Effect of Lactobacillus plantarum Inoculation on Chemical Composition, Fermentation, and Bacterial Community Composition of Ensiled Sweet Corn Whole Plant or Stover
文献类型：期刊论文
| 作者 | Ma, Zhi-Yuan2,3; Ungerfeld, Emilio1; Ouyang, Zhu4; Zhou, Xiao-Ling2; Han, Xue-Feng2; Zeng, Yan-Qin2; Tan, Zhi-Liang2 |
| 刊名 | FERMENTATION-BASEL
 |
| 出版日期 | 2022 |
| 卷号 | 8期号:1页码:14 |
| 关键词 | silage Lactobacillus plantarum sweet corn fermentation bacterial community |
| DOI | 10.3390/fermentation8010024 |
| 通讯作者 | Han, Xue-Feng(xfhan@isa.ac.cn) |
| 英文摘要 | Sweet corn is a feed resource with a high content of water-soluble carbohydrates (WSC) available for ruminant production. This study was conducted to investigate the effect of inoculation with Lactobacillus plantarum on fermentation and nutritional quality of sweet corn silage. Sweet corn whole plant (WP) and sweet corn stover (CS) were ensiled in mini silos with or without inoculation of L. plantarum. Proximate composition and fermentation variables, and composition of the bacterial community, were evaluated before ensiling and at the end of the first, second, and third month after ensiling. There was fiber degradation in CS silage after three months of ensilage, but not in WP silage. Inoculation of WP silage, but not of CS silage, with L. plantarum, increased starch content. The relative abundance of genus Lactobacillus was increased by inoculation with L. plantarum by 14.2% and 82.2% in WP and CS silage, respectively. Inoculation with L. plantarum was not necessary to achieve adequate fermentation of either WP or CS silage, as the abundance of native lactic acid bacteria in both materials seemed suitable for adequate fermentation. That said, increased starch content in WP resulting from inoculation with L. plantarum can increase the nutritive value of WP for ruminants. |
| WOS关键词 | SOLUBLE CARBOHYDRATE CONTENT ; NEUTRAL DETERGENT FIBER ; AEROBIC STABILITY ; NUTRITIVE-VALUE ; SILAGE FERMENTATION ; ACID ; SORGHUM ; POPULATIONS ; PREDICTION ; PRODUCTS |
| 资助项目 | Strategic Priority Research Program of the Chinese Academy of Sciences[XDA26040304] ; Hunan Innovation Province Project[2020NK2049] ; Science and Technology Service Network Initiative of the Chinese Academy of Sciences[KFJ-EW-STS-054] |
| WOS研究方向 | Biotechnology & Applied Microbiology ; Food Science & Technology |
| 语种 | 英语 |
| 出版者 | MDPI |
| WOS记录号 | WOS:000748071300001 |
| 资助机构 | Strategic Priority Research Program of the Chinese Academy of Sciences ; Hunan Innovation Province Project ; Science and Technology Service Network Initiative of the Chinese Academy of Sciences |
| 源URL | [http://ir.igsnrr.ac.cn/handle/311030/170067]  |
| 专题 | 中国科学院地理科学与资源研究所 |
| 通讯作者 | Han, Xue-Feng |
| 作者单位 | 1.Inst Invest Agr INIA, Ctr Reg Invest Carillanca, Temuco 4880000, Chile 2.Chinese Acad Sci, Inst Subtrop Agr, CAS Key Lab Agroecol Proc Subtrop Reg, Natl Engn Lab Pollut Control & Waste Utilizat Liv, Changsha 410125, Peoples R China 3.Lanzhou Univ, Coll Pastoral Agr Sci & Technol, Lanzhou 730020, Peoples R China 4.Chinese Acad Sci, Inst Geog Sci & Nat Resources Res, Beijing 100101, Peoples R China |
| 推荐引用方式 GB/T 7714 | Ma, Zhi-Yuan,Ungerfeld, Emilio,Ouyang, Zhu,et al. Effect of Lactobacillus plantarum Inoculation on Chemical Composition, Fermentation, and Bacterial Community Composition of Ensiled Sweet Corn Whole Plant or Stover[J]. FERMENTATION-BASEL,2022,8(1):14. |
| APA | Ma, Zhi-Yuan.,Ungerfeld, Emilio.,Ouyang, Zhu.,Zhou, Xiao-Ling.,Han, Xue-Feng.,...&Tan, Zhi-Liang.(2022).Effect of Lactobacillus plantarum Inoculation on Chemical Composition, Fermentation, and Bacterial Community Composition of Ensiled Sweet Corn Whole Plant or Stover.FERMENTATION-BASEL,8(1),14. |
| MLA | Ma, Zhi-Yuan,et al."Effect of Lactobacillus plantarum Inoculation on Chemical Composition, Fermentation, and Bacterial Community Composition of Ensiled Sweet Corn Whole Plant or Stover".FERMENTATION-BASEL 8.1(2022):14. |
入库方式： OAI收割
来源：地理科学与资源研究所
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