Evaluation of the fermentation performance and functional properties of bacterial communities of amaranth silage supplemented with Limosilactobacillus fermentum and Latilactobacillus graminis
التفاصيل البيبلوغرافية
العنوان:
Evaluation of the fermentation performance and functional properties of bacterial communities of amaranth silage supplemented with Limosilactobacillus fermentum and Latilactobacillus graminis
Abstract Background The objective was to determine the effects of different lactic acid bacteria (LAB) on amaranth (Amaranthus hypochondriaus) silage fermentation characteristics, changes in bacterial communities and their functional properties, and to investigate the preferential effects and mechanisms of action of Limosilactobacillus fermentum (L. fermentum) and Latilactobacillus graminis (L. graminis) on the bacterial communities of silage. LAB were screened and identified from native grasses and its naturally fermented silage, and their effects on fermentation performance and bacterial community of amaranth after 60 days of fermentation were investigated. BL1 and BL5 strains were identified as L. fermentum and L. graminis, respectively. They could grow normally at concentrations of 3.0% and 6.5% NaCl, tolerating pH and temperature ranges of 3.5 –9.0 and 4.0 – 9.0, 30 – 45 ℃ and 10 – 45 ℃, respectively. The distilled water, Lactiplantibacillus plantarum (commercial inoculant), L. fermentum, and L. graminis were inoculated into amaranth at a total of 1 × 105 cfu/g fresh material and labeled AhSCK, AhSLP, AhSLF, and AhSLG, respectively, while the fresh amaranth was labeled YLS. Results As expected, the water soluble carbohydrates of AhSCK was lower than AhSLG (p
Find this article in full text from Springer Verlag. 
Full Text Finder