Find in Library

The comprehensive bacterial populations and metabolites profile in fermented feed is unclear, which may have significant effects on the stability of fermented feed quality and animal gut health. In this study, 16S rRNA gene sequencing and liquid chromatography&#8722;mass spectrometry were used to explore the bacterial populations and metabolites profile in the fermented feed incubated with probiotics (MF) or without probiotics (SF). The probiotics were a combination of <i>Lactobacillus salivarius</i>, <i>Bacillus subtilis,</i> and <i>Saccharomyces cerevisiae</i>. The pH and lactic acid levels were higher in MF than in SF (<i>P &lt;</i> 0.05), while the total volatile fatty acid content was lower (<i>P &lt;</i> 0.05). Interestingly, after fermentation, the most abundant bacterial genus in MF was <i>Enterococcus</i>, rather than the added probiotics <i>Lactobacillus</i> or <i>Bacillus</i>. <i>Weissella</i> and a few potential pathogens (<i>Enterobacter, Escherichia-Shigella,</i> and <i>Pantoea</i>) were dominant in SF (<i>P &lt;</i> 0.05). Metabolomics analysis identified 32 different metabolites in the two types of fermented feed. These metabolites enriched in MF, such as maleic acid, phenylacetic acid, ethyl linoleate, dihomo-gamma-linolenic acid, and L-theanine had potential antimicrobial activities. Conclusively, the addition of probiotics enriched a few potentially beneficial microbes and small molecular compounds with antimicrobial activities, and inhibited the potential pathogens in fermented feed.