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Artículo

Fermentation profile and dynamics of bacterial communities in vetch-oat ensiled with a novel spray-dried inoculant

Blajman, JesicaIcon ; Lingua, Mariana SoledadIcon ; Irazoqui, José MatíasIcon ; Santiago, GonzaloIcon ; Eberhardt, Maria FlorenciaIcon ; Amadío, Ariel Alberto; Peralta, Guillermo HugoIcon ; Gaggiotti, Mónica del Carmen
Fecha de publicación: 01/2024
Editorial: Cambridge University Press
Revista: Journal Of Agricultural Science
ISSN: 0021-8596
Idioma: Inglés
Tipo de recurso: Artículo publicado
Clasificación temática:
Otras Ciencias Agrícolas

Resumen

This study aimed to examine and compare the effectiveness of a novel spray-dried inoculant and a commercial freeze-dried additive on the fermentation quality, aerobic stability and bacterial population of vetch-oat silage. An entirely random design used a 3 × 4 factorial arrangement of treatments, with and without lactic acid bacteria (LAB) inoculants and four fermentation periods. Physicochemical parameters, microbiological counts and 16S rRNA gene sequencing analysis on Nanopore MinION were conducted to characterize the ensiling process. Both LAB inoculants increased dry matter, crude protein, lactic, acetic and propionic acid contents, while reducing pH, neutral detergent fibre, ammonia nitrogen/total nitrogen and ethanol concentrations compared to the control group. Overall, the native inoculant decreased the cell load of coliforms, yeasts and moulds. In addition, bio-inoculants enhanced the aerobic stability of vetch-oat intercrops. After ensiling, bacterial alpha diversity decreased noticeably; inoculation reduced the number of observed operational taxonomic units and the Shannon and Simpson indices. Notably, the relative abundance of Lactobacillus in the control group was lower than in treated silages, while the relative values of Staphylococcus increased sharply in the uninoculated group. In conclusion, the native strains showed promise for usage as a bio-inoculant in the ensiling of vetch-oat at a mixture rate of 1:1, producing an immediate impact as well as a favourable effect on the post-opening phase. This represents the first report on 16S rRNA gene-based nanopore metagenomics applied to the bacterial analysis of vetch-oat silage, providing a microbiological insight where native and commercial strains dominate the natural epiphytic community.
Palabras clave: 16S rRNA GENE , HAIRY VETCH , INTERCROPPING , LACTIC ACID BACTERIA , METAGENOMICS , OAT , HAIRY VETCH
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info:eu-repo/semantics/restrictedAccess Excepto donde se diga explícitamente, este item se publica bajo la siguiente descripción: Creative Commons Attribution-NonCommercial-ShareAlike 2.5 Unported (CC BY-NC-SA 2.5)
Identificadores
URI: http://hdl.handle.net/11336/250330
URL: https://www.cambridge.org/core/journals/journal-of-agricultural-science/article/
DOI: https://doi.org/10.1017/S002185962400011X
Colecciones
Articulos (IDICAL)
Articulos de INSTITUTO DE INVESTIGACION DE LA CADENA LACTEA
Articulos(INLAIN)
Articulos de INST.DE LACTOLOGIA INDUSTRIAL
Citación
Blajman, Jesica; Lingua, Mariana Soledad; Irazoqui, José Matías; Santiago, Gonzalo; Eberhardt, Maria Florencia; et al.; Fermentation profile and dynamics of bacterial communities in vetch-oat ensiled with a novel spray-dried inoculant; Cambridge University Press; Journal Of Agricultural Science; 161; 6; 1-2024; 835-846
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  • Datos de investigación Bacterial communities in vetch-oat silages with the addition of microbial inoculants
    Blajman, Jesica Lingua, Mariana Soledad Irazoqui, José Matías Santiago, Gonzalo Eberhardt, Maria Florencia Amadio, Ariel Fernando Gaggiotti, Mónica del Carmen (2024)
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