Characteristics of isolated lactic acid bacteria and their effects on the silage quality

To enlarge the feed resources and enhance the utilization efficiency of straws as ruminant feed in Tibet, four kinds of local crop straws with tall fescue (Festuca arundinacea Schreb.) based on the ratio of 40/60 (fresh weight) were ensiled with four levels (0, 10%, 20% and 30% of fresh weight) of alfalfa (Medicago sativa L.), respectively. The laboratory silos (1L) were opened after 45 days of ensiling, and the fermentation characteristics, nutritive value and in vitro digestibility of the mixed silages were analysed. The silages including alfalfa had significantly (p < 0.05) or numerically (p > 0.05) higher lactic acid and crude protein contents, lactic acid bacteria counts, in vitro digestibility of dry matter, neutral detergent fibre (NDF) and acid detergent fibre (ADF), and lower NDF and ADF contents than controls. The results suggest that inclusion of alfalfa to mixtures of straws and tall fescue had favourable effects on fermentation quality and obviously improved the nutritive value and in vitro digestibility of mixed silages. This effect was most evident when the inclusion proportion of alfalfa was 30% in oat straw mixed silage.

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“…The organic acid contents were analysed by high‐performance liquid chromatography (HPLC) according to the method described by Wang et al. ().…”

Section: Methodsmentioning

confidence: 99%

“…Ammonia nitrogen (NH 3 -N) was determined according to Chen et al (2014). The organic acid contents were analysed by high-performance liquid chromatography (HPLC) according to the method described by Wang et al (2017).…”

Section: Chemical and Microbiological Analysesmentioning

confidence: 99%

Inclusion of alfalfa improves nutritive value and in vitro digestibility of various straw–grass mixed silages in Tibet

Wang

Dong

et al. 2018

Grass and Forage Science

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“…Fermented shrimp waste contained 10% of glucose and 5% of various types of starter cultures had higher than 63 mg lactic acid/g and up to 6 mg acetic acid/g, when samples were allowed to ferment at 30 • C for 48 h [41]. Raw fish processing waste had the lowest amount of acetic acid, although among silage groups, the highest acetic acid formation was observed in the acid silage group of fish processing waste, with a corresponding value of 1022.62 mg/100 g. Wang et al [42] reported that Italian ryegrass silages inoculated with a commercial L. plantarum strain contained a higher ratio of lactic and acetic acids (13.53) than those observed with LAB strains isolated from common vetch, tall fescue, and perennial ryegrass silages undertaken at 25 • C. However, the silages inoculated with P. acidilactici, Lactobacillus paraplantarum, and Lactobacillus casei isolates and developed at 10 • C and 15 • C revealed higher ratios of lactic and acetic acids (8.79, 7.95, and 5.87 for 10 • C; 8.23, 5.87, and 5.52 for 15 • C, respectively) than the silages inoculated with commercial LAB strains [42]. In the current study, the acetic acid in fermented silages was metabolized in the range from 447.15 mg/100 g, in the silage of gibel carp by Lb.…”

Section: Organic Acids In Wet Fish-based Silagesmentioning

confidence: 96%

The Role of Selected Lactic Acid Bacteria on Organic Acid Accumulation during Wet and Spray-Dried Fish-Based Silages. Contributions to the Winning Combination of Microbial Food Safety and Environmental Sustainability

et al. 2020

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Organic acid contents of acidified and fermented fish silages made from gibel carp (Caracius gibelio) and klunzinger’s ponyfish (Equulites klunzingeri) fishes, and from fish processing residues or by-products, were determined and studied. The silages were undertaken in wet and spray-dried fish-based raw-materials for 3 weeks at room temperature (ca. 25 °C). Selected lactic acid bacteria (LAB) of Enterococcus gallinarum, Lactobacillus brevis, Lactobacillus plantarum, Pediococcus acidilactici, and Streptococcus spp. were employed to produce fermented fish-based silages, while acidified silage was prepared resorting to the addition of formic acid (3%, v/v). Lactic and propionic acids were the dominant produced organic acids, while succinic acid was formed at the smallest amounts in fermented silages. In the acidified silage, lactic and formic acids were produced in amounts higher than 800 and 1000 mg organic acid/100 g sample, respectively. Among the fermented fish-based silages, LAB strains unfolded considerable ability to presumptively produce propionic acid in gibel carp silage (>2370 mg organic acid/100 g sample). Spray-dried fermented silages displayed significantly higher organic acid content than wet silages. Propionic acid accumulation was found at the highest levels in gibel carp silage fermented with L. plantarum (6335.40 mg propionic acid/100 g sample). This research effort pointed out the good capability of various selected lactic acid bacteria strains to produce significant amounts of organic acids—especially lactic, acetic, and propionic acids—during the fermentation of fish-based silages. In terms of food safety and quality, such a production of relatively high amounts of organic acids in wet and spray-dried fish-based silages clearly indicated their suitableness to be used for animal feed.

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“…In general, silage fermentation is influenced by the role of lactic acid bacteria (LAB) during ensiling. A previous study reported that silage inoculated with a homo fermentative LAB enhanced the fermentation quality [ 9 ], while a hetero fermentative LAB improved the aerobic stability [ 10 ]. The combination of homo and hetero fermentative LAB improved not only fermentation quality, but also aerobic stability [ 11 ].…”

Section: Introductionmentioning

confidence: 99%

Effect of microbial inoculants on fermentation quality and aerobic stability of sweet potato vine silage

Joo

Kim

Paradhipta

et al. 2018

Asian-Australas J Anim Sci

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ObjectiveThis study was conducted to evaluate the effect of homo or hetero fermentative inoculants on fermentation quality and aerobic stability of sweet potato vine (SPV) silage containing Italian ryegrass hay as moisture absorbent.MethodsThe SPV was harvested at 15% dry matter, mixed with Italian ryegrass hay at 1:1 ratio on a fresh weight basis, and chopped to 3 to 5 cm length. After then, the chopped forage mixture was ensiled into 20-L mini silos in quadruplicate for 7, 48, and 100 days after application of microbial inoculants at 1.2×105 colony forming units (cfu)/g of forage following: no inoculant (CON), Lactobacillus plantarum as a homo fermentative (LP), Lactobacillus buchneri as a hetero fermentative (LB), and mixture of LP and LB at 1:1 ratio as a combo fermentative (MIX).ResultsThe LP and MIX silages had lowest pH (p<0.001) on 7 and 48 days, while MIX and CON silages had greatest lactate concentrations (p<0.05) on 7 and 48 days, respectively. Acetate concentrations were highest (p<0.01) in LB and MIX silages on 7 days, and in LB silage on 48 days, while lactate to acetate ratios were lowest (p<0.001) in LB silages. The chemical compositions and nutrient digestibility of silage ensiled for 100 days was not affected by inoculants. On 100 days of ensiling, LB silage had lowest (p<0.01) lactate concentration and lactate to acetate ratio, but highest acetate concentration. Aerobic stability was highest (p<0.001) in LB silage followed in MIX silage. On contrast, LB silage had lowest (p<0.05) lactic acid bacteria and mold.ConclusionThe results indicated that application of LB solely had a better effect on aerobic stability than not only LP, but also MIX. However, LP application did not show beneficial effects from the viewpoints of fermentation quality and aerobic stability compared to CON.

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Characteristics of isolated lactic acid bacteria and their effects on the silage quality

Cited by 23 publications

References 28 publications

Inclusion of alfalfa improves nutritive value and in vitro digestibility of various straw–grass mixed silages in Tibet

Inclusion of alfalfa improves nutritive value and in vitro digestibility of various straw–grass mixed silages in Tibet

The Role of Selected Lactic Acid Bacteria on Organic Acid Accumulation during Wet and Spray-Dried Fish-Based Silages. Contributions to the Winning Combination of Microbial Food Safety and Environmental Sustainability

Effect of microbial inoculants on fermentation quality and aerobic stability of sweet potato vine silage

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