Additives improve the fermentation quality, anthocyanin content, and biological activity of purple Napier grass silage
BACKGROUND Purple Napier grass (PNG), a widely used grass rich in anthocyanin, is commonly employed in the production of silage. However, there is currently limited research on the retention of anthocyanin with or without additives during ensiling. Therefore, this study aimed to investigate the effe...
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| Veröffentlicht in: | Journal of the science of food and agriculture 2025-01, Vol.105 (2), p.1126-1137 |
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| container_title | Journal of the science of food and agriculture |
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| creator | Yin, Xiang Wu, Juanyan Shen, Lan He, Qianqian He, Shuzhen Yuan, Muhui Sun, Jianxia Zhang, Jianguo |
| description | BACKGROUND
Purple Napier grass (PNG), a widely used grass rich in anthocyanin, is commonly employed in the production of silage. However, there is currently limited research on the retention of anthocyanin with or without additives during ensiling. Therefore, this study aimed to investigate the effect of different additives (Lactiplantibacillus plantarum CCZZ1 (LP), glucose, acetic acid, and dried soybean curd residue) on fermentation quality, anthocyanin content, and microbial community structure of PNG silage.
RESULTS
Ensiling PNG without additives led to poor fermentation quality and rapid degradation of anthocyanin, resulting in a decline in antioxidant activity and the persistence of harmful microorganisms with high relative abundance. The use of additives, especially LP, effectively increased the relative abundance of L. plantarum, enhancing fermentation quality, the retention of anthocyanin (up to 166% increase rate) and antioxidant activity, while reducing the relative abundance of harmful microorganisms during ensiling for 30 days. Additionally, prolonged ensiling negatively affected the preservation of anthocyanin. Based on both fermentation quality and bioactivity, PNG should be ensiled for 30 days with LP inoculation.
CONCLUSION
The employment of additives, especially LP, improved the fermentation quality, anthocyanin retention, and microbial community structure in PNG silage. To optimize both fermentation quality and bioactivity, it is recommended that PNG be ensiled for 30 days with LP inoculation. © 2024 Society of Chemical Industry. |
| doi_str_mv | 10.1002/jsfa.13903 |
| format | Article |
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Purple Napier grass (PNG), a widely used grass rich in anthocyanin, is commonly employed in the production of silage. However, there is currently limited research on the retention of anthocyanin with or without additives during ensiling. Therefore, this study aimed to investigate the effect of different additives (Lactiplantibacillus plantarum CCZZ1 (LP), glucose, acetic acid, and dried soybean curd residue) on fermentation quality, anthocyanin content, and microbial community structure of PNG silage.
RESULTS
Ensiling PNG without additives led to poor fermentation quality and rapid degradation of anthocyanin, resulting in a decline in antioxidant activity and the persistence of harmful microorganisms with high relative abundance. The use of additives, especially LP, effectively increased the relative abundance of L. plantarum, enhancing fermentation quality, the retention of anthocyanin (up to 166% increase rate) and antioxidant activity, while reducing the relative abundance of harmful microorganisms during ensiling for 30 days. Additionally, prolonged ensiling negatively affected the preservation of anthocyanin. Based on both fermentation quality and bioactivity, PNG should be ensiled for 30 days with LP inoculation.
CONCLUSION
The employment of additives, especially LP, improved the fermentation quality, anthocyanin retention, and microbial community structure in PNG silage. To optimize both fermentation quality and bioactivity, it is recommended that PNG be ensiled for 30 days with LP inoculation. © 2024 Society of Chemical Industry.</description><identifier>ISSN: 0022-5142</identifier><identifier>ISSN: 1097-0010</identifier><identifier>EISSN: 1097-0010</identifier><identifier>DOI: 10.1002/jsfa.13903</identifier><identifier>PMID: 39268846</identifier><language>eng</language><publisher>Chichester, UK: John Wiley & Sons, Ltd</publisher><subject>Abundance ; Acetic acid ; Acetic Acid - analysis ; Acetic Acid - metabolism ; Additives ; anthocyanin ; Anthocyanins ; Anthocyanins - analysis ; Antioxidants ; Antioxidants - analysis ; Biodegradation ; Biological activity ; Community structure ; Fermentation ; fermentation quality ; Food Additives - analysis ; Food Additives - chemistry ; Food Additives - metabolism ; Glucose - analysis ; Glucose - metabolism ; Grass silage ; Grasses ; Inoculation ; Lactiplantibacillus plantarum ; Lactobacillus plantarum - metabolism ; microbial community ; Microbiomes ; Microorganisms ; Poaceae - chemistry ; purple Napier grass ; Relative abundance ; Retention ; Silage ; Silage - analysis ; Silage - microbiology ; Soybeans ; Tofu</subject><ispartof>Journal of the science of food and agriculture, 2025-01, Vol.105 (2), p.1126-1137</ispartof><rights>2024 Society of Chemical Industry.</rights><rights>2025 Society of Chemical Industry</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><cites>FETCH-LOGICAL-c2463-582193720817f526c8c70ad5de2e93019b497765b7bfbc73058b48e19a9d4da03</cites><orcidid>0000-0003-0126-0069 ; 0000-0002-7997-9009</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1002%2Fjsfa.13903$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1002%2Fjsfa.13903$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,27901,27902,45550,45551</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/39268846$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Yin, Xiang</creatorcontrib><creatorcontrib>Wu, Juanyan</creatorcontrib><creatorcontrib>Shen, Lan</creatorcontrib><creatorcontrib>He, Qianqian</creatorcontrib><creatorcontrib>He, Shuzhen</creatorcontrib><creatorcontrib>Yuan, Muhui</creatorcontrib><creatorcontrib>Sun, Jianxia</creatorcontrib><creatorcontrib>Zhang, Jianguo</creatorcontrib><title>Additives improve the fermentation quality, anthocyanin content, and biological activity of purple Napier grass silage</title><title>Journal of the science of food and agriculture</title><addtitle>J Sci Food Agric</addtitle><description>BACKGROUND
Purple Napier grass (PNG), a widely used grass rich in anthocyanin, is commonly employed in the production of silage. However, there is currently limited research on the retention of anthocyanin with or without additives during ensiling. Therefore, this study aimed to investigate the effect of different additives (Lactiplantibacillus plantarum CCZZ1 (LP), glucose, acetic acid, and dried soybean curd residue) on fermentation quality, anthocyanin content, and microbial community structure of PNG silage.
RESULTS
Ensiling PNG without additives led to poor fermentation quality and rapid degradation of anthocyanin, resulting in a decline in antioxidant activity and the persistence of harmful microorganisms with high relative abundance. The use of additives, especially LP, effectively increased the relative abundance of L. plantarum, enhancing fermentation quality, the retention of anthocyanin (up to 166% increase rate) and antioxidant activity, while reducing the relative abundance of harmful microorganisms during ensiling for 30 days. Additionally, prolonged ensiling negatively affected the preservation of anthocyanin. Based on both fermentation quality and bioactivity, PNG should be ensiled for 30 days with LP inoculation.
CONCLUSION
The employment of additives, especially LP, improved the fermentation quality, anthocyanin retention, and microbial community structure in PNG silage. To optimize both fermentation quality and bioactivity, it is recommended that PNG be ensiled for 30 days with LP inoculation. © 2024 Society of Chemical Industry.</description><subject>Abundance</subject><subject>Acetic acid</subject><subject>Acetic Acid - analysis</subject><subject>Acetic Acid - metabolism</subject><subject>Additives</subject><subject>anthocyanin</subject><subject>Anthocyanins</subject><subject>Anthocyanins - analysis</subject><subject>Antioxidants</subject><subject>Antioxidants - analysis</subject><subject>Biodegradation</subject><subject>Biological activity</subject><subject>Community structure</subject><subject>Fermentation</subject><subject>fermentation quality</subject><subject>Food Additives - analysis</subject><subject>Food Additives - chemistry</subject><subject>Food Additives - metabolism</subject><subject>Glucose - analysis</subject><subject>Glucose - metabolism</subject><subject>Grass silage</subject><subject>Grasses</subject><subject>Inoculation</subject><subject>Lactiplantibacillus plantarum</subject><subject>Lactobacillus plantarum - metabolism</subject><subject>microbial community</subject><subject>Microbiomes</subject><subject>Microorganisms</subject><subject>Poaceae - chemistry</subject><subject>purple Napier grass</subject><subject>Relative abundance</subject><subject>Retention</subject><subject>Silage</subject><subject>Silage - analysis</subject><subject>Silage - microbiology</subject><subject>Soybeans</subject><subject>Tofu</subject><issn>0022-5142</issn><issn>1097-0010</issn><issn>1097-0010</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2025</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNp90ctu1DAUBmALUdFpYcMDIEtsqoqU40vieDmqKBdV7aKwjhznZOqRE6d2MmjeHg9TWLBgZcn-9Osc_4S8ZXDFAPjHberNFRMaxAuyYqBVAcDgJVnlR16UTPJTcpbSFgC0rqpX5FRoXtW1rFZkt-46N7sdJuqGKYYd0vkRaY9xwHE2swsjfVqMd_P-AzXj_Bjs3oxupDaMcxaHy462LviwcdZ4amxOy5qGnk5LnDzSOzM5jHQTTUo0OW82-Jqc9MYnfPN8npMfN5--X38pbu8_f71e3xaWy0oUZc2ZFopDzVRf8srWVoHpyg45agFMt1IrVZWtavvWKgFl3coamTa6k50BcU4ujrl5tacF09wMLln03owYltQIBrLkmsOBvv-HbsMSxzxdVpIrycqKZXV5VDaGlCL2zRTdYOK-YdAc2mgObTS_28j43XPk0g7Y_aV_vj8DdgQ_ncf9f6Kabw8362PoL_3NlRw</recordid><startdate>20250130</startdate><enddate>20250130</enddate><creator>Yin, Xiang</creator><creator>Wu, Juanyan</creator><creator>Shen, Lan</creator><creator>He, Qianqian</creator><creator>He, Shuzhen</creator><creator>Yuan, Muhui</creator><creator>Sun, Jianxia</creator><creator>Zhang, Jianguo</creator><general>John Wiley & Sons, Ltd</general><general>John Wiley and Sons, Limited</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QL</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SN</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T5</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7TM</scope><scope>7U5</scope><scope>7U9</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>H94</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>M7N</scope><scope>P64</scope><scope>SOI</scope><scope>7X8</scope><orcidid>https://orcid.org/0000-0003-0126-0069</orcidid><orcidid>https://orcid.org/0000-0002-7997-9009</orcidid></search><sort><creationdate>20250130</creationdate><title>Additives improve the fermentation quality, anthocyanin content, and biological activity of purple Napier grass silage</title><author>Yin, Xiang ; Wu, Juanyan ; Shen, Lan ; He, Qianqian ; He, Shuzhen ; Yuan, Muhui ; Sun, Jianxia ; Zhang, Jianguo</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c2463-582193720817f526c8c70ad5de2e93019b497765b7bfbc73058b48e19a9d4da03</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2025</creationdate><topic>Abundance</topic><topic>Acetic acid</topic><topic>Acetic Acid - analysis</topic><topic>Acetic Acid - metabolism</topic><topic>Additives</topic><topic>anthocyanin</topic><topic>Anthocyanins</topic><topic>Anthocyanins - analysis</topic><topic>Antioxidants</topic><topic>Antioxidants - analysis</topic><topic>Biodegradation</topic><topic>Biological activity</topic><topic>Community structure</topic><topic>Fermentation</topic><topic>fermentation quality</topic><topic>Food Additives - analysis</topic><topic>Food Additives - chemistry</topic><topic>Food Additives - metabolism</topic><topic>Glucose - analysis</topic><topic>Glucose - metabolism</topic><topic>Grass silage</topic><topic>Grasses</topic><topic>Inoculation</topic><topic>Lactiplantibacillus plantarum</topic><topic>Lactobacillus plantarum - metabolism</topic><topic>microbial community</topic><topic>Microbiomes</topic><topic>Microorganisms</topic><topic>Poaceae - chemistry</topic><topic>purple Napier grass</topic><topic>Relative abundance</topic><topic>Retention</topic><topic>Silage</topic><topic>Silage - analysis</topic><topic>Silage - microbiology</topic><topic>Soybeans</topic><topic>Tofu</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Yin, Xiang</creatorcontrib><creatorcontrib>Wu, Juanyan</creatorcontrib><creatorcontrib>Shen, Lan</creatorcontrib><creatorcontrib>He, Qianqian</creatorcontrib><creatorcontrib>He, Shuzhen</creatorcontrib><creatorcontrib>Yuan, Muhui</creatorcontrib><creatorcontrib>Sun, Jianxia</creatorcontrib><creatorcontrib>Zhang, Jianguo</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Ecology Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Immunology Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Nucleic Acids Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>Virology and AIDS Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>AIDS and Cancer Research Abstracts</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of the science of food and agriculture</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Yin, Xiang</au><au>Wu, Juanyan</au><au>Shen, Lan</au><au>He, Qianqian</au><au>He, Shuzhen</au><au>Yuan, Muhui</au><au>Sun, Jianxia</au><au>Zhang, Jianguo</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Additives improve the fermentation quality, anthocyanin content, and biological activity of purple Napier grass silage</atitle><jtitle>Journal of the science of food and agriculture</jtitle><addtitle>J Sci Food Agric</addtitle><date>2025-01-30</date><risdate>2025</risdate><volume>105</volume><issue>2</issue><spage>1126</spage><epage>1137</epage><pages>1126-1137</pages><issn>0022-5142</issn><issn>1097-0010</issn><eissn>1097-0010</eissn><abstract>BACKGROUND
Purple Napier grass (PNG), a widely used grass rich in anthocyanin, is commonly employed in the production of silage. However, there is currently limited research on the retention of anthocyanin with or without additives during ensiling. Therefore, this study aimed to investigate the effect of different additives (Lactiplantibacillus plantarum CCZZ1 (LP), glucose, acetic acid, and dried soybean curd residue) on fermentation quality, anthocyanin content, and microbial community structure of PNG silage.
RESULTS
Ensiling PNG without additives led to poor fermentation quality and rapid degradation of anthocyanin, resulting in a decline in antioxidant activity and the persistence of harmful microorganisms with high relative abundance. The use of additives, especially LP, effectively increased the relative abundance of L. plantarum, enhancing fermentation quality, the retention of anthocyanin (up to 166% increase rate) and antioxidant activity, while reducing the relative abundance of harmful microorganisms during ensiling for 30 days. Additionally, prolonged ensiling negatively affected the preservation of anthocyanin. Based on both fermentation quality and bioactivity, PNG should be ensiled for 30 days with LP inoculation.
CONCLUSION
The employment of additives, especially LP, improved the fermentation quality, anthocyanin retention, and microbial community structure in PNG silage. To optimize both fermentation quality and bioactivity, it is recommended that PNG be ensiled for 30 days with LP inoculation. © 2024 Society of Chemical Industry.</abstract><cop>Chichester, UK</cop><pub>John Wiley & Sons, Ltd</pub><pmid>39268846</pmid><doi>10.1002/jsfa.13903</doi><tpages>12</tpages><orcidid>https://orcid.org/0000-0003-0126-0069</orcidid><orcidid>https://orcid.org/0000-0002-7997-9009</orcidid></addata></record> |
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| subjects | Abundance Acetic acid Acetic Acid - analysis Acetic Acid - metabolism Additives anthocyanin Anthocyanins Anthocyanins - analysis Antioxidants Antioxidants - analysis Biodegradation Biological activity Community structure Fermentation fermentation quality Food Additives - analysis Food Additives - chemistry Food Additives - metabolism Glucose - analysis Glucose - metabolism Grass silage Grasses Inoculation Lactiplantibacillus plantarum Lactobacillus plantarum - metabolism microbial community Microbiomes Microorganisms Poaceae - chemistry purple Napier grass Relative abundance Retention Silage Silage - analysis Silage - microbiology Soybeans Tofu |
| title | Additives improve the fermentation quality, anthocyanin content, and biological activity of purple Napier grass silage |
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