Abstract
In a model experiment on juices of legumes with nine strains of lactic acid bacteria (LAB) of the genus Lactobacillus isolated from aboveground parts of the vegetating leguminous plants (RS1, RS3, RS4), their rhizosphere (RS5), plant juices (RS6 and RS7), and a corn silage (RS2), and also with the collection strain of Lactobacillus plantarum BS933 and commercial strain Streptococcus faecium 500, joint cultivation with Candida scotti was carried out. Change of standard indicators, such as PH of the medium, the ratio of lactic acid to fatty acid homologues, and microflora analysis of the juice demonstrated that yeast actively competes with LAB for nutrients in the environment and possesses an antibacterial effect that leads to silage deterioration. The results showed that only certain Lactobacillus strains (3 of 8) and also S. faecium 500 are capable of resisting negative consequences of yeast activity during conservation of plant juices.
Highlights
Silage preparation as way of preserving juicy forages was developed long time ago (Acosta Aragon et al, 2012)
Change of standard indicators, such as PH of the medium, the ratio of lactic acid to fatty acid homologues, and microflora analysis of the juice demonstrated that yeast actively competes with lactic acid bacteria (LAB) for nutrients in the environment and possesses an antibacterial effect that leads to silage deterioration
The results showed that only certain Lactobacillus strains (3 of 8) and S. faecium 500 are capable of resisting negative consequences of yeast activity during
Summary
Silage preparation as way of preserving juicy forages was developed long time ago (Acosta Aragon et al, 2012). The study of the difficult microbiological and biochemical mechanisms which are responsible for the process of fermentation began to be carried out only in the second half of the twentieth century (Danner et al, 2003; McDonald et al, 1991). In this regard, many questions remain unresolved, including the role of accompanying yeast cultures at a fermentation of plant substrates by epiphytic bacteria. It is known that ensilage is accompanied by yeast activity, which can have a negative impact on the quality of silage of plant masses (Broberg et al, 2007). Growth of yeast is not suppressed with acidity of the environment; some strains are capable of surviving at PH 2.0 and even below (McDonald et al, 1985)
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