Alcoholic fermentation and its prevention by Lactobacillus buchneri in whole crop rice silage

Abstract

Aims: To evaluate the fermentation characteristics and the effects of Lactobacillus buchneri inoculation in ensiling whole crop rice. Methods and Results: Laboratory‐scale silages were prepared from whole crop rice harvested at yellow‐ripe stage. The crop was ensiled for 2 months with and without inoculation of L. buchneri at 104, 105 and 106 CFU g−1. The effect of prolonged ensiling was also studied by using the same crop; the silos were opened at 1, 3, 6 and 12 months, while the inoculation was made at 105 CFU g−1. Enhanced alcoholic fermentation was found in untreated silage; the sum of ethanol and 2,3‐butanediol were seven times higher at 2 months than those of lactic and volatile fatty acids, while the differences were diminished at 12 months owing to the reduction of ethanol in the late ensiling period. Inoculation of L. buchneri inhibited the alcohols; however, ethanol yet prevailed over the fermentation until 6 months, after which acetic acid became the main product in the inoculated silage. Regardless of inoculation and ensiling period, yeasts were not found in whole crop rice silage. Conclusions: Substantial amounts of ethanol and 2,3‐butanediol would be produced in silage prepared from whole crop rice. The alcoholic fermentation can be suppressed when inoculated with L. buchneri. Significance and Impact of the Study: Inoculation of L. buchneri could be an option to prevent ethanol fermentation in silage.

Effects of moisture control, addition of glucose, inoculation of lactic acid bacteria and crushing process on the fermentation quality of rice grain silage

“…; Nishino and Shinde ; Nishino et al . ). An analysis of the composition of low‐moisture grass at ensiling showed a positive correlation between the concentration of soluble carbohydrates and the development into ethanol silage (Driehuis and van Wikselaar ).…”

“…Moreover, Nishino et al . () proposed that LAB inoculation could be an option to prevent ethanol fermentation in whole‐crop rice silage. The sugars in silage are usually all used up at an early stage, especially if the silage is inoculated with LAB (McDonald et al .…”

Environmental Stresses to Which Yeast Cells Are Exposed During Bioethanol Production from Biomass

“…Bacterial contamination of yeast can be a major cause of reduced ethanol yield during ethanol production from feedstock (Nishino et al 2007 ;Skinner and Leathers 2004 ). These bacterial contaminants grow under conditions suitable for the growth of yeast and reduce ethanol yields by consuming sugars such as glucose.…”

Stress Biology of Yeasts and Fungi

“…Bacterial contamination of yeast can be a major cause of reduced ethanol yield during ethanol production from feedstock (Nishino et al 2007 ;Skinner and Leathers 2004 . Lactate and acetate produced by contaminating bacteria have been reported to strongly inhibit ethanol production by yeast strains (Makanjuola et al 1992 ).…”