Bacillus velezensisas antagonist towardsPenicillium roqueforti s.l. in silage:in vitroandin vivoevaluation

Wambacq, Eva; Audenaert, Kris; Höfte, Monica; Saeger, Sarah De; Haesaert, Geert

doi:10.1111/jam.13944

Cited by 11 publications

(2 citation statements)

References 55 publications

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“…Bacillus velezensis (NRRL B‐23189) showed no ability to inhibit the growth of Penicillium roqueforti in silage, although the bacterium did inhibit mould growth in in vitro evaluations (Wambacq et al . ). The lack of consistent results on inoculation with Bacillus in silage may be due to inadequate selection of different strains of this genus for use in silage.…”

Section: The Silage Microbiotamentioning

confidence: 97%

Silage fermentation—updates focusing on the performance of micro‐organisms

2019

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Summary Advances in micro‐organism identification techniques have resulted in increased knowledge of the diversity of prokaryotes and eukaryotes in silage. Such knowledge has enhanced the understanding of how fermentation occurs in forage crops with different characteristics and how the process can be improved to enhance silage quality. Undesirable micro‐organisms can grow in silage when fermentation does not occur properly. Such micro‐organisms may be pathogenic and/or produce toxic metabolic compounds; however, information on the consequences of these metabolites on the health of animals that consume silage is still lacking. The major challenge of ensilage is to produce high‐quality feed that is nutritional, sanitary and stable, with a high dry matter recovery rate, in a process involving no interventions during fermentation and considerable variation in the characteristics of the substrates. It is important to note that each substrate has particularities and that we can only improve fermentation if we fully understand microbial diversity. This review is intended to update information related to the fermentation profile of silage, focusing on microbial diversity.

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Section: The Silage Microbiotamentioning

confidence: 97%

Silage fermentation—updates focusing on the performance of micro‐organisms

2019

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“…Bacillus subtilis SPB1 lipopeptides exhibit surfactant properties and antifungal activity [39]. Bacillus velezensis was evaluated as the antagonistic properties towards toxigenic molds in silage conditions [40], indicating the bioactive roles of PEE in promoting the growth of Bacillus to exert the antifungal properties. Aeromonas was evaluated for pseudomonads fermenting carbohydrates with the production of carbon dioxide and hydrogen [41].…”

Section: Discussionmentioning

confidence: 99%

Pectin Degradation is an Important Determinant for Alfalfa Silage Fermentation through the Rescheduling of the Bacterial Community

Wang

Sun

2020

Microorganisms

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This study aimed to evaluate the effects of the four kinds of additives on the silage quality and the relevant bacterial community diversity by Illumina HiSeq 16S rRNA sequencing. The four kinds of additives were Lactobacillus plantarum (LP), organic acids including gallic acid (GA) and phenyllactic acid (PA), pectin (PEC), and enzymes including pectinase (PEE) and cellulase (CE). After 30 d of fermentation, the pH value was shown to have the lowest value in the PEE and PEC groups, followed by the PA group, and then in CE and GA groups; the highest value of pH was found in both LP and control groups. The ammonia nitrogen concentration was lower in the PEE group compared to the other groups except for the PA group. In the comparisons among the seven groups, Lactobacillus was higher in the LP group, Paracoccus was higher in the GA group, Weissella was higher in the PA group, Leuconostoc was higher in the PEC group, Bacillus, Aeromonas, and Curvibacter were higher in the PEE group, and Coriobacteriaceae_UCG_002 was higher in the CE group compared to the other groups. This study proposed that the addition of PEC and PEE improved the fermentation quality of alfalfa silage compared to other additives by improving the bacterial community of Leuconostoc, and Bacillus and Aeromonas, respectively. Moreover, the enhanced fermentation quality of alfalfa silage by the supplementation of PEC and PEE might be attributed to other unclassified genera. This study provides an implication that pectin degradation is an important determinant for alfalfa silage fermentation through the rescheduling of bacterial community diversity.

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Microbial Fermentation

Hurst

2023

Microbial Fermentations in Nature and as Designed Processes

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Bacillus velezensisas antagonist towardsPenicillium roqueforti s.l. in silage:in vitroandin vivoevaluation

Abstract: To our knowledge, the present study is the first one evaluating the antagonistic properties of B. velezensis towards toxigenic moulds in silage conditions, offering a good base for further research.

Cited by 11 publications

References 55 publications

Silage fermentation—updates focusing on the performance of micro‐organisms

Silage fermentation—updates focusing on the performance of micro‐organisms

Pectin Degradation is an Important Determinant for Alfalfa Silage Fermentation through the Rescheduling of the Bacterial Community

Microbial Fermentation

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