AUTHOR=Li Mao , Zhang Lidong , Zhang Qing , Zi Xuejuan , Lv Renlong , Tang Jun , Zhou Hanlin 

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

JOURNAL=Frontiers in Microbiology

VOLUME=11

YEAR=2020

URL=https://www.frontiersin.org/journals/microbiology/articles/10.3389/fmicb.2020.595622

DOI=10.3389/fmicb.2020.595622

ISSN=1664-302X

ABSTRACT=<p>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 <italic>Lactobacillus plantarum</italic> strain (CAL and MAL)were investigated. These additives reduced (<italic>P</italic> &lt; 0.05) the pH, butyric acid, and ammonia-N contents but increased (<italic>P</italic> &lt; 0.05) the lactic acid content, and CAL and MAL showed similar remarkable effects. <italic>Paenibacillus</italic> (mean, 27.81%) and <italic>Bacillus</italic> (mean, 16.04%) were the predominant strains in CF silage. The addition of CA or MAL increased the abundance of <italic>Paenibacillus</italic> (25.81–52.28% and 47.97%, respectively), and the addition of MA increased the abundance of <italic>Bacillus</italic> (15.76–32.48%) compared with the CK group. Moreover, CAL and MAL increased the abundances of the potentially desirable bacteria <italic>Cellulosimicrobium</italic> (CAL 0–12.73%), <italic>Hyphomicrobium</italic> (0–7.90% and 8.94%), and <italic>Oceanobacillus</italic> (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 <italic>Lactobacillus plantarum</italic> were more effective.</p>