing lactic acid and acetic acid levels, reducing propionic acid, and preserving additional dry matter. Inoculating the L. plantarum group during fermentation lowers pH and propionic acid levels, increases lactic acid content, and maintains a dry matter content similar to the original material. Bacterial community diversity exhibited more pronounced changes than fungal diversity, with inoculation having a minor effect on fungal community diversity. Within the bacteria, Lactobacillus remains consistently abundant (>85%) in the inoculated L. plantarum group. At the fungal phylum and genus levels, no significant changes were observed following fermentation, and dominant fungal genera in all groups did not differ significantly from those in the raw material. L. plantarum exhibited a positive correlation with lactic acid and negative correlations with pH and propionic acid. In summary, the inoculation of L. plantarum GN02 facilitated the fermentation process, preserved an acidic silage environment, and ensured high fermentation quality; it is a suitable inoculant for low-temperature silage in the Qinghai-Tibet Plateau.
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Affiliation(s)
- Xiaoqiang Wei
- Qinghai University, Xining, China
- Qinghai Provincial Key Laboratory of Vegetable Genetics and Physiology, Xining, China
- Academy of Agriculture and Forestry Sciences, Qinghai University, Xining, China
- College of Agriculture and Animal Husbandry, Qinghai University, Xining, China
| | - Xuemei Sun
- Qinghai University, Xining, China
- Qinghai Provincial Key Laboratory of Vegetable Genetics and Physiology, Xining, China
- Academy of Agriculture and Forestry Sciences, Qinghai University, Xining, China
| | - Haiwang Zhang
- Qinghai University, Xining, China
- Qinghai Provincial Key Laboratory of Vegetable Genetics and Physiology, Xining, China
- Academy of Agriculture and Forestry Sciences, Qinghai University, Xining, China
| | - Qiwen Zhong
- Qinghai University, Xining, China
- Qinghai Provincial Key Laboratory of Vegetable Genetics and Physiology, Xining, China
- Academy of Agriculture and Forestry Sciences, Qinghai University, Xining, China
| | - Guangxin Lu
- Qinghai University, Xining, China
- College of Agriculture and Animal Husbandry, Qinghai University, Xining, China
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Ma J, Dai H, Liu H, Du W. Effects of harvest stages and lactic acid bacteria additives on the nutritional quality of silage derived from triticale, rye, and oat on the Qinghai-Tibet Plateau. PeerJ 2023; 11:e15772. [PMID: 37551342 PMCID: PMC10404394 DOI: 10.7717/peerj.15772] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2023] [Accepted: 06/28/2023] [Indexed: 08/09/2023] Open
Abstract
BACKGROUND Triticale (×Triticosecale Wittmack L.), rye (Secale cereale L.), and oat (Avena sativa L.) are the main forage crops on the Qinghai-Tibet Plateau, but there has been relatively little research on the silage produced from these three species. METHODS Plants were harvested at the heading, flowering, grouting, milky, and dough stages and then used to produce silage with and without additives (Sila-Max and Sila-Mix). The nutritional quality of the resulting silages was analyzed. RESULTS Triticale was revealed to be more suitable than oat or rye for producing silage on the Qinghai-Tibet Plateau. On the basis of the dry matter yield (DMY), triticale and rye should be harvested at the milky stage to optimize silage quality, whereas oat should be harvested at the dough stage. The lactic acid bacteria additives Sila-Max and Sila-Mix had no significant effect on the nutritional quality of the three silages regardless of when the samples were harvested. Overall, triticale produced higher quality silage than oat or rye. More specifically, triticale variety 'Gannong No.2' harvested at the milky stage is ideal for silage production.
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Affiliation(s)
- Jun Ma
- College of Pratacultural Science, Gansu Agricultural University, Lanzhou, Gansu, China
| | - Hanling Dai
- College of Pratacultural Science, Gansu Agricultural University, Lanzhou, Gansu, China
| | - Hancheng Liu
- College of Pratacultural Science, Gansu Agricultural University, Lanzhou, Gansu, China
| | - Wenhua Du
- College of Pratacultural Science, Gansu Agricultural University, Lanzhou, Gansu, China
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Xu J, Guo L, Zhao N, Meng X, Zhang J, Wang T, Wei X, Fan M. Response mechanisms to acid stress of acid-resistant bacteria and biotechnological applications in the food industry. Crit Rev Biotechnol 2023; 43:258-274. [PMID: 35114869 DOI: 10.1080/07388551.2021.2025335] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Acid-resistant bacteria are more and more widely used in industrial production due to their unique acid-resistant properties. In order to survive in various acidic environments, acid-resistant bacteria have developed diverse protective mechanisms such as sensing acid stress and signal transduction, maintaining intracellular pH homeostasis by controlling the flow of H+, protecting and repairing biological macromolecules, metabolic modification, and cross-protection. Acid-resistant bacteria have broad biotechnological application prospects in the food field. The production of fermented foods with high acidity and acidophilic enzymes are the main applications of this kind of bacteria in the food industry. Their acid resistance modules can also be used to construct acid-resistant recombinant engineering strains for special purposes. However, they can also cause negative effects on foods, such as spoilage and toxicity. Herein, the aim of this paper is to summarize the research progress of molecular mechanisms against acid stress of acid-resistant bacteria. Moreover, their effects on the food industry were also discussed. It is useful to lay a foundation for broadening our understanding of the physiological metabolism of acid-resistant bacteria and better serving the food industry.
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Affiliation(s)
- Junnan Xu
- College of Food Science and Engineering, Northwest Agriculture and Forestry University, Yangling, Shaanxi, China
| | - Li Guo
- College of Food Science and Engineering, Northwest Agriculture and Forestry University, Yangling, Shaanxi, China
| | - Ning Zhao
- College of Food Science and Engineering, Northwest Agriculture and Forestry University, Yangling, Shaanxi, China
| | - Xuemei Meng
- College of Food Science and Engineering, Northwest Agriculture and Forestry University, Yangling, Shaanxi, China
| | - Jie Zhang
- College of Food Science and Engineering, Northwest Agriculture and Forestry University, Yangling, Shaanxi, China
| | - Tieru Wang
- College of Food Science and Engineering, Northwest Agriculture and Forestry University, Yangling, Shaanxi, China
| | - Xinyuan Wei
- College of Food Science and Engineering, Northwest Agriculture and Forestry University, Yangling, Shaanxi, China
| | - Mingtao Fan
- College of Food Science and Engineering, Northwest Agriculture and Forestry University, Yangling, Shaanxi, China
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Liu C, Cheng K. Molasses fermentation to produce low-cost carbon source for denitrification. BIOTECHNOL BIOTEC EQ 2022. [DOI: 10.1080/13102818.2022.2138781] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023] Open
Affiliation(s)
- Chang Liu
- Hubei Key Laboratory of Ecological Restoration for River-Lakes and Algal Utilization, College of Resources and Environmental Engineering, Hubei University of Technology, Wuhan, Hubei, PR China
| | - Kai Cheng
- Hubei Key Laboratory of Ecological Restoration for River-Lakes and Algal Utilization, College of Resources and Environmental Engineering, Hubei University of Technology, Wuhan, Hubei, PR China
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Carrizo NI, Carabajal Torrez JA, Molina FRE, Fornaguera MJ, Martos GI, Bustos AY, Gerez CL. Selection and Performance of Antifungal Lactic Acid Bacteria in Corn Mini-Silos. ARABIAN JOURNAL FOR SCIENCE AND ENGINEERING 2022. [DOI: 10.1007/s13369-021-05511-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Du J, Hong Y, Cheng L, Gu Z, Li Z, Li C. Enzyme-assisted fermentation improves the antimicrobial activity and drying properties of potato pulp. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.110874] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Luo R, Zhang Y, Wang F, Liu K, Huang G, Zheng N, Wang J. Effects of Sugar Cane Molasses Addition on the Fermentation Quality, Microbial Community, and Tastes of Alfalfa Silage. Animals (Basel) 2021; 11:ani11020355. [PMID: 33572670 PMCID: PMC7912638 DOI: 10.3390/ani11020355] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2020] [Revised: 01/27/2021] [Accepted: 01/28/2021] [Indexed: 11/16/2022] Open
Abstract
Simple Summary It is difficult for Alfalfa alone to obtain a competitive fermentation quality due to its low content of fermentable carbohydrate and great buffering capacity. Sugar cane molasses additives provide a substrate for the rapid accumulation of lactic acid (LA) and pH reduction while increasing the nutritional quality of silage. The present work aims to study the effects of molasses additives on the fermentation quality and taste evaluation of the alfalfa silage. The microbial communities of the alfalfa silage were also described as the explanation for the changes in silages. The study could give directions on improving the fermentation quality of alfalfa silage and achieve long-term preservation. Abstract The objective was to study the effects of sugar cane molasses addition on the fermentation quality and tastes of alfalfa silage. Fresh alfalfa was ensiled with no additive (Control), 1% molasses (M1), 2% molasses (M2), and 3% molasses (M3) for 206 days. The chemical composition and fermentation characteristics of the alfalfa silages were determined, the microbial communities were described by 16S rRNA sequencing, and the tastes were evaluated using an electronic tongue sensing system. With the amount of added molasses (M), most nutrition (dry matter and crude protein) was preserved and water-soluble carbohydrates (WSC) were sufficiently used to promote the fermentation, resulting in a pH reduction from 5.16 to 4.48. The lactic acid (LA) content and LA/acetic acid (AA) significantly increased, indicating that the fermentation had turned to homofermentation. After ensiling, Enterococcus and Lactobacillus were the dominant genus in all treatments and the undesirable microbes were inhibited, resulting in lower propionic acid (PA), butyric acid (BA), and NH3-N production. In addition, bitterness, astringency, and sourness reflected tastes of alfalfa silage, while umami and sourness changed with the amount of added molasses. Therefore, molasses additive had improved the fermentation quality and tastes of alfalfa silage, and the M3 group obtained the ideal pH value (below 4.5) and the best condition for long-term preservation.
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Affiliation(s)
- Runbo Luo
- State Key Laboratory of Animal Nutrition, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (R.L.); (Y.Z.); (F.W.); (K.L.); (G.H.); (N.Z.)
- Key Laboratory of Quality & Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Yangdong Zhang
- State Key Laboratory of Animal Nutrition, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (R.L.); (Y.Z.); (F.W.); (K.L.); (G.H.); (N.Z.)
- Key Laboratory of Quality & Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Fengen Wang
- State Key Laboratory of Animal Nutrition, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (R.L.); (Y.Z.); (F.W.); (K.L.); (G.H.); (N.Z.)
- Key Laboratory of Quality & Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China
- College of Animal Science, Xinjiang Agriculture University, Urumchi 830091, China
| | - Kaizhen Liu
- State Key Laboratory of Animal Nutrition, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (R.L.); (Y.Z.); (F.W.); (K.L.); (G.H.); (N.Z.)
- Key Laboratory of Quality & Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Guoxin Huang
- State Key Laboratory of Animal Nutrition, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (R.L.); (Y.Z.); (F.W.); (K.L.); (G.H.); (N.Z.)
- Key Laboratory of Quality & Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Nan Zheng
- State Key Laboratory of Animal Nutrition, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (R.L.); (Y.Z.); (F.W.); (K.L.); (G.H.); (N.Z.)
- Key Laboratory of Quality & Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Jiaqi Wang
- State Key Laboratory of Animal Nutrition, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (R.L.); (Y.Z.); (F.W.); (K.L.); (G.H.); (N.Z.)
- Key Laboratory of Quality & Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China
- Correspondence:
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Mitiku AA, Andeta AF, Borremans A, Lievens B, Bossaert S, Crauwels S, Aernouts B, Kechero Y, Van Campenhout L. Silage making of maize stover and banana pseudostem under South Ethiopian conditions: evolution of pH, dry matter and microbiological profile. Microb Biotechnol 2020; 13:1477-1488. [PMID: 32705812 PMCID: PMC7415364 DOI: 10.1111/1751-7915.13626] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2019] [Revised: 05/24/2020] [Accepted: 06/24/2020] [Indexed: 11/29/2022] Open
Abstract
The study was conducted to evaluate the microbial dynamics during silage of maize stover and banana pseudostem in the environmental conditions of southern Ethiopia. To meet this objective, microsilos containing either maize stover or banana pseudostem, both with and without molasses, were prepared. Subsequently, samples were analysed on day 0, 7, 14, 30, 60 and 90 of the fermentation process. As a result, on day 7, all treatments except banana pseudostem without molasses showed a significant reduction in pH. It was also this silage type that supported the growth of Enterobacteriaceae longer than three other silage types, i.e. until 30 days. The yeasts and moulds and the Clostridum endospore counts also showed a reducing trend in early fermentation and afterwards remained constant until day 90. Illumina MiSeq sequencing revealed that Leuconostoc, Buttiauxella species and Enterobacteriaceae were the most abundant bacteria in the initial phases of the fermentation. Later on, Buttiauxella, Lactobacillus, Weissella and Bifidobacterium species were found to be dominant. In conclusion, silage of the two crop by-products is possible under South Ethiopian conditions. For banana pseudostem, the addition of molasses is crucial for a fast fermentation, in contrast to maize. Upscaling needs to be investigated for the two by-products.
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Affiliation(s)
- Ashenafi Azage Mitiku
- Department of Microbial and Molecular SystemsLab4FoodKU LeuvenGeel CampusGeelBelgium
- Leuven Food Science and Nutrition Research Centre (LFoRCe)KU LeuvenLeuvenBelgium
- Department of Animal SciencesCollege of Agricultural SciencesArba Minch UniversityArba MinchEthiopia
| | - Addisu Fekadu Andeta
- Department of BiologyCollege of Natural SciencesArba Minch UniversityArba MinchEthiopia
| | - An Borremans
- Department of Microbial and Molecular SystemsLab4FoodKU LeuvenGeel CampusGeelBelgium
- Leuven Food Science and Nutrition Research Centre (LFoRCe)KU LeuvenLeuvenBelgium
| | - Bart Lievens
- Leuven Food Science and Nutrition Research Centre (LFoRCe)KU LeuvenLeuvenBelgium
- Laboratory for Process Microbial Ecology and Bioinspirational Management (PME and BIM)Department of Microbial and Molecular SystemsKU LeuvenDe Nayer CampusSint‐Katelijne WaverBelgium
| | - Sofie Bossaert
- Leuven Food Science and Nutrition Research Centre (LFoRCe)KU LeuvenLeuvenBelgium
- Laboratory for Process Microbial Ecology and Bioinspirational Management (PME and BIM)Department of Microbial and Molecular SystemsKU LeuvenDe Nayer CampusSint‐Katelijne WaverBelgium
| | - Sam Crauwels
- Leuven Food Science and Nutrition Research Centre (LFoRCe)KU LeuvenLeuvenBelgium
- Laboratory for Process Microbial Ecology and Bioinspirational Management (PME and BIM)Department of Microbial and Molecular SystemsKU LeuvenDe Nayer CampusSint‐Katelijne WaverBelgium
| | - Ben Aernouts
- Department of BiosystemsLivestock TechnologyKU LeuvenGeel CampusGeelBelgium
| | - Yisehak Kechero
- Department of Animal SciencesCollege of Agricultural SciencesArba Minch UniversityArba MinchEthiopia
| | - Leen Van Campenhout
- Department of Microbial and Molecular SystemsLab4FoodKU LeuvenGeel CampusGeelBelgium
- Leuven Food Science and Nutrition Research Centre (LFoRCe)KU LeuvenLeuvenBelgium
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