Effects of <i>Lactiplantibacillus plantarum</i> and Fermentation Time on the Quality, Bacterial Community, and Functional Prediction of Silage from <i>Lotus corniculatus</i> L. in Karst Regions
<b>Abstract:</b> To improve the silage quality of <i>Lotus corniculatus</i> L. and expedite the promotion of cultivated varieties, this study investigates the impact of <i>Lactiplantibacillus plantarum</i> on the fermentation characteristics, bacterial community,...
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2024-12-01
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| author | Yang Wang Yang Yang Xiaoyu Yang Lei Huang Puchang Wang Lili Zhao |
| author_facet | Yang Wang Yang Yang Xiaoyu Yang Lei Huang Puchang Wang Lili Zhao |
| author_sort | Yang Wang |
| collection | DOAJ |
| description | <b>Abstract:</b> To improve the silage quality of <i>Lotus corniculatus</i> L. and expedite the promotion of cultivated varieties, this study investigates the impact of <i>Lactiplantibacillus plantarum</i> on the fermentation characteristics, bacterial community, and functional aspects of silage. The experiment included a control (CK) and a <i>Lactiplantibacillus plantarum</i> (LP) treatment, with sampling conducted at 3, 7, 15, and 45 days of fermentation to monitor nutritional value and fermentation quality, as well as changes in the bacterial community at 3 and 45 days. The results indicated that compared to the CK, the addition of LP significantly increased the lactic acid, dry matter, and crude protein content (<i>p</i> < 0.05) while substantially decreasing the water-soluble carbohydrates, pH, NH<sub>3</sub>-N, and acetic acid levels (<i>p</i> < 0.05). And the effect of adding LP was the most significant after 45 days of fermentation. LP promoted the growth of beneficial bacteria and inhibited harmful bacteria, with LP becoming the predominant genus and species after 45 days of fermentation. The metabolic pathway analysis revealed that the addition of LP enhanced carbohydrate metabolism and improved the replication and repair, translation, transcription, and membrane transport functions of the bacterial community. In summary, the addition of LP significantly enhances the silage quality of <i>L. corniculatus</i> and may serve as an effective method for promoting the application of <i>L. corniculatus</i> in karst regions. |
| format | Article |
| id | doaj-art-7786831c8cb84ad4ad5c2f14a4728a9e |
| institution | Kabale University |
| issn | 2077-0472 |
| language | English |
| publishDate | 2024-12-01 |
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| series | Agriculture |
| spelling | doaj-art-7786831c8cb84ad4ad5c2f14a4728a9e2025-01-10T13:13:24ZengMDPI AGAgriculture2077-04722024-12-011511610.3390/agriculture15010016Effects of <i>Lactiplantibacillus plantarum</i> and Fermentation Time on the Quality, Bacterial Community, and Functional Prediction of Silage from <i>Lotus corniculatus</i> L. in Karst RegionsYang Wang0Yang Yang1Xiaoyu Yang2Lei Huang3Puchang Wang4Lili Zhao5College of Animal Science, Guizhou University, Guiyang 550025, ChinaCollege of Animal Science, Guizhou University, Guiyang 550025, ChinaCollege of Animal Science, Guizhou University, Guiyang 550025, ChinaCollege of Animal Science, Guizhou University, Guiyang 550025, ChinaSchool of Life Sciences, Guizhou Normal University, Guiyang 550001, ChinaCollege of Animal Science, Guizhou University, Guiyang 550025, China<b>Abstract:</b> To improve the silage quality of <i>Lotus corniculatus</i> L. and expedite the promotion of cultivated varieties, this study investigates the impact of <i>Lactiplantibacillus plantarum</i> on the fermentation characteristics, bacterial community, and functional aspects of silage. The experiment included a control (CK) and a <i>Lactiplantibacillus plantarum</i> (LP) treatment, with sampling conducted at 3, 7, 15, and 45 days of fermentation to monitor nutritional value and fermentation quality, as well as changes in the bacterial community at 3 and 45 days. The results indicated that compared to the CK, the addition of LP significantly increased the lactic acid, dry matter, and crude protein content (<i>p</i> < 0.05) while substantially decreasing the water-soluble carbohydrates, pH, NH<sub>3</sub>-N, and acetic acid levels (<i>p</i> < 0.05). And the effect of adding LP was the most significant after 45 days of fermentation. LP promoted the growth of beneficial bacteria and inhibited harmful bacteria, with LP becoming the predominant genus and species after 45 days of fermentation. The metabolic pathway analysis revealed that the addition of LP enhanced carbohydrate metabolism and improved the replication and repair, translation, transcription, and membrane transport functions of the bacterial community. In summary, the addition of LP significantly enhances the silage quality of <i>L. corniculatus</i> and may serve as an effective method for promoting the application of <i>L. corniculatus</i> in karst regions.https://www.mdpi.com/2077-0472/15/1/16<i>Lotus corniculatus</i> L.silage<i>Lactiplantibacillus plantarum</i>fermentation qualitybacterial community |
| spellingShingle | Yang Wang Yang Yang Xiaoyu Yang Lei Huang Puchang Wang Lili Zhao Effects of <i>Lactiplantibacillus plantarum</i> and Fermentation Time on the Quality, Bacterial Community, and Functional Prediction of Silage from <i>Lotus corniculatus</i> L. in Karst Regions Agriculture <i>Lotus corniculatus</i> L. silage <i>Lactiplantibacillus plantarum</i> fermentation quality bacterial community |
| title | Effects of <i>Lactiplantibacillus plantarum</i> and Fermentation Time on the Quality, Bacterial Community, and Functional Prediction of Silage from <i>Lotus corniculatus</i> L. in Karst Regions |
| title_full | Effects of <i>Lactiplantibacillus plantarum</i> and Fermentation Time on the Quality, Bacterial Community, and Functional Prediction of Silage from <i>Lotus corniculatus</i> L. in Karst Regions |
| title_fullStr | Effects of <i>Lactiplantibacillus plantarum</i> and Fermentation Time on the Quality, Bacterial Community, and Functional Prediction of Silage from <i>Lotus corniculatus</i> L. in Karst Regions |
| title_full_unstemmed | Effects of <i>Lactiplantibacillus plantarum</i> and Fermentation Time on the Quality, Bacterial Community, and Functional Prediction of Silage from <i>Lotus corniculatus</i> L. in Karst Regions |
| title_short | Effects of <i>Lactiplantibacillus plantarum</i> and Fermentation Time on the Quality, Bacterial Community, and Functional Prediction of Silage from <i>Lotus corniculatus</i> L. in Karst Regions |
| title_sort | effects of i lactiplantibacillus plantarum i and fermentation time on the quality bacterial community and functional prediction of silage from i lotus corniculatus i l in karst regions |
| topic | <i>Lotus corniculatus</i> L. silage <i>Lactiplantibacillus plantarum</i> fermentation quality bacterial community |
| url | https://www.mdpi.com/2077-0472/15/1/16 |
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