Effects of different lactic acid bacteria groups and fibrolytic enzymes as additives on silage quality: A meta-analysis

Irawan, Agung; Sofyan, Ahmad; Ridwan, Roni; Hassim, Hasliza Abu; Respati, Adib Norma; Wardani, Wira Wisnu; Sadarman, Sadarman; Astuti, Wulansih Dwi; Jayanegara, Anuraga

doi:10.1016/j.biteb.2021.100654

Cited by 28 publications

(12 citation statements)

References 107 publications

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“…Aerobic deterioration is usually related to the degree of fermentation and the number of harmful microorganisms when the silage is opened (Borreani et al, 2018), so one option is to add lactic acid bacteria when making silage to improve the fermentation effect of silage and inhibit the growth of undesirable bacteria (Irawan et al, 2021). Lactic acid bacteria additives induce different types of fermentation Lactobacillus plantarum undergoes homolactic fermentation, while Lactobacillus buchneri undergoes heterogeneous fermentation (Addah et al, 2014;Li et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

Effects of Lactic Acid Bacteria Additives on the Quality, Volatile Chemicals and Microbial Community of Leymus chinensis Silage During Aerobic Exposure

Liu

Lü

et al. 2022

Front. Microbiol.

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Silage exposed to air is prone to deterioration and production of unpleasant volatile chemicals that can seriously affect livestock intake and health. The aim of this study was to investigate the effects of Lactobacillus plantarum (LP), Lactobacillus buchneri (LB), and a combination of LP and LB (PB) on the quality, microbial community and volatile chemicals of Leymus chinensis silage at 0, 4, and 8 days after aerobic exposure. During aerobic exposure, LP had higher WSC and LA contents but had the least aerobic stability, with more harmful microorganisms such as Penicillium and Monascus and produced more volatile chemicals such as Isospathulenol and 2-Furancarbinol. LB slowed down the rise in pH, produced more acetic acid and effectively improved aerobic stability, while the effect of these two additives combined was intermediate between that of each additive alone. Correlation analysis showed that Actinomyces, Sphingomonas, Penicillium, and Monascus were associated with aerobic deterioration, and Weissella, Pediococcus, Botryosphaeria, and Monascus were associated with volatile chemicals. In conclusion, LB preserved the quality of L. chinensis silage during aerobic exposure, while LP accelerated aerobic deterioration.

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Section: Introductionmentioning

confidence: 99%

Effects of Lactic Acid Bacteria Additives on the Quality, Volatile Chemicals and Microbial Community of Leymus chinensis Silage During Aerobic Exposure

Liu

Lü

et al. 2022

Front. Microbiol.

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“…To our knowledge, there are little information about effects of fungal laccase on the fermentation quality and bacterial community of alfalfa silage. Furthermore, Pediococcus pentosaceus has been proven to be an efficient silage inoculant, because they can promote lactic acid fermentation in silage and improve nutrient preservation ( Irawan et al, 2021 ). Accordingly, it is expected that alfalfa silage quality can be greatly improved by the addition of laccase and P. pentosaceus combination in consideration that they may act synergistically or additively on enhancing lactic acid fermentation and cell wall degradation.…”

Section: Introductionmentioning

confidence: 99%

Effects of laccase and lactic acid bacteria on the fermentation quality, nutrient composition, enzymatic hydrolysis, and bacterial community of alfalfa silage

et al. 2022

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Ensiling has long been as a mainstream technology of preserving forage for ruminant production. This study investigated the effects of bioaugmented ensiling with laccase and Pediococcus pentosaceus on the fermentation quality, nutritive value, enzymatic hydrolysis, and bacterial community of alfalfa. The application of laccase and Pediococcus pentosaceus combination was more potent in modulating the fermentation quality of silage than laccase and Pediococcus pentosaceus alone, as indicated by higher lactic acid contents and lactic acid to acetic acid ratios, and lower pH, dry matter losses, and ammonia nitrogen contents. Moreover, treatments with additive enhanced protein preservation and structural carbohydrate degradation, while increasing true protein and water-soluble carbohydrate contents. By promoting lignin degradation, treatments containing laccase further facilitated the release of sugars from cellulose compared with treatment with Pediococcus pentosaceus alone. The additive treatments reduced the bacterial diversity and optimized the bacterial community composition of silage, with an increase in the relative abundance of desirable Lactobacillus and a decrease in the relative abundance of undesirable Enterobacter and Klebsiella. PICRUSt functional prediction based on Kyoto Encyclopedia of Genes and Genomes (KEGG) databases revealed that PL and LPL treatments increased the metabolism of membrane transport, carbohydrate, and terpenoids and polyketides related to fermentation activities. It can be concluded that bioaugmented ensiling with laccase and Pediococcus pentosaceus combination can be an effective and practical strategy to improve silage fermentation and nutrient preservation of alfalfa silage.

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“…This could be associated with higher fiber fractions of NDF and ADF on SSR with no ensiled process (Sadarman et al, 2019;Sadarman et al, 2020), resulting in lower degradability to this treatment. Meanwhile, ensiled SSR had a higher degradation potential because inoculants used in ensiling produced fibrolytic enzymes helped to reduce the NDF and ADF fraction (Irawan et al, 2021). ; a+b = potential degradation, including % substrate disappeared from nylon bag; and c is the degradation rate (% per h); NE: Non-ensiled SSR; E: ensiled SSR; NT; without tannins addition; CT: +2% condensed tannins from acacia bark; HT: +2% hydrolizable tannins from chestnut tannins; SEM: standar error of mean.…”

Section: Resultsmentioning

confidence: 99%

Influence of Ensiling and Tannins Addition on Rumen Degradation Kinetics of Soy Sauce Residues

Sadarman¹,

Irawan²,

Ridla³

et al. 2021

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| Condensed tannins (CT) and hydrolyzable tannins (HT) are secondary metabolites substances that are widely proposed as safe additives to improve protein utilization in ruminants. This study aimed to investigate the effect of tannins extracted from acacia and chestnut on the degradation kinetics of ensiled and non-ensiled soy sauce residue (SSR) in sacco. Two fistulated beef cattle (425±25 kg) fed a diet consisting of 80% Pennisetum purpureum and 20% concentrate was used to incubate the SSR samples (ensiled and non-ensiled) using a 6×11 cm standard nylon bag. Each SSR sample was added with 2% CT and HT, respectively. Soy sauce residue without tannins served as control, giving a total of six experimental units as the combined result of 2 types of the ensilage process and 3 levels of tannin addition treatments. The experiment was arranged following a 2×3 factorial design with four replications. Degradability parameters were measured at 0, 4, 12, 24, 48, and 72 h of incubation time. Results showed that adding either CT or HT on soy sauce residue did not affect the degradation kinetics as represented by the values of the soluble fraction (a), degradation rate (c), and effective degradability (ED) value. However, there was a significant decrease in the value of potentially degradable fraction (b) and a+b (potential degradation) of dry matter (DM) and organic matter (OM) (p<0.05) for the SSR with or without fermentation. In conclusion, extracted CT and HT from acacia and chestnut showed a protective effect on the potentially degradable nutrients from soy sauce residue and their effects were similar either on ensiled SSR or non-ensiled SSR.

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Effects of different lactic acid bacteria groups and fibrolytic enzymes as additives on silage quality: A meta-analysis

Cited by 28 publications

References 107 publications

Effects of Lactic Acid Bacteria Additives on the Quality, Volatile Chemicals and Microbial Community of Leymus chinensis Silage During Aerobic Exposure

Effects of Lactic Acid Bacteria Additives on the Quality, Volatile Chemicals and Microbial Community of Leymus chinensis Silage During Aerobic Exposure

Effects of laccase and lactic acid bacteria on the fermentation quality, nutrient composition, enzymatic hydrolysis, and bacterial community of alfalfa silage

Influence of Ensiling and Tannins Addition on Rumen Degradation Kinetics of Soy Sauce Residues

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