Fermentation Characteristics and Lactic Acid Bacteria Succession of Total Mixed Ration Silages Formulated with Peach Pomace

Hu, Xiaodong; Wu, Hao; Wang, Huili; Ning, Tingting; Zheng, Mingli; Xu, Chuncheng

doi:10.5713/ajas.14.0508

Cited by 32 publications

(35 citation statements)

References 22 publications

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“…Previous studies have however shown its correlation with antibiotic gene transfer24. One possible mechanism of LAB additives in shaping the silage microbiota during the fermentation process was their ability in releasing antagonistic materials25. The silage predominant species, P. acidilactici and L. plantarum , are both capable of producing antibacterial substances that can inhibit the growth of B. marisflavi , S. enteric and E. durans 2627.…”

Section: Discussionmentioning

confidence: 99%

Assessing quality of Medicago sativa silage by monitoring bacterial composition with single molecule, real-time sequencing technology and various physiological parameters

Bao

et al. 2016

Sci Rep

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The present study applied the PacBio single molecule, real-time sequencing technology (SMRT) in evaluating the quality of silage production. Specifically, we produced four types of Medicago sativa silages by using four different lactic acid bacteria-based additives (AD-I, AD-II, AD-III and AD-IV). We monitored the changes in pH, organic acids (including butyric acid, the ratio of acetic acid/lactic acid, γ-aminobutyric acid, 4-hyroxy benzoic acid and phenyl lactic acid), mycotoxins, and bacterial microbiota during silage fermentation. Our results showed that the use of the additives was beneficial to the silage fermentation by enhancing a general pH and mycotoxin reduction, while increasing the organic acids content. By SMRT analysis of the microbial composition in eight silage samples, we found that the bacterial species number and relative abundances shifted apparently after fermentation. Such changes were specific to the LAB species in the additives. Particularly, Bacillus megaterium was the initial dominant species in the raw materials; and after the fermentation process, Pediococcus acidilactici and Lactobacillus plantarum became the most prevalent species, both of which were intrinsically present in the LAB additives. Our data have demonstrated that the SMRT sequencing platform is applicable in assessing the quality of silage.

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Section: Discussionmentioning

confidence: 99%

Assessing quality of Medicago sativa silage by monitoring bacterial composition with single molecule, real-time sequencing technology and various physiological parameters

Bao

et al. 2016

Sci Rep

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“…The PCR procedure was performed as described by Hu et al [9]. The PCR products were separated by gel electrophoresis on a 1.0% agarose gel, detected by Gold View (Solarbio, Beijing, China) according to the manufacturer’s instructions and photographed under UV light with a charge-coupled device camera.…”

Section: Methodsmentioning

confidence: 99%

“…There is an increasing practice to ensile moist and perishable agricultural and food by-products with dry feeds as TMR silage [8,9]. To date, however, little information is available about TMR silage, particularly regarding the extents and causes of starch and hemicellulose degradation in TMR silage during ensiling.…”

Section: Introductionmentioning

confidence: 99%

Effects of microbial enzymes on starch and hemicellulose degradation in total mixed ration silages

Ning

Wang

Zheng

et al. 2016

Asian-Australas J Anim Sci

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ObjectiveThis study investigated the association of enzyme-producing microbes and their enzymes with starch and hemicellulose degradation during fermentation of total mixed ration (TMR) silage.MethodsThe TMRs were prepared with soybean curd residue, alfalfa hay (ATMR) or Leymus chinensis hay (LTMR), corn meal, soybean meal, vitamin-mineral supplements, and salt at a ratio of 25:40:30:4:0.5:0.5 on a dry matter basis. Laboratory-scale bag silos were randomly opened after 1, 3, 7, 14, 28, and 56 days of ensiling and subjected to analyses of fermentation quality, carbohydrates loss, microbial amylase and hemicellulase activities, succession of dominant amylolytic or hemicellulolytic microbes, and their microbial and enzymatic properties.ResultsBoth ATMR and LTMR silages were well preserved, with low pH and high lactic acid concentrations. In addition to the substantial loss of water soluble carbohydrates, loss of starch and hemicellulose was also observed in both TMR silages with prolonged ensiling. The microbial amylase activity remained detectable throughout the ensiling in both TMR silages, whereas the microbial hemicellulase activity progressively decreased until it was inactive at day 14 post-ensiling in both TMR silages. During the early stage of fermentation, the main amylase-producing microbes were Bacillus amyloliquefaciens (B. amyloliquefaciens), B. cereus, B. licheniformis, and B. subtilis in ATMR silage and B. flexus, B. licheniformis, and Paenibacillus xylanexedens (P. xylanexedens) in LTMR silage, whereas Enterococcus faecium was closely associated with starch hydrolysis at the later stage of fermentation in both TMR silages. B. amyloliquefaciens, B. licheniformis, and B. subtilis and B. licheniformis, B. pumilus, and P. xylanexedens were the main source of microbial hemicellulase during the early stage of fermentation in ATMR and LTMR silages, respectively.ConclusionThe microbial amylase contributes to starch hydrolysis during the ensiling process in both TMR silages, whereas the microbial hemicellulase participates in the hemicellulose degradation only at the early stage of ensiling.

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“…Grape juice contains approximately 1:1 of glucose-fructose [18] apple juice 5:8 [19], and agave juice for the elaboration of tequila and mezcal, after thermal processing of inulins from the plant, contains 1:20 ratio [20]; in pulque production from raw agave juice, inulin is also predominant [21]. For beer fermentation maltotriose and maltose comprise 50% of sugars; in rum, cachaςa, and tafia, produced by sugar cane juice or molasses, mainly sucrose is present [22].…”

Section: Carbohydratesmentioning

confidence: 99%

“…Some of these methods are qualitatively measured, and some other imply the set up and monitor of a fermentation, requiring large amounts of resources and hindering the possibility to evaluate a high number of strains. However, fermentation parameters such as ethanol yield, productivity, and maximum specific velocity of cell growth must be measured during the traditional process [22].…”

Section: Characterization (Qualitative Approach)mentioning

confidence: 99%

Growth Kinetics for the Selection of Yeast Strains for Fermented Beverages

Miranda-Castilleja¹,

Tapia²,

Arvizu-Medrano³

et al. 2017

Yeast - Industrial Applications

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Criteria to select autochthonous yeast strains for their use in fermented beverages include their ability to dominate the media and to enhance desired sensorial characteristics and their inability to produce undesired compounds such as biogenic amines or off-odors. One of the key features in yeast selection is its Implantation, surpassing different stresses, and its fermentation performance, which requires setting up the process and monitoring it, involving important amount of resources. Methods to evaluate the tolerance of yeast strains are usually based in the qualitative measure of the growth of the microorganism in a medium containing the limiting compound after a specific time of incubation. However, studying strain growth through optical density measurements permits to estimate quantitative and comparable parameters providing an insight into the fitness of the cell to certain environment, lag phase duration, growth rate, and maximum population, among others. In the last decades, cultureindependent methods have been used to evaluate the dynamic of microbial populations during fermentative process. In this chapter, a review of recent advances in the selection of fermentative yeasts as well as the utilization of kinetic evaluation and molecular strategies in conditions associated with fermented beverage for selecting yeast strains is presented.

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Fermentation Characteristics and Lactic Acid Bacteria Succession of Total Mixed Ration Silages Formulated with Peach Pomace

Cited by 32 publications

References 22 publications

Assessing quality of Medicago sativa silage by monitoring bacterial composition with single molecule, real-time sequencing technology and various physiological parameters

Assessing quality of Medicago sativa silage by monitoring bacterial composition with single molecule, real-time sequencing technology and various physiological parameters

Effects of microbial enzymes on starch and hemicellulose degradation in total mixed ration silages

Growth Kinetics for the Selection of Yeast Strains for Fermented Beverages

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