scholarly journals Effects of Inoculants Producing Antifungal and Carboxylesterase Activities on Corn Silage and Its Shelf Life against Mold Contamination at Feed-Out Phase

2021 ◽  
Vol 9 (3) ◽  
pp. 558
Author(s):  
Dimas Hand Vidya Paradhipta ◽  
Young Ho Joo ◽  
Hyuk Jun Lee ◽  
Seong Shin Lee ◽  
Hyeon Tak Noh ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Organic Acid ◽  
Shelf Life ◽  
Lactobacillus Brevis ◽  
Corn Silage ◽  
Organic Acid Production ◽  
Rumen Degradation ◽  
Positive Effects ◽  
Aerobic Stability

The present study aimed to investigate effects of dual-purpose inoculants (antifungal and carboxylesterase activities) not only on corn silage quality, but also its shelf life against mold contamination at feed-out phase. Corn forage was ensiled for 252 d with different inoculants of the following: control (CON), Lactobacillus brevis 5M2 (5M), Lactobacillus buchneri 6M1 (6M), and mixture of 5M and 6M at 1:1 ratio (MIX). After ensiling, corn silage was contaminated with Fusarium graminearum. Silages applied inoculants had positive effects by increased organic acid and lactic acid bacteria, and decreased undesirable microbes. At feed-out phase, contamination of F. graminearum into corn silage had a negative effect on aerobic stability caused by increased growth of undesirable microbes. However, silages applied inoculants had positive effects by decreased undesirable microbes and extended lactic acid bacteria and aerobic stability. Generally, MIX silage presented better effects on organic acid production, rumen degradation, inhibition of undesirable microbes, and aerobic stability than 5M silage and 6M silage. The present study concluded that application of inoculants into corn silage had positive effects on fermentation characteristics and extended shelf life against mold contamination at feed-out phase. A mixed inoculant appeared to have better effects of antifungal and carboxylesterase than a single inoculant.

scholarly journals Lactic acid bacteria diversity in corn silage produced in Minas Gerais (Brazil)

2019 ◽  
Vol 69 (13) ◽  
pp. 1445-1459 ◽  
Author(s):  
Andréia de Oliveira dos Santos ◽  
Carla Luiza da Silva Ávila ◽  
Célia Soares ◽  
Beatriz Ferreira Carvalho ◽  
Rosane Freitas Schwan ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Organic Acid ◽  
High Performance ◽  
Random Amplified Polymorphic Dna ◽  
Minas Gerais ◽  
Corn Silage ◽  
Organic Acid Production ◽  
Rapd Pcr ◽  
Band Profile

Abstract Purpose The diversity of lactic acid bacteria (LAB) in silages produced in warm climate countries is not well known. This study aimed to identify and characterise the metabolic and genotypic aspects of autochthonous LAB isolated from corn silage produced in the state of Minas Gerais, Brazil. Methods Eighty-eight LAB were isolated. To evaluate their performance at the strain level, all isolates were distinguished among strains using random amplified polymorphic DNA polymerase chain reaction (RAPD-PCR) and repetitive extragenic palindromic PCR (REP-PCR) techniques. The organic acid and ethanol production were determined by high-performance liquid chromatography (HPLC). Result The fingerprints obtained by RAPD-PCR with a M13 primer were more discriminatory than those obtained with the REP-PCR technique using a (GACA)4 primer. Moreover, 28 representative isolates were identified as Lactobacillus acidophilus, L. buchneri, L. casei, L. diolivorans, L. hilgardii, L. paracasei, L. parafarraginis, L. plantarum, L. rhamnosus, L. zeae and Pediococcus acidilactici. Different fingerprinting profiles between isolates within the same species were observed. However, some strains isolated from different silages showed the same band profile, thus suggesting the presence of clusters with high similar fingerprints in silages from various regions. Conclusion A variation in LAB diversity was observed in the silages of the evaluated regions, with L. rhamnosus and L. buchneri showing the highest distribution. Differences in organic acid production were observed among the strains belonging to the same species. This research contributes to a better understanding of the LAB community present in corn silage produced in warm climates. These strains will be studied as potential silage starters.

Lactic acid bacteria modulate organic acid production during early stages of food waste composting

2019 ◽  
Vol 687 ◽  
pp. 341-347 ◽  
Author(s):  
Quyen Ngoc Minh Tran ◽  
Hiroshi Mimoto ◽  
Mitsuhiko Koyama ◽  
Kiyohiko Nakasaki
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Organic Acid ◽  
Food Waste ◽  
Acid Production ◽  
Organic Acid Production ◽  
Early Stages

scholarly journals How three adventitious lactic acid bacteria affect proteolysis and organic acid production in model Portuguese cheeses manufactured from several milk sources and two alternative coagulants

2010 ◽  
Vol 93 (4) ◽  
pp. 1335-1344 ◽  
Author(s):  
C.I. Pereira ◽  
D.M. Neto ◽  
J.C. Capucho ◽  
M.S. Gião ◽  
A.M.P. Gomes ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Organic Acid ◽  
Acid Production ◽  
Organic Acid Production

scholarly journals Effect of Inoculation with Preactivated Lactobacillus Buchneri and Urea on Fermentative Profile, Aerobic Stability and Nutritive Value in Corn Silage

Agriculture ◽  
2020 ◽  
Vol 10 (8) ◽  
pp. 335
Author(s):  
Ana Paula Maia dos Santos ◽  
Edson Mauro Santos ◽  
Gherman Garcia Leal de Araújo ◽  
Juliana Silva de Oliveira ◽  
Anderson de Moura Zanine ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Chemical Composition ◽  
Lactic Acid Bacteria ◽  
Nutritional Value ◽  
Nutritive Value ◽  
Corn Silage ◽  
Maximum Temperature ◽  
Lactobacillus Buchneri ◽  
Aerobic Stability ◽  
Freeze Dried

The current study aimed to evaluate the application effects of the preactivated Lactobacillus buchneri and urea on the fermentative characteristics, chemical composition and aerobic stability in corn silages. The design was completely randomized, in a 6 × 5 factorial arrangement, with six types of additive and five opening times. The treatments consisted of corn silage; corn silage with freeze-dried inoculant; corn silage with freeze-dried inoculant +1.0% urea; corn silage with activated inoculant; corn silage with activated inoculant +1.0% urea, and corn silage with 1.0% urea. Populations of lactic acid bacteria stabilized at the 70th day, with average values of 8.91 and 9.15 log cfu/g for corn silage with freeze-dried inoculant +1.0% urea and corn silage with freeze-dried inoculant, respectively. In contrast, the silages without additives showed significantly lower values of 7.52 log cfu/g forage at the 70th day. The silages with urea (isolated or associated with the inoculant) increased the total nitrogen content. The maximum temperature values were highest in the corn silages without additives, indicating that these silages were more prone to deterioration. The use of Lactobacillus buchneri activated proved to be more efficient in improving the fermentative profile of corn silages than the freeze-dried inoculant. The use of urea as an additive reduced the losses and improved the nutritional value and aerobic stability of corn silages. Additionally, the combination of Lactobacillus buchneri activated and urea may be used as a technique to improve the fermentative profile, chemical composition and aerobic stability of corn silages.

scholarly journals Treatment of Whole-Plant Corn Silage With Lactic Acid Bacteria and Organic Acid Enhances Quality by Elevating Acid Content, Reducing pH, and Inhibiting Undesirable Microorganisms

2020 ◽  
Vol 11 ◽  
Author(s):  
Fu-gui Jiang ◽  
Hai-jian Cheng ◽  
Dong Liu ◽  
Chen Wei ◽  
Wen-juan An ◽  
...  
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Organic Acids ◽  
Organic Acid ◽  
Acid Content ◽  
Corn Silage ◽  
Fresh Material ◽  
Whole Plant ◽  
Lactic Acid Content

We investigated the variation in microbial community and fermentation characteristics of whole-plant corn silage after treatment with lactic acid bacteria (LAB) and organic acids. The fresh corn forages were treated with a combination of L. acidophilus and L. plantarum (106 CFU/g fresh material) or a 7:1:2 ratio of formic acid, acetic acid, and propionic acid (6 mL/g fresh material) followed by 45 or 90 days of ensiling. Silages treated with LAB showed increased lactic acid content and decreased pH after 45 days. Although treatment with LAB or organic acids decreased the common and unique operational taxonomic units, indicating a reduction in microbial diversity, the relative abundance of Lactobacillus was elevated after 45 and 90 days compared with control, which was more distinct in the organic acid groups. Moreover, we found higher levels of acetic acid and increased abundance of Acetobacter in silages treated with organic acids whereas undesirable microorganisms such as Klebsiella, Paenibacillus, and Enterobacter were reduced. In summary, the quality of corn silages was improved by LAB or organic acid treatment in which LAB more effectively enhanced lactic acid content and reduced pH while organic acid inhibited the growth of undesirable microorganisms.

scholarly journals The Impact of Different Lactic Acid Bacteria Sourdoughs on the Quality Characteristics of Toast Bread

2017 ◽  
Vol 2017 ◽  
pp. 1-11 ◽  
Author(s):  
H. Hadaegh ◽  
S. M. Seyyedain Ardabili ◽  
M. Tajabadi Ebrahimi ◽  
M. Chamani ◽  
R. Azizi Nezhad
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Casei ◽  
Lactobacillus Brevis ◽  
Quality Characteristics ◽  
Textural Analysis ◽  
Scanning Electron Microscopy Micrographs ◽  
Organic Acid Production ◽  
The Impact ◽  
Scanning Electron

The effect of sourdough inoculated with three novel single strains of lactic acid bacteria (LAB) (Lactobacillus casei jQ412732, Lactobacillus plantarum jQ301799, and Lactobacillus brevis IBRC-M10790) as well as mixed strains was evaluated on the quality characteristics of Toast bread. Antifungal properties of sourdoughs due to organic acid production were measured by HPLC, and storability was evaluated by thermal and textural analysis in days 1, 3, and 6. Despite the impact of sourdough concentration on microbial preservation, no significant effect was observed in the case of enthalpy reduction. Mixed LAB strains showed the best results in reducing the enthalpy and hardness of bread as well as better microbial preservation by producing the highest amount of organic acids, justified by sensory panelists. Among single strains, L. casei gave better results in reducing hardness and staling rate of bread. Scanning Electron Microscopy micrographs of bread also showed the differences.

scholarly journals Effect of 11CFT and 11C33 inoculants on the chemical and fermentation composition, and aerobic stability of corn silage during the feed out period

2021 ◽  
pp. 395-410
Author(s):  
Tânia Mara Becher Ribas ◽  
◽  
Mikael Neumann ◽  
Egon Henrique Horst ◽  
Fernando Braga Cristo ◽  
...  
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Experimental Design ◽  
Lactic Acid Bacteria ◽  
Propionic Acid ◽  
Dry Matter ◽  
Corn Silage ◽  
Bacterial Inoculants ◽  
Aerobic Stability

The objective was to evaluate the efficiency of two bacterial inoculants, 11CFT and 11C33, with different genera of lactic acid bacteria on the chemical and fermentation composition of the silage, and the temperature and pH behavior of the silage during the feed out period. The experimental design used was randomized blocks, with three treatments: corn silage without inoculant (control); corn silage with 11CFT inoculant (consisting of strains of Lactobacillus buchneri and L. casei); and corn silage with 11C33 inoculant (consisting of strains of L. buchneri, L. plantarum and Enterococcus faecium). The use of both inoculants increased the concentration of lactic acid in the silage (22.42 g kg-1 for control against 36.00 and 33.33 g kg-1 for 11CFT and 11C33, respectively) and reduced aerobic dry matter losses. The silage treated with 11C33 obtained a higher concentration of acetic acid (17.44 g kg-1) and propionic acid (2.08 g kg-1). The 11CFT inoculant provided a lower concentration of ethanol, however, without differing from the silage with 11C33 (0.70 and 1.61 g kg-1, respectively). Even without variations in temperature and pH at silage unloading, the use of the 11C33 inoculant generated a higher concentration of acetic and propionic acid, providing better aerobic stability days after unloading. Both inoculants also improved the in situ ruminal digestibility of corn silage compared to control silage. They provide an increase in the content of lactic and propionic acids, which assist to reduce dry matter losses and ethanol production. There were no variations in temperature and pH at the silo unloading, however, the use of the 11C33 inoculant generated a higher concentration of acetic and propionic acids providing better aerobic stability after exposure to air.

Effects of homo- and heterofermentative lactic acid bacteria on the quality and aerobic stability of corn silage

2021 ◽  
Author(s):  
Fanfan Zhang ◽  
Fang Miao ◽  
Xuzhe Wang ◽  
Weihua Lu ◽  
Chunhui Ma
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Nutritional Quality ◽  
Corn Silage ◽  
Neutral Detergent Fiber ◽  
Acid Detergent Fiber ◽  
Aerobic Stability ◽  
Degradation Rates ◽  
Dough Stage

This study aimed to investigate the effects of homo/heterofermentative lactic acid bacteria (LAB) on the quality of corn silage and its rumen digestibility. Maize (Zea mays strain Xingsiyu No. 10), at the early dough stage, was harvested, chopped, ensiled in vacuum bags and divided into four groups: 1) control (without added bacteria); 2) with the homofermentative LAB Lactobacillus plantarum and Pediococcus pentosaceus (1:1 mixture, 1 × 105 cfu g-1); 3) with the heterofermentative LAB Lactobacillus buchneri (1 × 105 cfu g-1); and 4) with the homo/heterofermentative LAB L. plantarum, P. pentosaceus, and L. buchneri (1:1:1 mixture). At 2, 8, 15, 45, and 60 d of ensiling, nutritional quality, fermentation characteristics, and microbial content were assessed. After 60 d, aerobic stability and rumen digestibility tests were performed. The addition of homo- and/or heterofermentative LAB significantly improved the nutritional quality, fermentation characteristics, and microbial content. Addition of the heterofermenter L. buchneri, with or without the homofermenters L. plantarum and P. pentosaceus, improved aerobic stability. The different LAB inoculants increased the degradation rates of dry matter, acid detergent fiber, and neutral detergent fiber of the corn silage by sheep ruminants. Analysis indicated that L. buchneri yielded the best corn silage.

scholarly journals The role of homofermentative and heterofermentative lactic acid bacteria for alfalfa silage: a meta-analysis

2020 ◽  
Vol 158 (1-2) ◽  
pp. 107-118
Author(s):  
J. E. Blajman ◽  
G. Vinderola ◽  
R. B. Páez ◽  
M. L. Signorini
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Nutritive Value ◽  
Meta Analysis ◽  
Random Effect ◽  
Random Effect Model ◽  
Positive Effects ◽  
Aerobic Stability ◽  
Alfalfa Silage ◽  
Silage Inoculants

AbstractLactic acid bacteria (LAB) are usually employed as alfalfa silage inoculants to obtain high-quality feed for animal husbandry. However, the effects of these inoculants are still unclear and need to be studied extensively. Therefore, the objective of this meta-analysis was to quantitatively summarize published research studies that assess the effects of homofermentative (HoLAB) and heterofermentative lactic acid bacteria (HeLAB) on fermentation parameters, nutritive value, microbiological composition and aerobic stability of alfalfa silage. PubMed, ScienceDirect and Scopus have been screened for articles published from 1980 to 2018. The criteria for inclusion were: randomized and controlled trials using alfalfa silage and published in peer-reviewed journals. It was found that inoculation with LAB decreased silage pH, neutral detergent fibre, acid detergent fibre and ammoniacal nitrogen, while it increased dry matter and crude protein compared to control in the pooled raw mean difference random-effect model. Additionally, LAB inoculation decreased acetate, propionate, ethanol and butyrate concentrations, whereas it increased lactate. In addition, inoculants reduced the counts of yeasts and moulds. Lastly, LAB inoculation improved aerobic stability. To the best of our knowledge, this is the first meta-analysis that aims at comparing the application of HoLAB and HeLAB for alfalfa silage. In the pool estimate, positive effects attributable to the application of microbial silage inoculants were found in most of the evaluated parameters; supporting the importance of applying both types of inoculants to improve forage preservation for the livestock industry.

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