Influence of Lactobacillus spp. from an Inoculant and of Weissella and Leuconostoc spp. from Forage Crops on Silage Fermentation

1998 ◽  
Vol 64 (8) ◽  
pp. 2982-2987 ◽  
Author(s):  
Yimin Cai ◽  
Yoshimi Benno ◽  
Masuhiro Ogawa ◽  
Sadahiro Ohmomo ◽  
Sumio Kumai ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Early Stage ◽  
Ammonia Nitrogen ◽  
Gas Production ◽  
Italian Ryegrass ◽  
Forage Crops ◽  
Dry Matter Loss ◽  
Sugar Fermentation ◽  
Silage Fermentation ◽  
Leuconostoc Pseudomesenteroides

ABSTRACT Lactobacillus spp. from an inoculant andWeissella and Leuconostoc spp. from forage crops were characterized, and their influence on silage fermentation was studied. Forty-two lactic acid-producing cocci were obtained from forage crops and grasses. All isolates were gram-positive, catalase-negative cocci that produced gas from glucose, and produced more than 90% of their lactate in the d-isomer form. These isolates were divided into groups A and B by sugar fermentation patterns. Two representative strains from the two groups, FG 5 and FG 13, were assigned to the species Weissella paramesenteroides and Leuconostoc pseudomesenteroides, respectively, on the basis of DNA-DNA relatedness. Strains FG 5, FG 13, and SL 1 (Lactobacillus casei), isolated from a commercial inoculant, were used as additives to alfalfa and Italian ryegrass silage preparations. Lactic acid bacterium counts were higher in all additive-treated silages than in the control silage at an early stage of ensiling. During silage fermentation, inoculation with SL 1 more effectively inhibited the growth of aerobic bacteria and clostridia than inoculation with strain FG 5 or FG 13. SL 1-treated silages stored well. However, the control and FG 5- and FG 13-treated silages had a significantly (P < 0.05) higher pH and butyric acid and ammonia nitrogen contents and significantly (P < 0.05) lower lactate content than SL 1-treated silage. Compared with the control silage, SL 1 treatments reduced the proportion ofd-(−)-lactic acid, gas production, and dry matter loss in two kinds of silage, but the FG 5 and FG 13 treatments gave similar values in alfalfa silages and higher values (P < 0.05) in Italian ryegrass silage. The results confirmed that heterofermentative strains of W. paramesenteroides FG 5 andL. pseudomesenteroides FG 13 did not improve silage quality and may cause some fermentation loss.

scholarly journals Characterization and Identification ofPediococcus Species Isolated from Forage Crops and Their Application for Silage Preparation

1999 ◽  
Vol 65 (7) ◽  
pp. 2901-2906 ◽  
Author(s):  
Yimin Cai ◽  
Sumio Kumai ◽  
Masuhiro Ogawa ◽  
Yoshimi Benno ◽  
Takashi Nakase
Keyword(s):  
Low Frequency ◽  
Ammonia Nitrogen ◽  
Poor Quality ◽  
Gas Production ◽  
Italian Ryegrass ◽  
Forage Crops ◽  
Dry Matter Loss ◽  
Sugar Fermentation ◽  
Commercial Inoculant ◽  
Silage Inoculants

ABSTRACT Pediococcus species isolated from forage crops were characterized, and their application to silage preparation was studied. Most isolates were distributed on forage crops at low frequency. These isolates could be divided into three (A, B, and C) groups by their sugar fermentation patterns. Strains LA 3, LA 35, and LS 5 are representative isolates from groups A, B, and C, respectively. Strains LA 3 and LA 35 had intragroup DNA homology values above 93.6%, showing that they belong to the species Pediococcus acidilactici. Strain LS 5 belonged to Pediococcus pentosaceus on the basis of DNA-DNA relatedness. All three of these strains and strain SL 1 (Lactobacillus casei, isolated from a commercial inoculant) were used as additives to alfalfa and Italian ryegrass silage preparation at two temperatures (25 and 48°C). When stored at 25°C, all of the inoculated silages were well preserved and exhibited significantly (P < 0.05) reduced fermentation losses compared to that of their control in alfalfa and Italian ryegrass silages. When stored at 48°C, silages inoculated with strains LA 3 and LA 35 were also well preserved, with a significantly (P < 0.05) lower pH, butyric acid and ammonia-nitrogen content, gas production, and dry matter loss and significantly (P < 0.05) higher lactate content than the control, but silages inoculated with LS 5 and SL 1 were of poor quality. P. acidilactici LA 3 and LA 35 are considered suitable as potential silage inoculants.

scholarly journals Changes in the taxonomic and functional structure of microbial communities during vegetable waste mixed silage fermentation

2022 ◽  
Author(s):  
Quanju Xiang ◽  
Juntao Zhang ◽  
Xiying Huang ◽  
Menggen Ma ◽  
Ke Zhao ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Bacterial Communities ◽  
Early Stage ◽  
Bacterial Community Composition ◽  
Ammonia Nitrogen ◽  
Raw Material ◽  
Chemical Characteristics ◽  
Vegetable Waste ◽  
Silage Fermentation ◽  
Physico Chemical

Silage fermentation, a sustainable way to use vegetable waste resources, is a complex process driven by a variety of microorganisms. We used lettuce waste as the main raw material for silage, analyzed changes in the physico-chemical characteristics and bacterial community composition of silage over a 60-day fermentation, identified differentially abundant taxa, predicted the functional profiles of bacterial communities, and determined the associated effects on the quality of silage. The biggest changes occurred in the early stage of silage fermentation. Changes in the physico-chemical characteristics included a decrease in pH and increases in ammonia nitrogen to total nitrogen ratio and lactic acid content. The numbers of lactic acid bacteria (LAB) increased and molds, yeasts and aerobic bacteria decreased. The bacterial communities and their predicted functions on day 0 were clearly different from those on day 7 to day 60. The relative abundances of phylum Firmicutes and genus Lactobacillus increased. Nitrite ammonification and nitrate ammonification were more prevalent after day 0. The differences in the predicted functions were associated with differences in pH and amino acid, protein, carbohydrate, NH3-N, ether extract and crude ash contents.

scholarly journals Changes in the Taxonomic and Functional Structure of Microbial Communities During Vegetable Waste Silage Fermentation

2020 ◽  
Author(s):  
Juntao Zhang ◽  
Xiying Huang ◽  
Menggen Ma ◽  
Quanju Xiang ◽  
Ke Zhao ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Microbial Communities ◽  
Bacterial Communities ◽  
Ammonia Nitrogen ◽  
Chemical Characteristics ◽  
Vegetable Waste ◽  
Silage Fermentation ◽  
Physico Chemical ◽  
Lactic Acid Content ◽  
Nitrogen Ratio

Abstract Background：Silage fermentation, a sustainable way to use vegetable waste resources, is a complex process driven by a variety of microorganisms. We used lettuce waste as the raw material for silage, analyzed changes in the physico-chemical characteristics and bacterial community composition of silage during a 60 day fermentation, identified differentially abundant taxa, predicted the functional profiles of bacterial communities, and determined the associated effects on the quality of silage. Results: The biggest changes occurred in the early stage of silage fermentation. Changes in the physico-chemical characteristics included a decrease in pH and increases in ammonia nitrogen to total nitrogen ratio and lactic acid content. The numbers of lactic acid bacteria increased and those of molds, yeasts and aerobic bacteria decreased. The bacterial communities and their predicted functions on day 0 were clearly different from those on day 7 to day 60. The relative abundances of phylum Firmicutes and genus Lactobacillus increased. Nitrite ammonification and nitrate ammonification were more prevalent after day 0. The differences in the predicted functions were associated with differences in pH and amino acid, protein, carbohydrate, NH3-N, ether extract and crude ash contents. Conclusion: Firmicutes and Lactobacillus were the dominant taxa during vegetable waste silage fermentation. The microbial communities and the predicted functions changed in different stages of silage fermentation, and the changes were accompanied with changes in the physico-chemical characteristics, especially with a decrease in pH and increases in ammonia nitrogen to total nitrogen ratio and lactic acid content.

scholarly journals Isolation, identification and biochemical characterization of lactic acid bacteria from selected yogurt samples

2021 ◽  
pp. 64-72
Author(s):  
SM Amanullah ◽  
MA Kabir ◽  
MM Rahman ◽  
P Halder ◽  
SMJ Hossain ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Biochemical Characterization ◽  
Biochemical Properties ◽  
Gas Production ◽  
Lactobacillus Helveticus ◽  
Lactobacillus Bulgaricus ◽  
Local Market ◽  
Sugar Fermentation ◽  
Agar Media

This research was conducted to study the types of lactic acid bacteria (LAB) present in selected yogurts available in the local market of Bangladesh. For this purpose, nine different yogurt samples were collected (viz. MV, Mw, Pst, Psr, Bik, Bog, WF, Kw and Nab) and cultured in the selective MRS agar media for enumerating LAB colony. Out of 9 samples, colony forming LAB were found in 6 samples and the population ranged from 1.0×104 to 9.5×105 cfu/ml. Catalase negative and Gram’s positive colonies were initially identified as LAB. Then the isolates were purified by subsequent culturing in MRS broth and MRS agar media. Biochemical properties of selected colonies were evaluated by performing gas production from glucose, growth at different temperatures (10ºC, 15ºC and 45ºC), growth at different NaCl concentrations (2, 4 and 6.5% NaCl) and sugar fermentation tests (lactose, sorbitol, salicin, trehalose, melibiose, sucrose, mannitol, melezitose, maltose, galactose, glucose, arabinose, raffinose and ribose). According to the tests stated above, a total of five different species of LAB were identified from 6 samples. The isolate Lactobacillus lactis was identified in MV, PSr and Bog yogurt, while Lactobacillus bulgaricus was found in MV and Bik yogurt. The species Leuconostoc cremoris, a avor producing bacteria, was found in six yogurt samples. On the other hand, Lactobacillus acidophilus and Lactobacillus helveticus was found only in Pst and Psr samples, respectively. Bang. J. Livs. Res. Vol. 27 (1&2), 2020: P. 64-72

scholarly journals Effects of Lactobacillus plantarum on the Fermentation Profile and Microbiological Composition of Wheat Fermented Silage Under the Freezing and Thawing Low Temperatures

2021 ◽  
Vol 12 ◽  
Author(s):  
Miao Zhang ◽  
Lei Wang ◽  
Guofang Wu ◽  
Xing Wang ◽  
Haoxin Lv ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Low Temperature ◽  
Low Temperatures ◽  
Fungal Pathogens ◽  
Animal Feed ◽  
Ammonia Nitrogen ◽  
Poor Quality ◽  
Freezing And Thawing ◽  
Silage Fermentation ◽  
Repeated Freezing

The corruption and/or poor quality of silages caused by low temperature and freeze-thaw conditions makes it imperative to identify effective starters and low temperature silage fermentation technology that can assist the animal feed industry and improve livestock productivity. The effect of L. plantarum QZ227 on the wheat silage quality was evaluated under conditions at constant low temperatures followed by repeated freezing and thawing at low temperatures. QZ227 became the predominant strain in 10 days and underwent a more intensive lactic acid bacteria fermentation than CK. QZ227 accumulated more lactic acid, but lower pH and ammonia nitrogen in the fermentation. During the repeated freezing and thawing process, the accumulated lactic acid in the silage fermented by QZ227 remained relatively stable. Relative to CK, QZ227 reduced the abundance of fungal pathogens in silage at a constant 5°C, including Aspergillus, Sporidiobolaceae, Hypocreaceae, Pleosporales, Cutaneotrichosporon, Alternaria, and Cystobasidiomycetes. Under varying low temperature conditions from days 40 to days 60, QZ227 reduced the pathogenic abundance of fungi such as Pichia, Aspergillus, Agaricales, and Plectosphaerella. QZ227 also reduced the pathogenic abundance of Mucoromycota after the silage had been exposed to oxygen. In conclusion, QZ227 can be used as a silage additive in the fermentation process at both constant and variable low temperatures to ensure fast and vigorous fermentation because it promotes the rapid accumulation of lactic acid, and reduces pH values and aerobic corruption compared to the CK.

Effect of inoculant and enzyme additives on fermentation characteristics and gas production of grass silage

1999 ◽  
Vol 1999 ◽  
pp. 145-145 ◽  
Author(s):  
Z.S. Davies ◽  
A.E. Brooks ◽  
M.K. Theodorou ◽  
G.W. Griffith ◽  
R.J Merry
Keyword(s):  
Lactic Acid ◽  
Cell Walls ◽  
Gas Production ◽  
Natural Process ◽  
Fermentable Sugar ◽  
Plant Cell Walls ◽  
Grass Silage ◽  
Silage Fermentation ◽  
Control Water

Inoculants containing lactic acid bacteria, added to herbage at time of cutting, aid the natural process of fermentation to produce lactic acid during ensilage. This lowers the pH and preserves the silage. It is also claimed that enzyme additives break down polysaccharides in plant cell walls, releasing fermentable sugar to stimulate fermentation and increase the digestibility of the silage. This study was carried out to investigate the effects of inoculants and enzymes on silage fermentation characteristics and gas production during in vitro fermentation.A second cut of perennial ryegrass (Lolium perenne) was mown, chopped to 2 – 4 cm lengths, divided into aliquots and treated at a rate of 10 ml kg-1. The treatments were: 1) control (water), 2) inoculant (Pediococcus pentosaceus, Lactobacillus plantarum and Propionibacter jensenii at 1.6 x 105 cells g-1 herbage) 3) enzyme (xylanase, β-glucanase and amylase, applied at a rate of 0.001 g kg-1 herbage) and 4) inoculant + enzyme.

scholarly journals Probiotic Characteristics and Antifungal Activity of Lactobacillus plantarum and Its Impact on Fermentation of Italian Ryegrass at Low Moisture

2020 ◽  
Vol 10 (1) ◽  
pp. 417 ◽  
Author(s):  
Karnan Muthusamy ◽  
Ilavenil Soundharrajan ◽  
Srigopalram Srisesharam ◽  
Dahye Kim ◽  
Palaniselvam Kuppusamy ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Antifungal Activity ◽  
Organic Acids ◽  
Bile Salt ◽  
Lactobacillus Plantarum ◽  
Antibiotic Sensitivity ◽  
Italian Ryegrass ◽  
Silage Fermentation ◽  
Physiological Properties ◽  
Anti Fungal

The study aimed to investigate probiotic characteristics, and low moisture silage fermentation capability of selected lactic acid bacteria (LAB) isolated from Alfalfa (Medicago sativa L). Morphological and physiological properties, carbohydrates fermentation, enzymes, and organic acids production, anti-fungal activity, antibiotic sensitivity patterns, and probiotic characteristics (acidic and bile salt tolerances, hydrophobicity and aggregations natures) of LAB were examined. 16SrRNA sequencing was carried out to identify isolated strains. The identified strains Lactobacillus plantarum (KCC-37) and Lactobacillus plantarum (KCC-38) showed intense antifungal activity, survival tolerant in acidic and bile salt environments, cell surface and auto aggregations ability, enzymes and organic acids productions. At ensiled condition, KCC-37 and KCC-38 enhanced acidification of Italian ryegrass silages by producing a higher amount of lactic acid, a key acid for indicating silage quality with less extent to acetic acid and succinic acid at low moisture level than non-inoculated silages. Notably, the addition of mixed strains of KCC-37 and KCC-38 more potentially enhanced acidification of silage and organic acid productions than the single-culture inoculation. The overall data suggested that these strains could be used as an additive for improving the quality of the fermentation process in low moisture silage with significant probiotic characteristics.

scholarly journals Effect of Mixing Alfalfa with Whole-Plant Corn in Different Proportions on Fermentation Characteristics and Bacterial Community of Silage

Agriculture ◽  
2021 ◽  
Vol 11 (2) ◽  
pp. 174
Author(s):  
Musen Wang ◽  
Run Gao ◽  
Marcia Franco ◽  
David B. Hannaway ◽  
Wencan Ke ◽  
...  
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Bacterial Community ◽  
Ammonia Nitrogen ◽  
Weight Basis ◽  
Fresh Weight ◽  
Fresh Weight Basis ◽  
Silage Fermentation ◽  
Whole Plant ◽  
Fermentation Quality

The influence of mixing alfalfa with whole-plant corn in different proportions on the fermentation characteristics and bacterial community of silage was investigated. Alfalfa and whole-plant corn, harvested at dry matter content of 276.47 and 328.43 g/kg fresh weight, accordingly, were chopped to approximately 2 cm and mixed at ratios of 100:0 (C0, control), 80:20 (C20), 60:40 (C40), 40:60 (C60), 20:80 (C80) and 0:100 (C100) on a fresh weight basis, respectively. Silos of each treatment were produced in triplicate and anaerobically fermented in darkness for 100 days at room temperature (20–21 °C). At silo opening, silage fermentation characteristics and bacterial composition and diversity were analyzed. The C0 silage was weakly preserved, evidenced by a low lactic acid concentration and a high value of pH, acetic acid, propionic acid, butyric acid and ammonia nitrogen. With corn proportion in the mixture increasing from 0% to 40%, silage pH, acetic acid, butyric acid and ammonia nitrogen level decreased, whereas the value of lactic acid and lactic acid to acetic acid ratio increased. The C40, C60, C80 and C100 silages’ Flieg score, used to evaluate the overall fermentation quality, was above 80 and higher than C0 (25) and C20 (61) silages. The C0 silage contained a complex bacterial community at the genus level, consisting mainly of Enterococcus (38.86%), Enterobacteria (20.61%), Rhizobium (8.45%), Lactobacillus (8.15%), Methylobacterium (5.54%) and Weissella (5.24%). As corn percentage increased from 0% to 40%, the relative abundance of desirable Lactobacillus increased and undesirable Rhizobium and Methylobacterium population reduced. With corn proportion in the mixture increasing from 0% to 40%, inclusion of corn to alfalfa at ensiling significantly improved silage fermentation quality and shifted the bacterial community for better silage preservation. Overall, high quality silage was produced when alfalfa was combined with at least 40% whole-plant corn on a fresh weight basis.

Investigation of direct gas production from silage fermentation acids

1998 ◽  
Vol 1998 ◽  
pp. 64-64 ◽  
Author(s):  
E. R. Deaville ◽  
D. I. Givens
Keyword(s):  
Lactic Acid ◽  
Dry Matter ◽  
Microbial Growth ◽  
Volatile Fatty Acids ◽  
Rumen Fluid ◽  
Gas Production ◽  
Silage Fermentation ◽  
Metabolisable Energy ◽  
The Uk ◽  
Anaerobic Medium

During ensilage readily fermentable organic matter (OM) is fermented to lactic acid and short chain volatile fatty acids (VFA). These acids provide little energy as ATP for rumen microbial growth and are essentially absorbed intact. The UK metabolisable protein system defined the energy available for microbial growth, termed fermentable metabolisable energy (FME), as the proportion of metabolisable energy (ME) in a diet/feed less the ME in oil and fermentation acids. The aim was to establish if fermentation acids yield direct gas production resulting from microbial fermentation. Grass silage was simulated using grass hay (GH; containing no fermentation acids) with additions of individual fermentation acids in solution.GH (~2 kg) was oven-dried overnight at 100°C, nulled (1 mm screen) and then sieved (25 μm screen). 0.5 g GH was weighed into 250 ml Duran bottles according to the treatments; 1) GH + anaerobic incubation mixture (AIM, 85/15 v/v anaerobic medium and strained rumen fluid) + ~5 ml distilled water; 2) GH + AIM + ~5 ml fermentation acid solution (100 mg DL-lactic acid (LA)/10 ml, 30 mg acetic acid (AA)/10 ml or 20 mg n-butyric acid (BA)/10 ml) (equivalent to 100, 30 and 20 mg/g GH dry matter (DM) for LA, AA and BA respectively); 3) anaerobic medium (85 ml) + 15 ml clarified rumen fluid + ~5 ml fermentation acid (as treatment (2)).

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