Cited by 127Ruminant Nutrition and Digestive PhysiologyProbiotics and Fermented FoodsAnimal Nutrition and Physiology

Effect of temperature (5-25°C) on epiphytic lactic acid bacteria populations and fermentation of whole-plant corn silage

Zhou, Y., Drouin, P., Lafrenière, C.·2016·Journal of Applied Microbiology

Abstract

AIMS: The objective of this study was to investigate the effect of temperature (5-25°C) on epiphytic lactic acid bacteria (LAB) populations during 60 days of fermentation of whole-plant corn silage. METHODS AND RESULTS: Vacuum bag mini-silos of chopped whole-plant corn were incubated at five different temperatures (5, 10, 15, 20 and 25°C), according to a completely randomized design with four repetitions. The silos were opened and sampled on day 0, 1, 2, 3, 7, 28 and 60. At 20 and 25°C, Lactobacillus plantarum- and Pediococcus pentosaceus-related operational taxonomic units (OTU) dominated the fermentation within 1 day. After 7 days, the OTU related to the heterofermentative species Lactobacillus buchneri began to appear and it eventually dominated silages incubated at these temperatures. Population dynamic of LAB at 5 and 10°C was different. At these temperatures, Leuconostoc citreum OTU was identified at the beginning of the fermentation. Thereafter, Lactobacillus sakei- and Lactobacillus curvatus-related OTU appeared and quickly prevailed. Corn silage at 15°C acted as a transition between 20-25°C and 5-10°C, in terms of LAB diversity and succession. CONCLUSION: The conditions of silage incubation temperature affect species diversity of LAB population with notable difference along the temperature gradient. Colder temperature conditions (5 and 10°C) have led to the identification of LAB species never observed in corn silage. SIGNIFICANCE AND IMPACT OF THE STUDY: This study demonstrated the impact of temperature gradient on the diversity and some important population shift of lactic acid bacteria communities during fermentation of corn silage.

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Crossref · 10.1111/jam.13198

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  • High ambient temperature during storage enhances acetic acid production by favoring the development of L. buchneri, whereas lower environmental temperature could indirectly favor yeast survival by allowing a slower metabolism and a reduced permeability of the cell membrane to organic acids.

    “A possible explanation is that high ambient temperature during storage enhances acetic acid production (Wang and Nishino, 2013) by favoring the development of L. buchneri (Zhou et al., 2016), whereas lower environmental temperature could indirectly favor the yeast survival by allowing a slower metabolism and a reduced permeability of the cell membrane to organic acids (Zhou et al., 2016).”

    From Silage review: Factors affecting dry matter and quality losses in silages (2018) · cites this paper as Zhou et al., 2016

  • Zhou et al. (2016) considered fingerprint techniques such as DGGE to be interesting approaches for investigating microbial population dynamics during ensiling, for example the influence of low temperatures on the evolution of the LAB population responsible for whole plant corn silage fermentation.

    “Zhou et al. (2016) considered fingerprint techniques such as DGGE as interesting approaches to investigate the microbial population dynamics during the ensiling process, e.g., the influence of low temperatures that contribute to creating the various evolution of the LAB population responsible for whole plant corn silage fermentation.”
  • High-throughput sequencing technology revealed the diversity of the bacterial community in maize and alfalfa silages.

    “High-throughput sequencing technology revealed the diversity of the bacterial community in maize and alfalfa silages.”
  • Bacterial community profiles varied during ensiling and were influenced by aerobic exposure, but Lactobacillus spp. dominated during the ensiling process.

    “The bacterial community profiles varied during ensiling and were influenced by aerobic exposure; nevertheless, Lactobacillus spp. dominated during the ensiling process.”

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Authors
Zhou, Y., Drouin, P., & Lafrenière, C.
Affiliations
  • Université du Québec en Abitibi-Témiscamingue (CA)
  • Lallemand Animal Nutrition; Milwaukee WI USA
Corresponding author
Drouin, P.
Venue
Journal of Applied Microbiology
Published
2016-07-29
Volume
121
Issue
3
Pages
657-671
ISSN
1364-5072 (ISSN-L)
OpenAlex
W2412049929
Cited by
126
References
66
Citations by year
2026: 11 · 2025: 13 · 2024: 17 · 2023: 7 · 2022: 24 · 2021: 16 · 2020: 12 · 2019: 12 · 2018: 11 · 2017: 1 · 2016: 1
FWCI
17.06
Type
journal article
Language
en
Open access
closed
Locations
  • Journal of Applied Microbiology (publishedVersion)
  • PubMed (publishedVersion)
Funders
Université Laval
Topics
  • Life Sciences › Agricultural and Biological Sciences › Agronomy and Crop Science › Ruminant Nutrition and Digestive Physiology
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
  • Life Sciences › Agricultural and Biological Sciences › Animal Science and Zoology › Animal Nutrition and Physiology
Keywords
whole-plant corn silage, lactic acid bacteria, epiphytic bacteria, bacterial community succession, Lactobacillus buchneri, Lactobacillus plantarum, Pediococcus pentosaceus, Leuconostoc citreum, Lactobacillus sakei, Lactobacillus curvatus, bacterial diversity
MeSH terms
Aerobiosis, Zea mays, Fermentation, Hydrogen-Ion Concentration, Lactobacillus, Pediococcus, Silage, Temperature

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