Silage quality and bacterial diversity of silages inoculated with Listeria monocytogenes and Lacticaseibacillus paracasei_6714
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| Autores: | , , , |
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| Formato: | artículo original |
| Estado: | Versión publicada |
| Data de Publicación: | 2023 |
| Descripción: | Introduction: King grass (Cenchrus purpureus (Schumach.) Morrone, syn. Pennisetum purpuphoides) and pineapple peel (Ananas comosus) silages are food alternatives for livestock in conditions of feed shortage. Objective: To describe the dynamics of the microbiota present in king grass and pineapple silage during the fermentation process using next generation sequencing (NGS) and to evaluate the protective effect of L. paracasei_6714 as a silage inoculum against L. monocytogenes. Methods: An unrestricted randomized design was used to characterize the microbiota present in silages made from king grass harvested 70 days after regrowth and pineapple peel. 2 kg of a grass/pineapple peel mixture (90:10, w/w) were inoculated with either Lacticaseibacillus paracasei_6714 or Listeria monocytogenes at a concentration of 1 x 109 CFU, or a mixture of the two species. A non-inoculated treatment was used as a control.. The nutritional and fermentative profile of the material was evaluated after 30 days. After 15 and 30 days of fermentation, 16S rRNA analysis was performed to determine the dynamics and diversity of the microbiota in the inoculated and control silages. Result: Dry matter content and digestibility did not differ significantly; however, significant differences were found in crude protein values. The pH and organic acids profile varied among treatments. A total of 4 432 amplicon sequence variants belonging to the phyla Proteobacteria, Firmicutes, Bacterioidetes, Actinobacteria, Verrucomicrobia, Planctomycetes and Patescibacteria were obtained. Even though the relative abundance of each phylum varied depending on the material used and fermentation period. Also, the similarity found at the phylum level was higher than 70 %, however, at the species level using Bray-Curtis analysis was not greater than 50 %. Conclusion: The bacterial communities found in this research seem to have an important role during fermentation in the silage process. Proper management of silage processing can reduce and/or eliminate pathogenic bacteria. |
| País: | Portal de Revistas UCR |
| Institución: | Universidad de Costa Rica |
| Repositorio: | Portal de Revistas UCR |
| Idioma: | Inglés |
| OAI Identifier: | oai:portal.revistas.ucr.ac.cr:article/11387 |
| Acceso en liña: | https://revistas.ucr.ac.cr/index.php/rrbt/article/view/11387 |
| Palabra crave: | Lactic acid bacteria pathogens agroindustrial residual silage nutritional value next generation sequencing Bacterias ácido lácticas patógeno residuo agroindustrial ensilaje valor nutricional secuenciación de nueva generación |