Abstract
PurposeThe diversity of lactic acid bacteria (LAB) in silages produced in warm climate countries is not well known. This study aimed to identify and characterise the metabolic and genotypic aspects of autochthonous LAB isolated from corn silage produced in the state of Minas Gerais, Brazil.MethodsEighty-eight LAB were isolated. To evaluate their performance at the strain level, all isolates were distinguished among strains using random amplified polymorphic DNA polymerase chain reaction (RAPD-PCR) and repetitive extragenic palindromic PCR (REP-PCR) techniques. The organic acid and ethanol production were determined by high-performance liquid chromatography (HPLC).ResultThe fingerprints obtained by RAPD-PCR with a M13 primer were more discriminatory than those obtained with the REP-PCR technique using a (GACA)4 primer. Moreover, 28 representative isolates were identified as Lactobacillus acidophilus, L. buchneri, L. casei, L. diolivorans, L. hilgardii, L. paracasei, L. parafarraginis, L. plantarum, L. rhamnosus, L. zeae and Pediococcus acidilactici. Different fingerprinting profiles between isolates within the same species were observed. However, some strains isolated from different silages showed the same band profile, thus suggesting the presence of clusters with high similar fingerprints in silages from various regions.ConclusionA variation in LAB diversity was observed in the silages of the evaluated regions, with L. rhamnosus and L. buchneri showing the highest distribution. Differences in organic acid production were observed among the strains belonging to the same species. This research contributes to a better understanding of the LAB community present in corn silage produced in warm climates. These strains will be studied as potential silage starters.
Highlights
Corn (Zea mays L.) has adequate characteristics for silage fermentation and is the forage often used in many parts of the world (Bernardes and do Rêgo 2014; Khan et al 2015).Due to the nutritional quality, this forage has been extensively used to optimise the yield of milk production in order to meet the increasing demand for dairy products (Yang et al 2019)
Eleven different species of lactic acid bacteria (LAB) were identified (Table 1). These species belong to four separate phylogenetic groups of the genus Lactobacillus (L. delbrueckii, L. buchneri, L. casei and L. plantarum) and the genus Pediococcus
Lactobacillus buchneri, and L. rhamnosus were found to have a broad distribution among the silage samples; they were isolated in four different regions
Summary
Corn (Zea mays L.) has adequate characteristics for silage fermentation and is the forage often used in many parts of the world (Bernardes and do Rêgo 2014; Khan et al 2015).Due to the nutritional quality, this forage has been extensively used to optimise the yield of milk production in order to meet the increasing demand for dairy products (Yang et al 2019). Corn (Zea mays L.) has adequate characteristics for silage fermentation and is the forage often used in many parts of the world (Bernardes and do Rêgo 2014; Khan et al 2015). At the time of ensiling, plant material encloses a large range of microorganisms (Fabiszewska et al 2019), but the fermentation process favours the multiplication of lactic acid bacteria (LAB). LAB include bacteria from a number of genera, such as Enterococcus, Lactobacillus, Lactococcus, Leuconostoc, Pediococcus, Weissela and Streptococcus (Vandamme et al 2014). Pediococcus, Lactococcus, Enterococcus and Weissela are important in the initial stage of fermentation because they ensure the environment remains acidic, which becomes predominantly colonised by the Lactobacillus genus (Lin et al 1992)
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