The effect of wilting on butyric acid fermentation in silage.

1958 ◽  
Vol 6 (3) ◽  
pp. 204-210 ◽  
Author(s):  
G.W. Wieringa
Keyword(s):  
Lactic Acid ◽  
Osmotic Pressure ◽  
Butyric Acid ◽  
Ion Concentration ◽  
Acid Fermentation ◽  
Silage Fermentation ◽  
Lactic Acid Content ◽  
Vitro Development ◽  
Butyric Acid Fermentation

A comparatively slight increase in environmental osmotic pressure inhibited the in vitro development of butyric-acid bacteria [Clostridium spp.], especially with increasing H-ion concentration. Sub-lethal concentrations of salt (NaCl, KCl, Na2SO4) and/or H-ions retarded the start of clostridial development and reduced the quantity of butyric acid produced. In wilted grass silage it was shown that osmotic pressure plays a considerable part in repressing butyric-acid fermentation in the initial stages of silage fermentation. Low temperature (< 20-25 degrees C.), low pH (< 4.2), high lactic-acid content and high osmotic pressure were more harmful to clostridia than to lactic-acid bacteria.-R.B. (Abstract retrieved from CAB Abstracts by CABI’s permission)

scholarly journals PSVIII-23 Effects of different growth height on the yield, chemical composition, silage fermentation profile, in vitro and in situ digestibility of Broussonetia papyrifera

2020 ◽  
Vol 98 (Supplement_4) ◽  
pp. 325-327
Author(s):  
YangYi Hao ◽  
Shuai Huang ◽  
Jun Zhang ◽  
Yue Gong ◽  
Gaokun Liu ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Dry Matter ◽  
Broussonetia Papyrifera ◽  
Silage Fermentation ◽  
Whole Plant ◽  
Lactic Acid Content ◽  
Fermentation Profile ◽  
Different Parts

Abstract Broussonetia papyrifera (BP) is a woody roughage source with high protein content. The experiment was conducted to explore the effects of different growth height (GH) on the BP yield, chemical composition, silage fermentation profile, as well as ruminants in vitro and in situ digestibility of different parts of BP. The three different harvested GH of BP were 0.8, 1.2, and 1.6 m, respectively. Samples from leaf, stem, and whole plant of BP were collected (each one has three replicates), making silage, and detected the nutritional composition of them. The results were analyzed by one-way analysis of variance with Duncan’s multiple comparisons. Fresh weight increased with the GH increased (P &lt; 0.05). No significant difference was observed in dry matter (DM) and crude protein (CP) yield of leaf, and CP yield of whole plant between 1.2 to 1.6 m GH (P &gt; 0.05). With the increase of GH, neutral detergent fiber (NDF) of BP increased, while CP content decreased (P &lt; 0.05). Stem had the highest NDF and acid detergent fiber (ADF) content, and the lowest CP content and buffer capacity. The BP silage fermentation quality was deteriorated (lactic acid content decreased and pH values increased) with GH increased. For the different parts of BP, leaf silage had the highest pH and stem silage had the highest lactic acid content (P &lt; 0.05). The leaf and its silage had the highest in vitro dry matter digestibility and gas production compared to others. The BP in situ digestibility were corresponded with in vitro results. DM, CP, NDF, and ADF effective digestibility rates of whole plant with 1.2 m GH were 439.6, 455.1, 412.9, and 381.3 g/kg, respectively. In conclusion, the BP nutritional quality decreased with GH increased and it could be used as a potential feedstuff for ruminants.

scholarly journals Some factors affecting silage fermentation. 2. Influence of degree of laceration and of the bacterial flora from the grass.

1959 ◽  
Vol 7 (3) ◽  
pp. 237-241
Author(s):  
G.W. Wieringa
Keyword(s):  
Acetic Acid ◽  
Butyric Acid ◽  
Sugar Content ◽  
Bacterial Flora ◽  
The Other ◽  
Acid Fermentation ◽  
Factors Affecting ◽  
Silage Fermentation ◽  
Silage Quality ◽  
Butyric Acid Fermentation

In laboratory-scale ensiling experiments, a relationship was demonstrated between the degree of laceration of the herbage and the amount of butyric acid produced. After a certain degree of laceration, specific for each forage sample, had been exceeded, butyric acid fermentation was suppressed. There was no correlation between the sugar content of the grass and the effect of laceration on silage quality. Inoculation of mown or lacerated grass with Streptobacterium plantarum or S. casei, but not with Betabacterium breve, resulted in improved silage quality, compared with where the grass was not inoculated. Lacerating or mincing the non-inoculated material also improved preservation. It was concluded that the effect of the microflora initially present on the course of silage fermentation decreases as the degree of laceration increases. Silages made from uninoculated material or from material inoculated with B. breve contained more acetic acid than did the other inoculated silages.-R.B. (Abstract retrieved from CAB Abstracts by CABI’s permission)

scholarly journals Improving ensiling characteristics by adding lactic acid bacteria modifies in vitro digestibility and methane production of forage-sorghum mixture silage

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Chatchai Kaewpila ◽  
Pongsatorn Gunun ◽  
Piyawit Kesorn ◽  
Sayan Subepang ◽  
Suwit Thip-uten ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Nutritive Value ◽  
Gas Production ◽  
In Vitro Digestibility ◽  
Acid Fermentation ◽  
Design Factor ◽  
Forage Sorghum ◽  
Randomized Design

AbstractImproving the nutrition of livestock is an important aspect of global food production sustainability. This study verified whether lactic acid bacteria (LAB) inoculant could promote ensiling characteristics, nutritive value, and in vitro enteric methane (CH4) mitigation of forage sorghum (FS) mixture silage in attacking malnutrition in Zebu beef cattle. The FS at the soft dough stage, Cavalcade hay (CH), and cassava chip (CC) were obtained. The treatments were designed as a 4 × 2 factorial arrangement in a completely randomized design. Factor A was FS prepared without or with CH, CC, and CH + CC. Factor B was untreated or treated with Lactobacillus casei TH14. The results showed that all FS mixture silages preserved well with lower pH values below 4.0 and higher lactic acid contents above 56.4 g/kg dry matter (DM). Adding LAB boosted the lactic acid content of silages. After 24 h and 48 h of in vitro rumen incubation, the CC-treated silage increased in vitro DM digestibility (IVDMD) with increased total gas production and CH4 production. The LAB-treated silage increased IVDMD but decreased CH4 production. Thus, the addition of L. casei TH14 inoculant could improve lactic acid fermentation, in vitro digestibility, and CH4 mitigation in the FS mixture silages.

Butyric Acid Fermentation during Ensiling of Wilted Maize Stover for Efficient Methane Production

2020 ◽  
Vol 8 (17) ◽  
pp. 6713-6721 ◽  
Author(s):  
Xian Cui ◽  
Hui Sun ◽  
Mostafa Sobhi ◽  
Xinxin Ju ◽  
Jianbin Guo ◽  
...  
Keyword(s):  
Butyric Acid ◽  
Methane Production ◽  
Acid Fermentation ◽  
Maize Stover ◽  
Butyric Acid Fermentation

scholarly journals Butyric Acid Fermentation in Xylose and Glucose by Clostridium tyrobutyricum

BioResources ◽  
2017 ◽  
Vol 12 (2) ◽  
Author(s):  
Guanghong Luo ◽  
Ling Zhang ◽  
Tianren Chen ◽  
Wenqiao Yuan ◽  
Yingxi Geng
Keyword(s):  
Butyric Acid ◽  
Clostridium Tyrobutyricum ◽  
Acid Fermentation ◽  
Butyric Acid Fermentation

scholarly journals Low-Carbohydrate Tolerant LAB Strains Identified from Rumen Fluid: Investigation of Probiotic Activity and Legume Silage Fermentation

2020 ◽  
Vol 8 (7) ◽  
pp. 1044
Author(s):  
Palaniselvam Kuppusamy ◽  
Dahye Kim ◽  
Ilavenil Soundharrajan ◽  
Hyung Soo Park ◽  
Jeong Sung Jung ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Rumen Fluid ◽  
Lactic Acid Production ◽  
Antagonistic Activity ◽  
Probiotic Properties ◽  
Trifolium Incarnatum ◽  
Crimson Clover ◽  
Silage Fermentation ◽  
Low Carbohydrate

The objective of this study was to isolate and characterize lactic acid bacteria (LAB) with low carbohydrate tolerance from rumen fluid and to elucidate their probiotic properties and the quality of fermentation of Medicago sativa L. and Trifolium incarnatum L. silage in vitro. We isolated 39 LAB strains and screened for growth in MRS broth and a low-carbohydrate supplemented medium; among them, two strains, Lactiplantibacillus plantarum (Lactobacillus plantarum) RJ1 and Pediococcus pentosaceus S22, were able to grow faster in the low-carbohydrate medium. Both strains have promising probiotic characteristics including antagonistic activity against P. aeruginosa, E. coli, S. aureus, and E. faecalis; the ability to survive in simulated gastric-intestinal fluid; tolerance to bile salts; and proteolytic activity. Furthermore, an in vitro silage fermentation study revealed that alfalfa and crimson clover silage inoculated with RJ1 and S22 showed significantly decreased pH and an increased LAB population at the end of fermentation. Also, the highest lactic acid production was noted (p < 0.05) in LAB-inoculated silage vs. non-inoculated legume silage at high moisture. Overall, the data suggest that RJ1 and S22 could be effective strains for fermentation of legume silage.

scholarly journals A Derivative of Butyric Acid, the Fermentation Metabolite of Staphylococcus epidermidis, Inhibits the Growth of a Staphylococcus aureus Strain Isolated from Atopic Dermatitis Patients

Toxins ◽  
2019 ◽  
Vol 11 (6) ◽  
pp. 311 ◽  
Author(s):  
Supitchaya Traisaeng ◽  
Deron Raymond Herr ◽  
Hsin-Jou Kao ◽  
Tsung-Hsien Chuang ◽  
Chun-Ming Huang
Keyword(s):  
Staphylococcus Aureus ◽  
Atopic Dermatitis ◽  
Butyric Acid ◽  
Staphylococcus Epidermidis ◽  
Mouse Skin ◽  
Aureus Strain ◽  
Skin Microbiome ◽  
High Concentration ◽  
Acid Fermentation

The microbiome is a rich source of metabolites for the development of novel drugs. Butyric acid, for example, is a short-chain fatty acid fermentation metabolite of the skin probiotic bacterium Staphylococcus epidermidis (S. epidermidis). Glycerol fermentation of S. epidermidis resulted in the production of butyric acid and effectively hindered the growth of a Staphylococcus aureus (S. aureus) strain isolated from skin lesions of patients with atopic dermatitis (AD) in vitro and in vivo. This approach, however, is unlikely to be therapeutically useful since butyric acid is malodorous and requires a high concentration in the mM range for growth suppression of AD S. aureus. A derivative of butyric acid, BA–NH–NH–BA, was synthesized by conjugation of two butyric acids to both ends of an –NH–O–NH– linker. BA–NH–NH–BA significantly lowered the concentration of butyric acid required to inhibit the growth of AD S. aureus. Like butyric acid, BA–NH–NH–BA functioned as a histone deacetylase (HDAC) inhibitor by inducing the acetylation of Histone H3 lysine 9 (AcH3K9) in human keratinocytes. Furthermore, BA–NH–NH–BA ameliorated AD S. aureus-induced production of pro-inflammatory interleukin (IL)-6 and remarkably reduced the colonization of AD S. aureus in mouse skin. These results describe a novel derivative of a skin microbiome fermentation metabolite that exhibits anti-inflammatory and S. aureus bactericidal activity.

scholarly journals Complex whey utilization: the propionic acid alternative

2017 ◽  
Vol 2 (1) ◽  
pp. 9-12 ◽  
Author(s):  
Aladár Vidra ◽  
András József Tóth ◽  
Áron Németh
Keyword(s):  
Lactic Acid ◽  
Propionic Acid ◽  
Cost Effective ◽  
Acid Fermentation ◽  
Isolation And Purification ◽  
Application Range ◽  
Lactic Acid Content ◽  
Lactose Utilization ◽  
Acid Producing Bacteria ◽  
The Cost

Abstract Whey is the complex waste of the dairy industry. Despite the fact, that it has numerous applications (like different form of food supplements), its major amount is still handled as waste. The carbohydrate, protein and lactic acid content, as well as the COD and BOD, are sufficiently high warranting disposal as waste resulting in high costs; however, their levels are insufficient for the cost-effective isolation and purification. Most of the numerous reports on whey utilisation focus on lactose utilization, while lactic acid removal is complex, but necessary, particularly in case of sour whey decontamination. According to our best knowledge among the microbial fermentation, the only lactic acid (as carbon source) utilization process is propionic acid fermentation. Propionic acid is an attractive product with a wide application range. In this study, two propionic acid producing microorganisms were investigated in terms of industrial applicability. The propionic acid producing bacteria are generally characterized by anaerobic metabolism (except the pathogenic P. acne); but, for application in a biorefinery, facultative anaerobe behavior is the most appropriate and cost-effective. In this study, the aero-tolerances of Propionibacterium freudenreichii subsp. shermanii and Propionibacterium acidipropionici were examined; their propionic acid-producing properties (yield, concentration, substrate preference, productivity) were compared.

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