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

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  • Chen Zhang

    (The Biological Feedstuff Laboratory, College of Animal Science and Technology, Anhui Agricultural University, Hefei 230036, China
    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
    These authors contributed equally to this work.)

  • Gangqin Shu

    (The Biological Feedstuff Laboratory, College of Animal Science and Technology, Anhui Agricultural University, Hefei 230036, China
    Yuelushan Laboratory, College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China
    Guidong County Animal Husbandry and Aquatic Affairs Center, Chenzhou 423500, China
    These authors contributed equally to this work.)

  • Zhigang Zhu

    (The Biological Feedstuff Laboratory, College of Animal Science and Technology, Anhui Agricultural University, Hefei 230036, China
    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)

  • Yusen Li

    (The Biological Feedstuff Laboratory, College of Animal Science and Technology, Anhui Agricultural University, Hefei 230036, China
    Anhui Key Laboratory of Farmland Ecological Conservation and Pollution Prevention, College of Resources and environment, Anhui Agricultural University, Hefei 230036, China)

  • Zhenyu Fang

    (The Biological Feedstuff Laboratory, College of Animal Science and Technology, Anhui Agricultural University, Hefei 230036, China
    Yuelushan Laboratory, College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, 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)

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 .

Suggested Citation

  • Chen Zhang & Gangqin Shu & Zhigang Zhu & Yusen Li & Zhenyu Fang & Liyuan Chen & Fachun Wan & Yunhua Zhang & Dingfu Xiao & Lijuan Chen, 2025. "Dynamic Effects of Exogenous and Epiphytic Pediococcus pentosaceus on Quality and Bacterial Community Succession of Silage Mulberry Leaves," Agriculture, MDPI, vol. 15(16), pages 1-15, August.
    • Handle: RePEc:gam:jagris:v:15:y:2025:i:16:p:1726-:d:1721916
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    References listed on IDEAS

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    1. Chen Zhang & Zimo Zhang & Mengfan Zhu & Yongliang Wang & Tangtang Zhou & Fachun Wan & Yunhua Zhang & Lijuan Chen, 2024. "Isolation of Bacillus velezensis from Silage and Its Effect on Aerobic Stability and In Vitro Methane Production of Whole-Plant Corn Silage," Agriculture, MDPI, vol. 14(6), pages 1-14, May.
    2. Lin Sun & Na Na & Xiaomei Li & Ziqin Li & Chao Wang & Xiaoguang Wu & Yanzi Xiao & Guomei Yin & Sibo Liu & Zhiping Liu & Yanlin Xue & Fuyu Yang, 2021. "Impact of Packing Density on the Bacterial Community, Fermentation, and In Vitro Digestibility of Whole-Crop Barley Silage," Agriculture, MDPI, vol. 11(7), pages 1-14, July.
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