Effects of an inoculant containing a Lactobacillus buchneri that produces ferulate-esterase on fermentation products, aerobic stability, and fibre digestibility of maize silage harvested at different stages of maturity.
Abstract
The aim of this research was to study the effects of a commercial inoculant containing Lactobacillus casei and Lactobacillus buchneri that produces ferulate esterase enzymes on fermentation products, aerobic stability, microbial status, dry matter (DM) losses, and digestibility of neutral detergent fibre (aNDF-D) of maize silages ensiled at four stages of maturity. The kernel milk line (ML) was used to time the forage harvest, and 1/6 ML, 2/5 ML, 3/4 ML and black layer (BL) were observed, for harvest stages I, II, III and IV, respectively. Chopped whole plant maize was untreated or treated with L. casei LC32909 and L. buchneri LN40177, which were applied to achieve a final application rate of 1×104cfu/g and 1.0×105cfu/g of fresh forage, respectively. The maize was ensiled in laboratory silos for 260 days before opening. The DM content, starch and ether extract concentrations and mould count increased, whereas water activity, nitrate, ash, water soluble carbohydrates (WSC) and crude protein (CP) contents progressively decreased with increasing maturity at harvest. The 24-h and 48-h aNDF-D were similar for harvest stages I, II and III, whereas they were the lowest in harvest stage IV. The effect of inoculation decreased with increasing DM content at ensiling, and the inoculum was ineffective at the last stage of maturity, probably due to the high epiphytic lactic acid bacteria (LAB) count, low water activity and low sugar content that could have negatively influenced the inoculation outcome. The inoculation lowered the lactic acid, yeast and mould counts and increased acetic acid, 1,2-propanediol, pH, DM losses and aerobic stability in the first three harvest stages, whereas no differences were observed between the treated and untreated silages harvested at the last stage of maturity. Regardless of the treatment, the yeast count fell under the detection limit and the aerobic stability of the silage increased to over 200h when the acetic acid content exceeded 25g/kg DM. Furthermore, the DM losses were closely correlated to the acetic acid production and increased to 80g/kg of DM in the treated silages harvested at the earliest stage of maturity. The potential milk production, estimated with MILK2006 model (Shaver et al., 2006, http://www.uwex.edu/ces/dairynutrition/spreadsheets.cfm), showed that the greater aNDF-D of the treated silage, which was observed in harvest stages I and III, did not counterbalance the higher DM losses attributable to the L. buchneri activity during ensiling, in terms of milk per Mg of original ensiled DM.
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Acetic acid improves aerobic stability by reducing yeasts during conservation and limiting their growth after silage is exposed to air.
“Acetic acid has been reported to be an effective compound that improves aerobic stability by reducing yeasts during conservation and by limiting their growth after silage is exposed to air (Kleinschmidt and Kung, 2006; Comino et al., 2014; Ferrero et al., 2019).”
From Lentilactobacillus hilgardii Inoculum, Dry Matter Contents at Harvest and Length of Conservation Affect Fermentation Characteristics and Aerobic Stability of Corn Silage (2021) · cites this paper as Comino et al., 2014
Silages with high DM content (>38%) are more prone to aerobic spoilage than those with low content because LAB activity is limited by reduced water activity and acid production is low.
“Silages with a high DM content (e.g., >38%) are more prone to aerobic spoilage than those with a low content, because the LAB activity is limited by the reduced water activity (aw) and, consequently, the production of acids is low (Comino et al., 2014).”
From Lentilactobacillus hilgardii Inoculum, Dry Matter Contents at Harvest and Length of Conservation Affect Fermentation Characteristics and Aerobic Stability of Corn Silage (2021) · cites this paper as Comino et al., 2014
Cool weather lowers numbers of LAB, and high amounts of LAB often occur at second and third harvests when temperature is highest.
“Cool weather lowers the numbers of LAB, and high amounts of LAB therefore occurs often at second and third harvests, when the temperature is at its highest in climates like northern Europe for grasses and alfalfa and for early cultivars of maize (Pahlow et al. 2003; Broberg et al. 2007; Comino et al. 2014).”
From Trends in designing microbial silage quality by biotechnological methods using lactic acid bacteria inoculants: a minireview. (2019) · cites this paper as Comino et al. 2014
Numbers of LAB on crops vary from the lower detection limit of 10 CFU/g on alfalfa up to 1 × 107 CFU/g on sorghum and maize.
“There is a big variety in numbers of LAB on the crops, from the lower detection limit of 10 CFU/g on alfalfa up to 1 × 107 CFU/g on sorghum and maize (CFU: colony forming units).”
From Trends in designing microbial silage quality by biotechnological methods using lactic acid bacteria inoculants: a minireview. (2019) · cites this paper as Comino et al. 2014
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“This relationship between yeast counts, acetate level, 1,2-propanediol and aerobic stability has been described by other authors [5,33].”
Method
- Authors
- Comino, L., Tabacco, E., Righi, F., Revello-Chion, A., Quarantelli, A., & Borreani, G.
- Affiliations
- University of Turin (IT)
- University of Parma (IT)
- Corresponding author
- Borreani, Giorgio
- Venue
- Animal Feed Science and Technology
- Publisher
- Elsevier BV
- Published
- 2014-12
- Volume
- 198
- Pages
- 94-106
- ISSN
- 0377-8401 (ISSN-L)
- OpenAlex
- W1971161868
- Cited by
- 82
- References
- 46
- Citations by year
- 2026: 2 · 2025: 4 · 2024: 12 · 2023: 13 · 2022: 10 · 2021: 11 · 2020: 7 · 2019: 8 · 2018: 6 · 2017: 7 · 2016: 1 · 2015: 1
- FWCI
- 5.98
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Animal Feed Science and Technology (publishedVersion)
- Institutional Research Information System University of Turin (University of Turin) (submittedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Agronomy and Crop Science › Ruminant Nutrition and Digestive Physiology
- Life Sciences › Agricultural and Biological Sciences › Animal Science and Zoology › Animal Nutrition and Physiology
- Life Sciences › Agricultural and Biological Sciences › Plant Science › Mycotoxins in Agriculture and Food
- Keywords
- Lactobacillus buchneri, Lactobacillus casei, silage inoculants, corn silage, harvest maturity, aerobic stability, dry matter loss, neutral detergent fiber digestibility, silage fermentation, acetic acid, lactic acid bacteria, water activity, silage additives, dairy cattle feed
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