Evaluation of the ability to metabolize 1,2-propanediol by heterofermentative bacteria of the genus Lactobacillus

Zielińska, K. J.; Fabiszewska, Agata; Świątek, M.; Szymanowska, Daria

doi:10.1016/j.ejbt.2017.01.002

Cited by 32 publications

(25 citation statements)

References 12 publications

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“…It is hard to explain why the concentration of propionic acid does not follow the same trend in LB-LH and in LB for both compounds. It can be hypothesized that the transformation of 1,2-propanediol into propionic acid is more efficient in LB following stimulation of specific microbial populations [70,72], a process that occurs to a lesser extent in the LB-LH treated silage.…”

Section: Discussionmentioning

confidence: 99%

Dynamic Succession of Microbiota during Ensiling of Whole Plant Corn Following Inoculation with Lactobacillus buchneri and Lactobacillus hilgardii Alone or in Combination

Drouin¹,

Tremblay

Chaucheyras‐Durand

2019

Microorganisms

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Lactic acid bacteria (LAB) used as silage additives have been shown to improve several fermentation parameters, including aerobic stability. Inoculation with a combination of Lactobacillus buchneri NCIMB40788 and Lactobacillus hilgardii CNCM-I-4785, contributes to an increase in aerobic stability, compared to each strain inoculated independently. To understand the mode of action of the combination on the LAB community, a fermentation-kinetic study was performed on corn. Four treatments, Control, Lb. buchneri, Lb. hilgardii, and a combination of the two strains, were fermented 1, 2, 4, 8, 16, 32, and 64 days. Corn silage inoculated by both strains had a lactate:acetate ratio of 0.59 after 64 days and a higher concentration of lactate than Lb. buchneri. Analysis of the microbiota by 16S and ITS amplicon metasequencing demonstrated that inoculation led to lower bacterial diversity after 1 day, from 129.4 down to 40.7 observed operational taxonomic units (OTUs). Leuconostocaceae represented the dominant population by day 1, with 48.1%. Lactobacillaceae dominated the succession by day 4, with 21.9%. After 32 days, inoculation by both strains had the lowest bacterial alpha diversity level, with 29.0 observed OTUs, compared to 61.3 for the Control. These results confirm the increased fermentation efficiency when the two Lactobacillus strains are co-inoculated, which also led to a specific yeast OTUs diversity profile, with Hannaella as the main OTU.

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Section: Discussionmentioning

confidence: 99%

Dynamic Succession of Microbiota during Ensiling of Whole Plant Corn Following Inoculation with Lactobacillus buchneri and Lactobacillus hilgardii Alone or in Combination

Drouin¹,

Tremblay

Chaucheyras‐Durand

2019

Microorganisms

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“…L. buchneri does not have the gene to complete the reaction, so another species of LAB has to be involved to convert 1,2-propanediol to an equimolar amount of 1-propanol and propionic acid [28]. This conversion was initially observed in silage by Lactobacillus diolivorans [29], but other members of the buchneri group also possess the genetic system [30], like Lactobacillus reuteri [28].…”

Section: Improving Aerobic Stability Using Forage Inoculantsmentioning

confidence: 99%

Lactic Acid Bacteria as Microbial Silage Additives: Current Status and Future Outlook

Drouin¹,

Mari²,

Schmidt³

2020

New Advances on Fermentation Processes

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Silage making is not a novel technique. However, the agricultural industry has made great strides in improving our understanding of-and efficiency in-producing high-quality silage for livestock. Silage microbiology research has been using the newest molecular techniques to study microbial diversity and metabolic changes. This chapter reviews important research that has laid the foundation for field-based utilization of silage inoculants. We also outline areas of current, and future, research that will improve global livestock production through the use of silage.

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“…The strain L . buchneri 40788 also improves the aerobic stability of corn silage, and the detection of 1,2‐propanediol, which positively influences aerobic stability and quality of silages, was appreciated …”

Section: Use Of Lal As Starter or Adjunct Culturesmentioning

confidence: 98%

“…The strain L. buchneri 40788 also improves the aerobic stability of corn silage, and the detection of 1,2-propanediol, which positively influences aerobic stability and quality of silages, was appreciated. 75,76 The probiotic potential effects of LAL as silage inoculants for ruminants should include interactions with rumen microorganisms and effects of fiber digestibility. 77 Silage quality is very important to the health of cattle.…”

Section: Ensilingmentioning

confidence: 99%

Acid lactic lactobacilli as a biotechnological toll to improve food quality and human health

Sousa

Rama

Souza

et al. 2019

Biotechnology Progress

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The genus Lactobacillus has been widely used in food industry as starter or adjunct culture due to its probiotic features. Its biotechnological features improve the spectrum of uses of lactobacilli, which can affect its applicability directly. In this sense, this literature review gathers information and discusses the biotechnological potential of technological/probiotic lactobacilli aiming to improve food quality and human health. The primary and secondary metabolism generates specific substances, such as organic acids, carbon dioxide, hydrogen peroxide, diacetyl, fatty acids, and bacteriocins, which are determinant due to their probiotic potential, antimicrobial activity, and the development of new food flavors. In order to become industrially and commercially attractive, it is necessary develop a large‐scale process with lower production costs.

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Evaluation of the ability to metabolize 1,2-propanediol by heterofermentative bacteria of the genus Lactobacillus

Cited by 32 publications

References 12 publications

Dynamic Succession of Microbiota during Ensiling of Whole Plant Corn Following Inoculation with Lactobacillus buchneri and Lactobacillus hilgardii Alone or in Combination

Dynamic Succession of Microbiota during Ensiling of Whole Plant Corn Following Inoculation with Lactobacillus buchneri and Lactobacillus hilgardii Alone or in Combination

Lactic Acid Bacteria as Microbial Silage Additives: Current Status and Future Outlook

Acid lactic lactobacilli as a biotechnological toll to improve food quality and human health

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