Effect of different kefir source on fermentation, aerobic stability and microbial community of alfalfa silage
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Dosyalar
Tarih
2021
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
MDPI AG
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
The present study has been one of the first attempts to thoroughly examine the effects of different kefir sources on fermentation characteristics, aerobic stability, and microbial communities of alfalfa silages. The effects of commercial kefir (CK) and homemade kefir culture (HK) applied with untreated a common control (CON) and three different application doses (5.0, 5.7, and 6.0 log cfu g?1) on wilted alfalfa and stored at an ambient temperature of 25–30 °C are studied. After 45 days of ensiling, fermentation characteristics and aerobic stability of silages were measured, and bacterial diversity was investigated by 16S ribosomal RNA gene sequencing using the GenomeLab™ GeXP platform. Both CK and HK accelerate more lactic acid production and reduced ammonia nitrogen concentration. Factor analysis of kefir sources suggests that the addition of kefir improves the aerobic stability of silages, even the initial water-soluble carbohydrate (WSC) content is inadequate via its antimicrobial effect on yeast and mold formation. Enterococcus faecium, Pediococcus pentosaceous, and Lactobacillus brevis were dominant bacterial species among the treated groups at silo opening, while Lactobacillus plantarum and Lactobacillus brevis became dominant bacterial species after 7 days of aerobic exposure. In conclusion, the application of kefir on alfalfa silages improves fermentation quality and aerobic stability even with low WSC content. © 2021 by the authors. Licensee MDPI, Basel, Switzerland.
Açıklama
Anahtar Kelimeler
Alfalfa, Fermentation quality, Kefir, Microbial communities, Silage, acetic acid, agar, ammonia, ammonium sulfate, buffer, butyric acid, carbohydrate, carbon dioxide, carboxylic acid, distilled water, DNA 16S, formic acid, kefir, lactic acid, magnesium chloride, nitrogen, parathion, phosphoric acid, potassium hydroxide, propionic acid, ribosome DNA, RNA 16S, Taq polymerase, agar gel electrophoresis, alfalfa, antimicrobial activity, Article, capillary gas chromatography, centrifugation, distillation, ensiling, Enterococcus faecium, fermentation, flame ionization detection, gas chromatography, gene sequence, lactic acid fermentation, Lactobacillus brevis, Lactobacillus plantarum, Lactococcus lactis, Leuconostoc mesenteroides, microbial community, Micrococcus luteus, nonhuman, Pediococcus, polymerase chain reaction, room temperature, Saccharomyces cerevisiae, spectrophotometry, ultraviolet radiation, yeast
Kaynak
Animals
WoS Q Değeri
Q1
Scopus Q Değeri
Q1
Cilt
11
Sayı
7
