The effect of Lactobacillus buchneri 40788 on the fermentation and aerobic stability of high moisture corn in laboratory silos.
The production of antifungal compounds during fermentation could be a useful mechanism to improve the aerobic stability of fermented feeds when they are exposed to air. High moisture corn (26% moisture) was ground and inoculated with various amounts of Lactobacillus buchneri 40788, a heterolactic acid bacteria, and ensiled in laboratory silos. Inoculation with L. buchneri 40788 from 1 x 10(5) to 1 x 10(6) cfu/g of corn had minor effects on the end products of fermentation during the early stage of ensiling (< or = 14 d). However, after 49, 92, and 166 d of ensiling, increasing the application rate of L. buchneri 40788 applied to corn increased the concentration of acetic acid when compared to untreated corn. Addition of L. buchneri 40788 had few other effects on the end products of fermentation. Dry matter recovery and aerobic stability were measured after 92 and 166 d of ensiling. At these times, dry matter recovery was not different among treatments, and numbers of yeasts and molds tended to decrease as the application rate of L. buchneri 40788 increased. Aerobic stability (number of h prior to a 2 degrees C rise in temperature after exposure to air) was markedly improved by the addition > or = 5 x 10(5) cfu/g of L. buchneri 40788. Combining L. buchneri 40788 with L. plantarum did not impart better aerobic stability than when L. buchneri 40788 was applied alone to corn. Addition of L. buchneri 40788 did not affect the rate of fermentation in high moisture corn, but after prolonged storage higher application rates increased production of acetic acid and markedly improved aerobic stability.
Taylor
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Department of Animal and Food Science, College of Agriculture and Natural Resources, University of Delaware, Newark 19717-1303, USA.
Kung
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D019342:Acetic Acid / Q000032:analysis; D000332:Aerobiosis; D015169:Colony Count, Microbial / Q000662:veterinary; D005285:Fermentation; D005511:Food Handling / Q000379:methods; D005516:Food Microbiology; D005519:Food Preservation / Q000379:methods*; D005658:Fungi / Q000254:growth & development*; D006863:Hydrogen-Ion Concentration; D007778:Lactobacillus / Q000378:metabolism / Q000502:physiology*; D012820:Silage / Q000382:microbiology / Q000592:standards*; D013997:Time Factors; D015003:Yeasts / Q000254:growth & development; D003313:Zea mays / Q000382:microbiology*
D019342:Acetic Acid