Probiotic and Triticale Silage Fermentation Potential of Pediococcus pentosaceus and Lactobacillus brevis and Their Impacts on Pathogenic Bacteria

Abstract

The purpose of this study was to identify potent lactic acid bacteria that could have a great impact on triticale silage fermentation at different moisture levels and determine their anti-bacterial activity and high probiotic potential. For this purpose, Pediococcus pentosaceus (TC48) and Lactobacillus brevis (TC50) were isolated from fermented triticale silage. The fermentation ability of these isolates in triticale powder was studied by an ensiling method. TC48 had higher ability to ferment silage powder by increasing the lactic acid content of silage than TC50. Extracellular supernatant (ECS) of TC48 and TC50 exhibited strong antibacterial effects (inhibition zone diameters: 18–28 mm) against tested cattle pathogenic bacteria with minimum inhibitory/ minimum bactericidal concentrations (MIC/MBC) values of 5.0–10 mg/mL and 10–20 mg/mL, respectively. Extracellular supernatant (ECS) of TC48 and TC50 showed antibacterial activities on E. coli, P. aeruoginosa, S. aureus and E. faecalis through destruction of membrane integrity as confirmed by decreased viability, and increased 260 nm absorbing material in culture filtrate of pathogenic bacteria exposed to ECS of both strains. TC48 and TC50 strains exhibited high tolerance to artificial gastric, duodenal and intestinal fluids. TC48 showed good hydrophobicity and auto-aggregations properties. TC48 and TC50 significantly co-aggregated with E. coli, P. aeruoginosa, S. aureus and E. faecalis in a time-dependent manner. In summary, all of the bacteria had a positive impact on at least one functional property of the silage during the fermentation process. However, the addition of P. pentosaceus (TC48) and L. brevis (TC50) yielded the greatest silage quality improvement, having high antibacterial and probiotic properties.

Probiotic Characteristics and Antifungal Activity of Lactobacillus plantarum and Its Impact on Fermentation of Italian Ryegrass at Low Moisture

“…We then investigated the role of L. plantarum KCC-37 and KCC-38 in the fermentation of Italian ryegrass at low moisture conditions. An addition of LAB as inoculants at ensiling is intended to ensure rapid and vigorous fermentation that results in rapid acidification and higher amounts lactic acid production at the early stage of ensiling and inhibiting the growth of undesirable bacteria [2,36,37]. In general epiphytic LAB converts the water-soluble carbohydrates into organic acids in the samples during ensilation, which reduced pH of the silages and also preserved for a long time.…”

“…Diluted samples were spread on De Man Rogosa and Sharpe Agar (MRS agar, CONDA, Madrid, Spain). Plates were incubated at 30 • C for 72 h. LAB colonies were picked up and streaked on bromo cresol purple agar medium (BCP, CONDA, Madrid, Spain) to confirm the LAB identity [2]. Different bacterial isolates were isolated and stored in 4 • C for short time storage.…”

“…The KCC-37 and KCC-38 were cultured in MRS broth (CONDA, Madrid, Spain) for 24 h. Pellets were collected by centrifugation at 4000× g for 30 min at 4 • C. Pellets were washed with PBS (GIBCO) thrice and diluted in the same buffer. The LAB colonies were enumerated by Quantom Tx Microbial cell counter with Quantom total cell staining kit (Logos biosystem, Suwon, Gyeonggi-do, South Korea) and used for silage production [2].…”

“…Italian ryegrass powder was obtained from the National Institute of Animal Science, Seonghwan-eup, Cheonan, South Korea and prepared samples with low moisture content (35-40%) using sterile distilled water under sterilized condition [2]. A hundred gram of sample was taken in polythene bag size 28 × 36 cm (Aostar Co., Ltd., Seoul, Korea) and categorized into five groups, each consist of three replicates.…”

“…For ruminants, roughage is the primary source of the diet; the quality of silage determines their growth, which brings economic benefits to farmers [1]. For that reason, more concentration has been given mainly to high-quality silage/haylage production [2]. Lactic acid bacteria (LAB) is considered as a major group of starter cultures with better performances and high competitiveness probiotics used in dairy products, meat, fish, fruit, vegetables and cereals products.…”