Effect of different kefir source on fermentation, aerobic stability and microbial community of alfalfa silage

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dc.authorscopusid23667918400
dc.authorscopusid8431541400
dc.authorscopusid57201420365
dc.authorscopusid57221396966
dc.authorscopusid57200696504
dc.contributor.authorKoç, Fisun
dc.contributor.authorÜnal, Emel Özkan
dc.contributor.authorOkuyucu, Berrin
dc.contributor.authorEsen, S.
dc.contributor.authorIşık, Raziye
dc.date.accessioned2022-05-11T14:07:17Z
dc.date.available2022-05-11T14:07:17Z
dc.date.issued2021
dc.departmentFakülteler, Ziraat Fakültesi, Zootekni Bölümü
dc.description.abstractThe 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.
dc.identifier.doi10.3390/ani11072096
dc.identifier.issn2076-2615
dc.identifier.issue7en_US
dc.identifier.scopus2-s2.0-85109914273
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.3390/ani11072096
dc.identifier.urihttps://hdl.handle.net/20.500.11776/5046
dc.identifier.volume11
dc.identifier.wosWOS:000675945600001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorKoç, Fisun
dc.institutionauthorÜnal, Emel Özkan
dc.institutionauthorOkuyucu, Berrin
dc.institutionauthorIşık, Raziye
dc.language.isoen
dc.publisherMDPI AG
dc.relation.ispartofAnimals
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectAlfalfa
dc.subjectFermentation quality
dc.subjectKefir
dc.subjectMicrobial communities
dc.subjectSilage
dc.subjectacetic acid
dc.subjectagar
dc.subjectammonia
dc.subjectammonium sulfate
dc.subjectbuffer
dc.subjectbutyric acid
dc.subjectcarbohydrate
dc.subjectcarbon dioxide
dc.subjectcarboxylic acid
dc.subjectdistilled water
dc.subjectDNA 16S
dc.subjectformic acid
dc.subjectkefir
dc.subjectlactic acid
dc.subjectmagnesium chloride
dc.subjectnitrogen
dc.subjectparathion
dc.subjectphosphoric acid
dc.subjectpotassium hydroxide
dc.subjectpropionic acid
dc.subjectribosome DNA
dc.subjectRNA 16S
dc.subjectTaq polymerase
dc.subjectagar gel electrophoresis
dc.subjectalfalfa
dc.subjectantimicrobial activity
dc.subjectArticle
dc.subjectcapillary gas chromatography
dc.subjectcentrifugation
dc.subjectdistillation
dc.subjectensiling
dc.subjectEnterococcus faecium
dc.subjectfermentation
dc.subjectflame ionization detection
dc.subjectgas chromatography
dc.subjectgene sequence
dc.subjectlactic acid fermentation
dc.subjectLactobacillus brevis
dc.subjectLactobacillus plantarum
dc.subjectLactococcus lactis
dc.subjectLeuconostoc mesenteroides
dc.subjectmicrobial community
dc.subjectMicrococcus luteus
dc.subjectnonhuman
dc.subjectPediococcus
dc.subjectpolymerase chain reaction
dc.subjectroom temperature
dc.subjectSaccharomyces cerevisiae
dc.subjectspectrophotometry
dc.subjectultraviolet radiation
dc.subjectyeast
dc.titleEffect of different kefir source on fermentation, aerobic stability and microbial community of alfalfa silage
dc.typeArticle

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