Effects of Lactobacillus buchneri isolated from tropical maize silage on fermentation and aerobic stability of maize and sugarcane silages

Abstract

This study was aimed to perform a screening of Lactobacillus buchneri strains from maize silage and use them as inoculant in maize and sugarcane silages. In all, 151 lactic acid bacteria (LAB) strains were isolated from whole‐plant maize silage, and their identification was based on the sequence analysis of 16S rDNA. In total, 15 strains were categorized to the L. buchneri group and eight of these were selected based on growth rate and fermentation pattern. The selected strains were evaluated on fermentation and aerobic stability of maize and sugarcane silages. For maize, the inoculated silages had lower pH and higher LAB population, but lower acetic acid concentration in comparison with the untreated control silage. For sugarcane silage, the strains 56.1, 56.4 and 40788 resulted in highest dry‐matter (DM) content and lowest DM losses. However, only the strain 40788 showed lowest counts of yeasts and moulds. Sugarcane silages inoculated with the strains 56.9, 56.26 and the untreated control silage showed highest concentrations of lactic acid and ethanol, besides the great DM losses. Even so, for both crops, the aerobic stability was not affected by inoculation. After air exposure, all silages increased temperature and had high population of yeast and moulds. Nevertheless, the strains 56.1 and 56.4 are promising for use as a silage inoculant.

Jejunal Microbiome and Bile Acids Induced by Diets in Angus Beef Cattle

“…The genera, Lactobacillus, Streptococcus, and Bifidobacterium that can produce lactic acid [33,34], and the genera, Megasphaera, a commonly known lactic acid utilizing genus [35], all showed higher relative abundance levels in the jejunal microbiome of grain-fed cattle. These genera have long been observed to have a higher abundance in high-grain diet rumen, and in animals with rumen acidosis [36,37]. Our study further showed that from the rumen to the jejunum, these higher abundances in grain-fed cattle remained significant to have more senior activities related to lactate.…”

Fermentation quality and aerobic stability of mulberry silage prepared with lactic acid bacteria and propionic acid

“…Propionic acid (Wang, Yu, Wu, & Hannaway, ) or heterofermentative LAB, such as L . buchneri (Silva et al., ) and L . brevis (Daniel et al., ), are usually used to alleviate this deterioration.…”

“…However, when the fermentation completed and the silage exposed to air, undesirable microorganisms will use the lactic acid or residue WSC to lead to the nutrient loss and health risks for animals and humans (Tao et al, 2017). Propionic acid (Wang, Yu, Wu, & Hannaway, 2018) or heterofermentative LAB, such as L. buchneri (Silva et al, 2018) and L. brevis (Daniel et al, 2015), are usually used to alleviate this deterioration. Heterofermentative LAB are characterized by the production of acetic acid, which is considered useful for increasing aerobic stability (Tobacco, Piano, Revello, & Borreani, 2011), and propionic acid is an aerobic microbial inhibitor that can effectively inhibit the activity of moulds and yeasts .…”

Diet-induced Changes in Bacterial Communities in the Jejunum and Their Associations with Bile Acids in Angus Beef Cattle

“…Lactate producers, such as Lactobacillus, Streptococcus, and Bi dobacterium [28,29], and Megasphaera, a commonly known genus harboring many lactic acid utilizers [30], all showed higher abundances in grain-fed cattle. These genera have long been observed to be more abundant in high-grain diet and acidic rumen [29,31]. Solibacillus was reported to decrease when diets were shifted to sub-acute ruminal acidosis induction diets, which potentially related to valerate metabolism [32].…”