Optimizing Alfalfa-Fermented Green Juice (aFGJ) Preparation and Its Effects on Microbial Community and Nutrient Composition in Alfalfa Silage
To study the relationship between the microbial community structure and the quality of alfalfa silage by adding alfalfa-fermented green juice (aFGJ), the Box–Behnken design was used to optimize the process of preparing aFGJ. High-throughput sequence technology was used to detected the microbial comm...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-02-01
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| Series: | Microbiology Research |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2036-7481/16/2/52 |
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| Summary: | To study the relationship between the microbial community structure and the quality of alfalfa silage by adding alfalfa-fermented green juice (aFGJ), the Box–Behnken design was used to optimize the process of preparing aFGJ. High-throughput sequence technology was used to detected the microbial community structure of aFGJ and silage samples, and two silage experiments were designed: silage with aFGJ (LZQC) and silage with no addition (CK). In addition, the chemical composition and fermentation quality of silage samples at different times were determined. The result showed that the optimal aFGJ culture condition for LAB quantity was an addition of 2.6% glucose to alfalfa green juice and an anaerobic culture at 35 °C for 49 h, and the number of viable bacteria can reach 8.0 × 10<sup>8</sup> cfu·mL<sup>−1</sup>. The main microorganisms (species level) were <i>Lactobacillus brevis</i> (57.63%) and <i>Lactobacillus plantarum</i> (37.31%). There was a significant increase in the relative abundance of <i>Pediococcus. pentosaceus</i> and <i>L. plantarum</i> and a reduction in <i>L. brevis</i> after silage for 70 days with the added aFGJ; meanwhile, the chemical composition (DM losses, aNDF) and fermentation quality (pH, NH<sub>3</sub>-N/TN, LA) were significantly better than that of the CK group. The addition of aFGJ changed the types and abundance of microbial communities, increased the number of beneficial lactic acid bacteria (LAB), and decreased the number of harmful bacteria, which had a significant effect on the quality of the silage. |
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| ISSN: | 2036-7481 |