Dynamic changes in fermentation profiles and bacterial community composition during sugarcane top silage fermentation: A preliminary study.

08:00 EDT 2nd April 2019 | BioPortfolio

Summary of "Dynamic changes in fermentation profiles and bacterial community composition during sugarcane top silage fermentation: A preliminary study."

Investigating the dynamic changes in bacterial community composition during sugarcane top silage production starting in late March and finishing in late June (storage temperature: 20 to 35 °C) will advance our understanding of ensilage in hot ambient temperatures. The results showed that, the fermentation process was dominated by Leuconostocaceae (until d 5), followed by Lactobacillaceae (from d 5 to d 30), and finally Lactobacillaceae and Clostridium (from d 60 to d 90). As the fermentation process progressed, there was a significant increase in Lactobacillaceae abundance, and on d 60 there was a sharp increase in Clostridiaceae abundance. Spearman's correlation showed that, Lactococcus and Leuconostoc abundance were negatively correlated with acetate, propionate, butyrate, and ammonia-N levels. Clostridiaceae and Lactobacillaceae abundance were positively correlated with acetate, propionate, butyrate, and ammonia-N levels. The high moisture content (DM 24.31%) of sugarcane tops stored in hot ambient temperatures may result in butyric acid fermentation.


Journal Details

This article was published in the following journal.

Name: Bioresource technology
ISSN: 1873-2976
Pages: 121315


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