The effect of Lactobacillus buchneri inoculation on the aerobic stability and fermentation characteristics of alfalfa-ryegrass, red clover and maize silage

Wambacq, Eva; Latré, Joos; Haesaert, Geert

doi:10.23986/afsci.6711

Cited by 14 publications

(23 citation statements)

References 28 publications

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“…Yeasts and moulds in general can grow at a lower pH than bacteria, but the reduction in the pH occurring in the fermentations in our study, possibly combined with a depletion of available nutrients, caused a general decline in the counts for all treatments. Although no clear relation exists between fungal growth and mycotoxin production, high fungal counts are to be avoided in order to limit the risk of contamination with mycotoxins and other deleterious effects, such as nutrient use and taste changes in the ensiled crop (Wambacq et al ., 2013).…”

Section: Resultsmentioning

confidence: 99%

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Silage making of maize stover and banana pseudostem under South Ethiopian conditions: evolution of pH, dry matter and microbiological profile

Mitiku

Andeta

Borremans

et al. 2020

Microbial Biotechnology

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The study was conducted to evaluate the microbial dynamics during silage of maize stover and banana pseudostem in the environmental conditions of southern Ethiopia. To meet this objective, microsilos containing either maize stover or banana pseudostem, both with and without molasses, were prepared. Subsequently, samples were analysed on day 0, 7, 14, 30, 60 and 90 of the fermentation process. As a result, on day 7, all treatments except banana pseudostem without molasses showed a significant reduction in pH. It was also this silage type that supported the growth of Enterobacteriaceae longer than three other silage types, i.e. until 30 days. The yeasts and moulds and the Clostridum endospore counts also showed a reducing trend in early fermentation and afterwards remained constant until day 90. Illumina MiSeq sequencing revealed that Leuconostoc, Buttiauxella species and Enterobacteriaceae were the most abundant bacteria in the initial phases of the fermentation. Later on, Buttiauxella, Lactobacillus, Weissella and Bifidobacterium species were found to be dominant. In conclusion, silage of the two crop by-products is possible under South Ethiopian conditions. For banana pseudostem, the addition of molasses is crucial for a fast fermentation, in contrast to maize. Upscaling needs to be investigated for the two by-products.

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Section: Resultsmentioning

confidence: 99%

“…above 4.5), a low DM content (i.e. below 20%), substantial Enterobacteriaceae counts and an unpleasant smell can be considered as bad silages that may negatively affect the performance and health of livestock (McEniry et al ., 2006; Wambacq et al ., 2013).…”

Section: Resultsmentioning

confidence: 99%

Silage making of maize stover and banana pseudostem under South Ethiopian conditions: evolution of pH, dry matter and microbiological profile

Mitiku

Andeta

Borremans

et al. 2020

Microbial Biotechnology

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“…buchneri [31] and the merits of inoculating with Lb. buchneri to improve silage aerobic stability have been well studied [32–34]. Hence, due to the increased activity of the heterofermentative Lb.…”

Section: Discussionmentioning

confidence: 99%

Effects on microbial diversity of fermentation temperature (10°C and 20°C), long-term storage at 5°C, and subsequent warming of corn silage

Zhou

Drouin

Lafrenière

2019

Asian-Australas J Anim Sci

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Objective To evaluate the effects on microbial diversity and biochemical parameters of gradually increasing temperatures, from 5°C to 25°C on corn silage which was previously fermented at ambient or low temperature. Methods Whole-plant corn silage was fermented in vacuum bag mini-silos at either 10°C or 20°C for two months and stored at 5°C for two months. The mini-silos were then subjected to additional incubation from 5°C to 25°C in 5°C increments. Bacterial and fungal diversity was assessed by polymerase chain reaction–denaturing gradient gel electrophoresis (PCR-DGGE) profiling and biochemical analysis from mini-silos collected at each temperature. Results A temperature of 10°C during fermentation restricted silage fermentation compared to fermentation temperature of 20°C. As storage temperature increased from 5°C to 25°C, little changes occurred in silages fermented at 20°C, in terms of most biochemical parameters as well as bacterial and fungal populations. However, a high number of enterobacteria and yeasts (4 to 5 log 10 colony forming unit/g fresh materials) were detected at 15°C and above. PCR-DGGE profile showed that Candida humilis predominated the fungi flora. For silage fermented at 10°C, no significant changes were observed in most silage characteristics when temperature was increased from 5°C to 20°C. However, above 20°C, silage fermentation resumed as observed from the significantly increased number of lactic acid bacteria colonies, acetic acid content, and the rapid decline in pH and water-soluble carbohydrates concentration. DGGE results showed that Lactobacillus buchneri started to dominate the bacterial flora as temperature increased from 20°C to 25°C. Conclusion Temperature during fermentation as well as temperature during storage modulates microorganism population development and fermentation patterns. Silage fermented at 20°C indicated that these silages should have lower aerobic stability at opening because of better survival of yeasts and enterobacteria.

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“…In silages made of various crops, inoculation with the heterofermentative lactic acid bacteria species Lactobacillus buchneri has proven to increase aerobic stability . L. buchneri converts sugars to lactic acid and acetic acid, the latter having higher anti‐yeast and antifungal properties.…”

Section: Prevention Of Fungal Growth and Mycotoxin Productionmentioning

confidence: 99%

Occurrence, prevention and remediation of toxigenic fungi and mycotoxins in silage: a review

et al. 2016

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Ruminants are considered to be less sensitive towards mycotoxins than monogastric animals because rumen microbiota have mycotoxin-detoxifying capacities. Therefore the effect of mycotoxins towards ruminants has been studied to a lesser extent compared with monogastric animals. Worldwide, a high proportion of the ruminant diet consists of silages made of forage crops (i.e. all parts of the crop above the stubble are harvested). In practice, silages are often contaminated with multiple mycotoxins. Exposure to a cocktail of mycotoxins can hamper animal production and have severe health consequences. In this article the different aspects associated with mycotoxin contamination of silage are reviewed 'from seed to feed'. An overview is given on the occurrence of toxigenic fungal species and their concomitant mycotoxins in forage crops before and after ensiling. The mycotoxin load of visually non-mouldy samples and mouldy hot spots within the same silo is also compared. Subsequently, this review delves into different problem-solving strategies. A logical first step is prevention of mould growth and mycotoxin production in the field, during harvest and during ensiling. If prevention should fail, several remediation strategies are available. These are listed, mainly focusing on the possibilities of microbial degradation of mycotoxins in vivo in silage. © 2015 Society of Chemical Industry.

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The effect of Lactobacillus buchneri inoculation on the aerobic stability and fermentation characteristics of alfalfa-ryegrass, red clover and maize silage

Cited by 14 publications

References 28 publications

Silage making of maize stover and banana pseudostem under South Ethiopian conditions: evolution of pH, dry matter and microbiological profile

Silage making of maize stover and banana pseudostem under South Ethiopian conditions: evolution of pH, dry matter and microbiological profile

Effects on microbial diversity of fermentation temperature (10°C and 20°C), long-term storage at 5°C, and subsequent warming of corn silage

Occurrence, prevention and remediation of toxigenic fungi and mycotoxins in silage: a review

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