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Metagenomic Analysis of Silage
Published on: January 13, 2017
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Bacterial Dynamics of Wheat Silage.
Jitendra Keshri1, Yaira Chen1, Riky Pinto1
1Department of Food Science, Institute for Postharvest and Food Sciences, Agriculture Research Organization Volcani Center, Rishon LeZion, Israel.
Frontiers in Microbiology
|July 30, 2019
Summary
Inoculants significantly altered wheat silage bacterial communities, with Lactobacillus dominating post-fermentation. Lactobacillus plantarum reduced aerobic stability, unlike Lactobacillus buchneri, highlighting inoculant selection importance for silage quality.
Area of Science:
- Agricultural Microbiology
- Fermentation Science
- Animal Nutrition
Background:
- Understanding bacterial dynamics in crop ensiling is crucial for producing nutritious and stable silage.
- Inoculants can influence fermentation processes, but their specific effects on bacterial communities and silage quality require detailed analysis.
Purpose of the Study:
- To analyze bacterial community dynamics in whole crop wheat silage with and without Lactobacillus inoculants (L. plantarum, L. buchneri).
- To evaluate the impact of these inoculants on silage fermentation, bacterial diversity, and aerobic stability.
Main Methods:
- Whole crop wheat was ensiled in laboratory silos for 3 months with and without L. plantarum or L. buchneri inoculants.
- Bacterial composition was analyzed using next-generation sequencing.
- Lactic acid, pH, and aerobic stability were measured.
Main Results:
- Lactobacillus species dominated silage bacterial populations after 3 months in all treatments, with significantly higher abundance in inoculated silages.
- Bacterial diversity decreased in inoculated silages compared to untreated silage.
- L. plantarum treatment led to higher lactic acid content and lower pH but reduced aerobic stability, associated with increased yeast counts and lower volatile fatty acid levels.
Conclusions:
- Exogenous Lactobacillus inoculants significantly shape bacterial communities during wheat ensiling.
- L. plantarum inoculation improved lactic acid production and reduced pH but compromised aerobic stability, likely due to reduced inhibitory volatile fatty acids.
- L. buchneri did not negatively impact aerobic stability, suggesting specific inoculant selection is vital for optimizing silage quality and preservation.
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