Effects of bacterial community composition on fermentation characteristics of Lactobacillus plantarum in low moisture content rice stalk silage

doi:10.11686/cyxb2018217

Abstract

Abstract: An experiment was conducted to investigate the effects of differences in the bacterial community on low moisture rice stalk silage fermentation characteristics, and the correlation between bacterial community composition and fermentation outcomes in the presence of lactic acid bacteria (Lactobacillus plantarum). In this study, volatile fatty acids (VFAs) were measured by gas chromatography, and bacterial community composition was measured by high-throughput 16S rRNA gene sequencing during ensiling (i.e. after 3, 5, 7, 10, 15, 30, 60 d). It was found that the inoculation of L. plantarum decreased either propionic acid, isobutyric acid, butyric acid, isovaleric acid, valeric acid contents (P<0.05), or abundance of Proteobacteria, while Enterobacter increased acetic acid content (P<0.05), and Lactobacillus, reduced microbial diversity compared to control samples. The most abundant phylum in low moisture silage were Proteobacteria, Firmicutes, Actinobacteria, Cyanobacteria, Bacteroidetes. The most abundant genera in low moisture silage were Enterobacter, Lactobacillus, Klebsiella, Serratia, Latococcus, Pantoea, Citrobacter, Raoultella, Enterococcus, Salmonella, Clostridium. Lactobacillus abundance was positively correlated with acetic acid and negatively correlated with valeric acid (VAL), and moreover, showed negative correlation with presence of the genera Enterobacter, Citrobacter, Bacillus, Pluralibacter, Lactococcus, and Weissella, the abundance of genera above-metioned were positively correlated with two or three production of propionic acid, isobutyric acid, butyric acid, isovaleric acid, and valeric acid. Lactococcus, Anaerobacter, Enterococcus, and Clostridium presence was positively correlated with propionic acid, isobutyric acid, and butyric acid formation. Fifteen genera altered VAL production during fermentation, while 5 operational taxonomic units were associated with acetic acid production. Weissella presence showed positive correlation with both propionic acid and isobutyric acid production. In summary, inoculation of L. plantarum improved the fermentation quality, inhibited VFA content, and reduce the diversity of bacterial genera in low moisture rice stalk silage.

Key words: low moisture silage, rice stalk, volatile fatty acid, bacterial community, interaction

SI Hua-zhe, LI Zhi-peng, NAN Wei-xiao, JIN Chun-ai, LI Guang-yu, LIU Han-lu. Effects of bacterial community composition on fermentation characteristics of Lactobacillus plantarum in low moisture content rice stalk silage[J]. Acta Prataculturae Sinica, 2019, 28(3): 184-192.

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