Enzyme additives influence bacterial communities of Medicago sativa silage as determined by Illumina sequencing
The goal of the present study was to evaluate the effects of enzymes (cellulase combined with galactosidase) and their combination with Lactobacillus plantarum (LP) on bacterial diversity in alfalfa silages using high-throughput sequencing. Alfalfa forages were treated with or without cellulase + ɑ-galactosidase (CEGA), cellulase + LP (CELP), or ɑ-galactosidase + LP (GALP). After 56 days of ensiling, all treated silages exhibited improved fermentation quality, as reflected by decreased pH, ammonium-N and increased lactic acid levels compared to the control silage (P < 0.05). Enzymatic treatment improved nutrient value by increasing crude protein levels and decreasing neutral detergent fibre (NDF) levels (P < 0.05). Silage treatment significantly altered the bacterial community, as determined by PCoA (P < 0.05). Lactic acid bacteria (LAB) dominated the bacterial community of the treated silage after ensiling. The dominant bacteria changed from Garciella, Enterococcus, Lactobacillus and Pediococcus in the control silage to Lactobacillus and Pediococcus in the CEGA silage and Lactobacillus in the CELP and GALP silages. Collectively, these results suggest that treatment with both enzymes alone and in combination with inoculants greatly increased the abundance of LAB, with Enterococcus, Lactobacillus and Pediococcus observed in the silage treated with enzymes alone (CEGA) and Lactobacillus observed in the silage treated with a combination of enzymes and inoculants (CELP and GALP).
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Posted 18 Dec, 2020
On 06 Jan, 2021
On 03 Dec, 2020
On 03 Dec, 2020
On 03 Dec, 2020
On 03 Dec, 2020
On 24 Nov, 2020
Received 15 Nov, 2020
On 12 Nov, 2020
Invitations sent on 10 Nov, 2020
On 10 Oct, 2020
On 09 Oct, 2020
On 09 Oct, 2020
On 09 Sep, 2020
Received 13 Jul, 2020
Received 13 Jul, 2020
On 06 Jul, 2020
On 01 Jul, 2020
Invitations sent on 27 Jun, 2020
On 30 May, 2020
On 29 May, 2020
On 23 May, 2020
On 22 May, 2020
Enzyme additives influence bacterial communities of Medicago sativa silage as determined by Illumina sequencing
Posted 18 Dec, 2020
On 06 Jan, 2021
On 03 Dec, 2020
On 03 Dec, 2020
On 03 Dec, 2020
On 03 Dec, 2020
On 24 Nov, 2020
Received 15 Nov, 2020
On 12 Nov, 2020
Invitations sent on 10 Nov, 2020
On 10 Oct, 2020
On 09 Oct, 2020
On 09 Oct, 2020
On 09 Sep, 2020
Received 13 Jul, 2020
Received 13 Jul, 2020
On 06 Jul, 2020
On 01 Jul, 2020
Invitations sent on 27 Jun, 2020
On 30 May, 2020
On 29 May, 2020
On 23 May, 2020
On 22 May, 2020
The goal of the present study was to evaluate the effects of enzymes (cellulase combined with galactosidase) and their combination with Lactobacillus plantarum (LP) on bacterial diversity in alfalfa silages using high-throughput sequencing. Alfalfa forages were treated with or without cellulase + ɑ-galactosidase (CEGA), cellulase + LP (CELP), or ɑ-galactosidase + LP (GALP). After 56 days of ensiling, all treated silages exhibited improved fermentation quality, as reflected by decreased pH, ammonium-N and increased lactic acid levels compared to the control silage (P < 0.05). Enzymatic treatment improved nutrient value by increasing crude protein levels and decreasing neutral detergent fibre (NDF) levels (P < 0.05). Silage treatment significantly altered the bacterial community, as determined by PCoA (P < 0.05). Lactic acid bacteria (LAB) dominated the bacterial community of the treated silage after ensiling. The dominant bacteria changed from Garciella, Enterococcus, Lactobacillus and Pediococcus in the control silage to Lactobacillus and Pediococcus in the CEGA silage and Lactobacillus in the CELP and GALP silages. Collectively, these results suggest that treatment with both enzymes alone and in combination with inoculants greatly increased the abundance of LAB, with Enterococcus, Lactobacillus and Pediococcus observed in the silage treated with enzymes alone (CEGA) and Lactobacillus observed in the silage treated with a combination of enzymes and inoculants (CELP and GALP).
Figure 1
Figure 1
Figure 1
Figure 1