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Microorganisms
Volume 13
Issue 8
10.3390/microorganisms13081723
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This is an early access version, the complete PDF, HTML, and XML versions will be available soon.
Article

Microbial and Metabolomic Insights into Lactic Acid Bacteria Co-Inoculation for Dough-Stage Triticale Fermentation

by
Yujie Niu
,
Xiaoling Ma
,
Chuying Wang
,
Peng Zhang
,
Qicheng Lu
,
Rui Long
,
Yanyan Wu
* and
Wenju Zhang
*
Animal Nutrition and Feed Science, College of Animal Science and Technology, Shihezi University, Shihezi 832000, China
*
Authors to whom correspondence should be addressed.
Microorganisms 2025, 13(8), 1723; https://doi.org/10.3390/microorganisms13081723
Submission received: 23 June 2025 / Revised: 13 July 2025 / Accepted: 19 July 2025 / Published: 23 July 2025
(This article belongs to the Special Issue Beneficial Microorganisms and Antimicrobials: 2nd Edition)
Versions Notes

Abstract

Triticale (Triticosecale Wittmack) is a versatile forage crop valued for its high yield, balanced nutrition, and environmental adaptability. However, the dough-stage triricale has higher dry matter and starch content but lower water-soluble carbohydrate levels than earlier stages, posing fermentation challenges that may impair silage quality. This study aimed to investigate the effects of lactic acid bacteria inoculation on the fermentation quality, bacterial community, and metabolome of whole-plant triticale silage at the dough stage. Fresh triticale was ensiled for 30 days without or with an inoculant containing Lactiplantibacillus plantarum and Streptococcus bovis. Fermentation quality, bacterial succession, and metabolic profiles were analyzed at multiple time points. Inoculation significantly improved fermentation quality, characterized by a rapid pH drop, increased lactic acid production, and better preservation of fiber components. Microbial analysis revealed that inoculation successfully established Lactobacillus as the dominant genus while suppressing spoilage bacteria like Enterobacter and Clostridium. Metabolomic analysis on day 30 identified numerous differential metabolites, indicating that inoculation primarily altered pathways related to amino acid and purine metabolism. In conclusion, inoculating dough-stage triticale with this LAB combination effectively directs the fermentation trajectory. It enhances silage quality not only by optimizing organic acid profiles and microbial succession but also by modulating key metabolic pathways, ultimately leading to improved nutrient preservation.
Keywords: triticale silage; lactic acid bacteria; bacterial diversity; metabolite profiles triticale silage; lactic acid bacteria; bacterial diversity; metabolite profiles

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MDPI and ACS Style

Niu, Y.; Ma, X.; Wang, C.; Zhang, P.; Lu, Q.; Long, R.; Wu, Y.; Zhang, W. Microbial and Metabolomic Insights into Lactic Acid Bacteria Co-Inoculation for Dough-Stage Triticale Fermentation. Microorganisms 2025, 13, 1723. https://doi.org/10.3390/microorganisms13081723

AMA Style

Niu Y, Ma X, Wang C, Zhang P, Lu Q, Long R, Wu Y, Zhang W. Microbial and Metabolomic Insights into Lactic Acid Bacteria Co-Inoculation for Dough-Stage Triticale Fermentation. Microorganisms. 2025; 13(8):1723. https://doi.org/10.3390/microorganisms13081723

Chicago/Turabian Style

Niu, Yujie, Xiaoling Ma, Chuying Wang, Peng Zhang, Qicheng Lu, Rui Long, Yanyan Wu, and Wenju Zhang. 2025. "Microbial and Metabolomic Insights into Lactic Acid Bacteria Co-Inoculation for Dough-Stage Triticale Fermentation" Microorganisms 13, no. 8: 1723. https://doi.org/10.3390/microorganisms13081723

APA Style

Niu, Y., Ma, X., Wang, C., Zhang, P., Lu, Q., Long, R., Wu, Y., & Zhang, W. (2025). Microbial and Metabolomic Insights into Lactic Acid Bacteria Co-Inoculation for Dough-Stage Triticale Fermentation. Microorganisms, 13(8), 1723. https://doi.org/10.3390/microorganisms13081723

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