An investigation into the effect of cultures of lactic acid bacteria on fermentation in silage

Abstract

Twenty-one strains of lactic acid bacteria were subjected to a range of tests based on established criteria lo ascertain their suitability for use as inoculants for silage. The tests included a monitor of their growth in the presence of representatives of the microflora of forage crops with which they might have to compete for substrate, and their ability to effect rapid acidification and achieve a low pH in conditions which simulate low and high ensiling potential. In addition, their ability to produce acid from sugars and their action against organic acids found in forage crops, together with their tolerance of acid, elevated temperatures and conditions of low moisture availability (e.g. in wilted material) and possible proteolytic and amylolytic activities were examined. None of these cultures satisfied all of these criteria. However, three strains {Streptococcus durans str. 1024, Lactobacillus acidophilus, str. 2356 and Lactohacitlus plantarum str. 6) had a greater potential than the others.

Additive effects of fermented juice of epiphytic lactic acid bacteria on the fermentative quality of guineagrass (Panicum maximum Jacq.) silage

“…were present in the highest numbers in guineagrass. This species can produce dextran from sucrose, which makes carbon unavailable for acid fermentation (Woolford and Sawczyc, 1984). Therefore, sucrose may not be suitable as an FJLB substrate when the silage is made from guineagrass.…”

Effect of Bacterial Inoculant on Alfalfa Haylage: Ensiling Characteristics and Milk Production Response When Fed to Dairy Cows in Early Lactation

“…Previously, additives used to enhance fermentation contained strong acids which were dangerous to handle and corroded equipment (18,37). Microbial inoculants are safe to handle and easy to apply.…”

Biotechnology and the improvement of silage (tropical and temperate) rumen digestion: a mini-review

“…Their success depends on the ability to produce acid from WSCHO and organic acids under acidic, low moisture and elevated temperature conditions among other microorganisms (e.g. clostridia and Enterobacteriae) (Beck 1978; Woolford and Sawczyc 1984).…”