A meta-analysis on the effectiveness of homofermentative and heterofermentative lactic acid bacteria for corn silage

2018 ◽  
Vol 125 (6) ◽  
pp. 1655-1669 ◽  
Author(s):  
J.E. Blajman ◽  
R.B. Páez ◽  
C.G. Vinderola ◽  
M.S. Lingua ◽  
M.L. Signorini
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Meta Analysis ◽  
Corn Silage

scholarly journals THE RELATION OF LACTIC ACID BACTERIA TO CORN SILAGE

1921 ◽  
Vol 46 (2) ◽  
pp. 319-327 ◽  
Author(s):  
E.B. Fred ◽  
W.H. Peterson ◽  
J.A. Anderson
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Corn Silage

Application of condensed molasses fermentation solubles and lactic acid bacteria in corn silage production

2020 ◽  
Vol 100 (6) ◽  
pp. 2722-2731 ◽  
Author(s):  
Shiau‐Wei Chen ◽  
Yu‐Yi Chang ◽  
Hsin‐Yu Huang ◽  
Shu‐Ming Kuo ◽  
Han‐Tsung Wang
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Corn Silage ◽  
Silage Production

A meta‐analysis examining lactic acid bacteria inoculants for maize silage: Effects on fermentation, aerobic stability, nutritive value and livestock production

2019 ◽  
Vol 74 (4) ◽  
pp. 596-612 ◽  
Author(s):  
Alexandre Bernardi ◽  
Carla J. Härter ◽  
Antonio W. L. Silva ◽  
Ricardo A. Reis ◽  
Carlos H. S. Rabelo
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Nutritive Value ◽  
Meta Analysis ◽  
Livestock Production ◽  
Maize Silage ◽  
Aerobic Stability

scholarly journals Microbial Community and Fermentation Dynamics of Corn Silage Prepared with Heat-Resistant Lactic Acid Bacteria in a Hot Environment

2020 ◽  
Vol 8 (5) ◽  
pp. 719 ◽  
Author(s):  
Hao Guan ◽  
Yang Shuai ◽  
Yanhong Yan ◽  
Qifan Ran ◽  
Xia Wang ◽  
...  
Keyword(s):  
Lactic Acid ◽  
High Temperature ◽  
Lactic Acid Bacteria ◽  
Global Climate ◽  
Corn Silage ◽  
Global Climate Changes ◽  
Heat Resistant ◽  
Silage Fermentation ◽  
Dynamics Response ◽  
Lower Ratio

To develop a silage fermentation technique to adapt to global climate changes, the microbiome and fermentation dynamics of corn silage inoculated with heat-resistant lactic acid bacteria (LAB) under high-temperature conditions were studied. Corn was ensiled in laboratory silo, with and without two selected strains, Lactobacillus salivarius LS358 and L. rhamnosus LR753, two type strains L. salivarius ATCC 11741T and L. rhamnosus ATCC 7469T. The ensiling temperatures were designed at 30 °C and 45 °C, and the sampling took place after 0, 3, 7, 14, and 60 days of fermentation. The higher pH and dry matter losses were observed in the silages stored at 45 °C compared to those stored at 30 °C. Silages inoculated with strains LS358 and LR753 at 30 °C had a lower ratio of lactic acid/acetic acid. The dominant bacterial genera gradually changed from Pediococcus and Lactobacillus to Lactobacillus in silages during ensiling at 30 °C, while the bacterial community became more complex and fragmented after 7 d of ensiling at 45 °C. The high temperatures significantly led to a transformation of the LAB population from homo-fermentation to hetero-fermentation. This study is the first to describe microbial population dynamics response to high temperature during corn ensiling, and the results indicate that L. rhamnosus 753 shows potential ability to improve silage fermentation in tropics and subtropics.

scholarly journals Effect of Inoculation with Preactivated Lactobacillus Buchneri and Urea on Fermentative Profile, Aerobic Stability and Nutritive Value in Corn Silage

Agriculture ◽  
2020 ◽  
Vol 10 (8) ◽  
pp. 335
Author(s):  
Ana Paula Maia dos Santos ◽  
Edson Mauro Santos ◽  
Gherman Garcia Leal de Araújo ◽  
Juliana Silva de Oliveira ◽  
Anderson de Moura Zanine ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Chemical Composition ◽  
Lactic Acid Bacteria ◽  
Nutritional Value ◽  
Nutritive Value ◽  
Corn Silage ◽  
Maximum Temperature ◽  
Lactobacillus Buchneri ◽  
Aerobic Stability ◽  
Freeze Dried

The current study aimed to evaluate the application effects of the preactivated Lactobacillus buchneri and urea on the fermentative characteristics, chemical composition and aerobic stability in corn silages. The design was completely randomized, in a 6 × 5 factorial arrangement, with six types of additive and five opening times. The treatments consisted of corn silage; corn silage with freeze-dried inoculant; corn silage with freeze-dried inoculant +1.0% urea; corn silage with activated inoculant; corn silage with activated inoculant +1.0% urea, and corn silage with 1.0% urea. Populations of lactic acid bacteria stabilized at the 70th day, with average values of 8.91 and 9.15 log cfu/g for corn silage with freeze-dried inoculant +1.0% urea and corn silage with freeze-dried inoculant, respectively. In contrast, the silages without additives showed significantly lower values of 7.52 log cfu/g forage at the 70th day. The silages with urea (isolated or associated with the inoculant) increased the total nitrogen content. The maximum temperature values were highest in the corn silages without additives, indicating that these silages were more prone to deterioration. The use of Lactobacillus buchneri activated proved to be more efficient in improving the fermentative profile of corn silages than the freeze-dried inoculant. The use of urea as an additive reduced the losses and improved the nutritional value and aerobic stability of corn silages. Additionally, the combination of Lactobacillus buchneri activated and urea may be used as a technique to improve the fermentative profile, chemical composition and aerobic stability of corn silages.

scholarly journals Treatment of Whole-Plant Corn Silage With Lactic Acid Bacteria and Organic Acid Enhances Quality by Elevating Acid Content, Reducing pH, and Inhibiting Undesirable Microorganisms

2020 ◽  
Vol 11 ◽  
Author(s):  
Fu-gui Jiang ◽  
Hai-jian Cheng ◽  
Dong Liu ◽  
Chen Wei ◽  
Wen-juan An ◽  
...  
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Organic Acids ◽  
Organic Acid ◽  
Acid Content ◽  
Corn Silage ◽  
Fresh Material ◽  
Whole Plant ◽  
Lactic Acid Content

We investigated the variation in microbial community and fermentation characteristics of whole-plant corn silage after treatment with lactic acid bacteria (LAB) and organic acids. The fresh corn forages were treated with a combination of L. acidophilus and L. plantarum (106 CFU/g fresh material) or a 7:1:2 ratio of formic acid, acetic acid, and propionic acid (6 mL/g fresh material) followed by 45 or 90 days of ensiling. Silages treated with LAB showed increased lactic acid content and decreased pH after 45 days. Although treatment with LAB or organic acids decreased the common and unique operational taxonomic units, indicating a reduction in microbial diversity, the relative abundance of Lactobacillus was elevated after 45 and 90 days compared with control, which was more distinct in the organic acid groups. Moreover, we found higher levels of acetic acid and increased abundance of Acetobacter in silages treated with organic acids whereas undesirable microorganisms such as Klebsiella, Paenibacillus, and Enterobacter were reduced. In summary, the quality of corn silages was improved by LAB or organic acid treatment in which LAB more effectively enhanced lactic acid content and reduced pH while organic acid inhibited the growth of undesirable microorganisms.

scholarly journals Screening of Antagonistic Activity of Lactic Acid Bacteria Strains in relation to Candida scotti for Optimal Conservation of Plant Juices

2014 ◽  
Vol 2 (2) ◽  
pp. 21
Author(s):  
Ravilya A. Shurkhno ◽  
Shamil Z. Validov ◽  
Olga N. Ilinskaya
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Model Experiment ◽  
Antibacterial Effect ◽  
Antagonistic Activity ◽  
Corn Silage ◽  
Negative Consequences ◽  
Commercial Strain ◽  
Genus Lactobacillus ◽  
Collection Strain

In a model experiment on juices of legumes with nine strains of lactic acid bacteria (LAB) of the genus Lactobacillus isolated from aboveground parts of the vegetating leguminous plants (RS1, RS3, RS4), their rhizosphere (RS5), plant juices (RS6 and RS7), and a corn silage (RS2), and also with the collection strain of Lactobacillus plantarum BS933 and commercial strain Streptococcus faecium 500, joint cultivation with Candida scotti was carried out. Change of standard indicators, such as PH of the medium, the ratio of lactic acid to fatty acid homologues, and microflora analysis of the juice demonstrated that yeast actively competes with LAB for nutrients in the environment and possesses an antibacterial effect that leads to silage deterioration. The results showed that only certain Lactobacillus strains (3 of 8) and also S. faecium 500 are capable of resisting negative consequences of yeast activity during conservation of plant juices.

Effects of several lactic acid bacteria inoculants on fermentation and mycotoxins in corn silage

2021 ◽  
pp. 114962
Author(s):  
Antonio Gallo ◽  
Francesco Fancello ◽  
Francesca Ghilardelli ◽  
Severino Zara ◽  
Federico Froldi ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Corn Silage
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