ArticleScientific reports2022
Microbiome of rehydrated corn and sorghum grain silages treated with microbial inoculants in different fermentation periods.
Article in Scientific reports, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed, 20 citations in OpenAlex.
- Effect of Inoculation withMicroorganisms · 2025Article
- Integrated Microbiota and Metabolomics Analysis ofMicroorganisms · 2025Article
- Functional immune boosters; the herb or its dead microbiome? Antigenic TLR4 agonist MAMPs found in 65 medicinal roots and algae's.Journal of functional foods · 2023Article
- Effects of exogenous protease addition on fermentation and nutritive value of rehydrated corn and sorghum grains silages.Scientific reports · 2023Article
- Plants against cancer: the immune-boosting herbal microbiome: not of the plant, but in the plant. Basic concepts, introduction, and future resource for vaccine adjuvant discovery.Frontiers in oncology · 2023Review
- The microbial communities and natural fermentation quality of ensiling oat (Frontiers in microbiology · 2022Article
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Authors and funding
6 authors at 1 institution in 1 country.
Funding
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Abstract
Due to the co-evolved intricate relationships and mutual influence between changes in the microbiome and silage fermentation quality, we explored the effects of Lactobacillus plantarum and Propionibacterium acidipropionici (Inoc1) or Lactobacillus buchneri (Inoc2) inoculants on the diversity and bacterial and fungal community succession of rehydrated corn (CG) and sorghum (SG) grains and their silages using Illumina Miseq sequencing after 0, 3, 7, 21, 90, and 360 days of fermentation. The effects of inoculants on bacterial and fungal succession differed among the grains. Lactobacillus and Weissella species were the main bacteria involved in the fermentation of rehydrated corn and sorghum grain silage. Aspergillus spp. mold was predominant in rehydrated CG fermentation, while the yeast Wickerhamomyces anomalus was the major fungus in rehydrated SG silages. The Inoc1 was more efficient than CTRL and Inoc2 in promoting the sharp growth of Lactobacillus spp. and maintaining the stability of the bacterial community during long periods of storage in both grain silages. However, the bacterial and fungal communities of rehydrated corn and sorghum grain silages did not remain stable after 360 days of storage.
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