Dynamic Effects of Exogenous and Epiphytic Pediococcus pentosaceus on Quality and Bacterial Community Succession of Silage Mulberry Leaves

Chen Zhang, Gangqin Shu, Zhigang Zhu, Yusen Li, Zhenyu Fang, Liyuan Chen, Fachun Wan, Yunhua Zhang, Dingfu Xiao () and Lijuan Chen ()
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Chen Zhang: The Biological Feedstuff Laboratory, College of Animal Science and Technology, Anhui Agricultural University, Hefei 230036, China
Gangqin Shu: The Biological Feedstuff Laboratory, College of Animal Science and Technology, Anhui Agricultural University, Hefei 230036, China
Zhigang Zhu: The Biological Feedstuff Laboratory, College of Animal Science and Technology, Anhui Agricultural University, Hefei 230036, China
Yusen Li: The Biological Feedstuff Laboratory, College of Animal Science and Technology, Anhui Agricultural University, Hefei 230036, China
Zhenyu Fang: The Biological Feedstuff Laboratory, College of Animal Science and Technology, Anhui Agricultural University, Hefei 230036, China
Liyuan Chen: Anhui Key Laboratory of Livestock and Poultry Product Safety Engineering, Institute of Animal Husbandry and Veterinary Medicine, Anhui Academy of Agricultural Sciences, Hefei 230011, China
Fachun Wan: Yuelushan Laboratory, College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China
Yunhua Zhang: Anhui Key Laboratory of Farmland Ecological Conservation and Pollution Prevention, College of Resources and environment, Anhui Agricultural University, Hefei 230036, China
Dingfu Xiao: Yuelushan Laboratory, College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China
Lijuan Chen: The Biological Feedstuff Laboratory, College of Animal Science and Technology, Anhui Agricultural University, Hefei 230036, China

Agriculture, 2025, vol. 15, issue 16, 1-15

Abstract: The aim of this study is to investigate the dynamic changes in nutritional components, fermentation parameters, and microbial communities of mulberry leaves during silage fermentation with exogenous and epiphytic Pediococcus pentosaceus ( P. pentosaceus ). P. pentosaceus P (Pp) and P. pentosaceus M (Pm), isolated from the epiphytic microbiota of paper mulberry and mulberry leaves, respectively, were used as fermentation inoculants (OD 600 = 0.6). Fresh mulberry leaves were treated with the inoculants at 1% (mL/g) of leaf weight and ensiled for 60 days. Three groups were established: T1 (exogenous Pp), T2 (epiphytic Pm), and CK (control, sterile water). Samples were collected on days 1, 3, 5, 7, 15, 30, and 60 to analyze chemical composition, fermentation characteristics, and bacterial communities. Redundancy analysis was conducted to explore relationships between fermentation characteristics and bacterial communities. The results showed that T2 had significantly higher dry matter content from day 30 ( p < 0.05) and lower neutral detergent fiber content from day 3 ( p < 0.05) compared to T1. Additionally, T2 exhibited faster water-soluble carbohydrate consumption and more rapid pH decline during the early fermentation phase (days 1–7). Lactic acid (LA) content in T2 was significantly higher during days 1–7 ( p < 0.05), while acetic acid (AA) content was significantly lower from day 3 ( p < 0.05). T2 consistently showed higher crude protein and lower ammonia nitrogen (NH 3 -N) levels than T1 throughout fermentation. Microbial analysis revealed higher abundance of Firmicutes in T2 during days 1–15 and greater relative abundance of Pediococcus from day 1 to 30. Kosakonia was more abundant in T2, whereas Escherichia-Shigella was less abundant. During days 3–15, bacterial communities in T1 and T2 correlated positively with LA, with stronger effects in T2, driven by Pediococcus . In the later stages (days 30 and 60), bacterial communities were influenced by AA, NH 3 -N, and propionic acid, with Enterobacter , Lactobacillus , and Enterococcus as key contributors. This study demonstrates that supplementing epiphytic P. pentosaceus improves fermentation efficiency and nutritional quality of mulberry leaf silage compared to exogenous P. pentosaceus .

Keywords: forage preservation; native microbial inoculant; fermentation dynamics; microbial succession (search for similar items in EconPapers)
JEL-codes: Q1 Q10 Q11 Q12 Q13 Q14 Q15 Q16 Q17 Q18 (search for similar items in EconPapers)
Date: 2025
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