Silage processing and strategies to prevent persistence of undesirable microorganisms

Dunière, Lysiane; Sindou, J.; Chaucheyras‐Durand, Frédérique; Chevallier, Isabelle; Thevenot-Sergentet, Delphine

doi:10.1016/j.anifeedsci.2013.04.006

Cited by 258 publications

(248 citation statements)

References 132 publications

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“…LAB-fermented plantbased food products include sauerkraut, sourdough, and olives, as well as diverse foods unique to different ethnic groups (e.g., pulque, nukadoko, or gundruk [2,3]). LAB are responsible for the conversion of plant tissues such as alfalfa into silage for animal feed with enhanced nutritional content and stability (4). LAB are also used to ferment plant-based substrates into industrial-grade lactic acid for the manufacture of polylactide bioplastics (5).…”

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confidence: 99%

Lactococcus lactis Metabolism and Gene Expression during Growth on Plant Tissues

Golomb

Marco

2014

J. Bacteriol.

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Lactic acid bacteria have been isolated from living, harvested, and fermented plant materials; however, the adaptations these bacteria possess for growth on plant tissues are largely unknown. In this study, we investigated plant habitat-specific traits of Lactococcus lactis during growth in an Arabidopsis thaliana leaf tissue lysate (ATL). L. lactis KF147, a strain originally isolated from plants, exhibited a higher growth rate and reached 7.9-fold-greater cell densities during growth in ATL than the dairy-associated strain L. lactis IL1403. Transcriptome profiling (RNA-seq) of KF147 identified 853 induced and 264 repressed genes during growth in ATL compared to that in GM17 laboratory culture medium. Genes induced in ATL included those involved in the arginine deiminase pathway and a total of 140 carbohydrate transport and metabolism genes, many of which are involved in xylose, arabinose, cellobiose, and hemicellulose metabolism. The induction of those genes corresponded with L. lactis KF147 nutrient consumption and production of metabolic end products in ATL as measured by gas chromatography-time of flight mass spectrometry (GC-TOF/MS) untargeted metabolomic profiling. To assess the importance of specific plant-inducible genes for L. lactis growth in ATL, xylose metabolism was targeted for gene knockout mutagenesis. Wild-type L. lactis strain KF147 but not an xylA deletion mutant was able to grow using xylose as the sole carbon source. However, both strains grew to similarly high levels in ATL, indicating redundancy in L. lactis carbohydrate metabolism on plant tissues. These findings show that certain strains of L. lactis are well adapted for growth on plants and possess specific traits relevant for plant-based food, fuel, and feed fermentations. L actic acid bacteria (LAB) found on plants are essential for the production of a wide variety of plant-derived fermented foods with desirable organoleptic properties, improved nutritional attributes, and extended shelf life (1). LAB are a diverse group of bacterial species in the Firmicutes phylum that are characterized by the production of lactic acid as the main end product of carbohydrate metabolism. Some of the most commonly recognized genera among the LAB include Lactococcus, Lactobacillus, Leuconostoc, Pediococcus, and Oenococcus. LAB-fermented plantbased food products include sauerkraut, sourdough, and olives, as well as diverse foods unique to different ethnic groups (e.g., pulque, nukadoko, or gundruk [2,3]). LAB are responsible for the conversion of plant tissues such as alfalfa into silage for animal feed with enhanced nutritional content and stability (4). LAB are also used to ferment plant-based substrates into industrial-grade lactic acid for the manufacture of polylactide bioplastics (5). Conversely, LAB are frequent contaminants of bioethanol fermentations (6).In contrast to commercial dairy fermentations that utilize starter cultures, initiation of plant-based fermentations typically relies on the LAB that are located on or associated with plant tis...

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confidence: 99%

Lactococcus lactis Metabolism and Gene Expression during Growth on Plant Tissues

Golomb

Marco

2014

J. Bacteriol.

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“…Extensive knowledge exists about techniques which contribute to a preferably optimal silage fermentation (Dogi et al 2013). The requirements are a moisture content of the harvested plants of approximately 35 %, a sufficient content of fermentable sugars for lactic acid bacteria and solid compression for the reduction of trapped air (Driehuis and Oude Elferink 2000; Duniére et al 2013). A good fodder quality can be obtained, if a strong pH-value reduction is achieved Kadivar and Stapleton (2003), Rasche et al (2006a, b), Reiter and Sessitsch (2006) Arthrobacter atrocyaneus Sugar beet, short-term dynamics Thompson et al (1995) Arthrobacter globiformis Sugar beet, short-term dynamics Thompson et al (1995) Arthrobacter oxydans Sugar beet, short-term dynamics Thompson et al (1995) Arthrobacter protophormiae Sugar beet, short-term dynamics Thompson et al (1995) Aspergillus Long-lived tropical leaves Thompson et al (1993), Inacio et al (2002) …”

Section: Microorganisms and Chemical Compounds In Silagementioning

confidence: 99%

Microbial Life on Green Biomass and Their Use for Production of Platform Chemicals

Schönicke

Shahab

Hamann

et al. 2014

Microorganisms in Biorefineries

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“…El principio básico del ensilaje es el almacenaje hermético que conserva ácidos orgánicos y/o inorgánico, causando la reducción del pH, tornando el ambiente ácido (Zahar et al, 2002), propicio para el desarrollo de bacterias lác-ticas, dentro de condiciones anaeróbicas (Duniére et al, 2013). Biológicamente, significa la producción de microorganismos acidificantes, los cuales, utilizan para su fermentación carbohidratos solubles encontrados en materias primas como la melaza o fuentes de carbono, que mejoran la calidad de fermentación del ensilaje y favorecen que la reducción de pH (Seglar, 2000).…”

Section: Grupo 3 N=30unclassified

Los residuos orgánicos como alternativa para la alimentación en porcinos

2017

rcia

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RESUMENLas pérdidas y desperdicios de alimentos (PDA) se originan en el campo hasta su transformación y consumo, generando un impacto negativo en los recursos naturales (agua y suelo) y pérdida de nutrientes (energía y proteína). Las PDA pueden emplearse en la alimentación animal mediante su transformación y enriquecimiento, favoreciendo la conservación ambiental y conduciendo a una "producción orgánica". Se han realizado estudios caracterizando nutricionalmente las PDA ofrecidas en distintas formas, proporción y mezcla, así como, su relación con el desempeño animal, obteniendo resultados alentadores de conversión, ganancia de peso y desempeño reproductivo. Es así que en ésta revisión se presentan algunas alternativas en el uso de residuos de plato con alternativas que reducen la carga microbiana y su uso en alimentación de cerdos con valores que han sido favorables para la producción. Además, se ha propuesto al ensilaje como estrategia para su aprovechamiento de los PDA, y como una alternativa de bajo costo para economías campesinas y sistemas de producción sostenibles amigables con el medio ambiente.Palabras claves: desperdicio, ensilaje, reciclaje de nutrientes, residuos de alimentos, sostenibilidad.Volumen 34(2):107-124

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Silage processing and strategies to prevent persistence of undesirable microorganisms

Cited by 258 publications

References 132 publications

Lactococcus lactis Metabolism and Gene Expression during Growth on Plant Tissues

Lactococcus lactis Metabolism and Gene Expression during Growth on Plant Tissues

Microbial Life on Green Biomass and Their Use for Production of Platform Chemicals

Los residuos orgánicos como alternativa para la alimentación en porcinos

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