LAB Inoculant Research Articles

Effects of moisture control, addition of glucose, inoculation of lactic acid bacteria and crushing process on the fermentation quality of rice grain silage

AbstractTo identify the best ensiling process and moisture content for rice grain silage, we determined the effects of additive (i.e. no additive, glucose additive or lactic acid bacteria [LAB] inoculation), crushing process (non‐crushing or crushing) and moisture control (none [13.6%], 20.0, 27.5, 35.0, 42.5 or 50.0% moisture content [in fresh matter, FM]) on rough rice and brown rice. Forage rice harvested at the fully ripe stage was ensiled in small‐scale experiments, and the silage was stored for 60 days. Regardless of the use of additives or LAB inoculation, the pH values tended to decrease with increasing moisture content. LAB inoculation and crushing resulted in low pH values, low butyric acid contents, low ethanol contents and high lactic acid contents, and the lactic acid content increased to more than 2.0% in FM at moisture contents of 27.5% and higher. The parameters of fermentation quality (pH, lactic acid, butyric acid, volatile basic nitrogen and ethanol content) were affected by not only the main effect of additive, crushing process and moisture control but also two‐way or three‐way interaction effects. LAB inoculation and crushing improved the lactic acid fermentation under lower moisture conditions, that is, 27.5% moisture content. In both rough rice and brown rice, we suggest that the appropriate pretreatment is the combined use of LAB inoculation, crushing process and controlling 27.5% moisture content.

Effects of Treating Whole-plant or Chopped Rice Straw Silage with Different Levels of Lactic Acid Bacteria on Silage Fermentation and Nutritive Value for Lactating Holsteins

Two experiments were carried out to investigate i) the effects of four levels of lactic acid bacteria inoculants (LAB; 0, 2×10 5 3×10 5 and 4×10 5 cfu/g fresh forage) and two physical forms of rice straw (whole and chopped rice straw) on silage fermentation quality and nutritive value of rice straw (RS) silage for lactating Holsteins and ii) the effects of the replacement of corn silage (CS) with different inclusion levels (0, 25 and 50%) of LAB treated RS on lactating performance of Holstein dairy cows. Rice straw packed with stretch film was ensiled for 45 d. The results showed that the higher level of LAB inoculants in the silage quadratically decreased pH, NH 3 -N and acetic acid concentrations and increased the contents of lactic acid and total organic acids. The CP content and DM losses in the silage declined linearly as the level of LAB addition was increased. Compared with whole-plant rice straw silage (WRS), chopped rice straw silage (CRS) dramatically reduced pH by 0.83. The concentrations of NH 3 -N were similar in WRS and CRS and both were less than 50 g/kg of total N. Chopping rice straw before ensiling significantly enhanced the lactic acid concentration and total organic acids content whereas the concentration of acetic acid declined. The CP, NDF and ADF content of CRS was 13.4, 5.9 and 10.2% lower than in WRS, respectively. Except for butyric acid concentration, significant interaction effects of inoculation level and physical form of RS were found on all fermentation end-products. Our findings indicated that milk yield and composition were not affected by different level of RS inclusion. However, because of the lower cost of WRS, cows consuming a ration in which WRS was partially substituted for CS had 3.48 Yuan (75% CS+25% WRS) and 4.56 Yuan (50% CS+50% WRS) more economic benefit over those fed a CS-based ration. It was concluded that the chopping process and LAB addition could improve the silage quality, and that substitution of corn silage with RS silage lowered the cost of the dairy cow ration without impairing lactation performance.

Clinical profile, treatment assignment, predictors of death of patients with severe symptomatic aortic stenosis not eligible to participate in a clinical trial evaluation of transcatheter aortic valve implantation

This study was conducted to determine the effects of lactic acid bacteria (LAB, Lactobacillus salivarius) inoculation on the microbial, physical and chemical properties of food waste mixture (FWM) stored at ambient temperature (25 °C) for 10 and 30 days. A complete pig diet including restaurant food waste, bakery by-product, barley and wheat bran, and broiler poultry litter was amended with LAB at the levels of 0.1%, 0.2%, 0.5% and 1.0% and fermented anaerobically. These treatments were compared with intact FWM before storage and non-anaerobically stored FWM.Non-anaerobic storage of FWM showed microbial putrefaction with the loss (P < 0.05) of water and water soluble carbohydrate (WSC) and increases (P < 0.005) in protein and fiber. Anaerobic fermentation of FWM with or without LAB seemed effective in both 10- and 30-day-storage. The addition of LAB inoculants to FWM showed a linear trend (P < 0.05) toward an increase in the number of total and lactic acid bacteria and toward the nutritional improvement with WSC increased and fiber decreased. Long-term (30 days) storage resulted in consistent reduction (P < 0.05) in numbers of total and lactic acid bacteria and pH and showed little change in chemical components, compared with short-term (10 days) storage. On the basis of these results, LAB inoculation improved fermentative characteristics of FWM. Among anaerobic treatments, further WSC increase and NDF reduction did not occur (P > 0.05) when LAB-added levels were over 0.2%. Based on these observations the optimum level of LAB addition to FWM was 0.2%.

Lactic acid fermentation of food waste for swine feed

This study was conducted to determine the effects of lactic acid bacteria (LAB, Lactobacillus salivarius) inoculation on the microbial, physical and chemical properties of food waste mixture (FWM) stored at ambient temperature (25 °C) for 10 and 30 days. A complete pig diet including restaurant food waste, bakery by-product, barley and wheat bran, and broiler poultry litter was amended with LAB at the levels of 0.1%, 0.2%, 0.5% and 1.0% and fermented anaerobically. These treatments were compared with intact FWM before storage and non-anaerobically stored FWM. Non-anaerobic storage of FWM showed microbial putrefaction with the loss ( P < 0.05) of water and water soluble carbohydrate (WSC) and increases ( P < 0.005) in protein and fiber. Anaerobic fermentation of FWM with or without LAB seemed effective in both 10- and 30-day-storage. The addition of LAB inoculants to FWM showed a linear trend ( P < 0.05) toward an increase in the number of total and lactic acid bacteria and toward the nutritional improvement with WSC increased and fiber decreased. Long-term (30 days) storage resulted in consistent reduction ( P < 0.05) in numbers of total and lactic acid bacteria and pH and showed little change in chemical components, compared with short-term (10 days) storage. On the basis of these results, LAB inoculation improved fermentative characteristics of FWM. Among anaerobic treatments, further WSC increase and NDF reduction did not occur ( P > 0.05) when LAB-added levels were over 0.2%. Based on these observations the optimum level of LAB addition to FWM was 0.2%.

The effect of a propionic acid bacterial inoculant applied at ensiling, with or without lactic acid bacteria, on the aerobic stability of pearl millet and maize silages

Z.G. WEINBERG, G. ASHBELL, K.K. BOLSEN, G. PAHLOW, Y. HEN AND A. AZRIELI. 1995. The effect of applying a new strain of Propionibacterium shermanii (PS), alone or with lactic acid bacteria inoculants (LAB) at ensiling, on the aerobic stability of pearl millet and maize silages was studied under laboratory conditions. The LAB inoculants comprised of Pediococcus pentosaceus (PP) in the experiments with millet, and PP +Lactobacillus plantarum (LP) in various combinations in the experiments with maize. The inoculants (made by Lallemand, France) were applied each at 0˙5 times 106 cfu g−1 Silages with no additives served as controls. The pearl millet used was either fresh, or wilted for 2 or 4 d (at 201, 268 and 448 g DM kg−1, respectively). There were two experiments with maize (at 401 and 353 g DM kg−1). After treatment, the chopped forages were ensiled in 15–1 anaerobic jars. Three jars per treatment were sampled on days 2, 5, 10 and 90. At the end of the experiments, the silages were subjected to an aerobic stability test lasting 6 d, in which CO2 production was measured along with chemical and microbiological parameters, to evaluate aerobic deteioration.The PS inoculant resulted in improvement in the aerobic stability as compared with the control, only in the fresh and 2‐d wilted pearl millet silages. The amounts of CO2 (g kg‐1 DM) produced were 8˙5 ± 7˙7 and 6˙8 ± 1˙1 vs 18˙8 ± 22˙7 and 27˙0 ± 18˙5 in the PS treated and control of the fresh and 2‐d‐wilted pearl millet, respectively. All silages of the 4‐d‐wilted millet were stable upon aerobic exposure. In the first maize experiment the PS treatment and the control were more stable than the LAB inoculated silages. In the second experiment with maize, none of the silages were stable upon aerobic exposure; they showed increased pH values and CO2 production around 20 g kg‐1 DM.The propionic acid bacteria inoculant had only a marginal effect on the aerobic stability of the pearl millet and maize silages, probably because it could not sustain under silage conditions.

Requirement of bacterial inoculant and urea addition for ensiling of desert grass Lasiurus scindicus

To ascertain the requirement for bacterial inoculant and urea addition in the ensiling of desert feeds and forages, desert grass Lasiurus scindicus was ensiled in laboratory silos for 90 days in five treatments with differential addition of urea (1% and 2% on D.M. basis), molasses (8% on D.M. basis) and homofermentative lactobacillus culture (LAB) (6% on D.M. basis) in the form of buttermilk (1·8 × 10 6 cells ml -1). The addition of bacterial inoculant altered the fermentation during the initial period of ensiling and lactic acid levels were higher in the final silage. With LAB additions, intense metabolic activity, as shown by rapid degradation of sugars, marked reduction in pH and higher initial production of lactic acid compared to silage without LAB inoculant, was significant ( p < 0·01). Addition of urea at the rate of 1 and 2% increased the crude protein content of the silage from 4·63% (untreated) to 10·43% (1% urea) and 15·83% (2% urea).