Lactic Acid Bacteria as Microbial Silage Additives: Current Status and Future Outlook

Drouin, Pascal; Mari, Lucas José; Schmidt, R.J.

doi:10.5772/intechopen.89326

Cited by 6 publications

(2 citation statements)

References 81 publications

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“…In the studies carried out by Nsereko et al (2008) and Ding et al (2019), it was reported that as it was known that LAB cannot degrade the polysaccharides that form the cell wall, in recent researches it was found that some special HetLAB strains such as L. buchneri, L. reuteri, L. crispatus, and L. brevis produced ferulate esterase, which could reduce the cell wall coverage, and this result was compatible with the result of our study that the lowest NDF content was in the HetLAB +2% molasses added group. Drouin et al (2019), in their study of alfalfa plant with Pediococcus pentosaceus and Lactobacillus plantarum inoculant, reported that they increased the breakdown of hemicellulose polysaccharides, one of the plant cell wall elements and this result supported the current study.…”

Section: Resultssupporting

confidence: 88%

The effect of the addition of fermented natural lactic acid bacterial liquid and some lactic acid bacterial inoculants on alfalfa silage quality, in vitro digestibility and gas production

AYDIN

2023

J Agr Sci-Tarim Bili

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This study was conducted to evaluate the effect of adding fermented natural lactic acid bacteria (PFJ) obtained from different sources and some lactic acid bacteria inoculants to alfalfa (Medicago sativa L.) silage on fermentation, in vitro organic matter digestibility (IVOMD) and in vitro gas production. In the study, (i) pure alfalfa plant constituted the control group, whereas (ii) 2% molasses added group (iii) PFJ (3% molasses) prepared from alfalfa + 2% molasses to alfalfa plant, (iv) PFJ (3% molasses) prepared from meadow grass + 2% molasses alfalfa. plant, (v) PFJ (3% Molasses) prepared from maize + 2% molasses to alfalfa plant, (vi) homofermentative added group + 2% molasses to alfalfa plant, (vii) heterofermentative group + 2% molasses to alfalfa plant, added groups formed the trial groups. Homofermentative and heterofermentative LAB inoculants were added to alfalfa plant at the level of 108 cfu/kg. When the DM, CA, ADF, NDF, IVOMD, ME and CH4 values of the prepared silages were examined, the differences between the groups were found to be statistically significant. When the fermentation characteristics (pH, NH3-N, CO2, LA, AA, BA, mold) of the silages prepared by adding PFJ and some LAB inoculants to alfalfa plant, the differences between groups were found to be statistically significant. When examined in terms of all parameters, it was determined that the addition of PFJ (3% molasses) prepared from meadow grass + 2% molasses to alfalfa plant had positive effects on silage quality, fermentation characteristics and in vitro organic matter digestion.

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Section: Resultssupporting

confidence: 88%

The effect of the addition of fermented natural lactic acid bacterial liquid and some lactic acid bacterial inoculants on alfalfa silage quality, in vitro digestibility and gas production

AYDIN

2023

J Agr Sci-Tarim Bili

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“…Additionally, Limosilactobacillus , which may be bacteria attached to the native grass itself, became the main bacteria guiding the fermentation in the CK group [ 67 ]. The differential bacteria in the LP, LB, and PB groups were Lactiplantibacillus , Lentilactobacillus , and Lactobacillaceae, which corresponded to the LAB added in each group, confirming that the use of LAB additives can change the main flora of silage fermentation, which is consistent with the studies of Chen et al [ 68 ] and Drouin et al [ 69 ].…”

Section: Discussionsupporting

confidence: 89%

Effects of Different Types of LAB on Dynamic Fermentation Quality and Microbial Community of Native Grass Silage during Anaerobic Fermentation and Aerobic Exposure

et al. 2023

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Silage of native grasses can alleviate seasonal forage supply imbalance in pastures and provide additional sources to meet forage demand. The study aimed to investigate the effects of Lactobacillus plantarum (LP), Lactobacillus buchneri (LB), and Lactobacillus plantarum in combination with Lactobacillus buchneri (PB) on the nutritional quality, fermentation quality, and microbial community of native grass silage at 2, 7, 15, and 60 days after ensiling and at 4 and 8 days after aerobic exposure. The results showed that dry matter content, crude protein content, the number of lactic acid bacteria, and lactic acid and acetic acid content increased and pH and ammonia nitrogen content decreased after lactic acid bacteria (LAB) inoculation compared with the control group (CK). LP had the lowest pH and highest lactic acid content but did not have greater aerobic stability. LB maintained a lower pH level and acetic acid remained at a higher level after aerobic exposure; aerobic bacteria, coliform bacteria, yeast, and molds all decreased in number, which effectively improved aerobic stability. The effect of the compound addition of LAB was in between the two other treatments, having higher crude protein content, lactic acid and acetic acid content, lower pH, and ammonia nitrogen content. At the phylum level, the dominant phylum changed from Proteobacteria to Firmicutes after ensiling, and at the genus level, Lactiplantibacillus and Lentilactobacillus were the dominant genera in both LAB added groups, while Limosilactobacillus was the dominant genus in the CK treatment. In conclusion, the addition of LAB can improve native grass silage quality by changing bacterial community structure. LP is beneficial to improve the fermentation quality in the ensiling stage, LB is beneficial to inhibit silage deterioration in the aerobic exposure stage, and compound LAB addition is more beneficial to be applied in native grass silage.

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Effect of lignosulfonates on the dry matter loss, nutritional value, and microbial counts of high moisture alfalfa silage

Leon-Tinoco

Guimarães

Almeida

et al. 2022

Animal Feed Science and Technology

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Lactic Acid Bacteria as Microbial Silage Additives: Current Status and Future Outlook

Cited by 6 publications

References 81 publications

The effect of the addition of fermented natural lactic acid bacterial liquid and some lactic acid bacterial inoculants on alfalfa silage quality, in vitro digestibility and gas production

The effect of the addition of fermented natural lactic acid bacterial liquid and some lactic acid bacterial inoculants on alfalfa silage quality, in vitro digestibility and gas production

Effects of Different Types of LAB on Dynamic Fermentation Quality and Microbial Community of Native Grass Silage during Anaerobic Fermentation and Aerobic Exposure

Effect of lignosulfonates on the dry matter loss, nutritional value, and microbial counts of high moisture alfalfa silage

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