Selection of tropical lactic acid bacteria for enhancing the quality of maize silage

Santos, Andréia O.; Ávila, Carla Luiza da Silva; Schwan, Rosane Freitas

doi:10.3168/jds.2013-6782

Cited by 57 publications

(68 citation statements)

References 38 publications

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“…Particularly, good quality silage should not contain any pathogenic bacteria. Consistent with previous studies21, the additives used here significantly reduced the populations of pathogenic bacteria that were likely present in the silage raw materials. Some major bacterial species, including B. megaterium , B. marisflavi and S. enteric , may have cause diseases2223.…”

Section: Discussionsupporting

confidence: 90%

Assessing quality of Medicago sativa silage by monitoring bacterial composition with single molecule, real-time sequencing technology and various physiological parameters

Bao

et al. 2016

Sci Rep

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The present study applied the PacBio single molecule, real-time sequencing technology (SMRT) in evaluating the quality of silage production. Specifically, we produced four types of Medicago sativa silages by using four different lactic acid bacteria-based additives (AD-I, AD-II, AD-III and AD-IV). We monitored the changes in pH, organic acids (including butyric acid, the ratio of acetic acid/lactic acid, γ-aminobutyric acid, 4-hyroxy benzoic acid and phenyl lactic acid), mycotoxins, and bacterial microbiota during silage fermentation. Our results showed that the use of the additives was beneficial to the silage fermentation by enhancing a general pH and mycotoxin reduction, while increasing the organic acids content. By SMRT analysis of the microbial composition in eight silage samples, we found that the bacterial species number and relative abundances shifted apparently after fermentation. Such changes were specific to the LAB species in the additives. Particularly, Bacillus megaterium was the initial dominant species in the raw materials; and after the fermentation process, Pediococcus acidilactici and Lactobacillus plantarum became the most prevalent species, both of which were intrinsically present in the LAB additives. Our data have demonstrated that the SMRT sequencing platform is applicable in assessing the quality of silage.

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Section: Discussionsupporting

confidence: 90%

Assessing quality of Medicago sativa silage by monitoring bacterial composition with single molecule, real-time sequencing technology and various physiological parameters

Bao

et al. 2016

Sci Rep

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“…The concentrations of NDF (537.4 g kg −1 of dry matter) and crude protein were compatible with the values found in the literature (Neumann, 2013;Santos et al, 2013). The concentration of WSC in the maize plant was, on average, 11.17 g kg −1 of dry matter.…”

Section: Discussionsupporting

confidence: 77%

“…Carvalho et al (2014) studied the fermentation profile of these strains and observed that the UFLA SIL 32 and 35 (L. plantarum) and UFLA SIL 51 and 52 (L. hilgardii) strains provided an increase in the aerobic stability of the sugarcane silage. In a similar way, Santos et al (2013) selected LAB strains for the maize ensilage and among nine tested strains, they observed that UFLA SIL 103, and 108 (L. buchneri) and UFLA SIL 41 (L. plantarum) showed the best results.…”

Section: Introductionmentioning

confidence: 82%

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New inoculants on maize silage fermentation

et al. 2014

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-The objective of this study was to evaluate the effect of bacterial inoculants at two inoculation rates on chemical and biological characteristics of maize silage. The treatments consisted of two inoculating rates (5 and 6 log cfu g −1 of forage) for each strain of lactic acid bacteria (LAB) identified as Lactobacillus buchneri, L. hilgardii, or L. plantarum. The maize was ensiled in experimental PVC silos. Samples were taken for the determination of the contents of dry matter (DM), crude protein (CP), neutral detergent fiber (NDF), water-soluble carbohydrates (WSC), organic acids and alcohols, for the evaluation of the populations of lactic acid bacteria, yeasts, filamentous fungi, and for the determination of pH values during ensilage and after 30 or 90 days of fermentation. The doses of inoculants did not promote significant differences on the evaluated characteristics. There was effect of inoculants on acetic acid, 1.2-propanediol, LAB population, filamentous fungi, and pH value. No significant influence of the treatments with inoculants was observed in the variables DM, WSC, CP, lactic acid concentrations, or ethanol. The maximum temperature, i.e., the time to achieve the maximum temperature (TMT) and aerobic stability (AS), was not influencied by treatments. However, a decrease in maximum temperature, an increase in TMT, and improvement in the AS were observed after 90 days of fermentation. These results proved the advantage of microbial inoculation. The treatments influenced LAB populations and filamentous fungi, but no effect was observed on the yeast population. The best inoculation dose is 6 cfu g −1 of forage because it provides higher reduction of filamentous fungi in maize silage, thereby decreasing the aerobic deterioration by these microorganisms.

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“…Fenlon () and Santos et al . () also identified this species. The main negative effect of these bacteria is the pathogenicity.…”

Section: The Silage Microbiotamentioning

confidence: 70%

Silage fermentation—updates focusing on the performance of micro‐organisms

2019

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Summary Advances in micro‐organism identification techniques have resulted in increased knowledge of the diversity of prokaryotes and eukaryotes in silage. Such knowledge has enhanced the understanding of how fermentation occurs in forage crops with different characteristics and how the process can be improved to enhance silage quality. Undesirable micro‐organisms can grow in silage when fermentation does not occur properly. Such micro‐organisms may be pathogenic and/or produce toxic metabolic compounds; however, information on the consequences of these metabolites on the health of animals that consume silage is still lacking. The major challenge of ensilage is to produce high‐quality feed that is nutritional, sanitary and stable, with a high dry matter recovery rate, in a process involving no interventions during fermentation and considerable variation in the characteristics of the substrates. It is important to note that each substrate has particularities and that we can only improve fermentation if we fully understand microbial diversity. This review is intended to update information related to the fermentation profile of silage, focusing on microbial diversity.

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Selection of tropical lactic acid bacteria for enhancing the quality of maize silage

Cited by 57 publications

References 38 publications

Assessing quality of Medicago sativa silage by monitoring bacterial composition with single molecule, real-time sequencing technology and various physiological parameters

Assessing quality of Medicago sativa silage by monitoring bacterial composition with single molecule, real-time sequencing technology and various physiological parameters

New inoculants on maize silage fermentation

Silage fermentation—updates focusing on the performance of micro‐organisms

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