The effect of an additive containing three Lactobacillus species on the fermentation pattern and microbiological status of silage

Abstract

BACKGROUND: Appropriate combinations of lactic acid bacteria (LAB) strains should be selected to optimize the ensiling process, and the additives should be adjusted to the ensiled forage crops. The aim of this study was to determine the effect of inoculation with three Lactobacillus species on the chemical parameters and microbiological quality (beneficial and harmful microbiota) of grass silage. RESULTS: Three species: L. paracasei (LPa), L. brevis (LB) and L. plantarum (LPl), isolated from sugar beet silage and characterized based on 16S rDNA sequences and biochemical parameters, were analyzed in the study. Single strains and their combinations were used as silage inoculants. The basic chemical and microbiological (qPCR) parameters of silages were determined. Based on the results of agglomerative hierarchical clustering (AHC) and principal component analysis (PCA) it was determined that silages inoculated with single LAB strains and LPa + LB and commercial additive (0+) were the best quality ones, particularly with regard to microbiological parameters and they effectively lowered the pH value. A consortium of three Lactobacillus species had no influence on silage quality, whereas LPa + LB and LPl + LB combinations as well as a commercial additive exerted positive effects. Inoculation inhibited the growth of toxin-producing fungi.CONCLUSION: Only the appropriate LAB composition can improve the quality of the ensiled material (antagonistic relationship). Only the LPa + LB combination was able to improve the value of low dry silage; nevertheless, almost all combinations were able to reduced concentrations of toxin-producing fungi. DISCUSSIONIn this experiment, grass herbage was obtained from the fourth cut due to higher expected fungal loads (in particular Fusarium spp.). A short regrowth period resulted in high crude protein content.

Alterations in Rumen Bacterial Community and Metabolome Characteristics of Cashmere Goats in Response to Dietary Nutrient Density

“…It can ferment feedstuffs to volatile fatty acids, microbial proteins, and vitamins, which play important roles in animal health and production [ 4 , 5 ]. Sometimes, it has to deal with lower quality fodder or silage [ 6 ]. Among the microbiota, bacteria are the most abundant, diverse, and metabolically active species in the rumen [ 7 , 8 ].…”

Effect of<i> Lactobacillus buchneri</i> on the nutritive value of Sucrosorgo 506 bagasse silage

“…The Sucrosorgo 506 bagasse silages were dominated by lactic acid, and in our study lactic acid concentrations were found to be higher than the minimum value (30 g/kg of DM) for proper lactic fermentation. The statistically significant (P = 0.000) higher content of acetic acid in silage inoculated with L. buchneri is indicative of heterofermentation (Fijałkowska et al, 2020).…”

“…Moreover, lactic acid bacteria (LAB) accelerate lactic acid fermentation and reduce nutrition losses during the ensilage process (Wang et al, 2019). As reported by Fijałkowska et al (2020), the addition of LAB and combination of similar strains, to silage 'completely or almost completely inhibited the growth of toxin-producing fungi of the genera Aspergillus and Fusarium'. In order to increase the stability of silages against contamination by yeasts and molds, in 1996 scientists proposed the use of L. buchneri as a silage additive.…”

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

“…It affects nutrients composition, dry matter, palatability reduction and reduction in consumption of silage. The main fungi isolated from contaminated silages were Aspergillus, Perncillum and Fusarium genera followed by mucor, and others [6][7][8]. Homofermentative Lactobacilli includes Lactobacilli casei and L. plantarum that directly enhance the silage/haylage quality by preventing undesirable microbial growth via lowering surrounding pH.…”