Molecular Nutrition

Microbial Diversity of Whole-Plant Maize during Ensilage and after Air Exposure Analyzed by Metagenomics Technology

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  • College of Animal Science and Technology, Inner Mongolia University for the Nationalities, Tongliao 028000, China

Received date: 2017-04-29

  Online published: 2017-09-28

Abstract

The objective of this experiment was to analyze the fermentation quality and microbial diversity of whole-plant maize during ensilage and after air exposure, and to monitor the dynamic changes of microbial community composition. There were 3 sampling time points in this experiment including fermentation at the 5th day (F5 group), fermentation at the 40th day (F40 group) and exposed air at the 3rd day after ensilage for 40 days (A3 group), and each sampling time point took 3 bags as 3 replicates. Microbial 16S rDNA V3 to V4 region of whole-plant maize during ensilage and after air exposure were sequenced by metagenomics technology, and the microbial community composition and abundance of 3 groups were compared. Alpha diversity and principal component analysis were carried out to investigate the microbial diversity of whole-plant maize during ensilage and after air exposure. The results showed that the contents of pH, neutral detergent fiber (NDF) and acid detergent fiber (ADF) of the whole-plant maize after 40 days of silage fermentation were significantly decreased (P<0.05), and the lactic acid content was significantly increased (P<0.05), which had a good fermentation quality and nutritional value, and short-time exposed air after 40 days for silage had no significantly effects on fermentation quality and nutritional value (P>0.05). A total of 122 371 high-quality effective sequences and 239 operational taxonomic units (OTU) were obtained by Illumina Miseq sequencing platform, and totally 16 phyla, 163 genuses of bacteria were identified in samples of 3 groups. At the level of phylum, Firmicutes was dominant from beginning to end, and its abundance in F5, F40 and A3 groups was 57.57%, 74.65% and 78.82%, respectively, and showed a growth trend. Dominant species of the early stage for fermentation (F5 group), the late stage for fermentation (F40) and the aerobic period (A3 group) were Lactobacillus, which abundance was 49.78%, 64.46% and 45.34%, respectively, but the proportion of Sporolactobacillus in aerobic period was obvious increased by 28.46%. In conclusion, the natural fermentation of whole-plant maize silage significantly increases the abundance of Lactobacillus, which is beneficial to improve the fermentation quality of whole-plant maize silage, but exposed air at the 3rd day after ensilage has effect on the microbial diversity of whole-plant maize silage. By Miseq high-throughput sequencing technology, we can fully understand the changes of microbial community composition and abundance of whole-plant maize during ensilage and after air exposure.

Cite this article

HU Zongfu, CHANG Jie, Sarnhu, WANG Sizhen, NIU Huaxin . Microbial Diversity of Whole-Plant Maize during Ensilage and after Air Exposure Analyzed by Metagenomics Technology[J]. Chinese Journal of Animal Nutrition, 2017 , 29(10) : 3750 -3760 . DOI: 10.3969/j.issn.1006-267x.2017.10.038

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