EVALUATION OF MAIZE STOVER SILAGE QUALITY PREPARED WITH DIFFERENT LEVEL OF PEDIOCOCCUS ACIDILACTICI BACTERIA AS INOCULANT

Utilization of maize stover to the production of meat and milk and saving the grains for human consumption would be one strategy for the optimal usage of resources. Variance and tendency analyses were applied to find the optimal nitrogen (N) fertilization dose (0, 100, 145, 190, 240, and 290 kg/ha) for forage (F), stover (S), cob (C), and grain (G) yields, as well as the optimal grain-to-forage, cob-to-forage, and cob-to-stover ratios (G:F, C:F, and C:S, respectively). The study was performed in central Mexico (20.691389° N and −101.259722° W, 1740 m a.m.s.l.; Cwa (Köppen), 699 mm annual precipitation; alluvial soils). N-190 and N-240 improved the individual yields and ratios the most. Linear and quadratic models for CDM, GDM, and G:F ratio had coefficients of determination (R2) of 0.20–0.46 (p < 0.03). Cubic showed R2 = 0.30–0.72 (p < 0.02), and the best models were for CDM, GDM, and the G:F, C:F, and C:S DM ratios (R2 = 0.60–0.72; p < 0.0002). Neither SHB nor SDM negatively correlated with CDM or GDM (r = 0.23–0.48; p < 0.0001). Excess of N had negative effects on forage, stover, cobs, and grains yields, but optimal N fertilization increased the proportion of the G:F, C:F, and C:S ratios, as well as the SHB and SDM yields, without negative effects on grain production.

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Effects of Bacillus subtilis and its metabolites on corn silage quality

Letters in Applied Microbiology ◽

10.1111/lam.13474 ◽

2021 ◽

Author(s):

Daiane Silva Bonaldi ◽

Beatriz Ferreira Carvalho ◽

Carla Luiza da Silva Ávila ◽

Cristina Ferreira Silva

Keyword(s):

Bacillus Subtilis ◽

Corn Silage ◽

Silage Quality

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Chemical and Structural Characterization of Maize Stover Fractions in Aspect of Its Possible Applications

Materials ◽

10.3390/ma14061527 ◽

2021 ◽

Vol 14 (6) ◽

pp. 1527

Author(s):

Magdalena Woźniak ◽

Izabela Ratajczak ◽

Dawid Wojcieszak ◽

Agnieszka Waśkiewicz ◽

Kinga Szentner ◽

...

Keyword(s):

Structural Characterization ◽

Biogas Production ◽

Structural Parameters ◽

C:N Ratio ◽

Crystallinity Index ◽

Degree Of Crystallinity ◽

Cellulose Content ◽

X Ray Diffraction ◽

Maize Stover

In the last decade, an increasingly common method of maize stover management is to use it for energy generation, including anaerobic digestion for biogas production. Therefore, the aim of this study was to provide a chemical and structural characterization of maize stover fractions and, based on these parameters, to evaluate the potential application of these fractions, including forbiogas production. In the study, maize stover fractions, including cobs, husks, leaves and stalks, were used. The biomass samples were characterized by infrared spectroscopy (FTIR), X-ray diffraction and analysis of elemental composition. Among all maize stover fractions, stalks showed the highest C:N ratio, degree of crystallinity and cellulose and lignin contents. The high crystallinity index of stalks (38%) is associated with their high cellulose content (44.87%). FTIR analysis showed that the spectrum of maize stalks is characterized by the highest intensity of bands at 1512 cm−1 and 1384 cm−1, which are the characteristic bands of lignin and cellulose. Obtained results indicate that the maize stover fraction has an influence on the chemical and structural parameters. Moreover, presented results indicate that stalks are characterized by the most favorable chemical parameters for biogas production.

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Evaluation of Probiotic Properties of Pediococcus acidilactici M76 Producing Functional Exopolysaccharides and Its Lactic Acid Fermentation of Black Raspberry Extract

Microorganisms ◽

10.3390/microorganisms9071364 ◽

2021 ◽

Vol 9 (7) ◽

pp. 1364

Author(s):

Young-Ran Song ◽

Chan-Mi Lee ◽

Seon-Hye Lee ◽

Sang-Ho Baik

Keyword(s):

Lactic Acid ◽

Radical Scavenging Activity ◽

Radical Scavenging ◽

Lactic Acid Fermentation ◽

Probiotic Properties ◽

Scavenging Activity ◽

Black Raspberry ◽

Pediococcus Acidilactici ◽

Acid Fermentation ◽

Total Anthocyanin

This study aimed to determine the probiotic potential of Pediococcus acidilactici M76 (PA-M76) for lactic acid fermentation of black raspberry extract (BRE). PA-M76 showed outstanding probiotic properties with high tolerance in acidic GIT environments, broad antimicrobial activity, and high adhesion capability in the intestinal tract of Caenorhabditis elegans. PA-M76 treatment resulted in significant increases of pro-inflammatory cytokine mRNA expression in macrophages, indicating that PA-M76 elicits an effective immune response. When PA-M76 was used for lactic acid fermentation of BRE, an EPS yield of 1.62 g/L was obtained under optimal conditions. Lactic acid fermentation of BRE by PA-M76 did not significantly affect the total anthocyanin and flavonoid content, except for a significant increase in total polyphenol content compared to non-fermented BRE (NfBRE). However, fBRE exhibited increased DPPH radical scavenging activity, linoleic acid peroxidation inhibition rate, and ABTS scavenging activity of fBRE compared to NfBRE. Among the 28 compounds identified in the GC-MS analysis, esters were present as the major groups. The total concentration of volatile compounds was higher in fBRE than that in NfBRE. However, the undesirable flavor of terpenes decreased. PA-M76 might be useful for preparing functionally enhanced fermented beverages with a higher antioxidant activity of EPS and enhanced flavors.

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