ArticleScientific reports2016
Assessing quality of Medicago sativa silage by monitoring bacterial composition with single molecule, real-time sequencing technology and various physiological parameters.
Article in Scientific reports, 2016. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 29 papers.
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Who cites it
29 citing papers in PubMed.
- Biochemical properties of lactic acid bacteria for efficient silage production: an update.Frontiers in microbiology · 2025Review
- Article
- Natural fermentation quality, bacteria, and functional profiles of three cuttings of alfalfa silage in a year in Inner Mongolia, China.Frontiers in microbiology · 2023Article
- Effect of isolated lactic acid bacteria on the quality and bacterial diversity of native grass silage.Frontiers in plant science · 2023Article
- Interaction between plants and epiphytic lactic acid bacteria that affect plant silage fermentation.Frontiers in microbiology · 2023Review
- Changes in chemical composition, structural and functional microbiome during alfalfa (Animal nutrition (Zhongguo xu mu shou yi xue hui) · 2022Article
- Fermentation Quality and Microbial Community of Corn Stover or Rice Straw Silage Mixed with Soybean Curd Residue.Animals : an open access journal from MDPI · 2022Article
- Article
- A Combination of Lactic Acid Bacteria and Molasses Improves Fermentation Quality, Chemical Composition, Physicochemical Structure,Frontiers in veterinary science · 2022Article
- Microbial Community, Fermentation Quality, andFrontiers in microbiology · 2022Article
- Changes in physico-chemical characteristics and viable bacterial communities during fermentation of alfalfa silages inoculated with Lactobacillus plantarum.World journal of microbiology & biotechnology · 2021Article
- Isolation, identification and utilization of lactic acid bacteria from silage in a warm and humid climate area.Scientific reports · 2021Article
- Dynamics of Fermentation Parameters and Bacterial Community in High-Moisture Alfalfa Silage with or without Lactic Acid Bacteria.Microorganisms · 2021Article
- The potential and effects of saline-alkali alfalfa microbiota under salt stress on the fermentation quality and microbial.BMC microbiology · 2021Article
- Effects of Sugar Cane Molasses Addition on the Fermentation Quality, Microbial Community, and Tastes of Alfalfa Silage.Animals : an open access journal from MDPI · 2021Article
- Enzyme additives influence bacterial communities of Medicago sativa silage as determined by Illumina sequencing.AMB Express · 2021Article
- Effects of Citric Acid andFrontiers in microbiology · 2021Article
- The Bacterial Community Associated with the Amarillo Zamorano Maize (Microorganisms · 2020Article
- Silage Fermentation: A Potential Biological Approach for the Long-Term Preservation and Recycling of Polyphenols and Terpenes in Globe Artichoke (Molecules (Basel, Switzerland) · 2020Article
- Low-Carbohydrate Tolerant LAB Strains Identified from Rumen Fluid: Investigation of Probiotic Activity and Legume Silage Fermentation.Microorganisms · 2020Article
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7 authors.
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Abstract
The present study applied the PacBio single molecule, real-time sequencing technology (SMRT) in evaluating the quality of silage production. Specifically, we produced four types of Medicago sativa silages by using four different lactic acid bacteria-based additives (AD-I, AD-II, AD-III and AD-IV). We monitored the changes in pH, organic acids (including butyric acid, the ratio of acetic acid/lactic acid, γ-aminobutyric acid, 4-hyroxy benzoic acid and phenyl lactic acid), mycotoxins, and bacterial microbiota during silage fermentation. Our results showed that the use of the additives was beneficial to the silage fermentation by enhancing a general pH and mycotoxin reduction, while increasing the organic acids content. By SMRT analysis of the microbial composition in eight silage samples, we found that the bacterial species number and relative abundances shifted apparently after fermentation. Such changes were specific to the LAB species in the additives. Particularly, Bacillus megaterium was the initial dominant species in the raw materials; and after the fermentation process, Pediococcus acidilactici and Lactobacillus plantarum became the most prevalent species, both of which were intrinsically present in the LAB additives. Our data have demonstrated that the SMRT sequencing platform is applicable in assessing the quality of silage.
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