Impacts of Citric Acid and Malic Acid on Fermentation Quality and Bacterial Community of Cassava Foliage Silage

Frontiers in Microbiology

卷:11

Qing Zhang¹  Lidong Zhang²  Mao Li²  Xuejuan Zi²  Hanlin Zhou³  Renlong Lv³  Jun Tang³ 

[1] Guangdong Province Research Center of Woody Forage Engineering Technology, Guangdong Research and Development Centre of Modern Agriculture (Woody Forage) Industrial Technology, Guangdong Key Laboratory for Innovative Development and Utilization of Forest Plant Germplasm, State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources, Integrative Microbiology Research Centre, College of Forestry and Landscape Architecture, South China Agricultural University, Guangzhou, China;

[2] Key Laboratory of Ministry of Education for Genetics and Germplasm Innovation of Tropical Special Trees and Ornamental Plants, Key Laboratory of Germplasm Resources of Tropical Special Ornamental Plants of Hainan Province, College of Forestry, College of Tropical Crops, Hainan University, Danzhou, China;

[3] Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences, Danzhou, China;

关键词: cassava foliage;    citric acid;    malic acid;    lactic acid bacteria;    silage fermentation;    bacterial community;   

DOI  :  10.3389/fmicb.2020.595622

来源: DOAJ

【 摘 要 】

The microbiota and fermentation quality of cassava foliage (CF) ensiled in the absence of additive (CK), or the presence of citric acid (CA), malic acid (MA), and their combination with a Lactobacillus plantarum strain (CAL and MAL)were investigated. These additives reduced (P < 0.05) the pH, butyric acid, and ammonia-N contents but increased (P < 0.05) the lactic acid content, and CAL and MAL showed similar remarkable effects. Paenibacillus (mean, 27.81%) and Bacillus (mean, 16.04%) were the predominant strains in CF silage. The addition of CA or MAL increased the abundance of Paenibacillus (25.81–52.28% and 47.97%, respectively), and the addition of MA increased the abundance of Bacillus (15.76–32.48%) compared with the CK group. Moreover, CAL and MAL increased the abundances of the potentially desirable bacteria Cellulosimicrobium (CAL 0–12.73%), Hyphomicrobium (0–7.90% and 8.94%), and Oceanobacillus (0–8.37% and 3.08%) compared with the CK group. These findings suggested that CA and MA could enhance the silage quality of CF, and their combinations with Lactobacillus plantarum were more effective.

【 授权许可】

Unknown