Differential Modulation of Maize Silage Odor: Lactiplantibacillus plantarum vs. Lactiplantibacillus buchneri Drive Volatile Compound Change via Strain-Specific Fermentation

Shuyuan Xue, Jianfeng Wang, Jing Yang, Yunjie Li, Jian He (), Jiyu Han, Hongyan Xu, Xun Zhu and Nasi Ai ()
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Shuyuan Xue: Beijing Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, Beijing Technology and Business University, Beijing 100048, China
Jianfeng Wang: Beijing Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, Beijing Technology and Business University, Beijing 100048, China
Jing Yang: Beijing Light Industry Polytechnic College, Beijing 100042, China
Yunjie Li: Beijing Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, Beijing Technology and Business University, Beijing 100048, China
Jian He: National Technology Innovation Center for Dairy, Hohhot 010110, China
Jiyu Han: Inner Mongolia Yili Industrial Group Co., Ltd., Hohhot 010110, China
Hongyan Xu: Inner Mongolia Yili Industrial Group Co., Ltd., Hohhot 010110, China
Xun Zhu: State Key Laboratory for Biology of Plant Diseases and Insect Pests, Institute of Plant Protection, Chinese Academy of Agricultural Sciences, Beijing 100193, China
Nasi Ai: Beijing Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, Beijing Technology and Business University, Beijing 100048, China

Agriculture, 2025, vol. 15, issue 20, 1-18

Abstract: Volatile organic compounds (VOCs) are critical indicators of the metabolic status of whole-plant maize silage (WPMS). However, the impact of inoculating various strains of fermentation agents on VOC changes has not been systematically explored. This study aimed to determine how inoculation with Lactiplantibacillus plantarum and Lentilactobacillus buchneri modulates the VOC profile and odor of WPMS after 90 days. VOCs were extracted by headspace solid-phase microextraction and analyzed by gas chromatography-mass spectrometry (HS-SPME-GC-MS). Key VOCs were screened using the variable importance in projection (VIP) and substantiated by relative odor activity values (rOAV) and odor descriptions. A total of 82 compounds were identified, including 22 esters, 19 alcohols, 3 acids, 9 aldehydes, 2 ethers, 6 hydrocarbons, 4 ketones, 10 phenols, and 8 terpenoids. L. plantarum enhanced green/fruity odors while strain L. buchneri significantly reduced undesirable phenolic and aldehydic compounds. Six key VOCs influencing the odor of WPMS were selected: 4-ethyl-2-methoxyphenol and benzaldehyde, which contribute smoky, bacon, and bitter almond aromas, and (E)-3-hexen-1-ol, benzyl alcohol, (E, E)-2,4-heptadienal and methyl salicylate, which impart green, fruity, and nutty aromas. These findings highlight the effects and contributions of various strain additives on VOCs in WPMS, providing new theoretical insights for regulating the flavor profile of WPMS.

Keywords: maize silage odor; silage additives; flavor profile; relative odor activity values; key aroma compounds (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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