Effect of Cornstalk Biochar Immobilized Bacteria on Ammonia Reduction in Laying Hen Manure Composting

NH3 emission has become one of the key factors for aerobic composting of animal manure. It has been reported that adding microbial agents during aerobic composting can reduce NH3 emissions. However, environmental factors have a considerable influence on the activity and stability of the microbial agent. Therefore, this study used cornstalk biochar as carriers to find out the better biological immobilization method to examine the mitigation ability and mechanism of NH3 production from laying hen manure composting. The results from different immobilized methods showed that NH3 was reduced by 12.43%, 5.53%, 14.57%, and 22.61% in the cornstalk biochar group, free load bacteria group, mixed load bacteria group, and separate load bacteria group, respectively. Under the simulated composting condition, NH3 production was 46.52, 38.14, 39.08, and 30.81 g in the treatment of the control, mixed bacteria, cornstalk biochar, and cornstalk biochar separate load immobilized mixed bacteria, respectively. The cornstalk biochar separate load immobilized mixed bacteria treatment significantly reduced NH3 emission compared with the other treatments (p < 0.05). Compared with the control, adding cornstalk biochar immobilized mixed bacteria significantly decreased the electrical conductivity, water-soluble carbon, total nitrogen loss, and concentration of ammonium nitrogen (p < 0.05), and significantly increased the seed germination rate, total number of microorganisms, and relative abundance of lactic acid bacteria throughout the composting process (p < 0.05). Therefore, the reason for the low NH3 emission might be due not only to the adsorption of the cornstalk biochar but also because of the role of complex bacteria, which increases the relative abundance of lactic acid bacteria and promotes the acid production of lactic acid bacteria to reduce NH3 emissions. This result revealed the potential of using biological immobilization technology to reduce NH3 emissions during laying hen manure composting.

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Microbial Community and Fermentation Characteristics of Native Grass Prepared Without or With Isolated Lactic Acid Bacteria on the Mongolian Plateau

Frontiers in Microbiology ◽

10.3389/fmicb.2021.731770 ◽

2021 ◽

Vol 12 ◽

Author(s):

Sihan You ◽

Shuai Du ◽

Gentu Ge ◽

Tao Wan ◽

Yushan Jia

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Bacterial Community ◽

Relative Abundance ◽

Principal Coordinate Analysis ◽

Water Soluble ◽

Dry Matter Content ◽

Mongolian Plateau ◽

Native Grass ◽

Grass Silage

This study aimed to isolate and identify lactic acid bacteria (LAB) from the native grass and naturally fermented silage from the Mongolian Plateau. The effect of selected strains on bacterial community and quality of native grass silage was also studied. Strains XM2, 265, and 842 could grow normally at 15°C–30°C, pH 4.0–8.0, and NaCl 3 and 6.5%; they were identified as Lactiplantibacillus plantarum subsp. plantarum, Pediococcus acidilactici, and Latilactobacillus graminis, by sequencing 16S rRNA, respectively. The three strains (XM2, 265, and 842) and one commercial additive (L) were used as inoculants and singularly added to the native grass. Compared to the control, the dry matter content was significantly (p < 0.05) lower in L and XM2 groups. The water-soluble carbohydrate content was significantly (p < 0.05) higher in control than in other groups. Compared with the control, the crude protein and ammonia nitrogen contents were significantly (p < 0.05) higher and lower in the LAB-treated groups, and the acid and detergent fiber contents were significantly (p < 0.05) reduced in the L and XM2 groups than those in other groups. There was a significant (p < 0.05) difference in the pH value, lactic acid content, and lactic acid-to-acetic acid ratio in L and XM2 groups than in other groups. Compared with the control, the number of LAB was significantly (p < 0.05) higher in LAB-treated silages, whereas no significant (p > 0.05) differences were observed in yeast and aerobic bacteria in all groups. Compared to the control, the Shannon index was significantly (p < 0.05) reduced. Simpson and Chao1 were significantly (p < 0.05) increased. Principal coordinate analysis based on the unweighted UniFrac distance showed clear separation of the bacterial community in fresh materials and LAB-treated silages. Besides, compared to the control, the principal coordinate analysis of LAB-treated silages was also separate. After 30 days of fermentation, the relative abundance of Firmicutes increased and was the primary phylum in all silages. Compared with the control, the abundance of Firmicutes and Proteobacteriawas significantly (p < 0.05) higher and lower in L and XM2 groups. In contrast, no significant differences were observed among control, 265, and 842 groups. At the genus level, the relative abundance of Lactobacillus, Enterobacter, Pediococcus, and Weissella was increased and dominated the native grass fermentation. Compared with the control, the abundance of Lactobacillus was significantly (p < 0.05) higher in L, XM2, and 842 groups, while no significant (p > 0.05) differences were observed between the control and 265 groups. The abundance of Pediococcus was higher than that in other groups. Consequently, the results demonstrated that LAB significantly influenced silage fermentation by reconstructing microbiota, and Lactobacillus was the dominant genus in the native grass silages. Furthermore, the results showed that strain XM2 could effectively improve the silage quality, and it is considered a potential starter for the native grass silage.

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Additive Type Affects Fermentation, Aerobic Stability and Mycotoxin Formation during Air Exposure of Early-Cut Rye (Secale cereale L.) Silage

Agronomy ◽

10.3390/agronomy10091432 ◽

2020 ◽

Vol 10 (9) ◽

pp. 1432

Author(s):

Horst Auerbach ◽

Peter Theobald

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Water Soluble ◽

Potassium Sorbate ◽

Soluble Carbohydrate ◽

Chemical Additives ◽

Air Exposure ◽

Carbohydrate Concentration ◽

Aerobic Stability ◽

Silage Production

Whole-crop rye harvested before maturity represents a valuable forage for silage production. Due to the scarcity of data on fermentation characteristics and aerobic stability (ASTA) and the lack of information on mycotoxin formation during aeration of early-cut rye (ECR) silage after silo opening, we evaluated the effects of different additive types and compositions. Wilted forage was treated with various biological and chemical additives, ensiled in 1.5-L glass jars and stored for 64 days. Fermentation pattern, yeast and mould counts and ASTA were determined at silo opening. In total 34 mycotoxins were analysed in wilted forage and in silage before and after 240 h of air exposure. Chemical additives caused the lowest dry matter (DM) losses during fermentation accompanied with the lowest ethanol production and the highest water-soluble carbohydrate concentration. Aerobic deterioration, which started within two days after silo opening in silage left untreated and inoculated with homofermentative lactic acid bacteria, was prevented by the combined use of hetero- and homofermentative lactic acid bacteria and the chemical additive containing sodium nitrite, hexamethylene tetramine and potassium sorbate. Moreover, these two additives largely restricted the formation of the mycotoxin roquefortine C to < 0.05 mg kg−1 DM after aeration, whereas untreated silage contained 85.2 mg kg−1 DM.

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The size and shape of three water-soluble, non-ionic polysaccharides produced by lactic acid bacteria: A comparative study

Carbohydrate Polymers ◽

10.1016/j.carbpol.2016.01.029 ◽

2016 ◽

Vol 142 ◽

pp. 91-97 ◽

Cited By ~ 7

Author(s):

Marianne Øksnes Dalheim ◽

Nina Bjørk Arnfinnsdottir ◽

Göran Widmalm ◽

Bjørn E. Christensen

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Comparative Study ◽

Water Soluble ◽

Size And Shape

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WILDIERS' BIOS AND THE LACTIC ACID BACTERIA: THE RELATION OF BIOS TO THE WATER-SOLUBLE B-VITAMINS

Canadian Journal of Research ◽

10.1139/cjr38b-005 ◽

1938 ◽

Vol 16b (2) ◽

pp. 46-53 ◽

Cited By ~ 3

Author(s):

Blythe Alfred Eagles ◽

Olga Okulitch ◽

Arthur Stephen Kadzielawa

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Chemical Properties ◽

Water Soluble ◽

Vitamin B ◽

Physical And Chemical Properties ◽

Heat Stable ◽

Physical And Chemical ◽

Growth Of Animals ◽

And Chemical Properties

The influence of three distinct activators prepared from tomatoes, yeast, or liver, on the metabolism of two species of lactic acid bacteria has been studied. One of these activators is Bios II A, and the other two have been shown to be components constituting Bios II B. On the basis of their physical and chemical properties, it is suggested that the growth stimulants required by the lactic acid bacteria are identical with certain of the heat-stable accessory food factors of the Vitamin-B complex essential for the growth of animals.

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Selection of Lactic Acid Bacteria from Alfalfa Silage and Its Effects as Inoculant on Silage Fermentation

Agriculture ◽

10.3390/agriculture10110518 ◽

2020 ◽

Vol 10 (11) ◽

pp. 518

Author(s):

Vanessa P. Silva ◽

Odilon G. Pereira ◽

Eliana S. Leandro ◽

Rosinea A. Paula ◽

Mariele C. N. Agarussi ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Ammonia Nitrogen ◽

Water Soluble ◽

Neutral Detergent Fiber ◽

Soluble Carbohydrate ◽

Rrna Gene ◽

Residual Water ◽

Lactobacillus Pentosus ◽

Alfalfa Silage

The first part of the study aimed to isolate, characterize, and identify wild lactic acid bacteria (LAB) strains from alfalfa silage produced in a tropical area. LAB strains were isolated from alfalfa silage ensiled for 1, 3, 7, 14, 28, and 56 days (d) and were identified by sequencing the 16S rRNA gene. The second part aimed to investigate the effects of wild LAB strains on the nutritive and fermentative characteristics of alfalfa silage. This trial was conducted according to a completely randomized design in a 4 × 2 factorial scheme [four inoculants (I) × two harvests (H)], (n = 4). The inoculants were: (1) no inoculant (CTRL), (2) Lactobacillus pentosus (AV 14.17); (3) L. pentosus + Lactobacillus brevis + Pediococcus acidilactici (Combo); and (4) commercial inoculant (CI). Alfalfa forage (7 kg) was ensiled in 10 L buckets and opened after 90 d. Seventy-seven strains were isolated. Pediococcus, Lactobacillus, and Weissella represented 52.0, 24.7, and 20.8% of the isolates, respectively. For the first harvest, Combo, CI, and all inoculated silages showed lower acid detergent fiber ADF, neutral detergent fiber (NDF), and ammonia nitrogen (NH3-N), respectively. Silage fermented with AV14.17 presented greater residual water-soluble carbohydrate (WSC) in the second harvest and showed the lowest pH in both harvests. AV14.17 strain has potential as an inoculant for alfalfa silage production.

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The Chemical Composition and Ensiling Characteristics of Sweet Corn Processing by-Products

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.236-238.305 ◽

2011 ◽

Vol 236-238 ◽

pp. 305-308

Author(s):

Jian Guo Zhang ◽

Qin Hua Liu ◽

Fu Yu Yang

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Acid Content ◽

Sweet Corn ◽

Water Soluble ◽

Soluble Carbohydrate ◽

Chemical Compositions ◽

Aerobic Stability ◽

Corn Processing ◽

By Products

To investigate the nutritive and ensiling characteristics of sweet corn processing by-products, the chemical compositions of corn bracts and cobs were analyzed and the effects of wilting and additives on the fermentation quality and aerobic stability were measured. The research results showed: Corn bracts and cobs had low fiber content and high nitrogen free extract content (> 61% DM)，with high nutritive value; Corn bracts and cobs were of high water soluble carbohydrate contents (> 10% DM), low buffering capacity (< 150 mE/kg DM), more lactic acid bacteria (> 107cfu/g FM), they might be well preserved without any treatments, but their aerobic stability was poor; Barn and lactic acid bacteria addition had few effect on the fermentation except for reducing butyric acid content, wilting tended to increase lactic acid content and reduce the contents of volatile fatty acids.

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Ensiling corn silage with different levels of a multi-species lactic acid bacteria inoculant

Animal Production Science ◽

10.1071/an12092 ◽

2014 ◽

Vol 54 (2) ◽

pp. 165

Author(s):

H. Mohammadzadeh ◽

M. Khorvash ◽

G. R. Ghorbani

Keyword(s):

Acetic Acid ◽

Lactic Acid ◽

Lactic Acid Bacteria ◽

Acid Concentration ◽

Water Soluble ◽

Soluble Carbohydrate ◽

Lactic Acid Concentration ◽

Fermentation Products ◽

Neutral Detergent Fibre ◽

Aerobic Stability

A multi-species lactic acid bacterial inoculant (Lactisil maize, LM) was applied to whole-crop corn at different maturities in laboratory silos, to evaluate its effects on biochemical characteristics and aerobic stability. The corn crop was harvested at hard dough (HD, 253.1 g/DM kg), one-third milkline (ML, 293.7 g/DM kg) and one-third milkline with a killing frost (MLF, 297.6 g/DM kg). Crops were chopped to a 2.5-cm theoretical cut length, subsampled and treated with two levels of inoculant (LB1 = 1.5 × 105 cfu/g forage, LB2 = 3 × 105 cfu/g forage) or untreated (WO). The chemical composition of MLF crops was very similar to that of ML crops. However, lower (P < 0.01) numbers of lactic acid bacteria and higher numbers of yeast were enumerated in MLF than in ML crops. Higher percentages of DM and neutral detergent fibre and higher pH, but lower (P < 0.01) concentrations of water soluble carbohydrate and crude protein were measured in ML and MLF crops than in HD crops. Application of the inoculant increased (P < 0.01) concentrations of volatile fatty acids, neutral detergent fibre and acid detergent fibre in silages. Lactic acid concentration increased (P < 0.01) in HD treatments with an increasing level of inoculant. In contrast, the highest (P < 0.01) lactic acid concentration was measured in LB1 treatment compared with WO and LB2 in ML and MLF silages. Silages prepared from ML and MLF crops had higher (P < 0.01) lactic and acetic acid concentrations but lower (P < 0.01) butyric acid concentrations than did those prepared from HD. The pH in LB1 and LB2 silages was higher (P < 0.01) than that measured in WO silages. Aerobic stability was not influenced by inoculant treatment but low-DM silages were more (P < 0.01) resistant to spoilage. Frost-killed corn crops had a good potential to produce well fermented silage. Using LM resulted in silages with slightly higher fermentation products but it failed to improve aerobic stability of silage after 120 days of ensiling. These results indicated that inoculation of corn crops with LM for a short-duration ensilage period cannot enhance aerobic stability of silages due to insufficient acetic acid production from lactic acid conversion.

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Antioxidant Properties of Sourdoughs Made with Whole Grain Flours of Hull-Less Barley or Conventional and Pigmented Wheat and by Selected Lactobacilli Strains

Foods ◽

10.3390/foods9050640 ◽

2020 ◽

Vol 9 (5) ◽

pp. 640 ◽

Cited By ~ 1

Author(s):

Viola Galli ◽

Manuel Venturi ◽

Simona Guerrini ◽

Massimo Blandino ◽

Simone Luti ◽

...

Keyword(s):

Antioxidant Activity ◽

Lactic Acid ◽

Lactic Acid Bacteria ◽

Cultured Cells ◽

Antioxidant Properties ◽

Water Soluble ◽

Whole Grain ◽

Baked Goods ◽

Functional Value ◽

Water Soluble Extract

The use of sourdough fermentation and whole grain flours in baked goods manufacturing are known to enhance their functional and nutritional features. In this context, it is necessary to select the most suitable lactic acid bacteria strains and flour combination to achieve this goal. A characterization of 70 lactobacilli strains based on pro-technological and nutritional properties was carried out. The screening allowed the selection of 10 strains that were used to ferment sourdoughs made with two varieties of common wheat, the conventional red-grained cv Aubusson, a blue-grained variety rich in anthocyanins cv Skorpion, and a hull-less barley variety, cv Rondo. From each fermented sourdough, a water soluble extract was obtained and evaluated for its antioxidant activity performed on cultured cells (RAW 264.7 murine macrophage) by assaying Reactive Oxygen Species (ROS) content. Sourdoughs made with pigmented wheat and barley, had an antioxidant activity greater than that recovered in those made with conventional wheat flour, in spite they have been inoculated with the same LAB strains. Results highlighted the interdependence between flour and the inoculated lactic acid bacteria that has to be taken into account for the development of healthy breads exploiting high functional value cereals through biotechnological processes.

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