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Asian-Australas J Anim Sci > Accepted Articles
DOI: https://doi.org/10.5713/ajas.18.0708    [Accepted] Published online February 7, 2019.
Dynamics of fungal community during silage fermentation of elephant grass (Pennisetum purpureum) produced in northern Vietnam
Viet Ha Vu1,2, Xiyang Li1, Mengyuan Wang1, Rongmei Liu1, Guojian Zhang1, Wei Liu1, Baixue Xia1, Qun Sun1,*
1Key Laboratory of Bio-resource and Bio-control of the Ministry of Education, College of Life Sciences, Sichuan University, Chengdu, Sichuan 610064, China
2Department of Animal Science and Technology, North East College of Agriculture and Forestry, Quang Ninh 207620, Vietnam
Correspondence:  Qun Sun, Tel: +86-28-8541-8810, Fax: +86-28-8541-8810, Email: qunsun@scu.edu.cn
Received: 14 September 2018   • Revised: 29 October 2018   • Accepted: 8 January 2019
Abstract
Objective: This study aimed to gain deeper insights into the dynamic changes in spoilage fungi with fermentation and the influence of traditional additives on silage quality.

Methods

Elephant grass (Pennisetum purpureum) was prepared without any additive (control), and with the addition of 0.5 % salt, and 0.5 % salt-0.2 % sugar mixture. The fungal community was then determined using a classic culturing method and high-throughput sequencing at 0, 5, 15, and 60 days after ensiling.

Results

The results showed that the fungal community of elephant grass silage varied significantly between the natural fermentation without any additive and the two additive groups. The diversity and relative abundance of spoilage molds in the control group were much higher than those in the two treatment groups (P < 0.05). Three species of yeasts (Candida sp., Pichia sp., Trichosporon sp.) and four spoilage molds (Fusarium sp., Aspergillus sp., Muco sp. and Penicillin sp.) were the predominant fungi in elephant grass during natural fermentation from 0 to 60 days, which were found to be significantly decreased in salt and sugar additive groups (P < 0.05). Meanwhile, the diversity and relative abundance of undesirable molds in the 0.5 %-salt additive group were the lowest among all groups.
Conclusion
Adding salt and sugar, particularly 0.5 % salt, is a promising effective approach to reduce the amount of undesirable fungi, thus to improve the silage quality of elephant grass in northern Vietnam.
Keywords: Elephant Grass; Fermentation; Fungal Community; High-throughput Sequencing; Silage


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