Different aspects of Lactobacillus inoculants on the improvement of quality and safety of alfalfa silage

Abstract

There is a significant range of bacterial inoculants for forage ensiling, but there is still a need for formulations to improve the safety of feed. The objective of the study was to evaluate the usefulness of three lactobacilli strains in alfalfa (Medicago sativa L.) The following bacterial inoculants were used: Lactocacillus plantarum K KKP 593p (LPK), L. plantarum C KKP 788p (LPC), L. buchneri KKP 907p (LB), and mix of all three strains (LPK+LPC+LB). The application of bacterial inoculants in alfalfa ensiling resulted in a reduction of the total number of molds, Clostridium perfringens and Listeria sp. (up to 5, 7, and 5 times respectively for LB inoculant in comparison to untreated silage). Total inhibition of Salmonella sp. and Escherichia coli growth was achieved in silages treated with all inoculants except for LPC. Aerobic stability in the control silage was the lowest (77 h) and doubled under the influence of bacterial inoculants. The most stable according to aerobic stability was silage treated with LB inoculant (175 h), where the highest concentrations of acetic acid (4.8 g kg -1 ), propionic acid (0.7 g kg -1 ) and 1,2-propanediol (526 mg kg -1 ) were reported. The study discussed that it is important to evaluate not only the effect of bacterial inoculants on physicochemical and microbiological silage properties, as the presence and expression of antibiotic resistance genes in lactic acid bacteria have been reported. The results of antimicrobial susceptibility testing of the strains showed that almost all minimum inhibitory concentrations values for eight antibiotics were equal to or below the corresponding breakpoints proposed by the European Food Safety Authority, Additives and Products or Substances used in Animal Feed Panel.

Characteristics of Pediococcus pentosaceus Q6 isolated from Elymus nutans growing on the Tibetan Plateau and its application for silage preparation at low temperature

“…; Zielińska et al . ). The count of LAB was decreased from 30 to 90 days regardless of treatments, which due to the low pH inhibited the growth of LAB as reported by Denoncourt et al .…”

Bacterial inoculant effect on quality of alfalfa silage and haylage

“…Kizilsimsek et al (2007) find that alfalfa silage treated with a combination of three homofermentative bacteria Lactobacillus lactis, Lactobacillus plantarum L-54 and Lactobacillus plantarum Aber F1 show higher lactic acid content and lower acetic acid, ethanol and ammonium nitrogen content compared to untreated silage. Zielińska et al (2015) find in the alfalfa silages tretated with Lactobacillus plantarum K KKP 593p, Lactobacillus plantarum C KKP 788p, Lactobacillus buchneri KKP 907p and a mixture of all three strains, a smaller total number of molds, Clostridium perfringens and Listeria spp. and improved fermentation characteristics, quality and aerobic stability in relation to control silage.…”

The influence of addition of Lactobacillus plantarum and Lactobacillus brevis on the fermentation quality of silages from permanent grassland

“…V silážach s prídavkom L. plantarum a L. brevis (A) sa zaznamenal vyšší obsah konzervačnej kyseliny mliečnej, avšak rozdiely neboli štatisticky preukazné (P>0,05) (Tabuľka 1). Schmidt et al (2009) (Muck, 2010;Wang et al, 2014;Twarużek et al 2015;Zielińska et al, 2015). Pomer kyseliny mliečnej ku kyseline octovej bol 6,7:1 (C) a 7,9:1 (A).…”

“…Pomer kyseliny mliečnej ku kyseline octovej bol 6,7:1 (C) a 7,9:1 (A). Priaznivejší pomer v prospech kyseliny mliečnej zistili aj Twarużek et al (2015) a Zielińska et al (2015) v silážach ošetrených homo a heterofermentatívnymi kmeňmi baktérii mliečneho kvasenia. Prídavok aditíva (L. plantarum a L. brevis) inhiboval rozvoj klostrídií, čo sa prejavilo na zníženom obsahu kyseliny maslovej (P<0,05).…”

“…Aj Bureenok et al (2005) zistili nižší obsah amoniaku v silážach inokulovaných baktériami mliečneho kvasenia. Trávne siláže pokusného variantu A mali nižšiu hodnotu pH ako siláže bez prídavku aditíva (P<0,05), čo je v súlade s výsledkami Parvin et al (2010) a Zielińska et al (2015. …”