Novel lactic acid bacteria strains as inoculants on alfalfa silage fermentation

Abstract

The effects of new strains of lactic acid bacteria on alfalfa silage fermentation were evaluated. The experiment was performed using a completely randomized design (with three replicates) based on a 6 × 6 factorial assay with 6 inoculants (I): Control (CTRL), Commercial inoculant (CI), Lactobacillus pentosus 14.7SE (LPE), Lactobacillus plantarum 3.7E (LP), Pediococcus pentosaceus 14.15SE (PP), and Lactobacillus plantarum 3.7E + Pediococcus pentosaceus 14.15SE (LP + PP), and six fermentation periods (P): 1, 3, 7, 14, 28 and 56 days. Alfalfa was wilted for 6 h in the field, which increased the dry matter content to 368 g/kg as fed. The CP and yeast population decreased during the fermentation process. Silage inoculated with the PP strain had the lowest pH values beginning at 14 d of fermentation and the lowest acetic acid concentration on the last day of fermentation. New strains more efficiently regulated enterobacteria and mold populations at days 56 and 28, respectively. Silages inoculated with the PP strain had a higher coefficient of in vitro dry matter digestibility than LP silages. All of the tested novel strains resulted in positive effects on at least one chemical property of the silage during the fermentation process. However, the adding of P . pentosaceus can be indicated as the better for silage quality considering the tested treatments in the present study.

Impacts of Low Temperature and Ensiling Period on the Bacterial Community of Oat Silage by SMRT

“…L. pentosus was exclusively identified in oat silage at 10 °C, 15 °C, and 25 °C, and became to be the most abundant species at 10 °C after 60 days of ensiling. Agarussi et al have performed the trail of inoculating silage with L. pentosus , and the results showed that it had strong ability of producing lactic acid and reducing pH [ 31 ]. According, L. pentosus might be an interesting species for the development of LAB inoculants for cold climates.…”

The role of homofermentative and heterofermentative lactic acid bacteria for alfalfa silage: a meta-analysis

“…The fast increase in LAB counts frequently observed in inoculated silages in early fermentation indicates that LAB strains are competitive among the epiphytic communities. Moreover, the reduction in the LAB population after this initial peak is expected because low pH and lack of fermentable substrates result in bacterial death (Xu et al ., 2017; Nascimento Agarussi et al ., 2019).…”

Probiotic Characteristics and Antifungal Activity of Lactobacillus plantarum and Its Impact on Fermentation of Italian Ryegrass at Low Moisture

“…LAB population in forage samples are very less, it's not sufficient to initiate the fermentation rapidly and also unable to produce a higher concentration of lactic acid during fermentation, this condition could favor the growth of clostridia and causes deterioration of silage quality [38]. Many reports claimed that an addition of L. plantarum, L. pentosus, and Pediococcus pentosaceus effectively ferment the different types of grass and legume plants and preserve its life for a long time [39][40][41]. Therefore, the addition of LAB is essential criterion for enhancing the fermentation process and rapidly decreased the pH of the silage by producing a higher amount of lactic acid with a lesser extent to acetic acid.…”