Impacts of Citric Acid and Malic Acid on Fermentation Quality and Bacterial Community of Cassava Foliage Silage

The microbiota and fermentation quality of cassava foliage (CF) ensiled in the absence of additive (CK), or the presence of citric acid (CA), malic acid (MA), and their combination with a strain (CAL and MAL)were investigated. These additives reduced ( < 0.05) the pH, butyric acid, and ammonia-N...

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Bibliographic Details
Published in:Frontiers in microbiology 2020-12, Vol.11, p.595622-595622
Main Authors: Li, Mao, Zhang, Lidong, Zhang, Qing, Zi, Xuejuan, Lv, Renlong, Tang, Jun, Zhou, Hanlin
Format: Article
Language:English
Subjects:
bacterial community
cassava foliage
citric acid
lactic acid bacteria
malic acid
Microbiology
silage fermentation
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Summary:The microbiota and fermentation quality of cassava foliage (CF) ensiled in the absence of additive (CK), or the presence of citric acid (CA), malic acid (MA), and their combination with a strain (CAL and MAL)were investigated. These additives reduced ( < 0.05) the pH, butyric acid, and ammonia-N contents but increased ( < 0.05) the lactic acid content, and CAL and MAL showed similar remarkable effects. (mean, 27.81%) and (mean, 16.04%) were the predominant strains in CF silage. The addition of CA or MAL increased the abundance of (25.81-52.28% and 47.97%, respectively), and the addition of MA increased the abundance of (15.76-32.48%) compared with the CK group. Moreover, CAL and MAL increased the abundances of the potentially desirable bacteria (CAL 0-12.73%), (0-7.90% and 8.94%), and (0-8.37% and 3.08%) compared with the CK group. These findings suggested that CA and MA could enhance the silage quality of CF, and their combinations with were more effective.
ISSN:1664-302X
1664-302X
DOI:10.3389/fmicb.2020.595622