scholarly journals Application of some lactic acid bacteria strains to improve fermentation and aerobic stability of maize silage

2019 ◽  
Vol 7 (1-2) ◽  
pp. 127-132
Author(s):  
Judit Peter Szucs ◽  
Agnes Suli ◽  
Timea Suli Zakar ◽  
Elizabet Berecz ◽  
Mate Pek
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Lactococcus Lactis ◽  
Enterococcus Faecium ◽  
Acid Production ◽  
Untreated Control ◽  
Raw Material ◽  
Aerobic Stability ◽  
Whole Plant

The object of the trial was to study the effect of some lactic acid bacteria strains on the fermentation and aerobic stability of whole plant maize silages.The whole plant maize raw material was 32% DM, in soft cheddar stage of grain ripeness. It was ensiled in 4.2 litre capacity glass micro-size silos in 5 replicates /each treatment and stored on constant air conditioned room temperature (22 oC) during 95 days. The average packing density of raw material was 211 kg DM/m3.The applied treatments: 1. Untreated control maize, 2. Enterococcus faecium 100,000 CFU/g fresh maize (FM), 3. Lactobacillus plantarum 50,000 CFU/g FM + Enterococcus faecium 50,000 CFU/g FM, 4. Lactococcus lactis 100,000 CFU/g FM, 5. Lactobacillus plantarum 50,000 CFU/g FM + Lactococcus lactis 50,000 CFU/g FM, 6. Lactobacillus plantarum 100,000 CFU/g FM.Aerobic stability study:  Applied Honig (1990 system).The main experiences are the following: Applied lactic acid bacteria strains improved the quality of fermentation of maize in general compare to untreated control one.Lactic acid bacteria strains significantly stimulated lactic acid production and decreased propionic and butyric acid production. The origin of ammonia decreased also under influence of lactic acid bacteria strains in unaerobic conditions.Enterococcus faecium and.Lactococcus lactis are not able to protect the maize silages against the aerobic deterioration with the applied dosage.  Lactobacillus plantarum itself produced the most favourable fermentation characteristics and protected the aerobic stability of silage the most effectively (during 4 day) compare to all other treated maize silages.

scholarly journals Chemical and microbiological characteristic of silomaize ensiled with some lactic acid bacteria strains

2018 ◽  
Vol 6 (1-2) ◽  
pp. 50-56
Author(s):  
Judit Péter Szűcs ◽  
Ágnes Süli ◽  
Tímea Süli-Zakar ◽  
Elizabet Berecz ◽  
Máté Pék
Keyword(s):  
Weight Loss ◽  
Lactic Acid ◽  
Chemical Composition ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Lactococcus Lactis ◽  
Enterococcus Faecium ◽  
Nutritive Value ◽  
Raw Material ◽  
Microbiological Characteristics

The object of the trial was to study the effect of some lactic acid bacteria strains on the chemical composition, energy- and metabolisable protein (MP) content, microbiological characteristics and in-silo weight and dry matter losses of whole crop maize silages. The whole plant maize raw material was 32% DM, in soft cheddar stage of grain ripeness. It was ensiled in 4.2 litre capacity glass micro-size silos in 5 replicates /each treatment and stored on constant 25 °C room temperature on day 95. The average packing desity was 211kg DM/m3 The applied treatments: 1. Untreated control, 2. Enterococcus faecium 100.000 CFU/g FM, 3. Lactobacillus plantarum 50.000 CFU/g + Enterococcus faecium 50.000 CFU/g, 4. Lactococcus lactis 100.000 CFU/g, Lactobacillus plantarum 50.000 CFU + Lactococcus lactis 50.000 CFU/g, 6. Lactobacillus plantarum 100.000 CFU The main experiences are the following: Chemical composition of whole crop maize silages treated by lactic acid bacteria strains are significantly differed from the control in some cases on P 5% level but the nutritive value (energy and MP content) of silages did not change significantly compare to the control untreated silage. Number of yeast and mould CFU of control silage was the highest (4.5 x 104 CFU/g FM) among all kind of treated ones, which was significant on P 1% level. Weight loss and DM loss were lower in all of the lactic acid bacteria treated silages in general than it was measured in the control silage. Least weight loss and one-third of DM loss was detected in Lactobacillus plantarum 000 CFU/g treated silage among all kind of silages.  

scholarly journals Evaluation of the Efficiency of Ethanol Precipitation and Ultrafiltration on the Purification and Characteristics of Exopolysaccharides Produced by Three Lactic Acid Bacteria

2018 ◽  
Vol 2018 ◽  
pp. 1-11 ◽  
Author(s):  
Manel Ziadi ◽  
Taroub Bouzaiene ◽  
Sana M’Hir ◽  
Kaouther Zaafouri ◽  
Ferid Mokhtar ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Lactococcus Lactis ◽  
Leuconostoc Mesenteroides ◽  
Ftir Analysis ◽  
Molecular Weights ◽  
Molar Ratios ◽  
Monomer Composition ◽  
Ethanol Precipitation

Exopolysaccharides (EPS) produced by three Lactic Acid Bacteria strains,Lactococcus lactisSLT10,Lactobacillus plantarumC7, andLeuconostoc mesenteroidesB3, were isolated using two methods: ethanol precipitation (EPS-ETOH) and ultrafiltration (EPS-UF) through a 10 KDa cut-off membrane. EPS recovery by ultrafiltration was higher than ethanol precipitation forLactococcus lactisSLT10 andLactobacillus plantarumC7. However, it was similar with both methods forLeuconostoc mesenteroidesB3. The monomer composition of the EPS fractions revealed differences in structures and molar ratios between the two studied methods. EPS isolated fromLactococcus lactisSLT10 are composed of glucose and mannose for EPS-ETOH against glucose, mannose, and rhamnose for EPS-UF. EPS extracted fromLactobacillus plantarumC7 andLeuconostoc mesenteroidesB3 showed similar composition (glucose and mannose) but different molar ratios. The molecular weights of the different EPS fractions ranged from 11.6±1.83 to 62.4±2.94 kDa. Molecular weights of EPS-ETOH fractions were higher than those of EPS-UF fractions. Fourier transform infrared (FTIR) analysis revealed a similarity in the distribution of the functional groups (O-H, C-H, C=O, -COO, and C-O-C) between the EPS isolated from the three strains.

Intake, digestibility and aerobic stability of barley silage inoculated with mixtures of Lactobacillus plantarum and Enterococcus faecium

1995 ◽  
Vol 75 (3) ◽  
pp. 425-432 ◽  
Author(s):  
T. A. McAllister ◽  
L. B. Selinger ◽  
L. R. McMahon ◽  
H. D. Bae ◽  
T. J. Lysyk ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactobacillus Plantarum ◽  
Enterococcus Faecium ◽  
Volatile Fatty Acids ◽  
Average Daily Gain ◽  
Water Soluble ◽  
Neutral Detergent Fiber ◽  
Soluble Carbohydrates ◽  
Aerobic Stability ◽  
Barley Silage

The effect of ensiling barley treated with two bacterial inoculants containing mixtures of Lactobacillus plantarum and Enterococcus faecium (1.0 × 105 cfu g−1 as fed silage) on the nutritional value and aerobic stability of barley silage was examined. Inoculants differed in the strains they contained and were originally selected by Pioneer Hi-Bred International for use with corn or alfalfa silage, SILA-BAC® (1174), or with grass silage (X2637). Concentrations of water-soluble carbohydrates were higher (P < 0.05) in inoculated than in control silages. Although inoculants appeared to increase the numbers of lactic acid producing bacteria (LAB) at ensiling, post-ensiling numbers (cfu g−1) of yeasts and molds were lower (P < 0.05) in inoculated than in control silages. Lactic acid concentrations and pH were similar among the silages and variations m the growth of yeast and mold populations could not be explained by differences in the production of volatile fatty acids (VFA) among silages. Inoculation of barley silage with either inoculant increased (P < 0.01) the average daily gain of lambs. A digestibility experiment with 12 growing ram lambs showed that inoculants did not alter (P > 0.05) DM intake, feed efficiency or the digestion of DM, organic matter, acid detergent fiber (ADF) and neutral detergent fiber (NDF). Nitrogen intake and retention were greater (P < 0.05) in lambs fed silage inoculated with 1174 as compared with control silage. Yeast populations were increased (P < 0.05) in control and 1174 after 2 d of exposure to air but it required 13 d for a similar yeast population to be established in X2637 silage. Increases in the mold populations within the silages were noted after 2, 5 and 13 d of exposure to air for control, 1174 and X2637, respectively. The temperature of control silage increased (P < 0.05) 2 d after exposure to air, whereas increases in temperature were delayed for 4 d in 1174 and 8 d in X2637. Temperatures rose as high as 30 °C in control silage, but did not exceed 24 °C in inoculated silages during the 13 d period. Key words: Barley silage, inoculant, digestion, aerobic stability, sheep, gain

scholarly journals Microbiological and Physicochemical Qualities of Moo Som (Traditional Thai Fermented Meat) Inoculated with Lactic Acid Bacteria Starter

2020 ◽  
Vol 17 (8) ◽  
pp. 788-800
Author(s):  
Pussadee TANGWATCHARIN ◽  
Jiraroj NITHISANTAWAKHUP ◽  
Supaluk SORAPUKDEE
Keyword(s):  
Staphylococcus Aureus ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Production Rate ◽  
Lactobacillus Plantarum ◽  
Sensory Evaluation ◽  
Acid Production ◽  
Starter Cultures ◽  
Control Growth ◽  
Different Strains

The effects of different strains of lactic acid bacteria (LAB) inoculation on the fermentation rates and qualities of moo som, a traditional Thai fermented pork, were evaluated. Lactobacillus plantarum KL102 (spontaneous starter) and L. plantarum TISIR543 (commercial starter) were used as starter cultures in the production of moo som. The decreased amounts of Staphylococcus aureus and coliforms in moo som inoculated with L. plantarum KL102 were at faster rates than those in Moo som inoculated with L. plantarum TISIR543. However, the final products of moo som inoculated with both LAB starters did not find S. aureus or and coliform loadings. Inoculation of both LAB starters could control growth of yeast in samples during fermentation. Furthermore, both starter cultures exhibited a higher rate of fermentation than the control (without inoculum), as demonstrated by the faster rate pH drop and acid production (p < 0.05) during fermentation, while the fermentation of all samples were completed within 3 d. Due to higher acid production rate, texture, and especially hardness, gumminess and chewiness of inoculated moo som were higher than control moo som in the final products (p < 0.05). From the results, the inoculation of LAB starter was more beneficial in color and in overall sensory evaluation (p < 0.05). The overall quality was positively correlated with the color, odor, and texture of moo som (p < 0.01). Based on microbiological and physicochemical qualities and sensory evaluation, KL102 is a potential LAB starter for moo som production.

scholarly journals Characterization of non-starter lactic acid bacteria in traditionally produced home-made Radan cheese during ripening

2011 ◽  
Vol 63 (1) ◽  
pp. 1-10 ◽  
Author(s):  
Natasa Jokovic ◽  
Maja Vukasinovic ◽  
Katarina Veljovic ◽  
Maja Tolinacki ◽  
L. Topisirovic
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Enterococcus Faecium ◽  
Leuconostoc Mesenteroides ◽  
Streptococcus Thermophilus ◽  
Predominant Species ◽  
Lactobacillus Paraplantarum ◽  
Good Agreement

Two hundred thirteen non-starter lactic acid bacteria isolated from Radan cheese during ripening were identified with both a classical biochemical test and rep-PCR with (GTG)5 primer. For most isolates, which belong to the Lactococcus lactis subsp. lactis, Leuconostoc mesenteroides, Lactobacillus plantarum, Lactobacillus paraplantarum and Enterococcus faecium, a phenotypic identification was in good agreement with rep-PCR identification. Lactococeus lactis subsp. lactis, Enterococcus faecium and subspecies from the Lenconostoc mesenteroides group were the dominant population of lactic acid bacteria in cheese until 10 days of ripening and only one Streptococcus thermophilus strain was isolated from the 5-day-old cheese sample. As ripening progressed, Lactobacillus plantarum became the predominant species together with the group of heterofermentative species of lactobacilli that could not be precisely identified with rep-PCR.

The production of L(+) and D(−) lactic acid in cultures of some lactic acid bacteria, with a special study of Lactobacillus acidophilus NCDO 2

1967 ◽  
Vol 34 (1) ◽  
pp. 31-38 ◽  
Author(s):  
Ellen I. Garvie
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Lactobacillus Acidophilus ◽  
Acid Production ◽  
Special Study ◽  
Total Acid ◽  
Stage Of Development

SummaryA study of the production of L(+) and D(−) lactic acid in cultures of DL forming lactic acid bacteria has shown that they can be divided into 2 groups. The first includes the thermobacteria and Pediococcus cerevisiae in which the percentage of L(+) lactic acid is high initially but decreases as the cultures grow. The second includes Lactobacillus plantarum and the heterofermentative lactobacilli and in cultures of these species the percentage of L(+) acid changes little during growth and is generally below 50% of the total.In a strain of Lactobacillus acidophilus it has been found that if the pH is kept constant during growth the proportion of L(+) lactic acid decreased. However, when acid production stopped the proportion of total acid which is the L(+) isomer is greater than the proportion at the same stage of development in cultures where the pH was not adjusted. Cells harvested from young cultures formed more L(+) acid than cells harvested from older cultures.There is some evidence that the composition of the medium can affect the ratio of L(+):D(−) lactic acid.

scholarly journals effect of lactic acid bacteria silage inoculants on the ruminal ecosystem, fiber digestibility and animal performance

2003 ◽  
Author(s):  
Zwi G. Weinberg ◽  
Richard E. Muck ◽  
Nathan Gollop ◽  
Gilad Ashbell ◽  
Paul J. Weimer ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Enterococcus Faecium ◽  
Rumen Fluid ◽  
Animal Performance ◽  
Rumen Microorganisms ◽  
Fermentation Products ◽  
Silage Inoculants ◽  
The U.S

The overall objective of the whole research was to elucidate the mechanisms by which LAB silage inoculants enhance ruminant performance. The results generated will permit the development of better silage inoculants that maximize both silage preservation and animal performance. For this one-year BARD feasibility study, the objectives were to: 1. determine whether lactic acid bacteria (LAB) used in inoculants for silage can survive in rumen fluid (RF) 2.select the inoculants that survived best, and 3. test whether LAB silage inoculants produce bacteriocins-like substances. The most promising strains will be used in the next steps of the research. Silage inoculants containing LAB are used in order to improve forage preservation efficiency. In addition, silage inoculants enhance animal performance in many cases. This includes improvements in feed intake, liveweight gain and milk production in 25-40% of studies reviewed. The cause for the improvement in animal performance is not clear but appears to be other than direct effect of LAB inoculants on silage fermentation. Results from various studies suggest a possible probiotic effect. Our hypothesis is that specific LAB strains interact with rumen microorganisms which results in enhanced rumen functionality and animal performance. The first step of the research is to determine whether LAB of silage inoculants survive in RF. Silage inoculants (12 in the U.S. and 10 in Israel) were added to clarified and strained RF. Inoculation rate was 10 ⁶ (clarified RF), 10⁷ (strained RF) (in the U.S.) and 10⁷, 10⁸ CFU ml⁻¹ in Israel (strained RF). The inoculated RF was incubated for 72 and 96 h at 39°C, with and without 5 g 1⁻¹ glucose. Changes in pH, LAB numbers and fermentation products were monitored throughout the incubation period. The results indicated that LAB silage inoculants can survive in RF. The inoculants with the highest counts after 72 h incubation in rumen fluid were Lactobacillus plantarum MTD1 and a L. plantarum/P. cerevisiae mixture (USA) and Enterococcus faecium strains and Lactobacillus buchneri (Israel). Incubation of rumen fluid with silage LAB inoculants resulted in higher pH values in most cases as compared with that of un-inoculated controls. The magnitude of the effect varied among inoculants and typically was enhanced with the inoculants that survived best. This might suggest the mode of action of LAB silage inoculants in the rumen as higher pH enhances fibrolytic microorganisms in the rumen. Volatile fatty acid (VFA) concentrations in the inoculated RF tended to be lower than in the control RF after incubation. However, L. plalltarull1 MTDI resulted in the highest concentrations of VFA in the RF relative to other inoculants. The implication of this result is not as yet clear. In previous research by others, feeding silages which were inoculated with this strain consistently enhanced animal performance. These finding were recently published in Weinberg et.al.. (2003), J. of Applied Microbiology 94:1066-1071 and in Weinberg et al.. (2003), Applied Biochemistry and Biotechnology (accepted). In addition, some strains in our studies have shown bacteriocins like activity. These included Pediococcus pentosaceus, Enterococcus faecium and Lactobacillus plantarum Mill 1. These results will enable us to continue the research with the LAB strains that survived best in the rumen fluid and have the highest potential to affect the rumen environment.

Corrigendum to: Effect of Lactobacillus plantarum and Lactobacillus buchneri addition on fermentation, bacterial community and aerobic stability in lucerne silage

2019 ◽  
Vol 59 (8) ◽  
pp. 1584
Author(s):  
Huazhe Si ◽  
Hanlu Liu ◽  
Zhipeng Li ◽  
Weixiao Nan ◽  
Chunai Jin ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Microbial Community ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Water Soluble ◽  
Metabolic Phenotype ◽  
Residual Water ◽  
Lactobacillus Buchneri ◽  
Silage Fermentation ◽  
Aerobic Stability

Changes in the microbial community are closely related to the fermentation of silage. However, how host genetic variation shapes the community structure of the silage microbiota and its metabolic phenotype is poorly understood. The objective of present study was to evaluate the effects of the application of the homo-fermentative Lactobacillus plantarum and hetero-fermentative Lactobacillus buchneri strains to lucerne silage on the fermentation characteristics, aerobic stability, and microbial community and their correlations. The three silages treated with L. plantarum or L. buchneri were well preserved and had significantly lower pH values, butyric acid, propionic acid, and ammonia-N concentrations, and significantly higher residual water-soluble carbohydrate, dry matter and lactic acid contents than the controls. The treated groups had more lactic acid bacteria and lower quantities of other bacteria in their microbial communities. Inoculation of lactic acid bacteria influenced the abundances of other bacteria and controlled the silage fermentation characteristics. L. buchneri inhibited the abundance of Enterobacter_ludwigii to increase the crude protein content, L. plantarum improve the neutral detergent fibre content by affecting the abundance of Arthrobacter_sp._Ens13. In conclusion, the application of L. plantarum and L. buchneri improved the quality of lucerne silage fermentation, and L. buchneri resulted in greater improvements after aerobic exposure.

Differential Sensitivity of Clostridium botulinum Strains to Nisin is Not Biotype-Associated

1992 ◽  
Vol 55 (6) ◽  
pp. 444-448 ◽  
Author(s):  
THOMAS J. MONTVILLE ◽  
ANN M. ROGERS ◽  
AMECHI OKEREKE
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Lactococcus Lactis ◽  
Yeast Extract ◽  
Clostridium Botulinum ◽  
Differential Sensitivity ◽  
Vegetative Cells ◽  
Significant Difference ◽  
Peptone Yeast Extract Glucose

The sensitivities of proteolytic and nonproteolytic Clostridium botulinum strains to nisin and other bacteriocins were investigated. Although there were statistically different nisin sensitivities among vegetative cells from 18 C. botulinum strains, these differences were not biotype-associated. When inoculated into tryptose peptone yeast extract glucose broth containing nisin at various levels, spores from strain 56 A were not inhibited at all by 100 IU/ml of nisin. About 2,500 IU/ml was required to inhibit growth for 30 d. In contrast, only 10 IU/ml was required to inhibit strain 169 for 30 d. Both strains were completely inhibited at the 10,000 IU/ml limit allowed in processed cheeses. Spores from strains having limited (strain 56A), moderate (strain 25675), or extreme (strain 169) nisin sensitivity were examined for bacteriocin-mediated inhibition by Lactococcus lactis 11454, Pediococcus pentosaceus 43200, P. pentosaceus 43201, and Lactobacillus plantarum BN using the spot-on-the-lawn method. While the differences in nisin sensitivity were confirmed, there was no statistically significant difference in their sensitivities to the bacteriocins produced by other lactic acid bacteria.

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