Effect of isolated lactic acid bacteria on the quality and bacterial diversity of native grass silage

• DOI: 10.3389/fpls.2023.1160369
• Publication Date: 2023-07-06T14:23:50Z
• Authors: Jian Bao; Gentu Ge; Zhijun Wang; Yanzi Xiao; Muqier Zhao; Lin Sun; Yu Wang; Jiawei Zhang; Yushan Jia; Shuai Du
• Keywords: Plant Science; bacterial community; Microbiology; SB1-1110; Agricultural and Biological Sciences; Food science; Nutritional Strategies for Ruminant Health and Production; Lactic Acid Bacteria; Significance of Phytic Acid in Nutrition and Agriculture; Genetics; steppe types; Lactobacillus buchneri; silage quality; Biology; 2. Zero hunger; Silage; Steppe; Chromatography; Bacteria; Ecology; Probiotics and Prebiotics; Botany; Plant culture; Life Sciences; Lactic acid; Digestion (alchemy); 15. Life on land; 6. Clean water; lactic acid bacteria; Chemistry; native grass; FOS: Biological sciences; Fermentation; Agronomy and Crop Science; Animal science; Food Science; Lactobacillus plantarum

ObjectiveThe objective of this study was to isolate lactic acid bacteria (LAB) from native grasses and naturally fermented silages, determine their identity, and assess their effects on silage quality and bacterial communities of the native grasses of three steppe types fermented for 60 days.MethodsAmong the 58 isolated LAB strains, Limosilactobacillus fermentum (BL1) and Latilactobacillus graminis (BL5) were identified using 16S rRNA sequences. Both strains showed normal growth at 15- 45°C temperature, 3-6.5% NaCl concentration, and pH 4-9. Two isolated LAB strains (labeled L1 and L5) and two commercial additives (Lactiplantibacillus plantarum and Lentilactobacillus buchneri; designated as LP and LB, respectively) were added individually to native grasses of three steppe types (meadow steppe, MS; typical steppe, TS; desert steppe, DS), and measured after 60 d of fermentation. The fresh material (FM) of different steppe types was treated with LAB (1 × 105 colony forming units/g fresh weight) or distilled water (control treatment [CK]).ResultsCompared with CK, the LAB treatment showed favorable effects on all three steppe types, i.e., reduced pH and increased water-soluble carbohydrate content, by modulating the microbiota. The lowest pH was found in the L5 treatment of three steppe types, at the same time, the markedly (p < 0.05) elevated acetic acid (AA) concentration was detected in the L1 and LB treatment. The composition of bacterial community in native grass silage shifted from Pantoea agglomerans and Rosenbergiella nectarea to Lentilactobacillus buchneri at the species level. The abundance of Lentilactobacillus buchneri and Lactiplantibacillus plantarum increased significantly in L1, L5, LP, and LB treatments, respectively, compared with CK (p < 0.05).ConclusionIn summary, the addition of LAB led to the shifted of microbiota and modified the quality of silage, and L. fermentum and L. graminis improved the performance of native grass silage.