Changes in the fermentation products, taxonomic and functional profiles of microbiota during high-moisture sweet sorghum silage fermentation

• DOI: 10.3389/fmicb.2022.967624
• Publication Date: 2022-08-01T04:55:28Z
• Authors: Jie Zhao; Xue-Jing Yin; Si-Ran Wang; Jun-Feng Li; Zhi-Hao Dong; Tao Shao
• Keywords: Silage; Sweet sorghum

The purpose of this study was to evaluate the fermentation quality, microbial community, and functional shifts sweet sorghum during ensiling. high-moisture (SS) naturally ensiled for 1, 3, 7, 15, 30, 60 days. After days ensiling, silage (SSS) showed homolactic with absent butyric acid, low pH value, acceptable concentrations propionic ethanol, ammonia nitrogen high lactic acid concentration. Acinetobacter, Sphingomonas, Pseudomonas were advantage genera in SS. While, Lactococcus, Weissella, Pediococcus dominant 3-day SSS subsequently replaced by Lactobacillus 60-day SSS. Spearman's correlation heatmap that Leuconostoc negatively related value There great differences Kyoto Encyclopedia Genes Genomes (KEGG) profiles SS Ensiling process downregulated metabolism amino energy, cofactors, vitamins, but upregulated nucleotides carbohydrates. Overall, next-generation sequencing conjunction KEGG prediction revealed distinct initial late phases ensiling terms both community succession shifts. knowledge regarding bacterial dynamics is important understanding mechanism may contribute production high-quality silage.