Abstract
The objective of this study was to investigate how storage temperatures influence the bacterial community of oat silage during the ensiling process via PacBio single molecule, real-time sequencing technology (SMRT). Forage oat was ensiled at four different temperatures (5 °C, 10 °C, 15 °C, and 25 °C) and ensiling days (7, 14, 30, and 60 days). With the rise in storage temperature, the lactic acid content showed an increased trend. Acetic acid production was observed highest in silage fermented at 5 °C compared with other treatments, and Enterococcus mundtii was also the dominant bacterial species. Lactiplantibacillus pentosus and Loigolactobacillus rennini were exclusively detected in silages at 10 °C, 15 °C, and 25 °C, and dominated the fermentation after 60 days of ensiling at 10 °C and 25 °C, respectively. In addition, L. pentosus, L. rennini, and E. mundtii may be related to changes in the fermentation products due to the differences in ensiling temperature. In conclusion, results of this study improve our understanding of the complicated microbial composition underlying silage fermentation at low temperatures, which might contribute to target-based regulation methods for enhancing silage quality and developing new inoculants.
Highlights
Received: 5 January 2021Ensiling has been used for preserving the fresh forage for decades, especially in the regions where animals need to be wintered for a long period [1]
Klein reported that E. mundtii is mostly isolated from plant-related samples, this species produces bacteriocins that are expected to be especially suitable for preservation of plant-related fermentation products [30]. These results showed that E. mundtii could adapt to the low temperature environment in oat silage, and have the inhibitory ability against undesirable microorganism
The data from our study showed that the storage temperature influenced the bacterial species diversity and fermentation parameters of oat silage with notable variation along the temperature gradient
Summary
Received: 5 January 2021Ensiling has been used for preserving the fresh forage for decades, especially in the regions where animals need to be wintered for a long period [1]. The ensiling process mainly relies on the epiphytic microorganisms especially lactic acid bacteria (LAB), which could determine the fermentation quality [2,3]. The microbiota ecosystem of optimal enisling is usually dominated by LAB with Lactobacillus species being the most frequently found [2]. There has been a significant increase in the knowledge of new species and the metabolism of different species and strains, which has enhanced our knowledge about the presence and performance of microbiota in the process [4]. The improper ensiling includes a large number of undesirable microorganisms, which are detrimental for the nutrition value of silage [5]. It is critical to classify the microbial diversity in silage
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