Estudio microbiológico y calidad nutricional del ensilaje de maíz en dos ecorregiones de Colombia
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Resumen El presente estudio buscó establecer los cambios en la concentración inicial de los géneros de bacterias acido lácticas (BAL) en dos variedades de maíz utilizado para ensilar en clima cálido y frío respectivamente. Se realizaron microsilos de 1.5 kg para comparar la curva de crecimiento de cada uno de estos géneros a lo largo del proceso, con mediciones en los días 0,1,2,3,4,7,14,28 y 56 de cerrado el silo. Se compararon las variaciones en el pH, la concentración de ácido acético, ácido láctico y azúcares reductores en los ensilajes de maíz y se evaluó la variación en la calidad nutricional del forraje fresco con respecto al ensilaje al final del proceso. Se observaron diferencias significativas (p < 0.05) en las concentraciones iniciales de BAL entre los tratamientos, siendo mayor para el maíz proveniente de clima cálido. El pH para el maíz de clima cálido disminuyó significativamente (p < 0.05) más rápido que el de clima frio, sin embargo no se encontraron diferencias significativas en su concentración final. Se presentó un incremento en las poblaciones de BAL, desde el inicio el proceso fermentativo y hasta que el pH alcanzó niveles por debajo de cuatro, excepto para el género de pediococos los cuales alcanzaron su mayor crecimiento a pH cercano a 3.9, siendo significativamente mayor para las BAL de clima cálido. Inicialmente los géneros de lactobacilos y leuconostoc fueron los más abundantes en ambos climas, seguidos por los streptococos y pediococos. No se observaron diferencias significativas en las concentraciones de ácidos orgánicos, ni azúcares reductores entre tratamientos. La calidad nutricional de los ensilajes no varió con respecto al forraje fresco, indicando un óptimo proceso de ensilaje en donde las perdidas de nutrientes fueron mínimas para ambos climas. Palabras clave: ácido láctico, bacterias ácido-lácticas, fermentación, lactobacilos, pediococos. Summary Initial concentration of the most important genus of lactic acid bacteria (LAB) in two maize varieties (warm and cold climate respectively) was evaluated. Growth rate for each genus throughout the process was compared at 0.1.2.3.4.7.14.28 and 56 days from silage sealed. Variation in pH, acetic acid, lactic acid and reducer sugars concentration were compared within silos. Nutritional quality between fresh forage and final silage was also evaluated. Significant differences (p < 0.05) were found in the initial concentrations of LAB between treatments, being greater for warm climate. pH value in this treatment diminished significantly (p < 0.05) faster than the one of cold climate, although there were not significant differences in their final concentration. An increase in the LAB populations was observed from the fermentation beginning until pH reached levels below four, except for pediococci genus who reached their greater growth at pH near 3,9 being significantly greater for warm climate LAB. Initially the Lactobacilli and Leuconostoc genus had more concentration in both climates, followed by the Streptococci and pediococci. There were not differences in the organic acid concentrations, nor reducer sugars between treatments. Silage Nutritional quality was similar to fresh forage, indicating an optimal conservation process. Key words: fermentation, lactic acid, lactic acid bacteria, lactobacill, pediococci. Resumo O presente estudo procurou estabelecer as mudanças na concentração inicial dos gêneros de bactérias acido lácticas (BAL) em duas variedades de milho usado para silagem de clima quente e frio. Realizaramse microsilos de 2 kg para comparar a curva de crescimento da cada um destes gêneros ao longo do processo, com medições nos dias 0,1,2,3,4,7,14,28 e 56 de fechado o silo. Compararam-se as variações no pH, a concentração de acido acético, acido láctico e açúcares redutores na silagem de milho. Observaramse diferenças significativas (P < 0.05) nas concentrações iniciais de BAL entre os tratamentos, sendo maior para o milho de clima quente. O pH para o milho de clima quente diminuiu significativamente (p < 0.05) mais rápido do que o clima frio, no entanto não se encontraram diferenças significativas em sua concentração final. Apresentou-se um incremento nas populações de BAL, desde o início o processo de fermentação e até que o pH alcançou níveis por embaixo de 4, exceto para o gênero pediococos os quais atingiram seu maior crescimento a pH próximo a 3.9, sendo significativamente maior para as BAL de clima quente. Inicialmente os gêneros de lactobacilos e leuconostoc foram os mais abundantes em ambos climas, seguidos pelos streptococos e pediococos. Não se observaram diferenças significativas nas concentrações de ácidos orgânicos, nem açúcares redutores entre tratamentos. Palavras chave: ácido láctico, bactérias acido lácticas, Lactobacillus, Pediococcus.
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Acetobacter fabarum was first reported to be isolated from Ghanaian cocoa bean heap fermentation.
“Acetobacter fabarum was first reported to be isolated from Ghanaian cocoa bean heap fermentation [54].”
From Succession of Microbial Communities of Corn Silage Inoculated with Heterofermentative Lactic Acid Bacteria from Ensiling to Aerobic Exposure (2021) · cites this paper as [54]
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- Authors
- Villa, A. F., Meléndez, A. P., Carulla, J. E., Pabón, M. L., & Cárdenas, E. A.
- Affiliations
- Universidad Nacional de Colombia (CO)
- Venue
- Revista Colombiana de Ciencias Pecuarias
- Publisher
- Universidad de Antioquia
- Published
- 2013-04-01
- Volume
- 23
- Issue
- 1
- Pages
- 65-77
- ISSN
- 0120-0690 (ISSN-L)
- 2256-2958
- OpenAlex
- W1913754350
- Cited by
- 14
- References
- 26
- Citations by year
- 2026: 4 · 2023: 1 · 2021: 1 · 2020: 3 · 2019: 1 · 2018: 2 · 2016: 1 · 2013: 1
- FWCI
- 1.42
- Type
- journal article
- Language
- es
- Open access
- gold
- doi.org
- Licence
- cc-by-nc-sa
- Locations
- Revista Colombiana de Ciencias Pecuarias (publishedVersion, cc-by-nc-sa)
- Vitae (Universidad de Antioquia) (submittedVersion)
- Redalyc (Universidad Autónoma del Estado de México) (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
- corn silage, lactic acid bacteria, silage fermentation, Lactobacillus, Pediococcus, Leuconostoc, Streptococcus, silage pH, lactic acid, acetic acid, reducing sugars, forage quality, microsilos, ecoregions, maize varieties
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