Characterization, phylogenetic affiliation and probiotic properties of high cell density <i>Lactobacillus</i> strains recovered from silage

Arasu, Mariadhas Valan; Jung, Min-Woong; Ilavenil, Soundharrajan; Kim, Da Hye; Park, Hyung Su; Al-Dhabi, Naïf Abdullah; Choi, Ki Choon

doi:10.1002/jsfa.6573

Cited by 11 publications

(5 citation statements)

References 31 publications

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“…Although L. crustorum has been widely reported in food fermentation, little has been reported in silage. As reported by Arasu et al [ 27 ], L. crustorum was isolated from silage, and showed high growth rates and organic acid (lactic acid, acetic acid) production capability. So, L. crustorum may be a potential probiotic for use silage.…”

Section: Discussionmentioning

confidence: 68%

Diversity of bacterial community during ensiling and subsequent exposure to air in whole-plant maize silage

Chang

et al. 2018

Asian-Australas J Anim Sci

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ObjectiveTo describe in-depth sequencing, the bacterial community diversity and its succession during ensiling of whole-plant maize and subsequent exposure to air.MethodsThe microbial community dynamics of fermented whole-plant maize for 60 days (sampled on day 5, 10, 20, 40, 60) and subsequent aerobic exposure (sampled on day 63 after exposure to air for 3 days) were explored using Illumina Miseq sequence platform.ResultsA total of 227,220 effective reads were obtained. At the genus level, there were 12 genera with relative abundance >1%, Lactobacillus, Klebsiella, Sporolactobacillus, Norank-c-cyanobacteria, Pantoea, Pediococcus, Rahnella, Sphingomonas, Serratia, Chryseobacterium, Sphingobacterium, and Lactococcus. Lactobacillus consistently dominated the bacterial communities with relative abundance from 49.56% to 64.17% during the ensiling process. Klebsiella was also an important succession bacterium with a decrease tendency from 15.20% to 6.41% during the ensiling process. The genus Sporolactobacillus appeared in late-ensiling stages with 7.70% abundance on day 40 and 5.32% on day 60. After aerobic exposure, the Lactobacillus decreased its abundance from 63.2% on day 60 to 45.03% on d 63, and Klebsiella from 5.51% to 5.64%, while Sporolactobacillus greatly increased its abundance to 28.15%. These bacterial genera belong to 5 phyla: Firmicutes (relative abundance: 56.38% to 78.43%) was dominant, others were Proteobacteria, Bacteroidetes, Cyanobacteria, and Actinobacteria. The bacterial communities clearly clustered into early-ensiling (d 5), medium-ensiling (d 10, d 20), late-ensiling (d 40, d 60), and aerobic exposure (d 63) clusters, with early- and late-ensiling communities more like each other than to the aerobic exposure communities.ConclusionHigh-throughput sequencing based on 16S rRNA genes proved to be a useful method to explore bacterial communities of silage. The results indicated that the bacterial communities varied during fermentation and more dramatically during aerobic exposure. The study is valuable for understanding the mechanism of population change and the relationship between bacteria and ensilage characteristics.

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Section: Discussionmentioning

confidence: 68%

Diversity of bacterial community during ensiling and subsequent exposure to air in whole-plant maize silage

Chang

et al. 2018

Asian-Australas J Anim Sci

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“…In addition, this strain expressed a higher survival rate and better tolerance to simulated GI fluids [ 44 ]. The resistance to growth of LAB in this harsh environment was dependent on the concentration of bile acids [ 20 , 45 ]. So, bile concentration and incubation time play key roles in LAB survival and growth rate.…”

Section: Discussionmentioning

confidence: 99%

“…The antifungal activity of the LAB isolates against fungal strains responsible for silage spoilage was analyzed by the method of Arasu et al (2013) [ 20 ]. In brief, 25 mL of sterilized MRS agar medium was poured into Petri dishes.…”

Section: Methodsmentioning

confidence: 99%

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

et al. 2020

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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.

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“…Scanning electron microscopy (SEM) and molecular identification using 16s rRNA sequencing SEM was performed as described in our previous paper (Arasu et al 2014b) to identify the shape of KCC-30. Gene sequencing of 16s rRNA was carried out at Solgent Co (Seoul.…”

Section: Details Of Purchased Bacterial Strains and Antagonistic Screeningmentioning

confidence: 99%

Evaluation of probiotic Lactobacillus plantarum against foodborne pathogens and its fermentation potential in improving Lolium multiflorum silage quality

et al. 2018

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The objective of this study was to isolate the lactic acid bacteria from fermented silage sample and analyze their antibacterial activities, probiotic properties, and fermentation potential in silage. Eleven lactic acid bacteria (LAB) were selected based on distinct morphologies and preliminary studies. Cell-free supernatant (CFS) was then prepared from the selected strains for antibacterial analysis. L-30 strain and its CFS showed highest inhibition (> 10 mm) against tested foodborne pathogens as compared to other strains. Hereafter, the strain L-30 was named as KCC-30 and used for further studies. KCC-30 can survive in the harsh conditions of GIT such as low pH ( 2) and bile salt environment (oxgal) than standard L. plantarum KACC-91016 (pH 2: 27.2% vs 20.5%; oxgal: 72.3% vs 57.7%, both p < 0.05). In addition, KCC-30 exhibited strong autoaggregation (68.3% vs 51.5%) and co-aggregation (33% vs 23.9%) properties. For silage experiment, KCC-30 treatment did not alter the nutrient profiles of silage. At the same time, KCC-30 treatment increased the lactic acid content of silage as compared to untreated silage (5.55 DM% vs 3.11 DM%). An increase of lactic acid content in the silage is due to higher lactic acid bacteria population in KCC-30 treated silage (15.33 × 10 7 CFU/g vs 7.66 × 10 7 CFU/g) than untreated silage (p < 0.05). Overall data suggested that KCC-30 exhibited strong probiotic potential and improved the quality of Lolium multiflorum silage by increasing the lactic acid level. Therefore, KCC-30 could be considered as potential strain to improve the fermentation quality of L. multiflorum silage.

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Characterization, phylogenetic affiliation and probiotic properties of high cell density Lactobacillus strains recovered from silage

Abstract: The present finding raises the possibility that high cell density LAB strains with potential probiotic properties could be used to prepare quality silages for animals.

Cited by 11 publications

References 31 publications

Diversity of bacterial community during ensiling and subsequent exposure to air in whole-plant maize silage

Diversity of bacterial community during ensiling and subsequent exposure to air in whole-plant maize silage

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

Evaluation of probiotic Lactobacillus plantarum against foodborne pathogens and its fermentation potential in improving Lolium multiflorum silage quality

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