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Effect of Applying Lactic Acid Bacteria Isolated from Forage Crops on Fermentation Characteristics and Aerobic Deterioration of Silage
Open accessAbstract
Two selected strains, Lactobacillus casei FG 1 and Lactobacillus plantarum FG 10 that were isolated from forage crops were used as additives at 1.0 x 10(5) cfu/g of fresh matter to alfalfa, Italian ryegrass, and sorghum, and their effect on fermentation characteristics and aerobic deterioration of silage was studied. The three silages treated with strains FG 1 or FG 10 were well preserved; had significantly lower pH values, butyric acid, propionic acid, and ammonia N concentrations, gas production, and dry matter losses; and had significantly higher contents of residual water-soluble carbohydrates and lactic acid than did the respective control silages. Yeast counts were high in all treated silages and increased rapidly during aerobic exposure. As a result, treated silages spoiled faster upon aerobic exposure than did the respective control silages. Most yeasts isolated from deteriorated silages showed high tolerance to lactic acid but low tolerance to butyric acid, and they were able to grow at low pH conditions and assimilate lactic acid. The results confirmed that L. casei and L. plantarum improved fermentation quality but did not inhibit the growth of silage yeast or aerobic deterioration of the silage.
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“In general, the need to apply additives to silage depends on the number and type of microorganisms attached to the silage [40].”
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“However, the poor silage quality occurred when LAB fails to produce sufficient lactic acid during fermentation to reduce the pH and inhibit the growth of clostridia [53].”
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“Previously researchers found that the homolactic fermentation such as pediccouss acidacticicii stable for low WSC forages [53].”
In the citing paper
“Cai et al. (1999) reported that yeasts from deteriorating silage were tolerant to lactic but not butyric acid.”
From The Effect of Delayed Ensiling and Application of a Propionic Acid-Based Additive on the Fermentation of Barley Silage (2002) · cites this paper as Cai et al., 1999
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Metadata
- Authors
- Cai, Y., Benno, Y., Ogawa, M., & Kumai, S.
- Affiliations
- RIKEN (JP)
- Ehime University (JP)
- ORCID
- Cai, Yimin
- Venue
- Journal of Dairy Science
- Publisher
- American Dairy Science Association
- Published
- 1999-03
- Volume
- 82
- Issue
- 3
- Pages
- 520-526
- ISSN
- 0022-0302 (ISSN-L)
- OpenAlex
- W2047532881
- Cited by
- 328
- References
- 19
- Citations by year
- 2026: 10 · 2025: 20 · 2024: 17 · 2023: 24 · 2022: 28 · 2021: 27 · 2020: 27 · 2019: 13 · 2018: 16 · 2017: 17 · 2016: 11 · 2015: 16 · 2014: 11 · 2013: 12 · 2012: 7
- FWCI
- 8.01
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Licence
- Locations
- Journal of Dairy Science (publishedVersion)
- PubMed (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Animal Science and Zoology › 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
- lactic acid bacteria, silage additives, Lactobacillus casei, Lactobacillus plantarum, aerobic deterioration, silage fermentation, alfalfa silage, sorghum silage, butyrate, ammonia nitrogen, water-soluble carbohydrates, silage spoilage
- MeSH terms
- Aerobiosis, Medicago sativa, Ammonia, Edible Grain, Fermentation, Food Preservation, Hydrogen-Ion Concentration, Lactobacillus, Lacticaseibacillus casei, Lolium, Propionates, Silage, Yeasts, Lactic Acid, Butyric Acid
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