Abstract
Lactic acid bacteria (LAB) inocula play a key role in the preservation and fermentation of forage crops within inoculated silages. LAB is a significant group of the bacterial community as they successfully reduce pH, inhibit the survival of undesirable microorganisms and control nutrient loss in fermented silage. Ensiled plants and metabolites such as simple plant carbohydrates have been utilized by LAB (homo-fermentative and hetero-fermentative LAB) to initiate the production of organic acids including lactic and acetic acids. LAB as a biological silage additive provides stable feed value and secondary metabolic products during rapid anaerobic primary silage fermentation. They are able to ferment a large number of forage crops and also to reduce pH levels in fermented forages, which helps to suppress the growth of spoilage microorganisms. Furthermore, silage inoculants can enhance silage quality, nutritional recovery and shelf life of the inoculated product. When ingested silage, Lactobacilli in the rumen may degrade secondary plant metabolites as part of the rumen microbiota, along with endogenous enzymes. Also, the forages harvesting time are key factors in the development of essential metabolites particularly carbohydrates and proteins which is essential nutrition for LAB survival and production of organic acids. The higher population of LAB could reduce the pH faster and control of deleterious microbial growth in silage. This review presents LAB function in silage production and the potential impacts of its fermentative activity. In addition, the advantage of LAB additives in silage production is discussed, with a focus on recent literature.
Highlights
Recent research on lactic acid bacteria (LAB) has enhanced our understanding of their many advantageous properties; they can be used as biopreservatives, feed grade enzymes, veterinary medicines, health care products and, especially, food and beverage additives [1,2,3,4]
This review presents Lactic acid bacteria (LAB) function in silage production and the potential impacts of its fermentative activity
We summarize recent information about the functions of LAB strains in silage fermentation as well as their primary fermented products and methods of improving the quality of silage and its shelf life
Summary
Recent research on lactic acid bacteria (LAB) has enhanced our understanding of their many advantageous properties; they can be used as biopreservatives, feed grade enzymes, veterinary medicines, health care products and, especially, food and beverage additives [1,2,3,4]. Lactobacilli play a critical role in preservation of silage nutrient quality through production of organic acids and inhibition of deleterious spoilage from the remaining microbial community. LAB are desirable microbes, while undesirable microorganisms (Enterococcus, yeast and molds) can cause anaerobic or aerobic spoilage during silage fermentation. These undesirable epiphytic microorganisms can decrease the nutritional quality of the silage and affect animal health and/or milk production [12,13]. Blajman et al [16] reported that LAB inoculation reduces undesirable yeast and mold growth in treated silage, and improves aerobic stability and LAB count in corn silage. Oliveira et al [17]
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