ArticleCommunications biology2024
Volatile metabolomics and metagenomics reveal the effects of lactic acid bacteria on alfalfa silage quality, microbial communities, and volatile organic compounds.
Article in Communications biology, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 23 papers.
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Who cites it
23 citing papers in PubMed.
- Integrated metabolomic and transcriptomic analysis reveal the flavor formation mechanism during oat grain development.Food chemistry. Molecular sciences · 2026Article
- Chemical Diversity and Microbial Complexity of Liupao Tea Aroma: A Comprehensive Review.Foods (Basel, Switzerland) · 2026Review
- Integrated microbiome and metabolomic analysis reveals the regulatory mechanisms of Lactobacillus in Caragana korshinskii silage fermentation.BMC plant biology · 2026Article
- Integrated Microbiomics and Metabolomics Reveal That Moisture Content andMicroorganisms · 2026Article
- Lactiplantibacillus plantarum-inoculated silage improves milk fat in dairy goats by reprogramming rumen microbiota to promote pyruvate metabolism.NPJ biofilms and microbiomes · 2026Article
- Comparative evaluation of yak ghee and crossbred yak ghee: lipid composition, volatile flavour constituents, and microbial community dynamics.Food chemistry: X · 2026Article
- Genomic diversity, functional differentiation and prophage dynamics in Lactiplantibacillus paraplantarum.NPJ science of food · 2026Article
- Multi-omics-based metabolomic kinetics study of corn stover fermented by combined probiotic and enzymatic treatment.BMC microbiology · 2026Article
- Multi-Omics Reveals Phenethyl Acetate and Its Producer Lactiplantibacillus plantarum as Key Drivers of Enhanced Palatability in Alfalfa Silage.Microbial biotechnology · 2026Article
- Dynamics of fermentation, bacterial community, and nutritional value in alfalfa-sunflower mixed silage with different additives.BMC microbiology · 2026Article
- Microbial and metabolic responses of maize silage to leaf blight: implications for fermentation and protein stability.BMC plant biology · 2026Article
- Effects of Silage Inoculants on the Quality and Microbial Community of Whole-Plant Corn Silage Under Different Fertilization Treatments.Microorganisms · 2025Article
- Regulatory effects of molasses on microbial community and amino acid profiles during alfalfa high-temperature fermentation.Food chemistry: X · 2025Article
- Multi-omics profiling reveals microbial regulation of a key aromatic ester phenethyl acetate formation in fermented alfalfa and its impact on sheep feed preference.Food chemistry: X · 2025Article
- Multi-Omics Insights into Microbial Interactions and Fermented Food Quality.Microorganisms · 2025Review
- Effects of sour soup on silage fermentation performance and bacterial community of Broussonetia papyrifera.BMC microbiology · 2025Article
- Microbial Mastery in Food Innovation: Synergizing Flavor, Functionality, and Safety for Next-Generation Nutrition.Foods (Basel, Switzerland) · 2025Article
- Effects of cellulase and Lactiplantibacillus plantarum on silage performance, microbial community composition and volatiles of Caragana korshinskii.BMC microbiology · 2025Article
- The Effects ofMicroorganisms · 2025Article
- Enzymolysis pretreatment followed by fermentation is a novel method to prepare shrimp sauce with high quality from by-products in crayfish (Food chemistry: X · 2025Article
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Authors and funding
10 authors.
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Abstract
Lactic acid bacteria metabolism affects the composition of volatile organic compounds (VOCs) in alfalfa silage, which results in differences of odor and quality. The aim of this study was to reveal the effects of commercial Lactobacillus plantarum (CL), screened Lactobacillus plantarum (LP), and screened Pediococcus pentosaceus (PP) on quality, microbial community, and VOCs of alfalfa silage based on volatile metabolomics and metagenomics. The results showed that the LP and PP groups had higher sensory and quality grades, and the dominant bacteria were Lactiplantibacillus plantarum and Pediococcus pentosaceus. The main VOCs in alfalfa silage were terpenoids (25.29%), esters (17.08%), and heterocyclic compounds (14.43%), and esters such as methyl benzoate, ethyl benzoate, and ethyl salicylate were significantly increased in the LP and PP groups (P < 0.05). Correlation analysis showed that terpenoids, esters, and alcohols with aromatic odors were positively correlated with Lactiplantibacillus plantarum and Pediococcus pentosaceus. Microbial functions in carbohydrate and amino acid metabolism, biosynthesis of secondary metabolites, and degradation of aromatic compounds were significantly enriched. In conclusion, the addition of lactic acid bacteria can increase the aromatic substances in silage and further improve silage odor and quality.
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