AUTHOR=Wei Xiaoqiang , Sun Xuemei , Zhang Haiwang , Zhong Qiwen , Lu Guangxin 

TITLE=The influence of low-temperature resistant lactic acid bacteria on the enhancement of quality and the microbial community in winter Jerusalem Artichoke (Helianthus tuberosus L.) silage on the Qinghai-Tibet Plateau

JOURNAL=Frontiers in Microbiology

VOLUME=15

YEAR=2024

URL=https://www.frontiersin.org/journals/microbiology/articles/10.3389/fmicb.2024.1297220

DOI=10.3389/fmicb.2024.1297220

ISSN=1664-302X

ABSTRACT=<p>Jerusalem Artichoke (<italic>Helianthus tuberosus L.</italic>), an emerging “food and fodder” economic crop on the Qinghai-Tibet Plateau. To tackle problems such as incomplete fermentation and nutrient loss occurring during the low-temperature ensilage of Jerusalem Artichokes in the plateau’s winter, this study inoculated two strains of low-temperature resistant lactic acid bacteria, <italic>Lactobacillus plantarum</italic> (GN02) and <italic>Lactobacillus brevis</italic> (XN25), along with their mixed components, into Jerusalem Artichoke silage material. We investigated how low-temperature resistant lactic acid bacteria enhance the quality of low-temperature silage fermentation for Jerusalem Artichokes and clarify its mutual feedback effect with microorganisms. Results indicated that inoculating low-temperature resistant lactic acid bacteria significantly reduces the potential of hydrogen and water-soluble carbohydrates content of silage, while increasing lactic acid and acetic acid levels, reducing propionic acid, and preserving additional dry matter. Inoculating the <italic>L. plantarum</italic> group during fermentation lowers pH and propionic acid levels, increases lactic acid content, and maintains a dry matter content similar to the original material. Bacterial community diversity exhibited more pronounced changes than fungal diversity, with inoculation having a minor effect on fungal community diversity. Within the bacteria, <italic>Lactobacillus</italic> remains consistently abundant (&gt;85%) in the inoculated <italic>L. plantarum</italic> group. At the fungal phylum and genus levels, no significant changes were observed following fermentation, and dominant fungal genera in all groups did not differ significantly from those in the raw material. <italic>L. plantarum</italic> exhibited a positive correlation with lactic acid and negative correlations with pH and propionic acid. In summary, the inoculation of <italic>L. plantarum</italic> GN02 facilitated the fermentation process, preserved an acidic silage environment, and ensured high fermentation quality; it is a suitable inoculant for low-temperature silage in the Qinghai-Tibet Plateau.</p>