Fermentation and aerobic stability of rehydrated corn grain silage treated with different doses of Lactobacillus buchneri or a combination of Lactobacillus plantarum and Pediococcus acidilactici

Silva, N.C. da; Nascimento, Claudionor F.; Nascimento, Flávia Meinicke; Resende, Flávio Dutra de; Daniel, João Luiz Pratti; Siqueira, Gustavo Rezende

doi:10.3168/jds.2017-13797

Cited by 58 publications

(46 citation statements)

References 28 publications

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“…The values obtained in this experiment are very close to those found by Andrade Filho et al (2010), who evaluated three levels of reconstitution in the ensilage of dry corn grains, obtaining gas-loss values of 1.91, 1.80 and 1.70% for 20, 30 and 40% of moisture, respectively. In rehydrated corn grain silage at 124 days of fermentation, Silva et al (2018) also verified values close of this experiment (1,65 % DM).…”

Section: Resultssupporting

confidence: 86%

Silage of rehydrated corn grain

Mombach

Pereira

Piña

et al. 2019

Arq. Bras. Med. Vet. Zootec.

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The objective with this study was to evaluate the effect of different levels of water inclusion on the chemical composition and fermentation profiles of reconstituted corn grain silage. The experiment was carried out in a factorial arrangement in a completely randomized design, with three replicates per treatment. Five treatments were evaluated with different levels of water inclusion (% of the natural matter): dry corn grain (control); 90% dry corn grain (DCG) and 10% water; 80% DCG and 20% water; 70% DGC and 30% water; and 60% DCG and 40% water, totaling 45 experimental silos. Inclusion of water in the silage of reconstituted corn grain promoted a reduction in the CP (%) and NDF (%) contents. However, the water increase elevated the NPN/TN contents and the amount of effluent, gas and dry matter (%) losses. The treatment with inclusion of 30% water in the natural matter leads to a better fermentation profile and fewer losses of effluent and dry matter, so it is recommended for ensiling dry ground corn grain.

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Section: Resultssupporting

confidence: 86%

Silage of rehydrated corn grain

Mombach

Pereira

Piña

et al. 2019

Arq. Bras. Med. Vet. Zootec.

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“…Fermentative DM losses in silage are primarily a result of carbon dioxide production (Borreani et al, 2018). Losses observed in this study fell within the range of those reported in the literature, where either corn grain or corn silage was fermented in laboratory-scale silos (Kleinschmit and Kung, 2006;Schmidt and Kung, 2010;Tabacco et al, 2011;da Silva et al, 2018). Greater DM losses with LBLL can most likely be attributed to the production of carbon dioxide when lactic acid is converted to acetic acid by L. buchneri LB1819 (Oude Elferink et al, 2001).…”

Section: Resultssupporting

confidence: 74%

Effect of microbial inoculation and particle size on fermentation profile, aerobic stability, and ruminal in situ starch degradation of high-moisture corn ensiled for a short period

Saylor

Casale

Sultana

et al. 2020

Journal of Dairy Science

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Dairy farmers are often challenged with the need to feed high-moisture corn (HMC) after less than 30 d of fermentation. The objective this study was to assess the effects of microbial inoculation and particle size on fermentation profile, aerobic stability, and ruminal in situ starch degradation of HMC ensiled for a short period. High-moisture corn was harvested, coarsely ground (3,798 ± 40 µm, on average) or finely ground (984 ± 42 µm, on average), then ensiled in quadruplicate vacuum pouches untreated (CON) or with the following treatments: Lactobacillus plantarum CH6072 at 5 × 10 4 cfu/g and Enterococcus faecium CH212 at 5 × 10 4 cfu/g of fresh forage (LPEF); or Lactobacillus buchneri LB1819 at 7.5 × 10 4 cfu/g and Lactococcus lactis O224 at 7.5 × 10 4 cfu/g (LBLL). Silos were allowed to ferment for 14 or 28 d. Ruminal in situ starch degradation increased when HMC was finely ground. In addition, in situ starch degradation was greater and aerobic stability increased approximately 5-fold with LBLL compared with CON and LPEF. An interaction between microbial inoculation and storage length occurred for lactic acid. At 14 d, concentrations of lactic acid were greatest in LPEF and lowest in LBLL. Lactic acid concentrations increased from 14 to 28 d with CON and LPEF, but decreased with LBLL. At 28 d, concentrations of lactic acid were lower in LBLL compared with CON and LPEF. An interaction between particle size, microbial inoculation, and storage length occurred for acetic acid and ammonia-N. At 14 and 28 d, acetic acid concentrations were greatest in finely ground LBLL followed by coarsely ground LBLL. Ammonia-N concentrations increased across all treatments from 0 to 28 d. At 14 and 28 d, concentrations of ammonia-N were greatest in finely ground LBLL and lowest in coarsely ground CON and coarsely ground LPEF. Results from this study suggest that L. buchneri LB1819 can produce acetic acid in as little as 14 d, and that by 28 d, it has the potential to improve the aerobic stability of HMC. Additionally, results indicate that L. buchneri LB1819 has the potential to improve ruminal degradation of starch by 28 d of storage. Finally, results confirm enhanced fermentation and improved ruminal starch degradation with finely ground HMC by 28 d of storage.

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“…The reasons for differences among studies might be related to maize hybrid, management, particle size, moisture content and packing density. da Silva et al (2018) ensiled rehydrated maize with 350 g/kg moisture at 1085 kg/m 3 density and found only 628 g/kg DM at 124 days after ensiling, evidencing greater effluent losses than reported in previously mentioned studies.…”

Section: Discussionmentioning

confidence: 51%

Amylolytic activity and chemical composition of rehydrated ground maize ensiled with α-amylase or glucoamylase

et al. 2019

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A completely randomized experiment was designed to evaluate the effects of α-amylase (AMY) and glucoamylase (GLU) on total losses, fermentative profile, chemical composition and amylolytic activity of rehydrated maize. Eighty-four experimental silos of rehydrated maize [0.33 litres/kg ground maize, 4-mm theoretical particle size, and 625 g/kg dry matter (DM)] were assigned to the following treatments: (1) control (CON), no enzyme addition; (2) GLU added at 300 µl/kg of ground maize (as-fed); and (3) AMY added at 300 µl/kg of ground maize. Seven silos from each treatment were opened after 7, 14, 21 and 28 days. Differences among treatments were evaluated through orthogonal contrasts (CON v. enzymes, and AMY v. GLU). Time effects were decomposed using polynomial regression. Glucoamylase silage exhibited greater total losses than AMY. Enzymes increased acetate and lactic acid concentrations and decreased ethanol concentration. Regardless of treatment, gas, effluent and total fermentative losses linearly increased, whereas DM recovery linearly decreased with higher storage length. Glucoamylase silage had lower ammonia nitrogen and higher lactic acid concentrations than AMY. Enzyme treatments decreased silage neutral detergent fibre content and increased in vitro DM degradation. Glucoamylase silage exhibited a more moderate starch content and greater in vitro DM degradation than AMY. Storage time linearly decreased DM, starch and fibre content of rehydrated maize. In vitro degradation of DM linearly increased as the storage length increased. This study showed evidence that enzymes with amylolytic activity, particularly GLU, improve the fermentative profile and DM degradation of rehydrated maize silage.

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Fermentation and aerobic stability of rehydrated corn grain silage treated with different doses of Lactobacillus buchneri or a combination of Lactobacillus plantarum and Pediococcus acidilactici

Cited by 58 publications

References 28 publications

Silage of rehydrated corn grain

Silage of rehydrated corn grain

Effect of microbial inoculation and particle size on fermentation profile, aerobic stability, and ruminal in situ starch degradation of high-moisture corn ensiled for a short period

Amylolytic activity and chemical composition of rehydrated ground maize ensiled with α-amylase or glucoamylase

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