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Microbial community dynamics and their contributions to organic acid production during the early stage of the ensiling of Napier grass ( Pennisetum purpureum )
Author(s) -
Yuan XianJun,
Dong ZhiHao,
Li JunFeng,
Shao Tao
Publication year - 2020
Publication title -
grass and forage science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.716
H-Index - 56
eISSN - 1365-2494
pISSN - 0142-5242
DOI - 10.1111/gfs.12455
Subject(s) - pennisetum purpureum , fermentation , silage , butyric acid , lactic acid , dry matter , acetic acid , zoology , lactobacillus , agronomy , chemistry , biology , food science , bacteria , biochemistry , genetics
The study aimed to disclose the microbial community dynamics and their contributions to organic acid production during the ensiling of Napier grass. Napier grass was harvested at the vegetative growth phase and ensiled for 30 days. Three silos were opened after 1, 2, 3, 5, 7, 14, and 30 days of ensiling respectively. The intensive fermentation was observed during the initial stage of ensiling, indicated by lower pH (<4.0) on d 2 of ensiling. Lactic acid (LA) was the primary fermentation product, although acetic acid (AA) concentration rapidly increased and LA/AA concentration gradually decreased after 3 days of ensiling. The ethanol concentration was already 11.8 g/kg DM on d 1 of ensiling and then remained stable until the end of ensiling. Lactococcus was the predominant genus during the initial 2 days of ensiling, and then, it was gradually replaced by Lactobacillus . The increase in ammonia nitrogen and butyric acid concentration after 7 days of ensiling was attributed to the growth of Clostridia , which is favored by the high moisture concentration in the Napier grass. The natural ensiling of Napier grass displayed LA‐type fermentation and was dominated by the fermentation of Lactobacillus and Lactococcus . Lactobacillus is mainly responsible for the LA production during the ensiling of Napier grass.