Disappearance of Maillard reaction products during ensilage and rumen fermentationin vitro

Nishino, Norikazu; Uchida, Senji

doi:10.1002/1097-0010(20010115)81:2<275::aid-jsfa814>3.0.co;2-l

Cited by 3 publications

(3 citation statements)

References 24 publications

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“…The crops and silages were freeze dried to determine the DM. Lyophilized powders were used to determine total N, neutral detergent fibre, acid detergent fibre and water‐soluble carbohydrates (Nishino and Uchida 2001).…”

Section: Methodsmentioning

confidence: 99%

“…Fermentation products in silage were determined from cold‐water extracts. Twenty grams of silage was homogenized with 180 ml of distilled water, and the filtrate was used for pH value, lactic acid and NH3‐N analyses (Nishino and Uchida 2001). Volatile fatty acids and alcohols were quantitatively separated by gas chromatography (GC) (Shimadzu GC‐14A, Kyoto, Japan) fitted with a glass capillary column (15 m × 0·53 mm) coated with polyethylene glycol terephthalic acid modified (TC‐FFAP; GL Sciences, Tokyo, Japan).…”

Section: Methodsmentioning

confidence: 99%

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

Nishino

Hattori

Kishida

2007

Lett Appl Microbiol

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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.

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Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

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

Nishino

Hattori

Kishida

2007

Lett Appl Microbiol

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“…Although Marounek el al. (1995) observed that volatile fatty acid production and growth of selected rumen bacteria decreased when MRP were present, Nishino and Uchida (2000) reported that MRP disappeared during nunen fermentation with the possibility that rumen microorganisms may have utilized MRP as a nutrient source. It is possible that the presence of MRP may inhibit E. coli lys-growth.…”

Section: Introductionmentioning

confidence: 99%

Specificity of Escherichia Coli Lysine Auxotroph Growth Kinetics and Lysine Assay Response to Various Soluble Maillard Reaction Products

Ricke

2002

J Food Processing Preservation

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Lysine availability in foods or feeds can be rapidly assessed by an Escherichia coli lysine auxotroph (lys) based assay. The overall objective of these studies was to examine if the accuracy of this lysine assay was affected by the presence of different soluble Maillard reaction products (MRP) in a model system. The standard curve without addition of MRP was parallel to the standard curves with addition of histidine‐MRP (histidine with glucose) or arginine‐MRP (arginine with glucose). The y‐axis intercept of the standard curve without addition of MRP was significantly (P < 0.05) greater than the y‐axis intercepts of the standard curves with addition of MRP. This data indicated that MRP inhibited lys growth when limited by lysine concentration, and accurate determination of lysine availability in food or feed sample may require an internal standard curve where known lysine increments are added to the samples to be analyzed.

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Effects of Applying Lactic Acid Bacteria and Molasses on the Fermentation Quality, Protein Fractions and In Vitro Digestibility of Baled Alfalfa Silage

Xie

Bao

et al. 2021

Agronomy

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Alfalfa sometimes cannot be harvested in time due to the rainy season. To improve the fermentation quality, protein quality and digestibility of alfalfa silage harvested late, Lactobacillus plantarum (LP) and molasses were applied in an actual production process in this study. Alfalfa harvested at the full bloom stage was ensiled with (1) distilled water (control), (2) 1 × 106 colony-forming units LP/g fresh matter, (3) 15 g molasses/kg fresh matter (M) or (4) LP + M (LPM) for 55 days. Alfalfa ensiled with LP and/or molasses showed significantly lower pH and ammonia nitrogen contents than the control silage (p < 0.05). All additive treatments decreased nonprotein nitrogen contents and preserved more true protein (p < 0.05). However, molasses increased the acid detergent insoluble nitrogen content in the protein fractions (p < 0.05). The LP significantly improved the maximal cumulative gas production and the maximum gas production rate (p < 0.05) in the in vitro trial. Finally, both LP and molasses improved the neutral detergent fiber digestibility of the alfalfa silage (p < 0.05). The LP and molasses improved fermentation quality and digestibility and preserved more true protein in baled alfalfa silage harvested late in an actual production process. The LP utilized the excessive molasses and partially ameliorated its negative effects of causing higher acid detergent insoluble nitrogen content.

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Disappearance of Maillard reaction products during ensilage and rumen fermentationin vitro

Cited by 3 publications

References 24 publications

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

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

Specificity of Escherichia Coli Lysine Auxotroph Growth Kinetics and Lysine Assay Response to Various Soluble Maillard Reaction Products

Effects of Applying Lactic Acid Bacteria and Molasses on the Fermentation Quality, Protein Fractions and In Vitro Digestibility of Baled Alfalfa Silage

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