Natural Fermentation Quality and Bacterial Community of 12 Pennisetum sinese Varieties in Southern China
This study investigated the fermentation quality of 12 varieties of grown in different regions of Southern China. Following the production of silage from the natural fermentation of , the interplay between the chemical composition, fermentation characteristics, environmental factors, and microbiome...
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Published in | Frontiers in microbiology Vol. 12; p. 627820 |
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Main Authors | , , , , , |
Format | Journal Article |
Language | English |
Published |
Switzerland
Frontiers Media S.A
29.04.2021
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Subjects | |
Online Access | Get full text |
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Summary: | This study investigated the fermentation quality of 12 varieties of
grown in different regions of Southern China. Following the production of silage from the natural fermentation of
, the interplay between the chemical composition, fermentation characteristics, environmental factors, and microbiome was examined to understand the influence of these factors on the fermentation quality of silage. The silage quality produced by most of the
was low; the pH value of the silage was high (4.26-4.86), whilst the lactic acid content was low (10.7-24.1 g/kg DM), with V-scores between 57.9 and 78.3. The bacterial alpha diversities of the 12
silages were distinct. There was a predominance of undesirable bacteria (
,
, and
, which likely caused the poor fermentation quality. The chemical composition and fermentation characteristics of the silage were closely correlated with the composition of the bacterial community. Furthermore, environmental factors (precipitation, temperature, humidity, location) were found to significantly influence the microbiome of the silage. The results confirmed that silage produced from the natural fermentation of 12 different
varieties had significant variation in their bacterial communities. The difference in environmental factors, due to the
being grown in various locations across south china, greatly affected the bacterial community found in the silage and thus the fermentation quality. The specific cultivar used for the silage and the environment in which the cultivar is grown must therefore be considered before the initiation of production of silage in order to ensure a higher quality product. |
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Bibliography: | ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23 Edited by: Fuyu Yang, China Agricultural University, China Reviewed by: Qinhua Liu, Nanjing Agricultural University, China; Fuhou Li, Lanzhou University, China These authors have contributed equally to this work This article was submitted to Microbiotechnology, a section of the journal Frontiers in Microbiology |
ISSN: | 1664-302X 1664-302X |
DOI: | 10.3389/fmicb.2021.627820 |