The bacterial and yeast microbiota in livestock forages in Hungary.

Autor: Murvai KP; Department of Molecular Biotechnology and Microbiology, Faculty of Science and Technology, University of Debrecen, Egyetem tér 1., Debrecen, H4032, Hungary.; Doctoral School of Nutrition and Food Sciences, Faculty of Medicine, University of Debrecen, Egyetem tér 1. / Böszörményi út 138, Debrecen, H4032, Hungary., Rácz HV; Department of Molecular Biotechnology and Microbiology, Faculty of Science and Technology, University of Debrecen, Egyetem tér 1., Debrecen, H4032, Hungary.; Doctoral School of Nutrition and Food Sciences, Faculty of Medicine, University of Debrecen, Egyetem tér 1. / Böszörményi út 138, Debrecen, H4032, Hungary., Horváth E; Department of Molecular Biotechnology and Microbiology, Faculty of Science and Technology, University of Debrecen, Egyetem tér 1., Debrecen, H4032, Hungary., Németh B; Department of Molecular Biotechnology and Microbiology, Faculty of Science and Technology, University of Debrecen, Egyetem tér 1., Debrecen, H4032, Hungary.; Doctoral School of Nutrition and Food Sciences, Faculty of Medicine, University of Debrecen, Egyetem tér 1. / Böszörményi út 138, Debrecen, H4032, Hungary., Imre A; Department of Molecular Biotechnology and Microbiology, Faculty of Science and Technology, University of Debrecen, Egyetem tér 1., Debrecen, H4032, Hungary., Pereira KNO; Department of Molecular Biotechnology and Microbiology, Faculty of Science and Technology, University of Debrecen, Egyetem tér 1., Debrecen, H4032, Hungary., Antunovics Z; Department of Genetics and Applied Microbiology, Faculty of Science and Technology, University of Debrecen, Egyetem tér 1., Debrecen, H4032, Hungary., Peles F; Institute of Food Science, Faculty of Agricultural and Food Sciences and Environmental Management, University of Debrecen, Böszörményi út 138., Debrecen, H4032, Hungary., Sipos P; Institute of Nutrition, Faculty of Agricultural and Food Sciences and Environmental Management, University of Debrecen, Böszörményi út 138., Debrecen, H4032, Hungary., Béri B; Department of Animal Husbandry, Faculty of Agricultural and Food Sciences and Environmental Management, University of Debrecen, Böszörményi út 138., Debrecen, H4032, Hungary., Pusztahelyi T; Central Laboratory of Agricultural and Food Products, Faculty of Agricultural and Food Sciences and Environmental Management, University of Debrecen, Böszörményi út 138., Debrecen, H4032, Hungary., Pócsi I; Department of Molecular Biotechnology and Microbiology, Faculty of Science and Technology, University of Debrecen, Egyetem tér 1., Debrecen, H4032, Hungary.; HUN-REN-UD Fungal Stress Biology Research Group, Egyetem tér 1., Debrecen, H4032, Hungary., Pfliegler WP; Department of Molecular Biotechnology and Microbiology, Faculty of Science and Technology, University of Debrecen, Egyetem tér 1., Debrecen, H4032, Hungary. pfliegler.valter@science.unideb.hu.; HUN-REN-UD Fungal Stress Biology Research Group, Egyetem tér 1., Debrecen, H4032, Hungary. pfliegler.valter@science.unideb.hu.
Jazyk: angličtina
Zdroj: BMC microbiology [BMC Microbiol] 2024 Sep 12; Vol. 24 (1), pp. 340. Date of Electronic Publication: 2024 Sep 12.
DOI: 10.1186/s12866-024-03499-8
Abstrakt: 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 types of 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.
Conclusion: 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 yeasts 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.
(© 2024. The Author(s).)
Databáze: MEDLINE
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