Dynamic changes in fermentation profiles and bacterial community composition during sugarcane top silage fermentation: A preliminary study.
Bacterial community
Fermentation profile
Sugarcane top silage
Journal
Bioresource technology
ISSN: 1873-2976
Titre abrégé: Bioresour Technol
Pays: England
ID NLM: 9889523
Informations de publication
Date de publication:
Aug 2019
Aug 2019
Historique:
received:
15
01
2019
revised:
31
03
2019
accepted:
01
04
2019
pubmed:
10
4
2019
medline:
19
9
2019
entrez:
10
4
2019
Statut:
ppublish
Résumé
Investigating the dynamic changes in bacterial community composition during sugarcane top silage production starting in late March and finishing in late June (storage temperature: 20 to 35 °C) will advance our understanding of ensilage in hot ambient temperatures. The results showed that, the fermentation process was dominated by Leuconostocaceae (until d 5), followed by Lactobacillaceae (from d 5 to d 30), and finally Lactobacillaceae and Clostridium (from d 60 to d 90). As the fermentation process progressed, there was a significant increase in Lactobacillaceae abundance, and on d 60 there was a sharp increase in Clostridiaceae abundance. Spearman's correlation showed that, Lactococcus and Leuconostoc abundance were negatively correlated with acetate, propionate, butyrate, and ammonia-N levels. Clostridiaceae and Lactobacillaceae abundance were positively correlated with acetate, propionate, butyrate, and ammonia-N levels. The high moisture content (DM 24.31%) of sugarcane tops stored in hot ambient temperatures may result in butyric acid fermentation.
Identifiants
pubmed: 30965280
pii: S0960-8524(19)30528-0
doi: 10.1016/j.biortech.2019.121315
pii:
doi:
Substances chimiques
Acetic Acid
Q40Q9N063P
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
121315Informations de copyright
Copyright © 2019. Published by Elsevier Ltd.