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Dynamic changes in fermentation profiles and bacterial community composition during sugarcane top silage fermentation: A preliminary study
- Ren, Fengyun, He, Renchun, Zhou, Xiaokang, Gu, Qichao, Xia, Zhongsheng, Liang, Mingzhen, Zhou, Junhua, Lin, Bo, Zou, Caixia
- Bioresource technology 2019 v.285 pp. 121315
- Clostridium, Lactobacillaceae, Lactococcus, Leuconostoc, acetates, ambient temperature, ammonium nitrogen, bacterial communities, butyric acid, community structure, silage, silage fermentation, storage temperature, sugarcane, sugarcane tops, water content
- Investigating the dynamic changes in bacterial community composition during sugarcane top silage production starting in late March and finishing in late June (storage temperature: 20 to 35 °C) will advance our understanding of ensilage in hot ambient temperatures. The results showed that, the fermentation process was dominated by Leuconostocaceae (until d 5), followed by Lactobacillaceae (from d 5 to d 30), and finally Lactobacillaceae and Clostridium (from d 60 to d 90). As the fermentation process progressed, there was a significant increase in Lactobacillaceae abundance, and on d 60 there was a sharp increase in Clostridiaceae abundance. Spearman’s correlation showed that, Lactococcus and Leuconostoc abundance were negatively correlated with acetate, propionate, butyrate, and ammonia-N levels. Clostridiaceae and Lactobacillaceae abundance were positively correlated with acetate, propionate, butyrate, and ammonia-N levels. The high moisture content (DM 24.31%) of sugarcane tops stored in hot ambient temperatures may result in butyric acid fermentation.