Abstract
The study aimed to investigate probiotic characteristics, and low moisture silage fermentation capability of selected lactic acid bacteria (LAB) isolated from Alfalfa (Medicago sativa L). Morphological and physiological properties, carbohydrates fermentation, enzymes, and organic acids production, anti-fungal activity, antibiotic sensitivity patterns, and probiotic characteristics (acidic and bile salt tolerances, hydrophobicity and aggregations natures) of LAB were examined. 16SrRNA sequencing was carried out to identify isolated strains. The identified strains Lactobacillus plantarum (KCC-37) and Lactobacillus plantarum (KCC-38) showed intense antifungal activity, survival tolerant in acidic and bile salt environments, cell surface and auto aggregations ability, enzymes and organic acids productions. At ensiled condition, KCC-37 and KCC-38 enhanced acidification of Italian ryegrass silages by producing a higher amount of lactic acid, a key acid for indicating silage quality with less extent to acetic acid and succinic acid at low moisture level than non-inoculated silages. Notably, the addition of mixed strains of KCC-37 and KCC-38 more potentially enhanced acidification of silage and organic acid productions than the single-culture inoculation. The overall data suggested that these strains could be used as an additive for improving the quality of the fermentation process in low moisture silage with significant probiotic characteristics.
Highlights
The livestock sector is a promising and rapid growing segment in the agriculture economy of the developing countries
Sequencing, antifungal, and probiotic isolated strains were subjected to molecular characterization by sequencing, antifungal, characteristics studies. 16SrRNA sequences revealed that selected strains KCC-37 and KCC-38 and probiotic characteristics studies. 16SrRNA
Cell-free metabolites of KCC-37 and KCC-38 significantly reduced biomass of fungi in PD broth supplemented with 10% CFM
Summary
The livestock sector is a promising and rapid growing segment in the agriculture economy of the developing countries. Roughage is the primary source of the diet; the quality of silage determines their growth, which brings economic benefits to farmers [1]. More concentration has been given mainly to high-quality silage/haylage production [2]. Lactic acid bacteria (LAB) is considered as a major group of starter cultures with better performances and high competitiveness probiotics used in dairy products, meat, fish, fruit, vegetables and cereals products. LAB contributes to the enhancement of the nutritional value of fermented foods, cheese maturation, and yoghurt texture with exopolysaccharide production and prevents the secondary fermentation process. LAB are proficient in preventing pathogenic bacterial growth through different mechanisms including adherence to cells wall, modulation of immune system and secretion of antimicrobial
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