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Fermentation
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The Use of Lactobacillus in Forage Storage and Processing
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The Use of Lactobacillus in Forage Storage and Processing

A special issue of Fermentation (ISSN 2311-5637). This special issue belongs to the section "Industrial Fermentation".

Deadline for manuscript submissions: 30 April 2024 | Viewed by 7045

Special Issue Editors

Prof. Dr. Tao Shao

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Guest Editor
Institute of Ensiling and Processing of Grass, College of Agro-Grassland Science, Nanjing Agricultural University, Nanjing 210095, China
Interests: animal nutrition; ruminant; forage; silage; lactic acid bacteria; fermentation quality
Dr. Jie Zhao

E-Mail Website
Guest Editor
Institute of Ensiling and Processing of Grass, College of Agro-Grassland Science, Nanjing Agricultural University, Nanjing 210095, China
Interests: animal nutrition; anaerobic fermentation; lactic acid bacteria; waste management
Dr. Lin Mu

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Guest Editor Assistant
College of Agronomy, Hunan Agricultural University, Changsha, China
Interests: functional feed additive; mixed silage; microbial community; aerobic stability
Dr. Hao Guan

E-Mail Website
Guest Editor Assistant
Institute of Qinhai-Tibetan Plateau, Southwest Minzu University, Chengdu, China
Interests: silage fermentation technology; regulation of rumen microorganisms; GHG emission reduction, AI precise control of forage processing
Dr. Qiming Cheng

E-Mail Website
Guest Editor Assistant
College of Animal Science, Guizhou University, Guiyang, China
Interests: unconventional forage resources; anti-nutritional factors; woody feed; microbial ecology

Special Issue Information

Dear Colleagues,

The use of Lactobacillus, a genus of lactic acid bacteria, has gained prominence in forage storage and processing due to its beneficial effects on fermentation and preservation. Lactobacillus species convert sugars into lactic acid through fermentation, reducing pH and inhibiting spoilage microorganisms. This presents advantages such as improved preservation, reduced nutrient losses, and enhanced animal performance. Researchers have aimed to explore the application of Lactobacillus in forage storage, focusing on strain isolation, characterization, and selection. The optimization of growth conditions and parameters for Lactobacillus in different forage types and storage systems will be investigated. Interactions between Lactobacillus and Lactococcus or Pediococcus will be studied in order to understand their contribution to improved forage preservation.

The impact of Lactobacillus on the nutritional composition of ensiled forage, including changes in crude protein, fiber, and nutrient content, will be assessed. Additionally, the production of metabolites and bioactive compounds during fermentation will be examined. Practical aspects of Lactobacillus implementation, such as inoculation strategies and dosages, will be addressed in order to optimize its introduction and proliferation in ensiled forage. The economic feasibility and cost-effectiveness of Lactobacillus as a preservation strategy will also be evaluated.

We welcome submissions on the following subtopics, which include, but are not limited to:

  1. The isolation and characterization of Lactobacillus strains for forage storage and processing.
  2. The optimization of growth conditions and parameters for Lactobacillus activity in different forage types and storage systems.
  3. The effects of functional Lactobacillus on metabolites and bioactive compounds in ensiled forage, and on animal performance.

Practical application methods for introducing Lactobacillus into forage storage.

Prof. Dr. Tao Shao
Dr. Jie Zhao
Guest Editors

Dr. Lin Mu
Dr. Hao Guan
Dr. Qiming Cheng
Guest Editor Assistants

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Fermentation is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2600 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • emerging forage
  • bacterial inoculant
  • bioactive compounds
  • metabolite
  • silage
  • microbial ecology
  • enzyme
  • animal health

Published Papers (6 papers)

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Research

19 pages, 2919 KiB  
Article
Mechanistic Insights into Nitrite Degradation by Metabolites of L. plantarum A50: An LC-MS-Based Untargeted Metabolomics Analysis
by Jiangbo An, Lin Sun, Mingjian Liu, Rui Dai, Qiang Si, Gentu Ge, Zhijun Wang and Yushan Jia
Fermentation 2024, 10(2), 92; https://doi.org/10.3390/fermentation10020092 - 04 Feb 2024
Viewed by 1034
Abstract
Nitrites are universally acknowledged natural toxic substances that frequently lead to poisoning in humans and animals. During fermentation, certain microorganisms utilize a portion of the nitrogen element and reduce nitrates to nitrites through specific metabolic pathways. In this study, a highly effective lactic [...] Read more.
Nitrites are universally acknowledged natural toxic substances that frequently lead to poisoning in humans and animals. During fermentation, certain microorganisms utilize a portion of the nitrogen element and reduce nitrates to nitrites through specific metabolic pathways. In this study, a highly effective lactic acid bacterial strain, Lactiplantibacillus plantarum A50, was isolated and screened from alfalfa silage for its remarkable ability to degrade nitrites. L. plantarum A50 exhibits exceptional nitrite removal capacity, with a degradation rate of 99.06% within 24 h. Furthermore, L. plantarum A50 demonstrates normal growth under pH values ranging from 4 to 9 and salt concentrations of 5%, displaying excellent tolerance to acidity, alkalinity, and salinity. Additionally, it undergoes fermentation using various carbon sources. Within the first 6–12 h of culture, L. plantarum A50 primarily achieves nitrite degradation through non-acidic processes, resulting in a degradation rate of 82.67% by the 12th hour. Moreover, the metabolites produced by L. plantarum A50 exhibit a synergistic interaction with acidity, leading to a nitrite degradation rate of 98.48% within 24 h. Notably, both L. plantarum A50 and MRS broth were found to degrade nitrites. Consequently, a non-targeted metabolomic analysis using LC-MS was conducted to identify 342 significantly different metabolites between L. plantarum A50 and MRS broth. Among these, lipids and lipid-like molecules, organic acids and derivatives, organic oxygen compounds, and organoheterocyclic compounds emerged as the main constituents. Lipids and lipid-like molecules, derivatives of glucose and galactose, amino acids and their derivatives, as well as organoheterocyclic compounds, are likely to play a role in nitrite elimination. Through the enrichment analysis of differential metabolic pathways using KEGG, nine distinct pathways were identified. These pathways provide essential nutrients, maintain cellular structure and function, participate in substance transport, regulate metabolic activities, and enhance resistance against pathogenic microorganisms in L. plantarum A50. Full article
(This article belongs to the Special Issue The Use of Lactobacillus in Forage Storage and Processing)
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19 pages, 2367 KiB  
Article
Lactic Acid Bacteria and Formic Acid Improve Fermentation Quality and Beneficial Predicted Functional Characteristics in Mixed Silage Consisting of Alfalfa and Perennial Ryegrass
by Yao Lei, Maoya Li, Yinghao Liu, Jiachuhan Wang, Xiangjiang He, Yuanyuan Zhao, Yulian Chen, Qiming Cheng and Chao Chen
Fermentation 2024, 10(1), 43; https://doi.org/10.3390/fermentation10010043 - 05 Jan 2024
Cited by 1 | Viewed by 1351
Abstract
The purpose of the present study was to investigate the effect of additives on the fermentation properties of ensiled mixed alfalfa and perennial ryegrass silage in the karst terrain of Southwest China. A mixture of alfalfa and perennial ryegrass was ensiled at a [...] Read more.
The purpose of the present study was to investigate the effect of additives on the fermentation properties of ensiled mixed alfalfa and perennial ryegrass silage in the karst terrain of Southwest China. A mixture of alfalfa and perennial ryegrass was ensiled at a ratio of 3:7 using three experimental treatments: (1) CK (without additives) and distilled water (5 mL kg−1 fresh weight (FW)); (2) FA and formic acid (88%) (5 mL kg−1 FW); and (3) LAB combined with the application of Lactiplantibacillus plantarum and Lentilactobacillus buchneri (2 × 107 cfu/g FW). All samples were packed manually into polyethylene bags, and three polyethylene bags from each treatment were sampled on days 7, 15, and 45. The findings demonstrated that the pH values of all the mixed silages gradually decreased during ensiling. The lactic acid (LA) and acetic acid (AA) contents increased gradually with ensiling time and peaked after 45 days of ensiling. After 45 days of ensiling, the FA and LAB groups effectively preserved the nutrient content of the mixed silage, which presented a reduced neutral detergent fiber and acid detergent fiber content (p < 0.05) and higher water-soluble carbohydrate content (p < 0.05) than the CK group. The fermentation quality of the mixed silages in the FA and LAB groups improved, as indicated by higher (p < 0.05) LA contents and lower (p < 0.05) pH and ammoniacal nitrogen contents after 45 days of ensiling compared to those in the CK group. As fermentation progressed, the abundance of harmful microorganisms (Hafnia obesumbacterium, Enterobacteriaceae, and Sphingomonas) and beneficial microorganisms (Lactiplantibacillus and Lentilactobacillus) decreased and increased, respectively. In addition, compared to those in the CK group, the FA group had higher abundances of “lipid metabolism” and “biosynthesis of antibiotics” and lower abundances of “membrane transport”. Briefly, the results of this study suggest that the incorporation of FA and LAB additives could improve the quality of fermented mixed silage, and that FA is better than LAB. This information is useful for combining forage resources to satisfy the requirements for high-protein feed and for manufacturing ruminant feed annually. Full article
(This article belongs to the Special Issue The Use of Lactobacillus in Forage Storage and Processing)
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12 pages, 429 KiB  
Article
Fermentation Quality and Aerobic Stability Evaluation of Rice Straw Silage with Different Ensiling Densities
by Haopeng Liu, Xinbao Li, Junfeng Hu, Jie Zhao, Guofeng Xu, Dong Dong, Yushan Jia and Tao Shao
Fermentation 2024, 10(1), 20; https://doi.org/10.3390/fermentation10010020 - 27 Dec 2023
Cited by 1 | Viewed by 1071
Abstract
Ensiling density has significant importance for the quality and preservation of silage. Appropriate ensiling density could improve the nutritional value, extend the storage time of silage and reduce the risk of mold and spoilage. This work aimed to evaluate the effect of ensiling [...] Read more.
Ensiling density has significant importance for the quality and preservation of silage. Appropriate ensiling density could improve the nutritional value, extend the storage time of silage and reduce the risk of mold and spoilage. This work aimed to evaluate the effect of ensiling densities on the fermentation quality and aerobic stability of rice straw. The rice straw was obtained after threshing, then chopped and ensiled into a 10 L laboratory silo with three ensiling densities (high density at 700 g/L, medium density at 600 g/L and low density at 500 g/L). Five silos per density were opened after 3, 5, 7, 14, 30 and 60 days of ensiling, and then, the fermentation quality and aerobic stability were analyzed. During ensiling, high density had the highest lactic acid content, and the lowest pH and ammonia nitrogen. There was no difference (p > 0.05) in the propionic acid, butyric acid and ethanol contents among all silage, and the contents of propionic acid and butyric acid were trace amounts. On day 60 of ensiling, the Flieg’s point of high density and medium density were higher than the low density. During aerobic exposure, the continuous lactic acid decrease and pH increase were observed in all silage. The aerobic bacteria and yeasts count in the high density and medium density were lower than that in the low density. The aerobic stability of the high density (26 h) and the medium density (24 h) were higher than that of the low density (13 h). It was suggested that if the ensiling density is higher than 600 g/L, it could effectively improve the fermentation quality and aerobic stability of rice straw. Full article
(This article belongs to the Special Issue The Use of Lactobacillus in Forage Storage and Processing)
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17 pages, 299 KiB  
Article
Effects of Moisture Content and Silage Starter on the Fermentation Quality and In Vitro Digestibility of Waxy Corn Processing Byproduct Silage
by Qixuan Yi, Meng Yu, Peng Wang, Jiarui Du, Tianyue Zhao, Yitong Jin, Hongyu Tang and Bao Yuan
Fermentation 2023, 9(12), 1025; https://doi.org/10.3390/fermentation9121025 - 15 Dec 2023
Viewed by 1226
Abstract
We investigated the effects of the moisture content and silage starter preparation on the fermentation quality, nutritional value, and in vitro digestibility of waxy corn processing byproducts and rice bran (WRB) mixed silage and waxy corn processing byproducts and rice polished powder (WRPP) [...] Read more.
We investigated the effects of the moisture content and silage starter preparation on the fermentation quality, nutritional value, and in vitro digestibility of waxy corn processing byproducts and rice bran (WRB) mixed silage and waxy corn processing byproducts and rice polished powder (WRPP) mixed silage. Two mixed silages with 55%, 60%, and 65% moisture content (MC) were set up without any additives (control) or with former Lactobacillus (L), and opened on the 60th day after storage the fermentation quality, nutritive value, and in vitro digestibility of the silages in each treatment. The optimal formulation of high-quality waxy corn processing byproduct (WCPP) silage was screened to provide a reference and theoretical basis for the further development and utilisation of WCPPs. The results showed that the proportions of ammonia nitrogen to total nitrogen (AN/TN) and acid detergent lignin (ADL) significantly decreased with a decreasing MC, whereas the levels of lactic acid (LA), crude protein (CP), dry matter (DM), and in vitro crude protein digestibility (IVCPD) significantly increased (p < 0.05) for both mixed silages with L. After treatment with 60% MC, the content of neutral detergent fibre (NDF) was significantly lower, and the CP content was significantly greater in the WRB mixed silage treated with L (p < 0.05). With 55% MC, the addition of L not only reduced the pH and AN/TN ratio of the two mixed silages but also significantly improved their in vitro digestibility (p < 0.05). Studies have shown that reducing the MC of silage raw materials and adding L allows for the preparation of high-quality silage. Full article
(This article belongs to the Special Issue The Use of Lactobacillus in Forage Storage and Processing)
14 pages, 1742 KiB  
Article
Comparative Na+ and K+ Profiling Reveals Microbial Community Assembly of Alfalfa Silage in Different Saline-Alkali Soils
by Shengnan Li, Yushan Bao, Mingju Lv, Lianyi Zhang, Lin Liu, Yinghao Liu and Qiang Lu
Fermentation 2023, 9(10), 877; https://doi.org/10.3390/fermentation9100877 - 28 Sep 2023
Viewed by 770
Abstract
Alfalfa cultivated in saline-alkaline soils exhibits a high buffering capacity but low carbohydrate content, posing challenges in the production of high-quality silage feed. This study investigated alfalfa plants grown under varying conditions: mild (QE, salt content 1–2%), moderate (ZE, salt content 2–3%), severe [...] Read more.
Alfalfa cultivated in saline-alkaline soils exhibits a high buffering capacity but low carbohydrate content, posing challenges in the production of high-quality silage feed. This study investigated alfalfa plants grown under varying conditions: mild (QE, salt content 1–2%), moderate (ZE, salt content 2–3%), severe (HE, salt content 3–4%), and non-saline-alkaline (CON, salt content < 1%). Employing a two-factor experimental design, we analyzed the fluctuations in nutritional quality, microbial abundance, and community composition of different salt–alkaline alfalfa materials and silage feeds. Furthermore, we elucidated the fermentation mechanism involved in salt–alkaline alfalfa ensiling. Following a 60-day ensiling period, the ZE and HE treatments led to substantial reductions in pH, acetic acids (AA), branched-chain butyric acids (BA) content, facultative anaerobic bacteria, and Escherichia coli populations (p < 0.05). Conversely, the ZE and HE treatments increased lactic acid (LA) content and the population of lactic acid bacteria (LAB) (p < 0.05). Additionally, these treatments significantly mitigated protein losses in both raw alfalfa and silage feeds (p < 0.05), while remarkably augmenting the water-soluble carbohydrates (WSC), Na+, and K+ content of alfalfa materials. Sodium ions were found to exert a considerable influence on bacterial community composition during salt–alkaline alfalfa ensiling, with Enterococcus, Lactococcus, and Lactobacillus identified as the predominant fermentative microorganisms. Overall, moderately salt-alkaline alfalfa materials displayed optimal nutritional and fermentation quality, ensuring favorable nutritional attributes and fermentation outcomes under such conditions. Full article
(This article belongs to the Special Issue The Use of Lactobacillus in Forage Storage and Processing)
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18 pages, 1541 KiB  
Article
Effects of Additives on the Fermentation Quality, In Vitro Digestibility, and Aerobic Stability of Amaranth (Amaranthus hypochondriacus) and Wheat Bran Mixed Silage
by Qixuan Yi, Peng Wang, Meng Yu, Tianyue Zhao, Xinxin Li and Hongyu Tang
Fermentation 2023, 9(8), 711; https://doi.org/10.3390/fermentation9080711 - 27 Jul 2023
Viewed by 883
Abstract
This experiment investigated the effects of different additives on the fermentation quality, in vitro digestibility, and aerobic stability of amaranth and wheat bran (AWB) mixed silage. In this experiment, a two-factor (moisture content × additive) completely randomized experimental design was used, with amaranth [...] Read more.
This experiment investigated the effects of different additives on the fermentation quality, in vitro digestibility, and aerobic stability of amaranth and wheat bran (AWB) mixed silage. In this experiment, a two-factor (moisture content × additive) completely randomized experimental design was used, with amaranth as the raw silage material, and the moisture content was adjusted to 60%, 65%, and 70% using wheat bran. At each moisture content condition, the silage treatments included groups without any additives (control), with lactic acid bacteria (L), with cellulase (E), and with lactic acid bacteria and cellulase (M). Six replicates of each treatment were analyzed for fermentation quality, chemical composition, and in vitro digestibility of AWB mixed silage after 60 days of ensiling. The results showed that in the same L group, the pH and the lactic acid (LA) in the 60% moisture content (MC) group were lower and higher, respectively, than in the 70% MC group (p < 0.05). In the same E and M groups, the ammonia nitrogen to total nitrogen (AN/TN) in the 60% MC group was lower than that in the 70% MC group, and the in vitro crude protein digestibility (IVCPD) was higher than that in the 70% MC group (p < 0.05). At the same time, the aerobic stability of AWB mixed silage gradually decreased as the MC of the raw material increased (p < 0.05). Under 60% MC, the IVCPD and in vitro neutral detergent fiber digestibility (IVNDFD) in AWB mixed silage from the E and M groups were higher than those in the control group (p < 0.05). Under 60% MC, the pH and AN/TN in AWB mixed silage from the M group were lower than those in the control group (p < 0.05). Compared with the control under 60% MC, the aerobic stability of AWB mixed silage inoculated with L, E, and M increased by 33 h, 42 h, and 57 h, respectively. It was shown that the addition of M resulted in the best fermentation quality, in vitro digestibility, and aerobic stability of AWB mixed silage when the amaranth MC was 60%. Full article
(This article belongs to the Special Issue The Use of Lactobacillus in Forage Storage and Processing)
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