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Variation of Microbial Community and Fermentation Quality in Corn Silage Treated with Lactic Acid Bacteria and Artemisia argyi during Aerobic Exposure

1
School of Physics and Microelectronics, Zhengzhou University, Zhengzhou 450052, China
2
Henan Key Lab Ion Beam Bioengineering, School of Agricultural Sciences, Zhengzhou University, Zhengzhou 450052, China
3
School of Biological and Food Engineering, Anyang Institute of Technology, Anyang 455000, China
4
Academy of Animal Science and Veterinary Medicine, Qinghai University, Xining 810016, China
*
Author to whom correspondence should be addressed.
Toxins 2022, 14(5), 349; https://doi.org/10.3390/toxins14050349
Received: 22 April 2022 / Revised: 8 May 2022 / Accepted: 13 May 2022 / Published: 17 May 2022
Silage, especially whole crop corn silage (WCCS), is an important part of ruminant diets, with its high moisture content and rich nutrient content, which can easily cause contamination by mold and their toxins, posing a great threat to ruminant production, food safety and human health. The objective of this study was to examine effects of lactic acid bacteria (LAB) Lactiplantibacillus (L.) plantarum subsp. plantarum ZA3 and Artemisia argyi (AA) on the fermentation characteristics, microbial community and mycotoxin of WCCS during 60 days (d) ensiling and subsequent 7 d aerobic exposure. The results showed that WCCS treated with LAB and AA both had lower pH value and ammonia nitrogen (NH3-N) contents, and higher lactic and acetic acids concentration compared with other groups after 60 d ensiling. In addition, for microbial communities, Acetobacter and Enterobacter were inhibited in all AA group, while higher abundance of Lactobacilli was maintained; besides, Candida, Pichia and Kazachstania abundances were decreased in both 6% and 12% AA groups. The content of five kinds of mycotoxins were all significantly lower after 7 d of aerobic exposure. As for the total flavonoid (TF), which is significantly higher in all AA treated groups, it was positively correlated with Paenibacillus, Weissella and Lactobacilli, and negatively with Acetobacter, Enterobacteria, Kazachstania and Pichia. View Full-Text
Keywords: whole crop corn silage; additives; fermentation characteristics; microbial communities; mycotoxin; total flavonoid whole crop corn silage; additives; fermentation characteristics; microbial communities; mycotoxin; total flavonoid
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MDPI and ACS Style

Wang, W.; Tan, Z.; Gu, L.; Ma, H.; Wang, Z.; Wang, L.; Wu, G.; Qin, G.; Wang, Y.; Pang, H. Variation of Microbial Community and Fermentation Quality in Corn Silage Treated with Lactic Acid Bacteria and Artemisia argyi during Aerobic Exposure. Toxins 2022, 14, 349. https://doi.org/10.3390/toxins14050349

AMA Style

Wang W, Tan Z, Gu L, Ma H, Wang Z, Wang L, Wu G, Qin G, Wang Y, Pang H. Variation of Microbial Community and Fermentation Quality in Corn Silage Treated with Lactic Acid Bacteria and Artemisia argyi during Aerobic Exposure. Toxins. 2022; 14(5):349. https://doi.org/10.3390/toxins14050349

Chicago/Turabian Style

Wang, Weiwei, Zhongfang Tan, Lingbiao Gu, Hao Ma, Zhenyu Wang, Lei Wang, Guofang Wu, Guangyong Qin, Yanping Wang, and Huili Pang. 2022. "Variation of Microbial Community and Fermentation Quality in Corn Silage Treated with Lactic Acid Bacteria and Artemisia argyi during Aerobic Exposure" Toxins 14, no. 5: 349. https://doi.org/10.3390/toxins14050349

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