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ORIGINAL RESEARCH article

Front. Sustain. Food Syst.
Sec. Sustainable Food Processing
Volume 9 - 2025 | doi: 10.3389/fsufs.2025.1499741

Effects of lactic acid bacterial and chemical additives on the quality and biogenic amine production of oat silage at low temperature

Provisionally accepted
Tingting Jia Tingting Jia *Yuhan Huang Yuhan Huang
  • Beijing Forestry University, Beijing, Beijing, China

The final, formatted version of the article will be published soon.

    Objective: The effects of low-temperature-resistant lactic acid bacteria (LAB) and chemical additives on the quality and biogenic amine production of oat (Avena sativa L.) silage stored at low temperature were investigated. Methods: The Lactobacillus plantarum strain Y28, isolated from oat silage, demonstrated robust growth at low temperature. Fresh and wilted oat forages were treated with no additives (Con), L. plantarum inoculant (Y28), propionic acid (PA), formic acid (FA) and sodium benzoate (SB). Silages were opened after 30 or 60 days of storage, and their quality and biogenic amine production were evaluated. Results: After fermentation, putrescine, cadaverine and tyramine were present at the highest levels in oat silage stored at low temperature, constituting approximately about 90% of the total biogenic amines measured. Five other amines, tryptamine, phenethylamine, histamine, spermidine and spermine were mostly detected at concentrations below 30 mg/kg. The concentrations of tryptamine, phenethylamine, putrescine, cadaverine, histamine, tyramine, spermidine and total biogenic amines, but not spermine, were higher in fresh oat silages compared to wilted oat silages after 30 or 60 days of fermentation. The Y28 inoculant improved the fermentation quality of oat silage at low temperature by lowering the pH and ammonia nitrogen content while increasing lactate content. Oat silage treated with Y28, PA, FA and SB showed lower concentrations of putrescine, cadaverine, tyramine and total biogenic amines than the control in both fresh and wilted oat silage after 30 or 60 days of fermentation. Conclusion: Among these treatments, FA was the most effective at suppressing the formation of tyramine, cadaverine and putrescine in oat silage stored at low temperature.

    Keywords: Oat silage, Lactic acid bacterial, Additives, biogenic amine, Low temperature

    Received: 23 Sep 2024; Accepted: 10 Jan 2025.

    Copyright: © 2025 Jia and Huang. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

    * Correspondence: Tingting Jia, Beijing Forestry University, Beijing, 100083, Beijing, China

    Disclaimer: All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.