Pappné Murvai, Katalin and Rácz, Hanna Viktória and Horváth, Enikő and Németh, Bálint and Imre, Alexandra and Oliveira Pereira, Kadmiel Naliel and Antunovics, Zsuzsa and Peles, Ferenc and Sipos, Péter and Béri, Béla and Pusztahelyi, Tünde and Pócsi, István and Pfliegler, Walter P. (2024) The bacterial and yeast microbiota in livestock forages in Hungary. BMC MICROBIOLOGY, 24. No. 340. ISSN 1471-2180
|
Text
s12866-024-03499-8.pdf - Published Version Available under License Creative Commons Attribution Non-commercial No Derivatives. Download (2MB) | Preview |
Abstract
Background. Along bacteria, yeasts are common in forages and forage fermentations as spoilage microbes or as additives, yet few studies exist with species-level data on these fungi’s occurrence in feedstuff. Active dry yeast and other yeast-based products are also common feed additives in animal husbandry. Here, we aimed to characterize both fermented and non-fermented milking cow feedstuff samples from Hungary to assess their microbial diversity in the first such study from Central Europe. Results. We applied long-read bacterial metabarcoding to 10 fermented and 25 non-fermented samples to assess bacterial communities and their characteristics, surveyed culturable mold and yeast abundance, and identified culturable yeast species. Fermented forages showed the abundance of Aerococcaceae, Bacillaceae, Brucellaceae, Lactobacillaceae, Staphylococcaceae, and Thermoactinomycetaceae, non-fermented ones had Cyanothecaceae, Enterobacteriaceae, Erwiniaceae, Gomontiellaceae, Oxalobacteraceae, Rhodobiaceae, Rickettsiaceae, and Staphylococcaceae. Abundances of bacterial families showed mostly weak correlation with yeast CFU numbers, only Microcoleaceae (positive) and Enterococcaceae and Alcaligenaceae (negative correlation) showed moderate correlation. We identified 14 yeast species, most commonly Diutina rugosa, Pichia fermentans, P. kudriavzevii, and Wickerhahomyces anomalus. We recorded S. cerevisiae isolates only from animal feed mixes with added active dry yeast, while the species was completely absent from fermented forages. The S. cerevisiae isolates showed high genetic uniformity. Conclusions. Our results show that both fermented and non-fermented forages harbor diverse bacterial microbiota, with higher alpha diversity in the latter. The bacterial microbiome had an overall weak correlation with yeast abundance, but yeast were present in the majority of the samples, including four new records for forages as a habitat for yeasts. Yeasts in forages mostly represented common species including opportunistic pathogens, along with a single strain of Saccharomyces used as a feed mix additive.
Item Type: | Article |
---|---|
Uncontrolled Keywords: | Saccharomyces, Silage, Mycobiome, Yeast diversity |
Subjects: | Q Science / természettudomány > QR Microbiology / mikrobiológia |
Depositing User: | Dr. Valter Péter Pfliegler |
Date Deposited: | 04 Sep 2024 07:37 |
Last Modified: | 16 Sep 2024 10:00 |
URI: | https://real.mtak.hu/id/eprint/204192 |
Actions (login required)
Edit Item |