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Investigation of fermentation profiles, bacterial community structure and bacterial β-carotene synthesis of alfalfa silage treated with propionic acid or its combination with squalene

Published online by Cambridge University Press:  17 April 2024

Cheng Zong Open the ORCID record for Cheng Zong [Opens in a new window] ,
Wanqi Jiang ,
Tao Shao  and
Qinhua Liu
Cheng Zong
Affiliation:
Institute of Ensiling and Processing of Grass, College of Agro-grassland Science, Nanjing Agricultural University, Nanjing, China
Wanqi Jiang
Affiliation:
Institute of Ensiling and Processing of Grass, College of Agro-grassland Science, Nanjing Agricultural University, Nanjing, China
Tao Shao
Affiliation:
Institute of Ensiling and Processing of Grass, College of Agro-grassland Science, Nanjing Agricultural University, Nanjing, China
Qinhua Liu*
Affiliation:
Institute of Ensiling and Processing of Grass, College of Agro-grassland Science, Nanjing Agricultural University, Nanjing, China
*
Corresponding author: Qinhua Liu; Email: liuqinhua@njau.edu.cn
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Abstract

This study examined the fermentation dynamics, bacterial community composition and bacterial β-carotene synthesis in alfalfa that was ensiled for 3, 15, 45 and 90 days without additives (CON), or with a chemical agent (propionic acid, PA); or a combination of PA and squalene, SQPA). The results showed that silage treated with PA had a lower (P < 0.01) pH value than the CON silage in the early ensiling phase (3–15 days). Meanwhile, silage treated with PA had the highest contents of lactic acid, acetic acid and PA after 90 days of ensiling (P < 0.01). The β-carotene in alfalfa was lost seriously in the initial ensiling phase (3 days) and epiphytic Pantoea agglomerans with the ability to produce β-carotene became extinct. With the extension of ensiling time, the loss of β-carotene was alleviated in all silages. PA and SQPA not only lowered bacterial diversity and simplified bacterial networks but also facilitated the emergence of new β-carotene-producing bacteria. The metabolic function prediction indicated that β-carotene synthesis tended to decrease initially and subsequently increase during ensiling. Furthermore, the variance of enzymes involved in the bacterial synthesis of β-carotene in silages was influenced by PA, SQPA and ensiling time. In summary, the impact of solely adding PA demonstrated superior effects on the fermentation quality of alfalfa silage compared to the effects observed with SQPA. Throughout the ensiling of alfalfa, the succession of different β-carotene-producing bacteria resulted in fluctuations in the levels of β-carotene.

Keywords

bacterial community compositionβ-carotene-producing bacteriaensiling timefermentation dynamics
Type
Crops and Soils Research Paper
Information
The Journal of Agricultural Science , First View , pp. 1 - 12
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Copyright
Copyright © The Author(s), 2024. Published by Cambridge University Press

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