Presence of sourdough lactic acid bacteria in commercial total mixed ration silage as revealed by denaturing gradient gel electrophoresis analysis

Abstract

Aims: To characterize the bacterial communities in commercial total mixed ration (TMR) silage, which is known to have a long bunk life after silo opening. Methods and Results: Samples were collected from four factories that produce TMR silage according to their own recipes. Three factories were sampled three times at 1‐month intervals during the summer to characterize the differences between factories; one factory was sampled 12 times, three samples each during the summer, autumn, winter and spring, to determine seasonal changes. Bacterial communities were determined by culture‐independent denaturing gradient gel electrophoresis. All silages contained lactic acid as the predominant acid, and the contents appeared stable regardless of factories and product seasons. Acetic acid and 1‐propanol contents were different between factories and indicated seasonal changes, with increases in warm seasons compared to cool seasons. Both differences and similarities existed among the bacterial communities from each factory and product season. Lactobacillus parabuchneri was found in the products from three of four factories. Various sourdough lactic acid bacteria (LAB) were identified in commercial TMR silage; Lactobacillus panis, Lactobacillus hammesii, Lactobacillus mindensis, Lactobacillus pontis, Lactobacillus frumenti and Lactobacillus farciminis were detected in many products. Moreover, changes owing to product season were distinctive, and Lact. pontis and Lact. frumenti became detectable in summer products. Conclusion: Sourdough LAB are involved in the ensiling of commercial TMR silage. Silage bacterial communities vary more by season than by factory. The LAB species Lact. parabuchneri was detected in the TMR silage but may not be essential to the product’s long bunk life after silo opening. Significance and Impact of the Study: Commercial TMR silage resembles sourdough with respect to bacterial communities and long shelf life. The roles of sourdough LAB in the ensiling process and aerobic stability are worth examining.

Effects of storage temperature and ensiling period on fermentation products, aerobic stability and microbial communities of total mixed ration silage

“…Because short‐term storage is preferable, the storage temperature during the ensiling process may remain low in winter products and high in summer products. In our survey of commercial products, the acetic acid content in TMR silage from warm conditions was higher than that in TMR silage from cold conditions, whereas the opposite trend was observed for ethanol content (Wang and Nishino ). Many studies have reported that hot conditions (35–40°C) can lower the lactic acid production and aerobic stability (Yokota et al .…”

The chemical composition, fermentation profile, and microbial populations in tropical grass silages

“…Adesogan et al (2003) reported that inoculating the species of L. fermentum alone has less effect than when it is combined with other species. Wang & Nishino (2010) concluded that L. fermentum was predominant in nonensiled material, while L. brevis and L. buchneri became prevalent during the fermentation process. Tjandraatmadja et al (1994) found significant quantities of L. fermentum in Panicum maximum cv.…”

“…In natural fermentation, ALAB can increase the availability of carbohydrates that have been rapidly fermented by partial hydrolysis of starch, provided that their α-amylase is able to hydrolyze these granules (Rodriguez Sanoja et al, 2000). The association of L. fermentum with L. buchneri increased the aerobic stability of silage with high humidity (Wang & Nishino, 2010). Adesogan et al (2003) reported that inoculating the species of L. fermentum alone has less effect than when it is combined with other species.…”

Effect of Korean Herbal Medicine Combined with a Probiotic Mixture on Diarrhea-Dominant Irritable Bowel Syndrome: A Double-Blind, Randomized, Placebo-Controlled Trial

“…The samples were sent to the laboratory in refrigerated containers and preserved at −70°C until analysis. The fecal samples were analyzed by an equipped laboratory (Cell Biotech Co., Ltd., Seoul, Korea) using DGGE and RT-PCR [25]. The detailed methods of DGGE and RT-PCR used in this trial were described briefly elsewhere [11].…”