Identification and characterization of lactic acid bacteria isolated from mixed pasture of timothy and orchardgrass, and its badly preserved silage

Tohno, Masanori; Kobayashi, Hiromichi; Nomura, Masaru; Uegaki, Ryuichi; Cai, Yimin

doi:10.1111/j.1740-0929.2011.00955.x

Cited by 41 publications

(29 citation statements)

References 36 publications

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“…We also found here that three different isolates, each a member of a different lineage, were identified on the same meat slice, highlighting the challenge of identifying lineage niche specialization. L. sakei is most likely a bacterium that lives in agricultural areas [11], [35], [36], a habitat that contains several ecological niches (spatial and temporal) to which the species may have adapted, including pasture and barn environments, water fowl, silage, and the intestinal tracts of animals. Thus, the different evolutionary histories of L. sakei lineages might reflect adaptation to some of these microhabitats.…”

Section: Discussionmentioning

confidence: 99%

Population Genetics of Lactobacillus sakei Reveals Three Lineages with Distinct Evolutionary Histories

et al. 2013

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Lactobacillus sakei plays a major role in meat fermentation and in the preservation of fresh meat. The large diversity of L. sakei strains represents a valuable and exploitable asset in the development of a variety of industrial applications; however, an efficient method to identify and classify these strains has yet to be developed. In this study, we used multilocus sequence typing (MLST) to analyze the polymorphism and allelic distribution of eight loci within an L. sakei population of 232 strains collected worldwide. Within this population, we identified 116 unique sequence types with an average pairwise nucleotide diversity per site (π) of 0.13%. Results from Structure, goeBurst, and ClonalFrame software analyses demonstrated that the L. sakei population analyzed here is derived from three ancestral lineages, each of which shows evidence of a unique evolutionary history influenced by independent selection scenarios. However, the signature of selective events in the contemporary population of isolates was somewhat masked by the pervasive phenomenon of homologous recombination. Our results demonstrate that lineage 1 is a completely panmictic subpopulation in which alleles have been continually redistributed through the process of intra-lineage recombination. In contrast, lineage 2 was characterized by a high degree of clonality. Lineage 3, the earliest-diverging branch in the genealogy, showed evidence of both clonality and recombination. These evolutionary histories strongly indicate that the three lineages may correspond to distinct ecotypes, likely linked or specialized to different environmental reservoirs. The MLST scheme developed in this study represents an easy and straightforward tool that can be used to further analyze the population dynamics of L. sakei strains in food products.

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Section: Discussionmentioning

confidence: 99%

Population Genetics of Lactobacillus sakei Reveals Three Lineages with Distinct Evolutionary Histories

et al. 2013

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“…For example, Tohno et al . () reported that the epiphytic lactic acid bacterial community on cocksfoot and timothy grasses is diverse and can potentially result in silages with a wide range of fermentation profiles.…”

Section: Discussionmentioning

confidence: 99%

Silage fermentation characteristics of grass species grown under two nitrogen fertilizer inputs and harvested at advancing maturity in the spring growth

et al. 2013

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Three of the main management factors affecting herbage chemical composition pre‐ensiling are plant species, rate of nitrogen (N) fertilizer application and stage of maturity at harvest. This study investigated the effects of N fertilizer input and harvest date in the spring growth on the fermentation characteristics, dry matter recovery and aerobic stability of silages prepared from five common grass species. Perennial ryegrass (Lolium perenne cv. Gandalf), Italian ryegrass (Lolium multiflorum cv. Prospect), tall fescue (Festuca arundinacea cv. Fuego), cocksfoot (orchardgrass, Dactylis glomerata cv. Pizza) and timothy (Phleum pratense cv. Erecta) were grown under two inorganic N fertilizer inputs (0 and 125 kg N ha−1), harvested at five dates in the spring growth (fortnightly from 12 May to 7 July; Harvests 1 to 5, respectively) and subsequently ensiled in laboratory pipe silos for a period of 100 days. The ryegrass and tall fescue silages exhibited a lactic acid dominant fermentation and showed little evidence of secondary clostridial activity. In contrast, the challenge to preservation proved greater for the timothy (Harvests 1 and 2) and cocksfoot (Harvests 1 and 5) herbages, with the high pH (>4.2) and high butyric acid (>10 g kg−1 dry matter) and ammonia‐N (>100 g kg−1 N) concentrations being indicative of secondary clostridial activity during storage. Despite the effects on herbage chemical composition prior to ensiling being indicative of a greater challenge to preservation, there was little effect of fertilizer N on the extent or direction of fermentation. Although the Italian ryegrass herbage avoided significant clostridial activity, this herbage incurred the greatest dry matter losses during ensiling. This was particularly evident at early harvest dates suggesting yeast fermentation of sugars, which were surplus to the requirement for a lactic acid dominant fermentation.

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“…The lactic acid bacteria (LAB) play important roles in adequate acidification and production of higher-quality silage. Some in vitro differences in available carbohydrates, optimal growth pH and temperature, are observed among different LAB strains, even within the same species and subspecies (Tohno et al, 2012a). To promote efficient fermentation in paddy rice silage, LAB should be added during the fermentation process.…”

Section: Introductionmentioning

confidence: 99%

Strain-dependent effects of inoculation ofLactobacillus plantarumsubsp.plantarumon fermentation quality of paddy rice (Oryza sativaL. subsp.japonica) silage

Tohno

Kobayashi

Tajima

et al. 2012

FEMS Microbiol Lett

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Paddy rice has been of particular interest as a forage crop in Japan. In this study, the isolated strains TO1000, TO1001, TO1002, and TO1003 were characterized by phenotypic and genotypic approaches. These strains were identified as Lactobacillus plantarum subsp. plantarum by species-specific PCR. Phenotypic characteristics varied among different strains of the same subspecies, and the strains represented unique and diverse phenotypes related to fermentation factors, such as carbohydrate assimilation and range of pH and temperature allowing growth. PCR analysis revealed that the patterns of presence/absence of known plantaricin genes differed in a strain-specific manner. Using these strains as inoculants for preparation of whole crop paddy rice silage, fermentation quality was significantly improved, as shown by lower pH, higher lactic acid content, and inhibition of the growth of undesirable microorganisms such as molds, coliform bacteria, and clostridia, after 30 and 60 days of storage, with effectiveness differing from strain to strain. These observations suggest that suitable candidates for bacterial inoculants in silage preparation should be screened at the strain level. Strain TO1002 may be useful for producing silage inoculants for the production of well-preserved whole crop paddy rice silage.

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Identification and characterization of lactic acid bacteria isolated from mixed pasture of timothy and orchardgrass, and its badly preserved silage

Cited by 41 publications

References 36 publications

Population Genetics of Lactobacillus sakei Reveals Three Lineages with Distinct Evolutionary Histories

Population Genetics of Lactobacillus sakei Reveals Three Lineages with Distinct Evolutionary Histories

Silage fermentation characteristics of grass species grown under two nitrogen fertilizer inputs and harvested at advancing maturity in the spring growth

Strain-dependent effects of inoculation ofLactobacillus plantarumsubsp.plantarumon fermentation quality of paddy rice (Oryza sativaL. subsp.japonica) silage

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