Association of Lactobacillus buchneri with aerobic stability of total mixed ration containing wet brewers grains preserved as a silage

Wang, Fujin; Nishino, Norikazu

doi:10.1016/j.anifeedsci.2008.06.012

Cited by 19 publications

(21 citation statements)

References 21 publications

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“…This production makes Pediococcus pentosaceus a possibility for use in food preservation. Wang & Nishino (2009) found L. fermentum in silage containing sudangrass after 14 and 56 days of ensiling.…”

Section: Resultsmentioning

confidence: 99%

The chemical composition, fermentation profile, and microbial populations in tropical grass silages

et al. 2013

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-The objective of this study was to evaluate the fermentation profile, chemical composition and microbial population and losses in the silages of signalgrass and Mombasa grass fertilized with the following levels of nitrogen (N): 0, 30, 60 and 90 kg/ha. The grasses were harvested at 70 days of regrowth, chopped and then ensiled in laboratory silos that had 20 kg of capacity and a snap-top cover and were fitted with Bunsen valves. Before ensiling, samples of the plants were used for the isolation and identification of lactic acid bacteria (LAB) in epiphytic microbiota. The design adopted was a 4 × 2 factorial arrangement, with four doses of N and two forage species, in a completely randomized design, with four replicates. The predominant species of LAB was Lactobacillus fermentum. The interaction between the N dose and forage species affected the dry matter (DM), crude protein (CP), neutral detergent fiber (NDF), acid detergent fiber (ADF) and water soluble carbohydrates (WSC) of the silages. The pH values and gas losses were influenced only by the forage species, with higher values for the Mombasa grass. For the ammonia (NH 3 -N) levels and effluent losses, there was an effect of the interaction between the forage species and N doses, and the highest values of NH 3 -N and effluent losses were found in the Mombasa grass silage fertilized with 60 kg N/ha. Nitrogen fertilization reduces the levels of DM and WSC in the silages and also increases the levels of CP, NH 3 -N and effluent losses.

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Section: Resultsmentioning

confidence: 99%

The chemical composition, fermentation profile, and microbial populations in tropical grass silages

et al. 2013

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“…During the progress of ensiling fermentation, Lact. buchneri becomes detectable by both plate culture and DGGE analysis, and small amounts of 1,2‐propanediol also become evident (Wang and Nishino 2009). The DGGE profiles were similar between 14‐ and 56‐days TMR silages (Wang and Nishino 2009); therefore, the variation of storage periods (from 12 to 55 days) may have little influence on the analyses of bacterial community in this study.…”

Section: Discussionmentioning

confidence: 99%

“…2000). Lactobacillus brevis was also ineffective in suppressing spoilage after silo opening (Wang and Nishino 2009). Lactobacillus panis has never been isolated from crop silages; thus, no information is available on the involvement of this LAB species in the ensiling fermentation process and aerobic spoilage.…”

Section: Discussionmentioning

confidence: 99%

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Presence of sourdough lactic acid bacteria in commercial total mixed ration silage as revealed by denaturing gradient gel electrophoresis analysis

Wang

Nishino

2010

Letters in Applied Microbiology

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Aims: To characterize the bacterial communities in commercial total mixed ration (TMR) silage, which is known to have a long bunk life after silo opening. Methods and Results: Samples were collected from four factories that produce TMR silage according to their own recipes. Three factories were sampled three times at 1‐month intervals during the summer to characterize the differences between factories; one factory was sampled 12 times, three samples each during the summer, autumn, winter and spring, to determine seasonal changes. Bacterial communities were determined by culture‐independent denaturing gradient gel electrophoresis. All silages contained lactic acid as the predominant acid, and the contents appeared stable regardless of factories and product seasons. Acetic acid and 1‐propanol contents were different between factories and indicated seasonal changes, with increases in warm seasons compared to cool seasons. Both differences and similarities existed among the bacterial communities from each factory and product season. Lactobacillus parabuchneri was found in the products from three of four factories. Various sourdough lactic acid bacteria (LAB) were identified in commercial TMR silage; Lactobacillus panis, Lactobacillus hammesii, Lactobacillus mindensis, Lactobacillus pontis, Lactobacillus frumenti and Lactobacillus farciminis were detected in many products. Moreover, changes owing to product season were distinctive, and Lact. pontis and Lact. frumenti became detectable in summer products. Conclusion: Sourdough LAB are involved in the ensiling of commercial TMR silage. Silage bacterial communities vary more by season than by factory. The LAB species Lact. parabuchneri was detected in the TMR silage but may not be essential to the product’s long bunk life after silo opening. Significance and Impact of the Study: Commercial TMR silage resembles sourdough with respect to bacterial communities and long shelf life. The roles of sourdough LAB in the ensiling process and aerobic stability are worth examining.

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“…In recent years, culture‐independent methods have been developed to circumvent the limitations of conventional cultivation when analysing microbial communities in fermented foods (Ercolini 2004) In this regard, denaturing gradient gel electrophoresis (DGGE) of polymerase chain reaction (PCR)‐amplified 16S rRNA gene fragments is frequently used as a rapid and reliable method to study biodiversity and population dynamics. DGGE has been used to characterize silage microbiota and detect shifts in populations over time and under various ensiling conditions (Wang and Nishino 2008, 2009; Parvin and Nishino 2009, 2010). Thus far, no study has described the use of DGGE to monitor the bacterial community of bunker‐made silage.…”

Section: Introductionmentioning

confidence: 99%

Monitoring the bacterial community of maize silage stored in a bunker silo inoculated with Enterococcus faecium, Lactobacillus plantarum and Lactobacillus buchneri

Li¹,

Nishino²

2011

Journal of Applied Microbiology

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Aims: To monitor variations in the bacterial community and fermentation products of maize silage within and between bunker silos. Methods and Results: Silage samples were collected in 2008 and 2009 from three dairy farms, wherein the farmers arranged for a contractor to produce maize silage using bunker silos. Silage was prepared using a lactic acid bacteria (LAB) inoculant consisting of Enterococcus faecium, Lactobacillus plantarum and Lactobacillus buchneri. Eight samples were collected from each bunker silo; 4 ‘outer’ and 4 ‘inner’ samples were collected from near the top and the bottom of the silo. The dry matter, lactic acid, acetic acid, ethanol, 1‐propanol and 1,2‐propanediol contents differed between bunker silos in both sampling years. Higher acetic acid, 1‐propanol and 1,2‐propanediol contents were found in the bottom than the top layers in the 2008 samples, and higher lactic acid content was found in the top than the bottom layers in the 2009 samples. The bacterial community varied more between bunker silos than within a bunker silo in the 2008 samples, whereas differences between the top and the bottom layers were seen across bunker silos in the 2009 samples. The inoculated LAB were uniformly distributed, while several nonconventional silage bacteria were also detected. Lactobacillus acetotolerans, Lactobacillus panis and Acetobacter pasteurianus were detected in both years. Stenotrophomonas maltophilia was detected in the 2008 samples, and Lactobacillus reuteri, Acinetobacter sp. and Rahnella sp. were detected in the 2009 samples. Conclusions: Although differences were seen within and between bunker silos, the bacterial community may indicate a different relationship between bunker silos and sampling locations within a bunker silo from that indicated by the fermentation products. Significance and Impact of the Study: Analysis of bacterial community can help understand how diverse non‐LAB and LAB species are involved in the ensiling process of bunker‐made maize silage.

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Association of Lactobacillus buchneri with aerobic stability of total mixed ration containing wet brewers grains preserved as a silage

Cited by 19 publications

References 21 publications

The chemical composition, fermentation profile, and microbial populations in tropical grass silages

The chemical composition, fermentation profile, and microbial populations in tropical grass silages

Presence of sourdough lactic acid bacteria in commercial total mixed ration silage as revealed by denaturing gradient gel electrophoresis analysis

Monitoring the bacterial community of maize silage stored in a bunker silo inoculated with Enterococcus faecium, Lactobacillus plantarum and Lactobacillus buchneri

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