RESEARCHPAPER

Isolation and Identification of Lactobacillus and Their Effects on Fermentation Quality of Pennisetum sinense Silage

  • XIE Tingxia ,
  • CAO Xuedi ,
  • TAN Yulan ,
  • LI Guo ,
  • JIN Lei ,
  • LIU Shuliang ,
  • AO Xiaolin ,
  • ZHAO Ke ,
  • ZOU Likou
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  • 1. College of Resources, Sichuan Agricultural University, Chengdu 611130, China;
    2. College of Food Science, Sichuan Agricultural University, Ya'an 615014, China

Received date: 2021-12-07

  Online published: 2022-06-14

Abstract

This experiment was conducted to investigate the effects of Lactobacillus isolated from ryegrass silage on fermentation quality and microbial diversity of Pennisetum sinese silage. Lactobacillus was isolated by traditional culture method, and then preserved for use after morphological identification and 16S rRNA sequencing comparison. The isolated Lactobacillus plantarum LAB158, Lactobacillus zeae MZN1 and Lactobacillus herbaceous P-1-12 were added into the mince samples of Pennisetum sinese as experimental groups, respectively, and the control group was added with the same amount of sterile water. The silage samples were fermented for 60 days after packaging, and the sensory evaluation, nutrient contents and microbial community structure were measured. The results showed that compared with the control group, the color score and pH score of silage in 3 experimental groups were significantly increased (P<0.05), and the contents of dry matter, crude protein, ether extract and lactic acid were also significantly increased (P<0.05), while the contents of umami amino acids such as glycine and alanine in LAB158 group were also significantly increased (P<0.05). Based on high-throughput sequencing, it was found that the dominant bacteria in each group were Firmicutes at phylum level, and the relative abundance was the lowest in the control group; Proteobacteria followed, and the relative abundance was the highest in the control group. At the genus level, the dominant bacteria in each group were Lactobacillus, Sphingobacterium and Weissella, etc. Thus it can be seen that Lactobacillus can improve the fermentation quality and nutritional quality of silage. Alpha diversity analysis shows that adding Lactobacillus plantarum LAB158 and Lactobacillus zeae MZN1 can increase the richness and diversity of microbial community. It is comprehensively determined that Lactobacillus plantarum LAB158 strain has better silage effect.

Cite this article

XIE Tingxia , CAO Xuedi , TAN Yulan , LI Guo , JIN Lei , LIU Shuliang , AO Xiaolin , ZHAO Ke , ZOU Likou . Isolation and Identification of Lactobacillus and Their Effects on Fermentation Quality of Pennisetum sinense Silage[J]. Chinese Journal of Animal Nutrition, 2022 , 34(6) : 4060 -4070 . DOI: 10.3969/j.issn.1006-267x.2022.06.065

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