scholarly journals Effect of applying lactic acid bacteria and propionic acid on fermentation quality and aerobic stability of oats-common vetch mixed silage on the Tibetan plateau

2014 ◽  
Vol 86 (6) ◽  
pp. 595-602 ◽  
Author(s):  
Jie Zhang ◽  
Gang Guo ◽  
Lei Chen ◽  
Junfeng Li ◽  
Xianjun Yuan ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Tibetan Plateau ◽  
Lactic Acid Bacteria ◽  
Propionic Acid ◽  
The Tibetan Plateau ◽  
Common Vetch ◽  
Aerobic Stability ◽  
Fermentation Quality

Evaluation of Fermentation and Aerobic Stability of Total Mixed Ration Silage Containing Wet Brewers’ Grains and Corn Straw

2011 ◽  
Vol 347-353 ◽  
pp. 189-192
Author(s):  
Hui Li Wang ◽  
Qi Zhong Sun ◽  
Fu Yu Yang ◽  
Chun Cheng Xu
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Propionic Acid ◽  
Air Temperature ◽  
Heat Production ◽  
Lactic Acid Concentration ◽  
Corn Straw ◽  
Total Mixed Ration ◽  
Aerobic Stability ◽  
Fermentation Quality

This experiment was conducted to evaluate the effect of ensiling on fermentation quality and aerobic stability of a total mixed ration (TMR) containing wet brewers’ grains and corn straw. During the ensiling period, pH fell dramatically from 6.00 to 3.92 at the initial 3 days, then it maintained relatively stable. Lactic acid concentration firstly increased rapidly then it became slowly to reach 3.21% at day 28 post-ensiling. No propionic acid or butyric acid was observed throughout the ensiling. When exposed to air, the temperature of TMR increased quickly to reach a maximum of about 45°C at the 6-day, then it tended to decline until day 9. Later, it had another relative low peak at the 10-day, then it dropped slowly to be equal to air temperature. For TMR silage, no heat production or mold were detected in the entire period. In addition, during the days of exposure, the pH for TMR varied from 6.0-8.7, while TMR silages had no significant differences (3.86 to 3.87). The number of lactic acid bacteria (LAB) for the TMR decreased from the initial 3.2×103cfu g-1to below detectable levels and yeast counts increased by 1000 times. However, the TMR silage had no significant change in LAB and yeast counts. These results indicated that the TMR silage showed great quality and aerobic stability. Overall, fermentation plays an important part in helping total mixed ration silage forming a good aerobic stability.

Fermentation quality and aerobic stability of mulberry silage prepared with lactic acid bacteria and propionic acid

2019 ◽  
Vol 90 (4) ◽  
pp. 513-522 ◽  
Author(s):  
Ying‐Chao Zhang ◽  
Dong‐Xia Li ◽  
Xue‐Kai Wang ◽  
Yan‐Li Lin ◽  
Qing Zhang ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Propionic Acid ◽  
Aerobic Stability ◽  
Fermentation Quality

Phenotypic and phylogenetic analysis of lactic acid bacteria isolated from forage crops and grasses in the Tibetan Plateau

2012 ◽  
Vol 50 (1) ◽  
pp. 63-71 ◽  
Author(s):  
Huili Pang ◽  
Zhongfang Tan ◽  
Guangyong Qin ◽  
Yanping Wang ◽  
Zongwei Li ◽  
...  
Keyword(s):  
Phylogenetic Analysis ◽  
Lactic Acid ◽  
Tibetan Plateau ◽  
Lactic Acid Bacteria ◽  
The Tibetan Plateau ◽  
Forage Crops

scholarly journals Screening and Characterization of Lactic Acid Bacteria with Broad-Spectrum Antimicrobial Activity from Tibetan Qula, a Yak Milk Cheese

2021 ◽  
Author(s):  
Bei Zhang ◽  
Jun Chen ◽  
Guofang Wu ◽  
Lei Wang ◽  
Guangyong Qin ◽  
...  
Keyword(s):  
Antibacterial Activity ◽  
Lactic Acid ◽  
Tibetan Plateau ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Broad Spectrum ◽  
Pathogenic Bacteria ◽  
The Tibetan Plateau ◽  
N Source ◽  
Rdna Sequencing

Abstract BackgroundLactic acid bacteria with natural, effective antibacterial activity, safe and reliable characteristic, gradually become one of the key technologies in food fermentation applications, food preservation and other fields. In this study, 112 presumptive lactic acid bacteria isolated from Tibetan Qula, a fermented yak cheese popular in the Tibetan plateau, were screened for potential probiotic microorganism with antimicrobial activity.Results12 lactic acid bacteria were found to have antibacterial activity, and strain QZ50 in particular showed broad-spectrum inhibition against pathogenic bacteria, which retained its antibacterial activity after sequential removal of acids and hydrogen peroxide, indicating the production of a broad-spectrum bacteriocin that could inhibite Micrococcus luteus ATCC 28001, Staphylococcus aureus ATCC 26003, Bacillus subtilis ATCC 63501, Escherichia coli ATCC 30105, Pseudomonas aeruginosa ATCC 10104, and Salmonella enterica ATCC 50094. Strain QZ50 was identified as Lactobacillus plantarum based on physicochemical characteristics and 16S rDNA sequencing. And the optimum production conditions were evaluated to obtain the highest yield of plantaricin QZ50. The optimum medium, temperature, initial pH, and inoculum amount for plantaricin QZ50 production were Man, Rogosa, and Sharpe (MRS), 30°C, 6.5, and 3%, respectively. In addition, different C source, N source and stimulating factors in medium show significant effects on plantaricin QZ50 production (P ＜ 0.05). The optimum C and N source were respectively glucose and yeast extract, and 2% Tween 80 contributed highest production of plantaricin QZ50. Plantaricin QZ50 exhibited strong heat stability and remained activity at pH 2.0–8.0. In addition, plantaricin QZ50 was inactivated by pepsin, proteinase K, trypsin, papain, and chymotrypsin.ConclusionsSome strains of Lactobacillus isolated from the Qula in the Tibetan plateau have good antibacterial activity which could be considered as potential probiotic. The strain of Lactobacillus plantarum QZ50, with a broad-spectrum, stable, safe, and natural antibiotic, has potential applications as a food biopreservative.

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