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. 2021 Jan 28;9(2):274.
doi: 10.3390/microorganisms9020274.

Impacts of Low Temperature and Ensiling Period on the Bacterial Community of Oat Silage by SMRT

Xiaomei Li  1 , Fei Chen  1 , Xuekai Wang  1 , Lin Sun  1   2 , Linna Guo  1 , Yi Xiong  1 , Yuan Wang  1 , Hongzhang Zhou  1 , Shangang Jia  1 , Fuyu Yang  1 , Kuikui Ni  1
Affiliations

Impacts of Low Temperature and Ensiling Period on the Bacterial Community of Oat Silage by SMRT

Xiaomei Li et al. Microorganisms. .

Abstract

The objective of this study was to investigate how storage temperatures influence the bacterial community of oat silage during the ensiling process via PacBio single molecule, real-time sequencing technology (SMRT). Forage oat was ensiled at four different temperatures (5 °C, 10 °C, 15 °C, and 25 °C) and ensiling days (7, 14, 30, and 60 days). With the rise in storage temperature, the lactic acid content showed an increased trend. Acetic acid production was observed highest in silage fermented at 5 °C compared with other treatments, and Enterococcus mundtii was also the dominant bacterial species. Lactiplantibacillus pentosus and Loigolactobacillus rennini were exclusively detected in silages at 10 °C, 15 °C, and 25 °C, and dominated the fermentation after 60 days of ensiling at 10 °C and 25 °C, respectively. In addition, L. pentosus, L. rennini, and E. mundtii may be related to changes in the fermentation products due to the differences in ensiling temperature. In conclusion, results of this study improve our understanding of the complicated microbial composition underlying silage fermentation at low temperatures, which might contribute to target-based regulation methods for enhancing silage quality and developing new inoculants.

Keywords: SMRT; bacterial community; low temperature; oat; silage.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
The change of pH for oat silages at different temperatures.
Figure 2
Figure 2
The change of organic acid for oat silages at different temperatures.
Figure 3
Figure 3
The microbial community of oat silages at the genus level revealed by single molecule, real-time sequencing technology (SMRT).
Figure 4
Figure 4
The microbial community of oat silages at the species level revealed by SMRT Cell.
Figure 5
Figure 5
The cluster analysis of microbial community of oat silages based on OTUs.
Figure 6
Figure 6
The redundancy analysis (RDA) analysis of high-throughput sequencing data related to the OTU level and major fermentation products. Five bacterial species showing most relationships with fermentation products were used in this analysis.
See this image and copyright information in PMC

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