Natural populations of lactic acid bacteria associated with silage fermentation as determined by phenotype, 16S ribosomal RNA and recA gene analysis

Pang, Huili; Guangyong, Qin; Tan, Zhongfang; Li, Zongwei; Wang, Yanping; Cai, Yimin

doi:10.1016/j.syapm.2010.10.003

Cited by 124 publications

(111 citation statements)

References 13 publications

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“…Strains M1, I5 and LCG3, which belong to L. plantarum, L. paraplantarum and L. plantarum, respectively, showed high tolerance to low pH and temperature, which is consistent with the findings of Pang et al (2011). 'LO7' and 'LTG7' could grow at 5 and 10°C, and 'LOG9' could grow at pH 3.0 and 3.5, which were different from P. acidilactici and P. pentosaceus isolated from forage crops by Cai et al (1999).…”

Section: Lab Strainssupporting

confidence: 88%

Characteristics of lactic acid bacteria isolated from different sources and their effects on the silage quality of oat (Avena sativa L.) straw on the Tibetan Plateau

et al. 2017

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Eight lactic acid bacteria (LAB) strains isolated from five naturally‐fermented silages of different ensilage materials on the Tibetan Plateau were characterized and their effects on the silage quality of oat (Avena sativa L.) straw were studied. These LAB isolates were evaluated using morphological, physiological and biochemical tests. All eight strains (M1, LM8, LO7, LOG9, LCG3, LTG7, I5 and LI3) could grow at 5–20°C, pH 3.5–7.0 and NaCl (3.0, 6.5%) and they were identified as Lactobacillus plantarum, L. coryniformis, Pediococcus pentosaceus, P. acidilactici, L. plantarum, P. acidilactici, L. paraplantarum and L. casei by sequencing 16S rDNA, respectively. The eight isolated strains and one commercial inoculant (L. plantarum MTD‐1) were subsequently added to oat straw for ensiling 35 days. All the LAB strains improved the silage quality of oat straw, evidenced by significantly (P < 0.05) higher lactic acid (LA) and residual water soluble carbohydrate (WSC) contents and ratios of LA to acetic acid (LA/AA), and significantly (P < 0.05) lower pH and ammonia nitrogen contents. ‘LOG9’ performed best among all LAB strains, evidenced by the highest (P < 0.05) LA (94.19 g kg−1 dry matter [DM]) and residual WSC contents (44.53 g kg−1 DM) and ratio of LA/AA (18.18) and LAB count (8.86 lg cfu g−1 fresh weight), and the lowest (P < 0.05) pH (3.87), this might be related to its host specificity. Strain LOG9 is recommended as starter culture for oat straw silage.

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Section: Lab Strainssupporting

confidence: 88%

Characteristics of lactic acid bacteria isolated from different sources and their effects on the silage quality of oat (Avena sativa L.) straw on the Tibetan Plateau

et al. 2017

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“…Strains I5 and LCG3, which belong to L. paraplantarum and L. plantarum (Table 1) respectively, showed high tolerance to low pH and temperature, which are consistent with the findings of Pang et al [15]. LTG7 could grow at pH 3.0 and 10°C, and it was different from Pediococcus acidilactici isolated from forage crops by Cai et al [5].…”

Section: Discussionsupporting

confidence: 87%

Characteristics of isolated lactic acid bacteria and their effects on the silage quality

Wang

Yuan

Dong

et al. 2016

Asian-Australas J Anim Sci

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ObjectiveFour lactic acid bacteria (LAB) strains isolated from common vetch, tall fescue and perennial ryegrass on the Tibetan Plateau were characterized, and their effects on the fermentation quality of Italian ryegrass (Lolium multiflorum Lam.) silage were studied.MethodsThe four isolated strains and one commercial inoculant (G, Lactobacillus plantarum MTD-1) were evaluated using the acid production ability test, morphological observation, Gram staining, physiological, biochemical and acid tolerance tests. The five LAB strains were added to Italian ryegrass for ensiling at three different temperatures (10°C, 15°C, and 25°C).ResultsAll isolated strains (LCG3, LTG7, I5, and LI3) could grow at 5°C to 20°C, pH 3.0 to 8.0 and NaCl (3.0%, 6.5%). Strains LCG3, LTG7, I5, and LI3 were identified as Lactobacillus plantarum, Pediococcus acidilactici, Lactobacillus paraplantarum, and Lactobacillus casei by sequencing 16S rDNA, respectively. All LAB inoculants significantly (p<0.05) increased lactic acid (LA) contents and ratios of lactic acid to acetic acid, and reduced pH and ammonia nitrogen/total nitrogen (AN/TN) compared with uninoculated silages at various temperatures (10°C, 15°C, and 25°C). Compared to the commercial inoculant G, I5, and LI3 showed similar effects on improving the silage quality of Italian ryegrass at 10°C and 15°C, indicated by similar pH, LA content and AN/TN.ConclusionAll inoculants could improve the silage fermentation quality at various temperatures (10°C, 15°C, and 25°C). At the temperature of 10°C and 15°C, strain I5 and LI3 had similar effects with the commercial inoculant G on improving the silage quality of Italian ryegrass.

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“…argentoratensis, based on its 16S rDNA sequence (99.38% similarity). According to Curk et al (1996), Ennahar et al (2003) and Pang et al (2011), members of the Lactobacillus plantarum group, including Lactobacillus pentosus , Lactobacillus plantarum, and Lactobacillus paraplantarum , have similar 16S rRNA gene sequences that differ by only 2 bp. Lactobacillus plantarum and Lactobacillus pentosus belong to the same 16S rRNA phylogenetic group and can only be distinguished by phylogenetic analysis of the 16S–23S large space region or partial sequences of the recA gene (Torriani et al, 2001).…”

Section: Resultsmentioning

confidence: 99%

Naturally Occurring Lactic Acid Bacteria Isolated from Tomato Pomace Silage

Gao

et al. 2014

Asian Australas. J. Anim. Sci

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Silage making has become a significant method of forage conservation worldwide. To determine how tomato pomace (TP) may be used effectively as animal feed, it was ensilaged for 90 days and microbiology counts, fermentation characteristics and chemical composition of tomato pomace silage (TPS) were evaluated at the 30th, 60th, and 90th days, respectively. In addition, 103 lactic acid bacteria were isolated from TPS. Based on the phenotypic and chemotaxonomic characteristics, 16S rDNA sequence and carbohydrate fermentation tests, the isolates were identified as 17 species namely: Lactobacillus coryniformis subsp. torquens (0.97%), Lactobacillus pontis (0.97%), Lactobacillus hilgardii (0.97%), Lactobacillus pantheris (0.97%), Lactobacillus amylovorus (1.9%), Lactobacillus panis (1.9%), Lactobacillus vaginalis (1.9%), Lactobacillus rapi (1.9%), Lactobacillus buchneri (2.9%), Lactobacillus parafarraginis (2.9%), Lactobacillus helveticus (3.9%), Lactobacillus camelliae (3.9%), Lactobacillus fermentum (5.8%), Lactobacillus manihotivorans (6.8%), Lactobacillus plantarum (10.7%), Lactobacillus harbinensis (16.5%) and Lactobacillus paracasei subsp. paracasei (35.0%). This study has shown that TP can be well preserved for 90 days by ensilaging and that TPS is not only rich in essential nutrients, but that physiological and biochemical properties of the isolates could provide a platform for future design of lactic acid bacteria (LAB) inoculants aimed at improving the fermentation quality of silage.

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Natural populations of lactic acid bacteria associated with silage fermentation as determined by phenotype, 16S ribosomal RNA and recA gene analysis

Cited by 124 publications

References 13 publications

Characteristics of lactic acid bacteria isolated from different sources and their effects on the silage quality of oat (Avena sativa L.) straw on the Tibetan Plateau

Characteristics of lactic acid bacteria isolated from different sources and their effects on the silage quality of oat (Avena sativa L.) straw on the Tibetan Plateau

Characteristics of isolated lactic acid bacteria and their effects on the silage quality

Naturally Occurring Lactic Acid Bacteria Isolated from Tomato Pomace Silage

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