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Different lactic acid bacteria and their combinations regulated the fermentation process of ensiled alfalfa: ensiling characteristics, dynamics of bacterial community and their functional shifts
Bai, Jie1,2,3; Ding, ZT(丁梓桐)1,3; Ke, Wencan1,3; Xu, Dongmei1,3; Wang, Museng1,3; Huang, Wenkang1,3; Zhang, Yixin1,3; Liu, F(刘芳)1,3; Guo, XS(郭旭生)1,3
2021-03
Source PublicationMICROBIAL BIOTECHNOLOGY
ISSN1751-7915
AbstractThe objectives of this study were to investigate the adaptation and competition of Lactobacillus plantarum, Pediococcus pentosaceus and Enterococcus faecalis inoculated in alfalfa silage alone or in combination on the fermentation quality, dynamics of bacterial community, and their functional shifts using single-molecule real-time (SMRT) sequencing technology. Before ensiling, alfalfa was inoculated with L. plantarum (Lp), P. pentosaceus (Pp), E. faecalis (Ef) or their combinations (LpPp, LpEf, LpPpEf) and sampled at 1, 3, 7, 14 and 60 days. After 60-days fermentation, the Lp-, Pp- and LpPp-inoculated silages had lower pH but greater concentrations of lactic acid were observed in Pp, LpEf and LpPpEf-inoculated silages. The inoculants altered the keystone taxa and the bacterial community dynamics in different manners, where L. plantarum, Weissella cibaria and L. pentosaceus dominated the bacterial communities after 14 days-fermentation in all treatments. The silages with better fermentation quality had simplified bacterial correlation structures. Moreover, different inoculants dramatically changed the carbohydrate, amino acid, energy, nucleotide and vitamin metabolism of bacterial communities during ensiling. Results of the current study indicate that effect of different inoculants on alfalfa silage fermentation was implemented by modulating the succession of bacterial community, their interactions and metabolic pathways as well during ensiling.
PublisherWILEY
DOI10.1111/1751-7915.13785
Indexed BySCOPUS ; SCIE
Language英语
WOS Research AreaBiotechnology & Applied Microbiology ; Microbiology
WOS SubjectBiotechnology & Applied Microbiology ; Microbiology
WOS IDWOS:000625410300001
Citation statistics
Cited Times:8[WOS]   [WOS Record]     [Related Records in WOS]
Document Type期刊论文
Identifierhttp://ir.lzu.edu.cn/handle/262010/449431
Collection生命科学学院
Corresponding AuthorGuo, Xusheng
Affiliation1.Lanzhou Univ, Sch Life Sci, State Key Lab Grassland Agroecosyst, Lanzhou 730000, Peoples R China;
2.Lanzhou Univ, Coll Pastoral Agr Sci & Technol, State Key Lab Grassland Agroecosyst, Lanzhou 730020, Peoples R China;
3.Lanzhou Univ, Probiot & Biol Feed Res Ctr, Lanzhou 730000, Peoples R China
First Author AffilicationSchool of Life Sciences;  College of Pastoral Agriculture Science and Technology
Corresponding Author AffilicationSchool of Life Sciences
Recommended Citation
GB/T 7714
Bai, Jie,Ding, Zitong,Ke, Wencan,et al. Different lactic acid bacteria and their combinations regulated the fermentation process of ensiled alfalfa: ensiling characteristics, dynamics of bacterial community and their functional shifts[J]. MICROBIAL BIOTECHNOLOGY,2021.
APA Bai, Jie.,Ding, Zitong.,Ke, Wencan.,Xu, Dongmei.,Wang, Museng.,...&Guo, Xusheng.(2021).Different lactic acid bacteria and their combinations regulated the fermentation process of ensiled alfalfa: ensiling characteristics, dynamics of bacterial community and their functional shifts.MICROBIAL BIOTECHNOLOGY.
MLA Bai, Jie,et al."Different lactic acid bacteria and their combinations regulated the fermentation process of ensiled alfalfa: ensiling characteristics, dynamics of bacterial community and their functional shifts".MICROBIAL BIOTECHNOLOGY (2021).
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