The effects of using lactic acid bacteria inoculants in maize silage on the formation of biogenic amines.
Silages from five ripened varieties of silage maize with dry matter contents ranging between 275 and 410 g/kg were prepared in five laboratory experiments. Whole-plant maize was fermented at 22 degrees C and silages were then stored at the same temperature for 4 months. Spontaneously fermented silages were prepared as control variants and compared with silages inoculated with commercial strains of Lactobacillus plantarum, Lactobzcillus buchneri and a mixed preparation Microsil containing L. plantarum, Lactobacillus casei, Enterococcus faecium and Pediococcus pentosaceus. The starter cultures were applied at doses 5 x 10(5) and 5 x 10(6) CFU/g of chopped maize. Seven biogenic amines and polyamines were extracted from silages with perchloric acid and determined as N-benzamides by micellar electrokinetic capillary chromatography. Common chemical criteria of silage quality were also determined. All three inoculants, mainly at the higher dose, decreased significantly contents of tyramine, putrescine and cadaverine, three undesirable amines occurring at the highest levels. L. plantarum was the most effective. Contents of histamine and tryptamine were low in all experimental silages. Also relatively low were levels of polyamines spermidine and mainly of spermine.
Steidlová
S
S
Department of Chemistry, Faculty of Agriculture, University of South Bohemia, Ceské Budĕjovice, Czech Republic.
Kalac
P
P
D000818:Animals; D001679:Biogenic Amines / Q000032:analysis / Q000096:biosynthesis*; D015169:Colony Count, Microbial; D005285:Fermentation; D005506:Food Contamination / Q000032:analysis; D005511:Food Handling / Q000379:methods; D005516:Food Microbiology; D005519:Food Preservation / Q000379:methods; D007778:Lactobacillus / Q000254:growth & development / Q000378:metabolism*; D012820:Silage / Q000382:microbiology*; D013696:Temperature; D013997:Time Factors; D003313:Zea mays / Q000382:microbiology*
D001679:Biogenic Amines