Naturally Occurring Lactic Acid Bacteria Isolated from Tomato Pomace Silage

Wu, Jingjing; Du, Ruiping; Gao, Min; Sui, Yao-qiang; Xiu, Lei; Wang, Xiao

doi:10.5713/ajas.2013.13670

Cited by 25 publications

(13 citation statements)

References 37 publications

(38 reference statements)

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“…This difference is thought to be caused by losses in the form of silo effluents. The DM values of the silages obtained from the our study was lower (23.04-34.64%) than the values obtained in other studies (Weiss et al, 1997;Di Blasi et al, 1997;Çapçı et al, 2002;Denek and Can, 2006;Mirzaei et al, 2008;Orosz et al, 2012;Mendez-Llorente et al, 2014;Wu et al, 2014). These differences in DM contents of tomato pomace may be associated with the differences in production technologies implemented during the process of producing tomato pomace (Denek and Can, 2006).…”

Section: Discussioncontrasting

confidence: 66%

Effect of Adding Different Levels of Dried Molasses Sugar Beet Pulp on the Silage Quality and In Vitro Digestibility of Wet Tomato Pomace Silage

Sargin

Denek

2017

Harran Üniversitesi Veteriner Fakültesi Dergisi

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This study was aimed to investigate the effects of supplementation of dried molasses sugar beet pulp (3%, 5%, 7%, 10%, 15%, 20% and 25%, fresh material basis) on the silage quality, in vitro organic matter digestibility (IVOMD) and metabolisable energy (ME) content of wet tomato pomace (WTP) silage. All the treatments consisted of five replicate silos, and they were prepared in 1.5 L glass jar silos. The ensiling of WTP with dried molasses sugar beet pulp including molasses (DMSBP) had a significant effect on the chemical composition, ME and IVOMD of silages. Dry matter, crude ash, ME and IVOMD values of silages were increased with supplementation of DMSBP levels (P<0.001). Crude protein (CP), acid detergent fiber (ADF), neutral detergent fiber (NDF) contents of silages were decreased with increasing level of DMSBP (P<0.001). Ammonia nitrogen (NH3-N) and lactic acid contents were decreased with increasing level of DMSBP (P<0.001). Propionic acid contents of silages were increased with increasing level of DMSBP (P<0.001). Butyric acid was not detected in any silage groups. As a result, tomato pomace can be ensiled with DMSBP without decreasing the quality criteria of silage.

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Section: Discussioncontrasting

confidence: 66%

Effect of Adding Different Levels of Dried Molasses Sugar Beet Pulp on the Silage Quality and In Vitro Digestibility of Wet Tomato Pomace Silage

Sargin

Denek

2017

Harran Üniversitesi Veteriner Fakültesi Dergisi

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“…helveticus, but a study of lactic acid bacteria diversity in tomato pomace silage reported that 4% of the isolates belonged to Lb. helveticus [41], which suggests this species is part of the common lactic bacteria community. However, direct inoculation of wilted rice straw with a Lb.…”

Section: Eubacterial Succession Over the Incubation Periodmentioning

confidence: 93%

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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“…amylovorus strain that was isolated. 23,39,40) The LAB species secretes amylase into the culture broth, suggesting that the LAB species may be useful for making silage. In fact, the PY45 strain that we have identified as Lb.…”

Section: Discussionmentioning

confidence: 99%

Characterization of Exopolysaccharides Produced by Thermophilic Lactic Acid Bacteria Isolated from Tropical Fruits of Thailand

Panthavee

Noda

Danshiitsoodol

et al. 2017

Biological & Pharmaceutical Bulletin

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In the present study, we have obtained two exopolysaccharide (EPS)-producing thermophilic lactic acid bacteria (LAB) that were isolated from tropical fruits of Thailand. The two strains, designated LY45 and PY45, were identified as Pediococcus pentosaceus and Lactobacillus amylovorus, respectively. Both plantderived LAB strains, which produce neutral EPSs together with the acidic one, can grow vigorously at 45°C and even at 50°C. Hyaluronidase (EC 3.2.1.35), which catalyzes the degradation of hyaluronic acid, activates an inflammatory reaction. Interestingly, EPSs produced by the LY45 and PY45 strains were found to inhibit hyaluronidase activity at the same order of IC 50 values as did sodium cromoglicate and dipotassium glycyrrhizinate, which are well-known as anti-inflammatory agents. The LY45-derived neutral EPS consists of glucose and mannose as monosaccharide components, whereas the acidic one contains mainly mannose, together with glucose and galactose. On the other hand, although Lactobacillus amylovorus PY45 also produces neutral and acidic EPSs, the main monosaccharide in both EPSs is mannose, and glucose is a minor component. Furthermore, the PY45 strain may be probiotically and industrially useful because the microorganism can utilize starch and glycogen as carbon sources. Key words exopolysaccharide; Lactobacillus amylovorus; Pediococcus pentosaceus; thermophilic lactic acid bacteria; anti-inflammatory substanceTraditionally, lactic acid bacteria (LAB) have been useful for producing fermented foods, such as yogurt, kimchi, and cheese. LAB-Gram-positive bacteria-are non-pathogenic and are generally recognized as safe (GRAS) microorganisms; therefore, they have been the focus of attention for their industrial importance. 1)Microorganisms that contribute to human health are called probiotics. This word is internationally defined as "living microorganisms conferring a health benefit on the host when administered in adequate amounts."2) We have isolated many kinds of LAB strains from plant sources such as vegetables, fruits, flowers, and medicinal plants to establish a plantderived LAB library with more than 600 strains. We have demonstrated that some strains stocked in the LAB library are useful for enhancing intestinal immunity, improving liver function, and preventing metabolic syndrome. [3][4][5][6] LAB fermentation often proceeds even at low temperatures, causing the overgrowth of LABs. As the result, the degradation of flavors is proceeded and affected with taste of the fermented foods. Since thermophilic LAB strains hard to ferment at lower temperatures, therefore, if the thermophile ones are successfully isolated, they will contribute to prevent over-fermentation. In the present study, we isolated 28 strains of thermophilic LAB from tropical fruits of Thailand. In the isolates, we found two exopolysaccharide (EPS)-producing LAB strains. The LY45 strain was isolated from lychee, and the PY45 strain was obtained from pineapple. These strains were identified as Pediococcus (P.) pentosaceus and Lactob...

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Naturally Occurring Lactic Acid Bacteria Isolated from Tomato Pomace Silage

Cited by 25 publications

References 37 publications

Effect of Adding Different Levels of Dried Molasses Sugar Beet Pulp on the Silage Quality and In Vitro Digestibility of Wet Tomato Pomace Silage

Effect of Adding Different Levels of Dried Molasses Sugar Beet Pulp on the Silage Quality and In Vitro Digestibility of Wet Tomato Pomace Silage

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

Characterization of Exopolysaccharides Produced by Thermophilic Lactic Acid Bacteria Isolated from Tropical Fruits of Thailand

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