Short Communication: Influence of Various Proteolytic Sources during Fermentation of Reconstituted Corn Grain Silages

Junges, D.; Morais, G.; Spoto, M.H.F.; Santos, P.S.; Adesogan, A.T.; Nussio, L.G.; Daniel, J.L.P.

doi:10.3168/jds.2017-12943

Cited by 157Ruminant Nutrition and Digestive PhysiologyAnimal Nutrition and PhysiologyMycotoxins in Agriculture and Food

Short Communication: Influence of Various Proteolytic Sources during Fermentation of Reconstituted Corn Grain Silages

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Junges, D., Morais, G., Spoto, M.H.F., Santos, P.S., Adesogan, A.T., Nussio, L.G., Daniel, J.L.P.·2017·Journal of Dairy Science

DOI 10.3168/jds.2017-12943

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Abstract

The objective of this study was to determine the contribution of corn kernel enzymes, bacteria, fungi, and fermentation end-products (main acids and ethanol) to protein solubilization during fermentation of reconstituted corn grain silage. Flint corn kernels were ground (5-mm sieve), rehydrated to 32% of moisture, and treated with no additives (control), gamma irradiation (32 kGy), gamma irradiation + fermentation end-products (1% of lactic acid, 0.3% of acetic acid, and 0.7% of ethanol, as fed), and natamycin (1% as fed). Treated grains were ensiled in nylon-polyethylene bags and stored for 90 d. Protein solubilization was calculated for each treatment and the contributions of proteolytic sources were determined. Bacterial activity was the main contributor to proteolysis (60%) followed by corn kernel enzymes (30%), whereas fungi and fermentation end-products had only minor contributions (∼5% each).

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In rehydrated corn grain silages, bacterial enzymes were primarily responsible for proteolysis (60%), followed by plant proteases (30%).
“In rehydrated corn grain silages, Junges et al. [45] reported that bacterial enzymes were primarily responsible for proteolysis (60%), followed by plant proteases (30%).”
From The Effects of Short-Time Delayed Sealing on Fermentation, Aerobic Stability and Chemical Composition on Maize Silages (2023) · cites this paper as [45]

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Authors: Junges, D., Morais, G., Spoto, M. H. F., Santos, P. S., Adesogan, A. T., Nussio, L. G., & Daniel, J. L. P.
Affiliations: Universidade de São Paulo (BR)
Instituto de Pesquisas Energéticas e Nucleares (BR)
University of Florida (US)
Universidade Estadual de Maringá (BR)
Corresponding author: Daniel, J.L.P.
ORCID: Morais, G.
Spoto, M.H.F.
Adesogan, A.T.
Nussio, L.G.
Daniel, J.L.P.
Venue: Journal of Dairy Science
Publisher: American Dairy Science Association
Published: 2017-11
Volume: 100
Issue: 11
Pages: 9048-9051
ISSN: 0022-0302 (ISSN-L)
DOI: 10.3168/jds.2017-12943
OpenAlex: W2754070343
Cited by: 157
References: 30
Citations by year: 2026: 9 · 2025: 17 · 2024: 14 · 2023: 37 · 2022: 21 · 2021: 20 · 2020: 21 · 2019: 14 · 2018: 4
FWCI: 18.57
Type: journal article
Language: en
Open access: bronze
doi.org
Licence: www.elsevier.com/tdm/userlicense/1.0/ (tdm)
www.elsevier.com/open-access/userlicense/1.0/ (vor, 435 d)
Locations: Journal of Dairy Science (publishedVersion)
PubMed (publishedVersion)
Funders: Fundação de Amparo à Pesquisa do Estado de São Paulo
Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
Conselho Nacional de Desenvolvimento Científico e Tecnológico
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: protein solubilization, proteolysis, silage additives, gamma irradiation, natamycin, lactic acid, acetic acid, ethanol, fungal activity, flint corn
MeSH terms: Animals, Bacteria, Zea mays, Fermentation, Fungi, Hydrogen-Ion Concentration, Plant Proteins, Silage, Acetic Acid, Proteolysis

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Short Communication: Influence of Various Proteolytic Sources during Fermentation of Reconstituted Corn Grain Silages

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