A Study of the Microorganisms from Grass Silage

Langston, Claire; Bouma, Cecelia

doi:10.1128/aem.8.4.212-222.1960

Cited by 53 publications

(23 citation statements)

References 31 publications

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“…The lack of amylolytic activity among the lactic acid bacteria isolated from the silages agreed with the findings of Woolford and Sawczyc (1984), but not with those of Lindgren and Refai (1984) and those of Langston and Bouma (1960a;b), who isolated leuconostocs from silage which were capable of fermenting starch. It is doubtful if amylolytic ability would have been an advantage in this experiment as the starch content of the silages, which remained unchanged throughout the experiment, accounted for only a small proportion of the total carbohydrate.…”

Section: Discussionsupporting

confidence: 84%

The effect of addition of sugar and inoculation with two commercial inoculants on the fermentation of lucerne silage in laboratory silos

Seale

Henderson

Pettersson

et al. 1986

Grass and Forage Science

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Lucerne (DM 236 g kg"', WSC 49 g (kg DM)"') was ensiled in test-tube silos with or without either glucose or fructose and with or without one of two commercial inoculanls. The WSC content of the forage as ensiled was too low to obtain a well preserved untreated silage. By day 4 the pH values of the silages with added sugar or inoculant were significantly lower (P < 0001) than the control silage. A satisfactory fermentation was attained only in the silages to which sugar and an inoculant had been added. These silages had a lower pH, more protein-N iP<000[), less ammonia-N (/*<0001), a faster increase in counts of lactic acid bacteria, and decrease in counts of coliforms than the other silages. Homofermentative lactic acid bacteria dominated the fermentation in the inoculated silages while leuconostocs dominated the early stages of fermentation in the control silages-The results indicate that if there is insufficient sugar in the original crop, then the bacteria in an inoculant will not be able to produce enough lactic acid to lower the pH to an acceptable level. This has important implications for the ensilage of lucerne and other highly buffered low sugar crops.

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Section: Discussionsupporting

confidence: 84%

The effect of addition of sugar and inoculation with two commercial inoculants on the fermentation of lucerne silage in laboratory silos

Seale

Henderson

Pettersson

et al. 1986

Grass and Forage Science

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“…The fermentation is not a fully controlled process under farm conditions and hence most components of a planned ensilage contribute to stacking the probabilities in favour of a lactic acid dominant fermentation (O'Kiely and Muck 1998). As conditions become favourable in the silo or bale, lactic acid bacteria become dominant and produce acid (mainly lactic acid) until the available sugar is exhausted or until the pH becomes unfavourable for further growth (Langston and Bouma 1960a;Pahlow et al 2003).…”

Section: Conventional Indices Of Silage Fermentationmentioning

confidence: 99%

Bacterial community dynamics during the ensilage of wilted grass

McEniry

O’Kiely

Clipson

et al. 2008

Journal of Applied Microbiology

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Aims: Grass silage is the product formed by a natural lactic acid bacterial fermentation when grass is stored under anaerobic conditions, and represents an important ruminant feedstuff on farms during winter. Of the two commonly employed methods of ensiling forage, baled silage composition frequently differs from that of comparable precision‐chop silage reflecting a different ensiling environment. The aim of this study was to investigate the dynamics of the silage fermentation in wilted grass and between ensiling systems. Methods and Results: Fermentation dynamics were examined using traditional methods of silage analyses, including microbial enumeration and analysis of fermentation products, and culture‐independent terminal restriction fragment length polymorphism (T‐RFLP). A successful fermentation was achieved in both systems, with the fermentation (increase in lactic acid bacteria and lactic acid concentration, decrease in pH) proceeding rapidly once the herbage was ensiled. Conclusions: Under controlled conditions, little difference in silage quality and microbial composition were observed between ensiling systems and this was further reflected in the T‐RFLP community analysis. Significance and Impact of the Study: T‐RFLP proved a potentially useful tool to study the ensilage process and could provide valid support to traditional methods, or a viable alternative to these methods, for investigating the dynamics of the bacterial community over the course of the fermentation.

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“…Ensiling has been practised in Europe since the beginning of the 19th century and was described by the French agriculturist Auguste Goffart in 1877 and later translated into English by Brown (Goffart and Brown 1880). The microbial population dynamics that occur during ensiling have been described previously; however, the vast majority of these investigations utilized culture-based techniques (Kempton and San Clemente 1959;Langston and Bouma 1960;Lin et al 1992), that while informative, are notorious for underestimating the level of bacterial diversity (Hugenholtz et al 1998;Ercolini 2004). Recently, molecular techniques such as denaturing gradient gel electrophoresis (DGGE) (Parvin and Nishino 2009;Dolci et al 2011), terminal restriction fragment length polymorphism (TRFLP) (McEniry et al 2009) and random amplified polymorphic DNA (RAPD) (Rossi and Dellaglio 2007) have been used to study specific aspects of the ensiling process.…”

Section: Introductionmentioning

confidence: 99%

Bacterial population dynamics during the ensiling of Medicago sativa (alfalfa) and subsequent exposure to air

et al. 2013

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Aims: To describe, at high resolution, the bacterial population dynamics and chemical transformations during the ensiling of alfalfa and subsequent exposure to air. Methods and Results: Samples of alfalfa, ensiled alfalfa and silage exposed to air were collected and their bacterial population structures compared using 16S rRNA gene libraries containing approximately 1900 sequences each. Cultural and chemical analyses were also performed to complement the 16S gene sequence data. Sequence analysis revealed significant differences (P < 0Á05) in the bacterial populations at each time point. The alfalfa-derived library contained mostly sequences associated with the Gammaproteobacteria (including the genera: Enterobacter, Erwinia and Pantoea); the ensiled material contained mostly sequences associated with the lactic acid bacteria (LAB) (including the genera: Lactobacillus, Pediococcus and Lactococcus). Exposure to air resulted in even greater percentages of LAB, especially among the genus Lactobacillus, and a significant drop in bacterial diversity. Conclusions: In-depth 16S rRNA gene sequence analysis revealed significant bacterial population structure changes during ensiling and again during exposure to air. Significance and Impact of the Study: This in-depth description of the bacterial population dynamics that occurred during ensiling and simulated feed out expands our knowledge of these processes.

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A Study of the Microorganisms from Grass Silage

Cited by 53 publications

References 31 publications

The effect of addition of sugar and inoculation with two commercial inoculants on the fermentation of lucerne silage in laboratory silos

The effect of addition of sugar and inoculation with two commercial inoculants on the fermentation of lucerne silage in laboratory silos

Bacterial community dynamics during the ensilage of wilted grass

Bacterial population dynamics during the ensiling of Medicago sativa (alfalfa) and subsequent exposure to air

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