The effect of Lactobacillus buchneri and L. plantarum, applied at ensiling, on the ensiling fermentation and aerobic stability of wheat and sorghum silages

Weinberg, Z G; Szakacs, G; Ashbell, G; Hen, Y

doi:10.1038/sj.jim.2900726

Cited by 79Ruminant Nutrition and Digestive PhysiologyAnimal Nutrition and PhysiologyProbiotics and Fermented Foods

The effect of Lactobacillus buchneri and L. plantarum, applied at ensiling, on the ensiling fermentation and aerobic stability of wheat and sorghum silages

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Weinberg, Z G, Szakacs, G, Ashbell, G, Hen, Y·1999·Journal of Industrial Microbiology and Biotechnology

DOI 10.1038/sj.jim.2900726

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Abstract

The effect of applying Lactobacillus buchneri (LB), alone or in combinations with L. plantarum (LP) and yeasts at ensiling, on the ensiling fermentation and aerobic stability of wheat and sorghum silages was studied under laboratory conditions. Treatments comprised LB, LP, yeasts, LB + yeasts, LP + yeasts, LB + LP and B-589 (a lactic acid bacterial strain isolated from wheat silage in Israel) alone. The treatments were also applied to sterilized aqueous extracts of wheat which were incubated at 30°C for 10 days. The pH of all treatments was below 4.0 already on day 4 of the experiment. Silages treated with LB had higher acetic acid concentrations than those treated with LP: 32–34 vs 16–18, and 28–34 vs 4–7 g kg−1 in the experiments with wheat and sorghum, respectively. Similar results were obtained in wheat extracts. In the aqueous phase, marked differences in pH decrease were noticed among the treatments: 4.4 in LB, 6.0 in the yeast, and 3.7 in LP and B-589 (from day 3 and onwards). In both crops LB resulted in aerobically stable silages when applied alone or with LP and yeasts, whereas LP resulted in unstable silages upon aerobic exposure; the stability of the LB-treated silages is attributed to the higher acetic acid concentrations. The isolated strain (B-589) did not exhibit any advantage with regard to aerobic stability.

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Lb. buchneri successfully improves the aerobic stability of a variety of silages.
“have shown that Lb. buchneri successfully improves the aerobic stability of a variety of silages”
From Silage review: Recent advances and future uses of silage additives (2018) · cites this paper as Weinberg et al., 1999
L. buchneri 40788 added to forage at harvest has increased acetic acid concentration, lowered yeast numbers, and improved aerobic stability in a variety of silages.
“Lactobacillus buchneri 40788 is a biological alternative that, when added to forage at harvest, has resulted in an increase in the concentration of acetic acid, a lower number of yeasts, and improved aerobic stability in a variety of silages (Muck, 1996;Weinberg et al., 1999;Kung and Ranjit, 2001).”
From The Effect of Treating Alfalfa with Lactobacillus buchneri 40788 on Silage Fermentation, Aerobic Stability, and Nutritive Value for Lactating Dairy Cows (2003) · cites this paper as Weinberg et al., 1999

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Ensiling whole-crop wheat and corn in large containers with Lactobacillus plantarum and Lactobacillus buchneri.
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Self-citation
The effect of Lactobacillus buchneri, with or without homofermentative lactic acid bacteria, on the fermentation, aerobic stability and ruminal degradability of wheat, sorghum and maize silages
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The effect of Lactobacillus buchneri 40788 or Lactobacillus plantarum MTD-1 on the fermentation and aerobic stability of corn silages ensiled at two dry matter contents
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Authors: Weinberg, Z. G., Szakacs, G., Ashbell, G., & Hen, Y.
Affiliations: Agricultural Research Organization (IL)
Budapest University of Technology and Economics (HU)
ORCID: Weinberg, Z G
Venue: Journal of Industrial Microbiology and Biotechnology
Publisher: Oxford University Press (OUP)
Published: 1999-09-01
Volume: 23
Issue: 3
Pages: 218-222
ISSN: 1367-5435 (ISSN-L)
1476-5535
DOI: 10.1038/sj.jim.2900726
OpenAlex: W2040924769
Cited by: 79
References: 6
Citations by year: 2026: 1 · 2024: 2 · 2023: 1 · 2021: 4 · 2020: 1 · 2019: 3 · 2018: 3 · 2017: 1 · 2016: 2 · 2015: 2 · 2014: 3 · 2013: 1 · 2012: 2
FWCI: 7.99
Type: journal article
Language: en
Open access: bronze
doi.org
Locations: Journal of Industrial Microbiology & Biotechnology (publishedVersion)
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 › Food Science › Probiotics and Fermented Foods
Keywords: Lactobacillus buchneri, Lactobacillus plantarum, silage additives, aerobic stability, wheat silage, sorghum silage, acetic acid, lactic acid bacteria, yeast, silage pH

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The effect of Lactobacillus buchneri and L. plantarum, applied at ensiling, on the ensiling fermentation and aerobic stability of wheat and sorghum silages

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