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

Abstract

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.

Expression of different types of [FeFe]-hydrogenase genes in bacteria isolated from a population of a bio-hydrogen pilot-scale plant

“…In this case, the coexistence of Lactobacillus plantarum and Enterococcus species with various Clostridium species suggests that the strains isolated here interact favourably between them and, conversely, that the bacteriocins potentially produced by L. plantarum [59,62] and Enterococcus sp. C. beijerinckii SM10 shows the most complex behaviour, with two genes constitutively expressed in all the four time points: Cbei_0327 (M3a' structure) and Cbei_4110 (TR(M3) structure).…”

“…It is a very versatile microorganism that produces large amount of lactic acid and causes acidification of the fermentation medium [59], thus favouring the hydrogen producing microorganisms versus the methanogenic ones.…”

“…It is also interesting to consider that Lactobacillus plantarum produces various bacteriocins that can inhibit the growth of several microorganisms, including Clostridium, Enterococcus and Staphylococcus species; importantly, many strain-to-strain differences have been reported [59,[62][63][64]. Also various Enterococcus species are reported to produce bacteriocins [60,65].…”

Effects of moisture control, addition of glucose, inoculation of lactic acid bacteria and crushing process on the fermentation quality of rice grain silage

“…plantarum ; TO1002 [Tohno et al . ,b]). In the 20.0% moisture content group, 160 g of rice and 40 mL of sterile distilled water were prepared in pouches with or without inoculation with LAB, and 160 g of rice and 40 mL of sterile 10% (w/v) glucose solution were prepared in another pouch.…”

Lactobacillus oryzae sp. nov., isolated from fermented rice grain (Oryza sativa L. subsp. japonica)

“…Briefly, fully ripe rice grains were obtained from a local field (Ohtawara, Tochigi, Japan). Fermented rice grains were prepared and stored in a small-scale fermentation system as previously described (Tohno et al, 2012c). Approximately 100 g portions of the materials were packed into plastic film bags (1806260 cm, Hiryu KN type; Asahikasei), and the bags were sealed with a vacuum sealer (BH 950;Panasonic).…”