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BACKGROUND: Bacillus velezensis DQA21 is a functional strain used in the fermentation process of strong‐aroma baijiu; however, its specific role in the process is still unclear. RESULTS: In this study, specific roles of B. velezensis DQA21 in the fermentation process were explored. Bioaugmentation of B. velezensis DQA21 increased the diversity and abundance of the bacterial community during the first 32 days of fermentation and significantly inhibited the diversity and richness of the fungal community during days 12 to 32. According to cluster analysis, changes in the microbial community structure were observed during fermentation, and the fermentation process could be divided into two stages: stage I, days 0–12; and stage II, days 12–45. Additionally, the microbial community structures during the two fermentation stages were significantly different. Co‐occurrence analysis showed that bioaugmentation with Bacillus increased the correlation between microorganisms in jiupei and had a significant impact on the overall network structure of the microbial community. In addition, Bacillus significantly increased the production of flavor substances in jiupei, causing the total esters, total alcohols, and total acids contents to increase by 19.1%, 81.1%, and 25.9% respectively. CONCLUSION: The results suggested that bioaugmentation with B. velezensis DQA21 had a strong impact on the microbial community structure in strong‐aroma baijiu, enhancing the volatile flavor components. Additionally, the work also provides a better understanding on the effect of augmentation on the microbial community in jiupei, which could help better regulation of solid‐state fermentation in strong‐aroma baijiu. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

The microbial population in the pig's gastrointestinal tract can be influenced by incorporating fibrous by-products into the diets. This study investigated the impact of including two types of dried olive cake (OC) in pigs' diets on fecal bacterial composition. The correlation between fecal microbiota and growth performance, nutrient digestibility, gut fermentation pattern and slurry gas emissions was also evaluated. Thirty male Pietrain x (Landrace x Large white) pigs (47.9 ± 4.21 kg) were assigned to three groups: a control group (C), a group fed a diet with 20% partially defatted OC (20PDOC), and a group fed a diet with 20% cyclone OC (20COC) for 21 days. Fecal samples collected before and after providing the experimental diets were analyzed for the V3-V4 region of the 16S rRNA gene. Pigs were weighed, and feed intake was recorded throughout the study. Potential ammonia and methane emissions from slurry were measured. No significant differences in alpha diversity indexes were found. The taxonomic analysis revealed that Firmicutes and Bacteroidota phyla were dominant at the phylum level across all groups. Differential abundance analysis using ALDEx showed significant differences among groups for various bacteria at the phylum, genus, and species levels at the end of the experiment. Pigs from 20PDOC and 20COC groups exhibited increased abundances of healthpromoting bacteria, such as Plactomycetota at the phylum level and Allisonella and an unidentified genus from the Eggerthellaceae family at the genus level. These changes influenced short-chain fatty acids' (SCFA) concentration in slurries, leading to greater acetic, butyric, caproic and heptanoic acids in OC-fed groups, especially 20COC pigs. A volatility analysis revealed significant positive correlations (p < 0.05) between Uncultured_Bacteroidales and Unculured_ Selenomonadaceae and energy digestibility. Monoglobus and Desulfovibrio showed a positive significant (p < 0.05) correlation with total SCFA, indicating a high impact on gut fermentation. However, growth performance parameters and potential gas emission displayed no significant correlations with a specific bacterial genus. In conclusion, our results suggest that OC inclusion into pig diets could positively modulate and contribute to the gut microbiota's favorable composition and functionality. Also, nutrient digestibility and gut fermentation patterns can be associated with specific microbial populations. [ABSTRACT FROM AUTHOR]

The seasonal surplus and putrefactive property of moist forages inevitably increase the pressure on environmental protection and residual grass disposal. In the current work, the anaerobic fermentation approach was adopted to assist the sustainable recycling of leftover Pennisetum giganteum (LP), and its chemical composition, fermentation performance, bacterial community and functional profiles during anaerobic fermentation were studied. Fresh LP was spontaneously fermented for up to 60 d. At the end of anaerobic fermentation, fermented LP (FLP) displayed homolactic fermentation with low pH value, ethanol, and ammonia nitrogen concentrations but high lactic acid concentration. Weissella was dominant in 3-day FLP, yet Lactobacillus was the overwhelming genus (92.6%) in 60-day FLP. The anaerobic fermentation process promoted (P < 0.05) the metabolism of carbohydrate and nucleotide while suppressing (P < 0.05) that of lipid, cofactors, vitamins, energy, and amino acid. The results showed that the residual grass with LP as an example could be successfully fermented even if no additives were added, without signs of clostridial and fungal contamination. [ABSTRACT FROM AUTHOR]

Background and Aim: Ruminant enteric methane (CH4) is one of the largest sources of greenhouse gases that contribute to global warming. To minimize environmental harm caused by ruminants' CH4 production, natural substances can be used to suppress it. Chitosan from crustacean sources had been known to obstruct CH4 generation in the rumen. About 18% of silkworm pupae is chitin, but little is known about the impact of silkworm pupae chitosan on rumen methanogenesis. This study investigated the efficacy of the silkworm chitosan extraction method and its impact on rumen fermentation, methanogenesis, and microbial growth in vitro. Materials and Methods: This study employed a randomized complete block design featuring five treatments and four batches for rumen incubation as the blocking factor. In this study, five treatments were implemented: Control (CO) (basal diet with no added chitosan), basal diet with 6% chitosan from the Chinese Silkworm strain 804 (CHI804), basal diet with 6% chitosan from the PS 01 Hybrid Silkworm strain (CHIPS01), basal diet with 6% chitosan from the Hybrid F1 Japanese 102 x Chinese 202 races (CHIJC02), and basal diet with 6% commercial shrimp shell chitosan as the positive control (CHICOMM). The in vitro experiments assessed digestibility, pH, total gas generation, CH4 production, ammonia nitrogen (NH3-N), and short-chain fatty acid levels, along with microbial population. Data were analyzed using a general linear model followed by Duncan's test when applicable. Results: A significant effect on dry matter digestibility (DMD), total gas production, CH4, NH3-N, and rumen microbial populations (Methanogens, Ruminoccocus albus, Ruminoccocus flavefaciens, Selonomonas ruminantium, Butyrivibrio fibrisolvens, Streptoccocus bovis, Prevotella spp., and Bacteroides spp.) was observed (p < 0.05). The extracted chitosan (CHIJC02) used in this study exhibited a similar quality to that of commercial chitosan (CHICOMM). CHI804 treatment could reduce gas production, NH3-N production, and B. fibrisolvens population significantly (p < 0.05), while CHIJC02 could reduce CH4 production, methanogen population, acetate (C2) production, and increase propionate (C3) production significantly (p < 0.05). CHIJC02 and CHICOMM treatments could also increase the population of R. flavefaciens, S. ruminantium, and Bacteroides spp. significantly (p < 0.05). Chitosan addition significantly (p < 0.05) reduced DMD but did not impact organic matter digestibility or pH. Conclusion: The extracted chitosan mimics commercial chitosan in physico-chemical properties. Chitosan derived from Japanese and Chinese F1 hybrid silkworm strains demonstrated superior capacity for inhibiting CH4 generation compared to commercial chitosan. The quality and effects on methanogenesis, rumen fermentation, and rumen microbial populations can differ depending on the origin of chitosan. [ABSTRACT FROM AUTHOR]

This experiment aimed to examine the impact of Salicornia europaea L. extract on sheep growth performance, rumen fermentation variables, nutrient apparent digestibility, and gastrointestinal microbial diversity. Forty-eight male Altay sheep, weighing 32.5±2.8kg and approximately 3.5months old, were chosen. Four dietary treatments, each consisting of four replicates and three sheep per replicate, were distributed randomly to the sheep. The pelleted total mixed ration containing Salicornia europaea L. extract at 0.0, 0.2, 0.4, and 0.6% DM was freely available to the sheep in the four treatment groups. The 56-day experiment consisted of 45days of measurements followed by 11days of adaptation. The growth performance was not affected by nutrition Salicornia europaea L. extract (p ≤ 0.05), but the feed-togain ratio was reduced when the extract was given at 0.4% DM (p ≤ 0.05). Compared to the 0 and 0.2% treatments, the apparent digestibility of DM, OM, NDF, and ADF was substantially greater in the 0.4, and 0.6% treatments. Furthermore, compared to sheep in the 0 and 0.2% groups, sheep in the 0.6% group had a noticeably higher apparent digestibility of CP. As the amount of Salicornia europaea L. extract added to the rumen fluid rose, the molar ratio of acetic acid increased. In contrast, the molar ratio of propionic acid gradually decreased, and the total volatile fatty acid content gradually reduced. Thus, adding a suitable quantity of Salicornia europaea L. extract to the sheep ration is natural and secure, which may improve the environmental sustainability of small ruminant production systems. [ABSTRACT FROM AUTHOR]

We used microbiology and molecular biology techniques to screen out high-temperature and low-temperature-resistant saprobiotics for compost and prepared a compound fermentation bacteria agent to rapidly ferment cattle manure into high-quality organic fertilizer in low-temperature season. Conventional composting and high-throughput techniques were used to analyze the changes of physical and chemical indexes and biodiversity in the process of composting, from which high and low-temperature-resistant strains were obtained, and high-temperature and low-temperature-resistant solid composite bactericides were prepared and added to composting to verify the effects of composite bactericides on composting. The conventional composting cycle took 22 days, and the diversity of microflora increased first and then decreased. Composting temperature and microbial population were the key factors for the success or failure of composting. Two strains of high-temperature-resistant bacteria and six strains of low-temperature-resistant bacteria were screened out, and they were efficient in degrading starch, cellulose, and protein. The high-temperature and low-temperature-resistant solid bacterial agent was successfully prepared with adjuvant. The preparation could make the compost temperature rise quickly at low temperature, the high temperature lasted for a long time, the water content, C/N, and organic matter fell quickly, the contents of total phosphorus and total potassium were increased, and the seed germination index was significantly improved. Improve the composting effect. The solid composite bacterial agent can shorten the composting time at low temperature and improve the composting efficiency and quality. [ABSTRACT FROM AUTHOR]

The aim of this study was to assess the impact of production parameters on the reproducibility of kombucha fermentation over several production cycles based on backslopping. Six conditions with varying oxygen accessibility (specific interface surface) and initial acidity (through the inoculation rate) of the cultures were carried out and compared to an original kombucha consortium and a synthetic consortium assembled from yeasts and bacteria isolated from the original culture. Output parameters monitored were microbial populations, biofilm weight, key physico-chemical parameters and metabolites. Results highlighted the existence of phases in microbial dynamics as backslopping cycles progressed. The transitions between phases occurred faster for the synthetic consortium compared to the original kombucha. This led to microbial dynamics and fermentative kinetics that were reproducible over several cycles but that could also deviate and shift abruptly to different behaviors. These changes were mainly induced by an increase in the Saccharomyces cerevisiae population, associated with an intensification of sucrose hydrolysis, sugar consumption and an increase in ethanol content, without any significant acceleration in the rate of acidification. The study suggests that the reproducibility of kombucha fermentations relies on high biodiversity to slow down the modulations of microbial dynamics induced by the sustained rhythm of backslopping cycles. [ABSTRACT FROM AUTHOR]

The objective of present research is to evaluate the changes in the chemical, microbial, and biogenic amines in Persian fish sauce (Mahyaveh) during 40 days of fermentation. In the current survey, the parameters of salt percentage, pH, total nitrogen concentration, amino nitrogen concentration, Brix, color features, cadaverine, and histamine concentration were measured in the fish sauce. The amino nitrogen content, total protein, Brix, and salt were increased along with the progression of fermentation process. The microbial population of Mahyaveh sauce demonstrated that lactic acid bacteria (LAB), total bacterial count, and Enterobacteriaceae decreased during fermentation. The population of lactic acid bacteria and the total count of bacteria were around one logarithmic cycle lower in the presence of 10% salt than under low salt conditions. Histamine and cadaverine concentrations increased to 43.49 and 42.76 mg/kg during the fermentation period, respectively. As a result, the population density of histamine‐producing bacteria rose from 3.00 log CFU/mL at the beginning to 4.58 log CFU/mL at the end of process. The population density of cadaverine‐producing bacteria was 3.43 and 5.24 log CFU/mL on the 20th and 40th days of fermentation, respectively. Sensory evaluation results indicated that our sample of fish sauce had an overall acceptability score of 5.1 (good). On the other hand, Principal Component Analysis (PCA) demonstrated a positive correlation between the most of chemical parameters and the fermentation period. The concentration of cadaverine and histamine has a positive association with the pH and type of bacteria producing the biogenic amines. [ABSTRACT FROM AUTHOR]

Studying non-Saccharomyces yeasts as bio-protectors can help find new alternatives to the chemical additive SO2 in winemaking. The present article evaluates the effect of two native yeasts, Candida oleophila and Candida boidinii, as potential bio-protectors to replace SO2 during the production of Sauvignon Blanc wine. Fermentation was conducted on simple and mixed inoculum at two concentrations, 1 × 106 and 1 × 107 cells/mL. We monitored the population of deterioration microorganisms, including lactic acid bacteria (LAB), acetic acid bacteria (AAB), and Brettanomyces bruxellensis (BB), apart from the final chemical and volatile composition of the wine. The results were compared with fermentations protected with SO2, where Candida oleophila yeast was more effective against lactic acid bacteria, whereas Candida boidinii was more effective against acetic acid bacteria and Brettanomyces bruxellensis; meanwhile, the fermentations with the initial inoculum of 1 × 107 cells/mL showed better results than those with an inoculum of 1 × 106 cells/mL. Bio-protector use did not negatively affect wine quality, equaling the effectiveness of SO2 for spoilage microorganism inhibition. This study reveals for the first time the potential of Candida oleophila and Candida boidinii yeasts as bio-protectors in microbiological wine stabilization. [ABSTRACT FROM AUTHOR]

This document is a correction notice for an article titled "Effects of selenium enrichment on fermentation characteristics, selenium content and microbial community of alfalfa silage" published in BMC Plant Biology. The authors identified an error in Figure 4 of the original article, where panels 4b and 4c were the same. The correct figure has been provided in the correction notice. The original article has been updated to reflect this correction. The publisher, Springer Nature, remains neutral and does not endorse any jurisdictional claims or institutional affiliations. [Extracted from the article]

The objective of this study was to evaluate various wheat supplementation levels on rumen microbiota and fermentation parameter in Tibetan sheep. A total of ninety ram with an average 12.37 ± 0.92 kg at the age of 2 months were randomly allocated to three treatments: 0% wheat diet (CW, N = 30), 10% wheat diet (LW, N = 30), and 15% wheat diet (HW, N = 30) on a dry matter basis. The experiment was conducted over a period of 127 days, including 7 days of adaption to the diets. Our results showed that sheep fed 10% wheat exhibited optimal average daily gain and feed gain ratio compared with HW group (p < 0.05). The serum alkaline phosphatase concentration was the lowest when fed the 10% wheat diet (p < 0.05), whereas serum aspartate aminotransferase concentration was the highest (p < 0.05). Both acetate and propionate increased with increase in dietary wheat ratio (p < 0.05), while a greater decrease in concentrations of NH3‐N was observed (p < 0.05). In rumen fluid, 3413 OTUs were obtained with 97% consistency. Phylum Firmicutes was the predominant bacteria and accounted for 49.04%. The CW groups supported significantly increased the abundance of Bacteroidetes (p < 0.05), as compared with the HW group. The abundance of Bacteroidales_UCG‐001, Ruminococcus, and Mitsuokella possessed a higher relative abundance in HW group (p < 0.05). No differences in the bacterial community and fermentation parameters were observed between the sheep fed 0% and 10% wheat (p > 0.05). Ruminal bacterial community structure was significantly correlated with isobutyrite (r2 = 0.4878, p = 0.035) and valerate (r2 = 0.4878, p = 0.013). In conclusion, supplementation of 10% wheat in diet promoted the average daily gain and never altered microbial community structure and fermentation pattern, which can be effectively replace partial corn in Chinese Tibetan Sheep. [ABSTRACT FROM AUTHOR]

Ruminal ciliates are a fundamental constituent within the rumen microbiome of ruminant animals. The complex interactions between ruminal ciliates and other microbial guilds within the rumen ecosystems are of paramount importance for facilitating the digestion and fermentation processes of ingested feed components. This review underscores the significance of ruminal ciliates by exploring their impact on key factors, such as methane production, nitrogen utilization efficiency, feed efficiency, and other animal performance measurements. Various methods are employed in the study of ruminal ciliates including culture techniques and molecular approaches. This review highlights the pressing need for further investigations to discern the distinct roles of various ciliate species, particularly relating to methane mitigation and the enhancement of nitrogen utilization efficiency. The promotion of establishing robust reference databases tailored specifically to ruminal ciliates is encouraged, alongside the utilization of genomics and transcriptomics that can highlight their functional contributions to the rumen microbiome. Collectively, the progressive advancement in knowledge concerning ruminal ciliates and their inherent biological significance will be helpful in the pursuit of optimizing rumen functionality and refining animal production outcomes. [ABSTRACT FROM AUTHOR]

Objective: The objective of this study was to evaluate the growth performance, rumen fermentation parameters and bacterial community of post-weaning dairy calves in response to five diets varying in corn silage (CS) inclusion. Methods: A total of forty Holstein weaned bull calves (80±3 days of age;128.2±5.03 kg at study initiation) were randomized into five groups (8 calves/group) with each receiving one of five dietary treatments offered as total mixed ration in a 123-d feeding study. Dietary treatments were control diet (CON; 0% CS dry matter [DM]); Treatment 1 (T1; 27.2% CS DM); Treatment 2 (T2; 46.5% CS DM); Treatment 3 (T3; 54.8% CS DM); and Treatment 4 (T4; 67.2% CS DM) with all diets balanced for similar protein and energy concentration. Results: Results showed that calves offered CS had greater average daily gain, body length and chest depth growth, meanwhile altered rumen fermentation indicated by decreased rumen acetate concentrations. Principal coordinate analysis showed the rumen bacterial community structure was affected by varying CS inclusion diets. Bacteroidetes and Firmicutes were the predominant bacterial phyla in the calf rumens across all treatments. At the genus level, the abundance of Bacteroidales_RF16_group was increased, whereas Unclassified_ Lachnospiraceae was decreased for calves fed CS. Furthermore, Spearman's correlation test between the rumen bacteria and rumen fermentation parameters indicated that Bacteroidales_ RF16_group and Unclassified Lachnospiraceae were positively correlated with propionate and acetate, respectively. Conclusion: The results of the current study suggested that diet CS inclusion was beneficial for post-weaning dairy calf growth, with 27.2% to 46.5% CS of diet DM recommended to achieve improved growth performance. Bacteroidales_RF16_group and Unclassified Lachnospiraceae play an important role in the rumen fermentation pattern for post-weaning calves fed CS. [ABSTRACT FROM AUTHOR]

The study explored using a hot-air oven at various temperatures (35, 45, and 55 °C) as a promising alternative to traditional sun-drying for salted shrimp paste production. Comparing drying profiles, fermentation rate, quality, and acceptability with conventional sun-drying (CON), it was found that the alternative hot-air oven led to lower enzymatic activities and degree of hydrolysis during a 30-day fermentation (p < 0.05). Consequently, the alternative samples exhibited lower development of distinctive characteristics (color, browning intensity, formal, ammonia, nitrogen contents, and antioxidant capabilities) resulting in lower sensory scores compared to CON (p < 0.05). Interestingly, microbial populations in hot-air-dried samples were also lower than CON (p < 0.05). Based on PCA biplots and drying duration, drying at 45 °C with a hot-air oven seemed optimal for shrimp paste production. However, adjustments, such as prolonging fermentation or using a starter culture, are needed to make the alternative process comparable to the traditional product. [ABSTRACT FROM AUTHOR]

In order to solve the abnormal fermentation problems caused by the slow and difficult temperature rise in the saccharification piling during the fermentation of sauce-flavor baijiu under low temperatures in winter. A special oxygen dissolving device made of stainless steel was applied in the second sorghum input of sauce-flavor baijiu, as well as the 1th and 2th rounds of saccharification piling fermentation in this study. In addition, its effects on the saccharification piling temperature, the 1th and 2th rounds of physical and chemical indicators, microbial population, and flavor components are analyzed. The results indicate that the use of a stainless steel oxygen dissolver significantly increased the "piling core" temperature of a saccharification piling and that this improvement was highly correlated with the oxygen dissolver. Additionally, it decreased the water content, sugar concentration, and acidity of the "piling core" of the saccharification piling, all of which were negatively correlated with the height of the dissolved oxygen reactor. Furthermore, the stainless steel special dissolved oxygen device also facilitated the growth and reproduction of saccharification piling microorganisms, particularly yeast. The use of the stainless steel special dissolved oxygen device, therefore, resulted in an increase in the concentration of acetaldehyde, ethyl acetate, propanol, isoamyl alcohol, ß-phenylethanol, ethyl palmitate, and other flavoring compounds. Accordingly, the stainless steel special oxygen dissolving device demonstrates a significant application potential in the 1th and 2th rounds of saccharification piling fermentation of sauce-flavor baijiu. [ABSTRACT FROM AUTHOR]

The aim of the study was to assess the impact of potential probiotic strains of lactic acid bacteria (LAB), Apilactobacillus kunkeei EIR/BG-1 isolated from the gut of honeybees, and Enterococcus hirae EIR/CM-2 isolated from cow's milk, on rumen fermentation parameters and microbial population in a highconcentrate diet using a rumen simulation technique (Rusitec). The experiment consisted of 7 days of adaptation and 7 days of data collection. The dietary treatments were as follows: no additives (control), addition of 1 ml/fermenter (108 CFU) of Al. kunkeei EIR/BG-1, and addition of 1 ml/fermenter (108 CFU) of E. hirae EIR/CM-2. Alongside rumen fermentation characteristics, rumen microbial composition was investigated using real-time PCR. Supplementation with LAB strains did not affect ruminal pH, production of methane, and total and individual short chain fatty acids, ammonia-N concentration, dry matter digestibility and total protozoa. However, the abundance of Ruminococcus flavefaciens increased in the Al. kunkeei EIR/BG-1 treatment (P < 0.05). Moreover, the size of R. flavefaciens population in E. hirae EIR/CM-2 was comparable to that in the Al. kunkeei EIR/BG-1 treatment. Selenomonas ruminantium was more abundant in the Al. kunkeei EIR/BG-1 treatment compared to the E. hirae EIR/CM-2 treatment (P < 0.05). The abundance of Streptococcus bovis and Megasphaera elsdenii decreased with both Al. kunkeei EIR/BG-1 and E. hirae EIR/CM-2 supplementations (P < 0.05). In conclusion, Al. kunkeei EIR/BG-1 and E. hirae EIR/CM-2 exhibited beneficial effects on some members of the rumen microbial population, although these effects did not manifest in significant alterations in ruminal fermentation. Further research is required to clarify the probiotic potentials of these LAB strains as feed additives for ruminant rations. [ABSTRACT FROM AUTHOR]

To obtain guidelines for improving the quality of animal feed on production performance, rumen fermentation, and microbial population in goats. A total of 16 native-bore crossbred goats were used. A randomized complete block design (RCBD) was planned to compare four supplementation forms. There were four different loog-pang kaomark fermented cassava chips and rain tree pods (CRFLK) at proportions 100:0, 60:40, 50:50, and 40:60, respectively. The results of this study found that rice straw intake in terms of kg was higher in goats fed CRFLK 50:50, 60:40, and 40:60. While CP, NDF, and ADF digestibility were increased in goat fed CRFLK 50:50 and 40:60. The concentration of acetic acid was decreased by supplementation of CRFLK (p < 0.05) whereas NH3-N and propionic acid were increased (p < 0.05) by goat fed CRFLK. However, CH4 was decreased (p < 0.05) as a result of supplementation of CRFLK. The goat fed CRFLK decreased the protozoal population (p < 0.05). Moreover, the bacteria population was increased by fed with CRFLK (p < 0.05). This study concluded that feeding concentrate inclusion with CRFLK 50:50 and 40:60 resulted in higher propionic acid, CP digestibility, and lowest CH4 production. [ABSTRACT FROM AUTHOR]

Summary: The mezcal industry faces challenges such as overexploitation of wild agaves, poor cooking processes, incomplete fermentation, little control of the distillation process, and the generation of agro‐industrial waste. Successful fermentation is essential to reach a sustainable agave exploitation process in this context. This review focuses on the interactions between different yeast species in alcoholic fermentation, particularly agave fermentation, for mezcal production. A significant variation was observed regarding techniques, fermentation conditions, and yeasts used. These variations influence the chemical composition of alcoholic beverages, especially mezcal. The influence of various factors, such as the processing method, geographic origin, agave species, used, and microbial populations, is also discussed. An attractive alternative is to design starter cultures with carefully selected yeasts based on a detailed study of their interactions. It would allow reaching an acceptable use of the agave sugars obtaining mezcals with attractive organoleptic characteristics, produced in less time and at a lower cost. [ABSTRACT FROM AUTHOR]

The present study aims to investigate effects of total flavonoids from Taraxacum mongolicum Hand.-Mazz. (FT) on fermentation quality, antioxidant status, and microbial community of Caragana korshinskii Kom. (CK) silage. CK was ensiled with no additive (CON), 1% FT, and 2% FT on a fresh weight (FW) basis for 60 days. The results showed that 1% FT and 2% FT groups displayed higher DM content than CON group, and 2% FT group had the best effect on nutrient preservation. Compared with CON and 1% FT groups, 2% FT group exhibited the best silage fermentation quality and the highest antioxidant activity, including increased lactic acid, acetic acid concentrations, and the activities of antioxidant enzymes, as well as decreased pH and the ammonia nitrogen (NH3-N) concentration. Moreover, the addition of 2% FT significantly affected the microbial community, such as increased abundance of Lactobacillus and decreased abundances of Pseudomonas and unidentified Cyanobacteria. The abundances of Lactobacillus parafarraginis and Lactobacillus brevis were negatively correlated to pH, while they were positively correlated with T-AOC, GSH-Px, and CAT activities. In conclusion, 2% FT may be used as additives to promote the fermentation quality and antioxidant activity of CK silage. [ABSTRACT FROM AUTHOR]

Traditional nata de coco fermentation often results in inconsistent nata thickness. From the producer's perspective, thin nata sheets are detrimental because most fermentation media will be wasted. The main cause of this condition may be that the microbial population in the starter culture is different in each batch. It is necessary to observe the cultured microbial community on various qualities of available thick and thin nata to design a better nata de coco starter culture. This study showed thick nata had more Komagataeibacter intermedius bacteria (pellicle forming) than thin nata. In traditional nata fermentation, K. intermedius always coexists with other microbes from the bacteria and yeast groups. Random Amplified Polymorphic DNA (RAPD) analysis indicated that the genetic diversity of bacteria was higher than that of the yeast group. [ABSTRACT FROM AUTHOR]

The combined use of a microbial additive and a chemical additive in sorghum (Sorghum bicolor (L.) Moench) silages would reduce fermentation losses, favoring aerobic stability by modulating a favorable microbiome to control those losses. The purpose of this study was to evaluate the action of Lactobacillus buchneri and sodium benzoate on the fermentative profile, bacterial taxonomic diversity and aerobic stability of sorghum silages at different fermentation times. A completely randomized experimental design was adopted in a 4 × 4 factorial scheme, in order to evaluate four additives in sorghum silage (Control treatment, L. buchneri, sodium benzoate and L. buchneri combined with sodium benzoate) and four opening times (30, 60, 90 and 120 d fermentation), in five replicates. Silages inoculated with sodium benzoate showed higher pH values (3.70) at 90 d of fermentation, not differing (P > 0.05) from control (CTR) silage and the other silages. The largest lactic acid bacteria populations were observed at 120 d of fermentation in the silages inoculated with L. buchneri (9.06) followed by the silages inoculated with sodium benzoate and with the combination L. buchneri + sodium benzoate (8.37 and 8.85 log CFU, respectively) at 90 d of fermentation. For gas losses, in which silage treated with sodium benzoate showed lower values, with an average of 0.72% DM. The silages presenting a high DMR standard, ranging from 94.6% to 98.0%, with the exception of the CTR silages. Silages treated with L. buchneri showed higher values (98%) for the occurrence of the genus Lactobacillus in both fermentation times. The combined action of L. buchneri and sodium benzoate kept the Lactobacillus population stable at 30 and 120 d of fermentation. The combination of L. buchneri and sodium benzoate improved the fermentative profile and chemical composition of sorghum silages, reducing losses and increasing aerobic stability after 120 d of fermentation. [ABSTRACT FROM AUTHOR]

Industrial fruit by-products are now being utilized as animal feeds for several reasons. They may substitute the conventional cereal feeds, and also offer economic and environmental benefits. One of the most important industrial fruit by-products is apple pomace, which can be used as a source of energy in the ration of ruminant species, including dairy cattle. The aim of the present study was to evaluate the effect of feeding dried apple pomace to dairy cattle on ruminal fermentation, fatty acid concentration, microbial populations, and methane production. The experiment lasted 64 days and was conducted with 4 cannulated commercial dairy cows. The control animals received a standard diet, while the experimental animals was fed a standard diet supplemented with 150 g/kg DM dried apple pomace. Ruminal fluid samples were collected at three different time intervals. The samples were obtained at 0-, 3-, and 6-h post-feeding. The ruminal fluid was used to assess the ammonia concentration, pH, volatile fatty acids (VFA), long-chain fatty acids (FA), microbial population. A number of ruminal fermentation variables changed as a result of the addition of dried apple pomace to the standard diet. Ruminal pH slightly increased (p < 0.01) while the ammonia concentration decreased (p < 0.01) by 46%. There was a significant decrease in total protozoa count (p < 0.01) and an increase (p < 0.01) in total volatile fatty acids. In addition, there was a decline in methane emission (p = 0.05) by 8% due to dried apple pomace feeding. To sum up, this study demonstrated a positive effect of 150 g/kg DM dietary dried apple pomace on ruminal metabolism including a decrease in ammonia concentration and methane emissions, alongside with an increase in total ruminal VFAs, higher nutrient digestibility, and milk production. Also, beneficial changes to the ruminal fatty acid profile resulting from reduced biohydrogenation were observed although a decreased content of the C18:2 cis 9 trans 11 isomer was also noticed. The dietary inclusion of DAP can serve as a valuable, sustainable, and environmentally friendly dietary component for dairy cows. [ABSTRACT FROM AUTHOR]

Simple Summary: The production of greenhouse gases (GHG) from livestock and its impact on climate change are a major concern worldwide. It has been reported that enteric methane is the most important GHG emitted in ruminant production systems at a farm scale, accounting for approximately 50 to 60%. Many attempts have been made to modify fermentation ruminal and decrease methane production. It has recently been shown some plants, leaves, fruits, and roots reduce methane production in the rumen. Therefore, this study was conducted to investigate the inclusion of Leucaena leucocephala leaves (LLL) and prickly pear (PP) (Opuntia ficus-indica) in ruminant diets, on ruminal fermentation patterns, methane production, and microbial population under in vitro conditions. The results showed that the inclusion of Leucaena leucocephala in the diet decreased the concentrations of methane (CH4) and also decreased the constant rate of degradation of dry matter, ammoniacal nitrogen (NH3-N), and microbial biomass synthesis (MBS). In addition, Opuntia ficus-indica recorded higher potential gas production and higher dry matter intake compared to Leucaena leucocephala. In this study, four experimental treatments were evaluated: (T1) alfalfa hay + concentrate, (50:50%, DM); (T2) alfalfa hay + Leucaena leucocephala + concentrate, (30:20:50%, DM); (T3) alfalfa hay + prickly pear + concentrate, (30:20:50%, DM); and (T4) alfalfa hay + Leucaena leucocephala + prickly pear + concentrate, (30:10:10:50%, DM). NH3-N concentrations in T2 and T4 decreased when replaced with alfalfa hay in 20 and 10%, respectively. Treatments did not affect the concentration of total volatile fatty acids (TVFA) between T3 and T4 (p > 0.05), while the concentrations among T1 and T2 were different (p < 0.05). T2 showed a reduction of 25.5% in the methane production when compared to T1 (p < 0.05). The lowest concentrations of protozoa were observed in T2 and T4, which contained Leucaena leucocephala (T2) and Leucaena leucocephala + prickly pear (T4) (p < 0.05). The highest concentration of total methanogens was recorded in T1 and was different in T2, T3, and T4 (p < 0.05). Leucaena leucocephala, at an inclusion percentage of 20%, decreased the methane when compared to T1, whereas prickly pear increased methane production in relation to T1. [ABSTRACT FROM AUTHOR]

Simple Summary: Expanding our understanding of the changes induced by chitosan supplementation on the rumen microbiome and its complexity is not only a key factor in finding strategies to decrease CH4 production from ruminants but also in enhancing our knowledge on the mechanisms of action of chitosan in the rumen. Therefore, this study aimed to expand the knowledge about the activity and mode of action of chitosan on methanogenesis and rumen microbial taxonomy. This is the first study, to our knowledge, accounting for the effects of chitosan on ruminal microorganisms on in vivo conditions and using whole-metagenome sequencing. Chitosan did not affect rumen microbial diversity but induced shifts in the relative abundance of some microbial taxa. Chitosan increased relative abundance of Anaeroplasma and tended to reduce fibrolytic fungi and protozoa, resulting in a shift of ruminal fermentation towards a lower acetic to propionic ratio. However, CH4 emissions, microbial protein synthesis, and productive performance were not affected by CHI supplementation. The dose of chitosan used in this study seemed not to be large enough to have a concomitant improvement in animal performance and CH4 reduction. Therefore, future works with higher doses would be necessary to assess the potential use of this additive as methane inhibitor. This study aimed to expand the knowledge about the activity and mode of action of CHI on methanogenesis and rumen microbial populations in vivo. A total of 16 lactating dairy cows were distributed in two groups, one of them receiving 135 mg CHI/kg body weight daily. The effect on productive performance, milk composition, fermentation efficiency, methane emissions, microbial protein synthesis, and ruminal microbial communities was determined. Supplementation with CHI did not affect rumen microbial diversity but increased the relative abundance (RA) of the bacteria Anaeroplasma and decreased those of rumen ciliates and protozoa resulting in a shift towards a lower acetic to propionic ratio. However, no effect on milk yield or methane intensity was observed. In conclusion, supplementing 135 mg CHI/kg body weight increased the RA of Anaeroplasma and decreased those of rumen ciliates and protozoa, both being related to fiber degradation in the rumen in different ways and resulted in a shift of ruminal fermentation towards more propionate proportions, without affecting CH4 emissions, milk yield, or milk composition. Further research with higher doses would be necessary to assess the potential use of this additive as a methane inhibitor. [ABSTRACT FROM AUTHOR]

This study examined the effect of beef fermentation with Lactiplantibacillus paraplantarum (L) PTCC 1965, Lactiplantibacillus (L) plantarum subsp. plantarum PTCC 1745, and Lactiplantibacillus (L) pentosus PTCC 1872 bacteria on the growth of pathogenic bacteria, including Salmonella (S) Typhi PTCC 1609 and Staphylococcus (S) aureus PTCC 1826. The growth of lactic acid bacteria (LAB) and the effect of fermentation on pathogenic bacteria were studied using Weibull: biphasic linear and competitive models. The results showed that the rate of pH reduction was lower in the early stages and increased as the microbial population grew. The α parameter was lower for L. plantarum subsp. plantarum compared to L. paraplantarum and L. pentosus. The comparison of the α parameter for bacterial growth and pH data showed that the time interval required to initiate the rapid growth phase of the bacteria was much shorter than that for the rapid pH reduction phase. The pH value had a 50% greater effect on the inactivation of S. Typhi when compared to the samples containing L. plantarum subsp. plantarum and L. pentosus. The same parameter was reported to be 72% for the inactivation of St. aureus. In general, during the fermentation process, LAB strains caused a decrease in pH, and as a result, reduced the growth of pathogens, which improves consumer health and increases the food safety of fermented meat. [ABSTRACT FROM AUTHOR]

Background: Due to its hollow stem, ensiling triticale presents a challenge as it may cause an overabundance of oxygen during the fermentation process. This study investigated the effects of Bacillus coagulans (BC) and Lactobacillus plantarum (LP) on the fermentation characteristics, microbial community, and aerobic stability of ensiled triticale. Fresh triticale was wilted at a dry matter content of 350 g/kg. The experiment was arranged in a 2 × 2 factorial design, with both BC and commercial LP added at 0 or 1 × 106 cfu/g of fresh weight (FW) of chopped triticale. Results: After 60 days of ensiling, the pH, water-soluble carbohydrates (WSC), neutral detergent fiber (NDF), and ammonia nitrogen (NH3-N) of inoculated groups were lower than those of the control group (P < 0.05), especially in the LP + BC treatment (P < 0.05). The lactic acid (LA) concentration, lactic acid/acetic acid (LA/AA), and aerobic stability were also higher (P < 0.05) in the LP + BC treatment than in other treatments. The bacterial diversity was reduced, and the richness was increased by the application of LP and BC individually (P < 0.05). Compared with the control silage, LP-treated silage had higher Lactobacillus (P < 0.05), while BC-treated silage had higher Bacillus and Pediococcus (P < 0.05). The LP + BC-treated silage had higher Lactobacillus, Bacillus, Enterococcus, and Serratia (P < 0.05). Bacillus was negatively correlated with NDF (P < 0.05) and AA (P < 0.05). Lactobacillus was positively correlated with LA (P < 0.05) and LA/AA but negatively with pH and NH3-N (P < 0.05). Conclusions: The combination of BC and LP may lead to improved ensiled triticale fermentation quality and aerobic stability by inducing alterations in the composition of bacterial communities, which is crucial for the efficient utilization of triticale resources. [ABSTRACT FROM AUTHOR]

The objective of this study was to evaluate the effect of Lactobacillus amylovorus, L. plantarum, galacto-oligosaccharide (GOS) and their synbiotic formulations on pH, volatile fatty acids (VFA), malodor, and microbial ecological profiles through a 24-h in vitro fermentation model. Inclusion of GOS alone and in synbiotic combination with either probiotic resulted in consistently lower pH and higher total gas volumes at 12 and 24 h of incubation. Notably, concentrations of odorous compounds (hydrogen sulfide, H2S and methyl mercaptan, CH3SH) in the total gas produced were significantly lower in these GOS-containing treatments relative to the controls and probiotic-only-treated groups. However, although ammonia showed an initial relative reduction at 12 h, concentrations did not differ among treatments at 24 h. Further, the GOS-containing treatments had remarkably higher total and individual VFAs, including acetate, propionate, and butyrate, relative to controls and the probiotic-only treatments. Analysis of microbial composition and diversity showed clustering of GOS-containing treatments away from the controls and probiotic-only treatments at 12 and 24 h of incubation. Our study suggests that GOS supplementation (alone or in combination with L. amylovorus or L. plantarum probiotic strains) has the potential to increase VFA production in the swine gut while lowering emissions of malodorous compounds, except ammonia, in their manure. [ABSTRACT FROM AUTHOR]

This study aimed to isolate and identify a ligninolytic bacterium from the rumen of buffalo (Bubalus bubalis) and investigate its effects as a silage additive for whole-plant rape. Three lignin-degradation strains were isolated from the buffalo rumen, with AH7-7 being chosen for further experiments. Strain AH7-7, with acid tolerance and a 51.4% survival rate at pH 4, was identified as Bacillus cereus. It exhibited a lignin-degradation rate of 20.5% after being inoculated in a lignin-degrading medium for 8 days. We divided the rape into four groups according to the various additive compositions to examine the fermentation quality, nutritional value, and bacterial community after ensiling: Bc group (inoculated with B. cereus AH7-7 3.0 × 106 CFU g FW-1), Blac group (inoculated with B. cereus AH7-7 1.0 × 106 CFU g FW-1, L. plantarum 1.0 × 106 CFU g FW-1, and L. buchneri 1.0 × 106 CFU g FW-1), Lac group (inoculated with L. plantarum 1.5 × 106 CFU g FW-1 and L. buchneri 1.5 × 106 CFU g FW-1), and Ctrl group (no additives). After 60 days of fermentation, the application of B. cereus AH7-7 was potent inmodulating the fermentation quality of silage, especially when combined with L. plantarum and L. buchneri, as indicated by lower dry matter loss and higher contents of crude protein, water-soluble carbohydrate, and lactic acid. Furthermore, treatments with the B. cereus AH7-7 additive decreased the contents of acid detergent lignin, cellulose, and hemicellulose. The B. cereus AH7-7 additive treatments reduced the bacterial diversity and optimized the bacterial community compositions of silage, with an increase in the relative abundance of beneficial Lactobacillus and a decrease in the relative abundance of undesirable Pantoea and Erwinia. Functional prediction revealed that inoculation with B. cereus AH7-7 could increase the cofactors and vitamins metabolism, amino acid metabolism, translation, replication and repair, and nucleotide metabolism, while decreasing the carbohydrate metabolism, membrane transport, and energy metabolism. In brief, B. cereus AH7-7 improved themicrobial community, fermentation activity, and ultimately the quality of silage. The ensiling with B. cereus AH7-7, L. plantarum, and L. buchneri combination is an effective and practical strategy to improve the fermentation and nutrition preservation of rape silage. [ABSTRACT FROM AUTHOR]

We evaluated the microbial populations, fermentation profile, chemical composition, losses and aerobic stability of sorghum silages enriched with urea and Lactobacillus buchneri. Experiment design was set up as a completely randomised design with a 4 × 4 factorial arrangement consisting of four treatments (SS – sorghum silage without additive; SSI – sorghum silage with L. buchneri (105 cfu/g fresh matter); SSU – sorghum silage with urea (% DM); and SSUI – sorghum silage with urea and inoculant) and four opening times (15, 30, 60, and 110 days), with four replicates. The silage pH was influenced (P < 0.01) by the treatments, with the highest values found in SSI and SSU. Lactic acid contents decreased in SSI and SSUI, while acetic acid levels in those silages increased, consequently reducing the ethanol content (P < 0.01). The lowest yeast counts were obtained in SSI and SSUI. There was an effect for aerobic stability (P < 0.05) in which higher aerobic stability was observed to SSUI (87.3 h) compared to SS (61.0 h) and SSU (62.3 h). SSI did not differ between the other silages. The inoculant L. buchneri as associated with urea promoted positive effects on both fermentation and aerobic stability. [ABSTRACT FROM AUTHOR]

Currently, there is no use for melon plant biomass in agriculture and animal feeding. Using this biomass as silage provides a more sustainable production system. Thus, the objective of this study was to evaluate the silage produced with different mixtures of melon plant biomass and ground corn. The experimental design was completely randomized in a factorial scheme (5 × 2) with five replications. The treatments consisted of five mixtures of melon plant biomass between the plant (branch + leaf) and the fruit (melon scrapings) in amounts of 0% fruit, 5% fruit, 10% fruit, 20% fruit, and 100% fruit on an as-fed basis and ground corn in amounts of 0% and 5% AF of the ensiled biomass. The greatest dry matter contents were found in silages with corn and 0 and 5% fruit, which were 225.6 g/kg and 235.2 g/kg, respectively. The highest concentrations of acetic acid were found in the silages with 0% fruit without corn and 20% fruit with ground corn and were 10.96 and 10.00 g/kg DM, respectively. The use of melon fruit biomass with 0%, 5%, and 100% fruit is the most suitable for silage making, and adding ground corn improves silage quality parameters. [ABSTRACT FROM AUTHOR]

Background and Aim: Resistant starch (RS) is difficult to digest in the digestive tract. This study aimed to evaluate the effects of heat-moisture treatment (HMT) on RS in cassava and examined its impact on rumen fermentation. Materials and Methods: Cassava flour was used as a raw material and used in a randomized block design with four different cycles of HMT as the treatments and four different rumen incubations in vitro as blocks. Treatments included: HMT0: without HMT (control), HMT1: one HMT cycle, HMT2: two HMT cycles, and HMT3: three HMT cycles. Heat-moisture treatment processes were performed at 121°C for 15 min and then freezing at -20°C for 6 h. Analyzed HMT cassava starch characteristics included components, digestibility, and physicochemical properties. In in vitro rumen fermentation studies (48 h incubation) using HMT cassava, digestibility, gas production, methane, fermentation profiles, and microbial population assessments were performed. Results: Heat-moisture treatment significantly reduced (p < 0.05) starch, amylopectin, rapidly digestible starch (RDS), and slowly digestible starch levels. In contrast, amylose, reducing sugars, very RDS, RS, and protein digestion levels were significantly increased (p < 0.05). Additionally, a reduced crystallinity index and an increased amorphous index were observed in starch using Fourier-transform infrared analyses, while a change in crystalline type from type A to type B, along with a reduction in crystallinity degree, was observed in X-ray diffraction analyses. Heat-moisture treatment significantly (p < 0.05) reduced rumen dry matter (DM) degradation, gas production, methane (CH4 for 12 h), volatile fatty acid (VFA), and propionate levels. In addition, acetate, butyrate, and acetate/propionate ratios, as well as population of Streptococcus bovis and Bacteroides were significantly increased (p < 0.05). However, pH, ammonia, and organic matter digestibility were unaffected (p > 0.05) by HMT. Conclusion: Cassava HMT altered starch characteristics, significantly increased RS, which appeared to limit rumen digestion activity, decreased rumen DM degradation, gas production, VFAs, and CH4 production for 12 h, but increased S. bovis and Bacteroides levels. [ABSTRACT FROM AUTHOR]

In this research, we evaluated the effect of exogenous lactic acid bacteria and Amomum villosum essential oil (AVEO) on the chemical composition, microbial community composition, microbial functional diversity, and fermentation quality of Broussonetia papyrifera (BP) and Pennisetum sinese (PS) mixed silages. The BP:PS mixing ratios were 100:0, 70:30, 50:50, 30:70, and 0:100. After 3 and 30 days of ensiling at 22°C–25°C, microbial diversity and function, and fermentation quality, were assessed. Increasing PS content resulted in decreased ammoniacal nitrogen and pH, increased water-soluble carbohydrate content, increased relative abundance of Lactococcus and Acinetobacter , and reduced relative abundance of Caproiciproducens and Pseudomonas. A 50:50 BP:PS ratio effectively improved the fermentation quality compared to anaerobic fermentation with BP or PS alone, while AVEO treatment further improved fermentation quality by increasing Lactococcus relative abundance. Moreover, as fermentation proceeded, ensiling enhanced the 'Human diseases', 'Environmental information processing', and 'Cellular processes' functions at the first level, as well as the 'Two-component system' and 'ABC transporters' functions at the third level. Different additives affected the fermentation of BP and PS mixed silage by regulating microbial community succession and metabolic pathways during ensiling. [ABSTRACT FROM AUTHOR]

Daqu is the natural starter for Nong-flavor Baijiu brewing. The effects of Daqu properties on the microbial community succession and their metabolites in fermented grains (FG) during Baijiu brewing were determined. These results showed that the effect of Daqu on the bacterial communities was stronger than that of the fungal communities. Compared with the conventional Daqu (DZ), Taikong (TK), and Qianghua (QH), Daqu significantly enhanced the content of volatile metabolites (especially esters) and ethanol when they were used, respectively, for FG fermentation. In the second round of fermentation, the relative abundance of Lactobacillus decreased, the content of lactic acid decreased, and that of caproic acid increased. In particular, the abundance of Lactobacillus was also reduced by 20% in FGs of the second round when TK Daqu was used than that in the respective first round. Partial least squares structural equation model analysis also showed that physicochemical parameters and Daqu properties significantly affected FG community structure and metabolism. This study provides a theoretical basis for further study on the effect of high-quality Daqu on the quality of fresh Baijiu and lays an important theoretical foundation for the stabilization of the Baijiu fermentation system based on Daqu. [ABSTRACT FROM AUTHOR]

Pulque is the most-studied traditional Mexican alcoholic beverage prepared by fermentation of the fresh sap (aguamiel, AM) extracted from different Agave species (maguey) cultivated for pulque production. This beverage has been produced mainly in the Central Mexico Plateau since pre-Columbian times. In this contribution, we report the analysis of the bacterial and fungal diversity through 16S rRNA gene V3–V4 fragment amplicon and ITSR1 sequencing associated with the tissue of the walls (metzal) of the cavity or cajete, where the sap accumulates in producing plants for its daily extraction, in AM, and during four fermentation stages for pulque production. The results led to determining which microorganisms detected in the plant tissue are present in AM and maintained during the fermentation process. The results showed that eight bacterial OTUs (Lactobacillus, Leuconostoc, Weisella, Lactococcus, Acetobacter, Gluconobacter, Zymomonas, and Obesumbacterium) and five fungal OTUs (Kazachstania, Kluyveromyces, Saccharomyces, Hanseniaspora, and the OTU O_Saccharomycetales) were present from metzal to AM and during all the stages of the fermentation analyzed. The detected diversity was considered the microbial core for pulque fermentation, comprising up to ~84% of the total bacterial diversity and up to ~99.6% of the fungal diversity detected in the pulque produced from three plants of A. salmiana from the locality of Huitzilac, Morelos, Mexico. This study provides relevant information on the potential microorganisms responsible for pulque fermentation, demonstrating that the core of microorganisms is preserved throughout the elaboration process and their association with the AM and fermented beverage physiochemical profile. [ABSTRACT FROM AUTHOR]

Silage can be contaminated with mycotoxins and accidental fungi after aerobic exposure. The study assessed the effects of bunker silos (BS), round bales (RB), and silage bags (SB) on the nutritional characteristics, fermentation quality, aerobic stability, mycotoxin levels and microbial communities of whole-plant corn silage (WPCS). After 90 days of fermentation, silages were opened and sampled at 0, 1, 3, 5, 7, and 9 days of exposure. SB group conserved higher lactic acid and dry matter contents and a lower pH value than other groups after 9 days of exposure (p < 0.05). The SB group showed the longest aerobic stability (202 h) among all silages (p < 0.05). The concentrations of aflatoxin B1, trichothecenes and fumonisin B1 were significantly lower in SB after 9 days of exposure (p < 0.05). Acetobacter became the dominant bacteria in BS and RB groups after 5 days of exposure. However, Lactobacillus still dominated the bacterial community in SB group. Acetobacter was positively correlated with pH, acetic acid content, and ammonia-N content (p < 0.05). Lactobacillus was positively correlated with Kazachstania and Candida abundances (p < 0.01) but negatively correlated with Fusarium abundance (p < 0.05). Considering the feed value and food safety of silage in the feeding process, silage bags are recommended for WPCS according to the observed nutritional quality, fermentation index and mycotoxin content. [ABSTRACT FROM AUTHOR]

An in vitro trial was carried out to investigate the effects of natural Thymbra capitata essential oil (NEO) and its main compounds [including carvacrol, p-cymene, γ-terpinene given alone or in a synthetic combination (SEO)] on ruminal fermentation and the bacterial community using batch cultures inoculated with ruminal digesta and incubating two different basal diets [high-forage (F) and high-concentrate (C) diet]. After 24 h of incubation, primary fermentation end-products [gas, methane, volatile fatty acids (VFAs) and ammonia] and rumen microbial diversity were determined. NEO reduced the total VFA concentration (P < 0.05) only in the C diet. In contrast, SEO and carvacrol decreased the total VFA concentration (P < 0.05) only in the F diet. Methane production was not affected (P > 0.05) by any of the experimental treatments or diets evaluated. Microbial diversity analysis showed only a moderate effect of carvacrol and SEO on 13 genera, including, mainly, Atopobium and Blautia (involved in subacute ruminal acidosis) or Candidatus Saccharimonas (related to laminitis). In conclusion, T. capitata EO has a limited potential to attain nutritional or environmental benefits, but further research should be carried out to clarify its effects on animal health and microbial food safety. [ABSTRACT FROM AUTHOR]

Background: Broiler feedstuff as Rice bran (RB) is a by-product of rice industry. Using RB in broiler chicken diets is not common, especially in broiler chicken production systems due to limitations like higher content of fiber and lower availability of micronutrients. Fermentation of RB by rumen inoculate would improve the nutritive value and further inclusion of urea as a non-protein nitrogenous substance would increase the microbial population using nitrogen generated from urea. Methods: RB was fermented anaerobically without or with urea (2.0%) by rumen inoculates for 48 hours. Three isonitrogenous (22.75% CP) and isocaloric (3164 kcal/kg) diets contained 7.0% RB, 7.0% fermented RB (FRB) and 7.0% urea (2.0%) added fermented RB (UFRB) formulated. The total number of 90-day old unsexed broiler chicks distributed in 03 groups considering 30 replicate birds in each. Result: True protein content increased in FRB (16.45%) and UFRB (16.85%) in comparison to RB group (16.27%). Final body weight of RB, FRB and UFRB groups 1129, 1152 and 1190 g/bird. Feed intake 1884, 1828 and 1924 g/bird respectively for RB, FRB and UFRB groups. Feed conversion ratio 1.75, 1.66 and 1.69 for RB, FRB and UFRB groups respectively. Dressing Percentage of Carcass yield is higher in UFRB (73%) than in FRB (70%). No mortality occurred in any groups during the experiment. So, it may be concluded that inclusion of fermented rice bran by rumen inoculate increase the performance of broiler but urea (2.0%) added to fermented rice bran by rumen inoculate shows better growth performance and carcass yield of broiler. [ABSTRACT FROM AUTHOR]

The imbalance of the redox state caused by extra reactive oxygen species is closely related to many diseases. Therefore, it is necessary for people to ingest antioxidants through food. The safety of some synthetic antioxidants has been questioned. In this context, it is worth exploring natural and safe antioxidants from biological sources. Tea has good antioxidant activity, and the antioxidant activity of fermented sour tea is better than that of other types. It is necessary to clarify the antioxidant capacity of sour tea during fermentation, as well as the microbial community and its sources. Nonculture and culture-dependent methods were adopted to track the changes in the microbial population and community structure during the fermentation of sour tea. Sequence analysis of 16S rRNA gene amplification revealed significant differences in community complexity and structure at different fermentation times. The highest proportion of operational taxonomic units (OTU s) in all samples was Latilactobacillus, which was determined to be Lactiplantibacillus plantarum by further analysis. The second highest proportion of OTUs was Enterobacter. With the fermentation of sour tea, the antioxidant capacity increased, and all isolated Lb. plantarum had good DPPH clearance rates. Our findings suggest that Lb. plantarum plays a crucial role in the fermentation process of sour tea. The possibility of discovering new antioxidants was provided by the determination of the antioxidant capacity and bacterial community during the fermentation of sour tea. [ABSTRACT FROM AUTHOR]

Introduction: Italian ryegrass is less studied in northern China due to high-quality forage grass has not been fully utilized. Full utilization of high-quality forage grass helps to alleviate the shortage of forage grass in winter and spring season and guarantee stable development of livestock production. Consequently, this study was aimed to evaluate the effects of different regions in northern China on the fermentative products, bacterial community compositions, and metabolic pathways and metabolites of Italian ryegrass silage. Methods: The Italian ryegrass was harvested from three regions (Ordos-WK; Hohhot-AK; Ulanqab-SYK) and ensiled for 60 days. Single molecule real-time (SMRT) sequencing and ultra-high performance liquid chromatography-mass spectrometry (UHPLC-MS/MS) were used to analyze bacterial communities and metabolites, respectively. Results: After 60 d of fermentation, the SYK group had the lowest pH (4.67), the highest lactic acid contents (95.02g/kg DM) and largest lactic acid bacteria populations (6.66log10 cfu/g FM) among the treatment groups. In addition, the SYK group had the highest abundance of Lactiplantibacillus plantarum (63.98%). In SYK group, isoquinoline alkaloid biosynthesis was the significantly enriched (p < 0.05) and high-impact value (0.0225) metabolic pathway. In AK group, tryptophan metabolism the was the significantly enriched (p < 0.001) and highimpact value (0.1387) metabolic pathway. In WK group, citrate cycle (TCA cycle) was the significantly enriched (p < 0.001) and high-impact value (0.1174) metabolic pathway. Further, Lactiplantibacillus plantarum was positively correlated with cinnamic acid, tetranor 12-HETE, D-Mannitol, (2S)-2-amino-4-methylpentanoic acid L-Leucine, guanine, isoleucyl-aspartate and 3,4-Dihydroxyphenyl propanoate, but negatively correlated with isocitrate and D-mannose. Discussion: In conclusion, this study can improve our understanding of the ensiling microbiology and metabolomics in different regions to further regulate the fermentation products and promote livestock production. [ABSTRACT FROM AUTHOR]

Introduction: Six species of alfalfa commonly found in northern China were collected in the present study. Methods: The chemical composition and epiphytic microbial communities during the ensiling were analyzed; and their effects on fermentation quality and silage bacterial communities were assessed. The effects of physicochemical characteristics of alfalfa on the bacterial community were also investigated in terms of nutritional sources of microbial growth and reproduction. Results and discussion: The results showed that the chemical composition was significantly different in various alfalfa varieties, yet, the dominant genera attached to each variety of alfalfa was similar, except for pantoea (p<0.05). After ensiling, both the fermentation quality and microbial community changed obviously (p<0.05). Specifically, ZM2 had lower pH and ammonia nitrogen (NH3-N) content but higher LA content than other varieties of alfalfa silage. Beneficial bacteria such as Lentilactobacillus and Lactiplantibacillus were predominant in ZM2, which accounted for the higher fermentation quality. Significant correlations between the chemical composition of silage, fermentation quality and bacterial communities composition were observed. Moreover, variations in bacteria community structure during the fermentation of alfalfa were mainly influenced by water-soluble carbohydrates (36.79%) and dry matter (21.77%). Conclusion: In conclusion, this study revealed the influence of chemical composition on microbial community and fermentation quality, laying the groundwork for future studies on high-quality silage. [ABSTRACT FROM AUTHOR]

This study aimed to investigate the effect of rumen microbiota transfaunation on the growth, rumen fermentation, and the microbial community of Japanese Black cattle that were separated early from their dams. Here, 24 calves were separated from their dams immediately after calving, 12 of which were transfaunated via inoculation with rumen fluid from adult cattle at the age of 2 months while the remaining 12 were kept unfaunated (not‐inoculated). Feed efficiency monitoring was performed during 7–10 months of age. Body weight and feed intake were not significantly different between the transfaunated and unfaunated cattle. Transfaunation increased the relative levels of acetate and butyrate but decreased those of propionate, which increased the non‐glucogenic/glucogenic short‐chain fatty acid ratio. Microbial 16S, 18S, and ITS ribosomal RNA gene amplicon analysis showed that rumen microbial diversity and composition differed between transfaunated and unfaunated cattle; transfaunation increased the abundance of acetate‐ and butyrate‐producing bacteria, and decreased the abundance of bacterial genera associated with propionate production. Transfaunation also increased the abundance of Methanomassiliicoccaceae_group10 (1.94% vs. 0.05%) and Neocallimastix (27.1% vs. 6.8%) but decreased that of Methanomicrobium (<0.01% vs. 0.06%). Our findings indicate that rumen microbiota transfaunation shifts rumen fermentation toward acetate and butyrate production through a change in the rumen microbial composition in Japanese Black cattle. [ABSTRACT FROM AUTHOR]

In this study, three oil-in-water nanoemulsions were tested in two stages: In the first stage, three levels (on the substrate dry matter (DM)), namely 3%, 6%, and 9%, of three different oils, olive oil (OO), corn oil (CO), and linseed oil (LO), in raw and nanoemulsified (N) forms were used separately in three consecutive rumen batch cultures trials. The second stage, which was based on the first stage's results, consisted of a batch culture trial that compared the raw and nanoemulsified (N) forms of all three oils together, provided at 3% of the DM. In the first stage, NOO, NCO, and NLO preserved higher unsaturated fatty acid (UFA) and less saturated fatty acid (SFA) compared to OO, CO, and LO, respectively; noticeably, NCO had UFA:SFA = 1.01, 1.16, and 1.34 compared to CO, which had UFA:SFA = 0.66, 0.69, and 0.72 when supplemented at 3%, 6%, 9% of DM, respectively. In the second stage, UFA:SFA = 1.04, 1.12, and 1.07 for NOO, NCO, NLO, as compared to UFA:SFA = 0.69, 0.68, and 0.72 for OO, CO, and LO supplemented at 3% of DM. In conclusion, oil-in-water nanoemulsions showed an ability to decrease the transformation of UFA to SFA in the biohydrogenation environment without affecting the rumen microorganisms. [ABSTRACT FROM AUTHOR]

A key driver of quality in wines is the microbial population that undertakes fermentation of grape must. Winemakers can utilise both indigenous and purposefully inoculated yeasts to undertake alcoholic fermentation, imparting wines with aromas, flavours and palate structure and in many cases contributing to complexity and uniqueness. Importantly, having a toolbox of microbes helps winemakers make best use of the grapes they are presented with, and tackle fermentation difficulties with flexibility and efficiency. Each year the number of strains available commercially expands and more recently, includes strains of non-Saccharomyces, strains that have been improved using both classical and modern yeast technology and mixed cultures. Here we review what is available commercially, and what may be in the future, by exploring recent advances in fermentation relevant strain improvement technologies. We also report on the current use of microbes in the Australian wine industry, as reported by winemakers, as well as regulations around, and sentiment about the potential use of genetically modified organisms in the future. The number of commercial yeasts available and used by winemakers is ever expanding as are techniques to develop them; the authors review these and survey Australian winemakers for opinion and use. [ABSTRACT FROM AUTHOR]

The aim of this study was to better understand the ruminal solubility, bioavailability, effect on fermentation and microbiota of different sulfur (S) forms. In vitro fermentations with rumen fluid were conducted for 70hrs. Hay was incubated solely (CON), or with 0.5%DM of S, as: elemental sulfur (ES), Na2SO4 (NaS), (NH4)2SO4 (NHS) and MgSO4 (MgS). Fermentation was assessed by gas production (TGP) and dry-matter degradability (dDM%). Solubility and bioavailability were estimated by S concentration of the supernatant (SOL) and of bacteria (BACT). Microbial community was assessed by amplification of the 16SrRNA gene. NHS decreased (p<0.05), ES and NaS didn't affect, while MgS increased (p<0.01) TGP. MgS increased (p<0.001), whilst ES, NaS and NHS showed no effect on dDM%. Sulfate sources increased (p<0.001), while ES did not affect the S content of SOL. S content of BACT suggests that sulfates have a high bioavailability, while ES is poorly assimilated by bacteria. Some variations of the microbial community were observed, including a lower abundance of methanogens with all S sources and a higher abundance of Desulfovibrio with MgS. These findings suggest that ES has limited solubility, whereas sulfates, particularly MgS, exhibit a high level of solubility in the rumen, resulting in a more effective utilization by bacteria. [ABSTRACT FROM AUTHOR]

In this study, ultrasonication (US) (50 W, 30 kHz, 1–6 min) was used to increase the efficiency of Limosilactobacillus reuteri PTCC 1655 fermentation process (37 °C; 30 h) of Bakraei juice. Total sugars, pH, Brix, organic acids, vitamin C, polyphenols, antioxidant activity, α-amylase inhibition and anti-inflammatory properties were measured during the fermentation period. The results showed that by increasing the ultrasound time up to 5 min, pH, vitamin C, citric acid, and polyphenolic compounds decreased, while lactic acid, antioxidant capacity, α-amylase inhibition and anti-inflammatory properties were increased. When the ultrasound time was increased up to 6 min, compared to the non-ultrasound-treated sample, the efficiency of the fermentation process decreased and promoted a decrease in the microbial population, lactic acid levels, antioxidant activity, α-amylase inhibition, and anti-inflammatory properties of the juices. The initial anti-inflammatory activity (11.3%) of juice reached values of 33.4% and 19.5%, after US treatments of 5 and 6 min, respectively, compared to the non-sonicated juice (21.7%), after 30 h of fermentation. As a result, the use of ultrasound in the controlled fermentation process can increase the efficiency of fermentation process. [ABSTRACT FROM AUTHOR]

This study aims at identifying the optimal fermentation temperature for dry-fermented sausage using strains isolated from Kimchi (GK1, Pediococcus pentosaceus-GK1; NK3, P. pentosaceus-NK3), Doenjang (D1, Debaryomyces hansenii-D1), and commercial fermented sausage (S6, spontaneously generated Penicillium nalgiovense-S6). The microbial population, pH, moisture content, color, thiobarbituric acid reactive substance (TBARS), volatile basic nitrogen (VBN), and electronic nose (E-nose) were analyzed to identify the optimal fermentation temperature. The dry-fermented sausages were inoculated with three types of starter cultures [CS (commercial starter culture), GD (GK1 + D1 + S6), and ND (NK3 + D1 + S6)]. The fermentation was performed for 3 days at 20 °C and 25 °C, and dried for 28 days. The Lactobacillus spp. plate count and TBARS showed significantly higher values in the 25 °C group than in the 20 °C group (p < 0.05). The Staphylococcus spp. plate count of GD and ND were significantly higher than CS group at all temperatures. On day 31, the moisture content and VBN values of all groups were less than 35 % and 20 mg%, respectively. According to E-nose, the highest amount of acetoin was detected at the GD group fermented at 25 °C. Thus, the optimal fermentation temperature is expected at 25 °C after using GD in the manufacturing of dry-fermented sausages. [ABSTRACT FROM AUTHOR]

The compositions of the microbial community in fermented grains of Sauce-flavor baijiu produced in different regions have diverse characteristics; however, the reasons for this remain unclear. The present study investigated the contributions of environmental microorganisms to the microbial community as well as the volatile compounds in the fermented grains of Sauce-flavor baijiu produced in the Beijing region using high-throughput sequencing combined with sourcetracker analysis, and compared the differences of environmental microorganism and their roles in the production process of Sauce-flavor baijiu from different regions.The results showed that the environmental microorganisms in the tools were the main contributors of the bacterial and fungal communities in fermented grains during heap fermentation and at the beginning of pit fermentation. At the end of pit fermentation, pit mud was the main environmental source of bacterial community in fermented grains, while tools and Daqu were the main environmental sources of fungal community in fermented grains.Environmental microorganisms thrived on the functional microorganisms in the fermented grains of Sauce-flavor baijiu produced in the Beijing region and thus shaped the profiles of volatile compounds. Environmental microorganisms of Sauce-flavor baijiu in the Guizhou province and the Beijing region differed significantly, which is partially responsible for the distinctive characteristics in the microbial community structure of Sauce-flavor baijiu-fermented grains from different regions. [ABSTRACT FROM AUTHOR]

This study investigated the effects of developmental stage and store time on the chemical composition, microbial community, co-occurrence networks and fermentation characteristics of sweet sorghum silage. Sweet sorghum harvested at two developmental stages (heading stage, S1; hard dough stage, S2) was treated as follows: (I) natural fermentation of S1 (NS1); (II) natural fermentation of S2 (NS2) and ensiled for 1, 3, 7, 15, 30 and 60 days. After 60 days of ensiling, NS2 silage had higher lactic acid concentration and the ratio of lactic to acetic acid, and lower pH value and acetic acid concentration than NS1 silage. Meanwhile, NS2 silage also had higher ammonia nitrogen (NH3-N) content than NS1 silage, but the NH3-N content of both treatments was lower than 100 g/kg TN. Leuconostoc and Lactococcus were respectively dominant in both 7-day NS1 and NS2 silages, while Lactobacillus was the most abundant genus in 30-day NS1 and NS2 silages. The developmental stage altered the bacterial co-occurrence networks of fresh and ensiled sweet sorghum. Spearman's correlation heatmap showed that the higher lactic acid content and ratio of lactic to acetic acid in NS2 silage could be associated with the higher water-soluble carbohydrate content in S2 material, the higher abundance of Lactococcus in the initial phase of ensiling and the higher abundance of Lactobacillus in the late phase of ensiling. These results concluded that the sweet sorghum harvested at the hard dough stage is preferred for silage production over the sweet sorghum harvested at the heading stage. Microbial succession pattern was studied on fresh and ensiled samples. Growth stage affected the chemical and microbial parameters of sweet sorghum. Epiphytic microbiota was correlated with the chemical composition of forage. Metagenomic sequencing showed Lactobacillus was dominated in all silages. Growth stage accelerated the fermentation of sweet sorghum silage. [ABSTRACT FROM AUTHOR]

Consumer demand for fermented foods with a well‐balanced nutrient profile has been increasing owing to their ability to prevent chronic diseases as well as their functional, nutritional, and nutraceutical benefits. Among those functional foods, miso is a well‐known traditional fermented food with a distinctive savory flavor and aroma that is most commonly used as a seasoning in miso soup. Among different fermented products, miso is derived from soybeans and grains as a result of the activities of Koji enzymes and beneficial microbes. Additionally, the microbial community of miso is thought to be crucial in enhancing its distinct flavor and texture as well as its nutritional properties. Despite the importance of microorganisms in the production of miso, there has been relatively little research done to characterize and describe the nutritional and medicinal potential of miso. In this review, the potential therapeutic properties, i.e., anticancer, antimicrobial, and antiobesity, of miso have been discussed comprehensively. This review envisions the production technology, its history, microbial population, nutritional properties, and the potential health benefits of miso associated with its consumption. [ABSTRACT FROM AUTHOR]

This study aimed to investigate the effects of lactic acid bacteria (LAB) inoculants on the fermentation quality, microbial compositions, and predicted functional profiles of forage oat. The forage oat was inoculated with distilled water, Lentilactobacillus buchneri (LB), and Lactiplantibacillus plantarum (LP) as the control (CON), LB and LP treatments, respectively, and the addition of Lentilactobacillus buchneri (LB) or Lactiplantibacillus plantarum (LP) resulted in 1 × 106 colony-forming units/g of fresh weight. After 30 days of fermentation, the lowest pH (4.23) and the lowest content of ammoniacal nitrogen (NH3-N) in dry matter (DM, 4.39%) were observed in the LP treatment. Interestingly, there was a significant (p < 0.05) difference in lactic acid (LA) concentration among the three treatments. The LP treatment had the highest lactate concentration (7.49% DM). At the same time, a markedly (p < 0.05) elevated acetic acid (AA) concentration (2.48% DM) was detected in the LB treatment. The Shannon and Chao1 indexes of bacterial and fungal communities in all the silage samples decreased compared to those in the fresh materials (FM). Proteobacteria was the dominant phylum in the FM group and shifted from Proteobacteria to Firmicutes after ensiling. Lactobacillus (64.87%) and Weissella (18.93%) were the predominant genera in the CON, whereas Lactobacillus dominated the fermentation process in the LB (94.65%) and LP (99.60%) treatments. For the fungal community structure, the major genus was Apiotrichum (21.65% and 60.66%) in the FM and CON groups after 30 days of fermentation. Apiotrichum was the most predominant in the LB and LP treatments, accounting for 52.54% and 34.47%, respectively. The genera Lactococcus, Pediococcus, and Weissella were negatively associated with the LA content. The genus Ustilago and Bulleromyces were positively associated with the LA content. These results suggest that the addition of LAB regulated the microbial community in oat silage, which influenced the ensiling products, and LP was more beneficial for decreasing the pH and NH3-N and increasing the LA concentration than LB in forage oat silage. [ABSTRACT FROM AUTHOR]