title: Impact of adding Saccharomyces strains on fermentation, aerobic stability, nutritive value, and select lactobacilli populations in corn silage.
abstract: Bacterial inoculants can improve the conservation and nutritional quality of silages. Inclusion of the yeast Saccharomyces in the diet of dairy cattle has also been reported to be beneficial. The present study assessed the ability of silage to be used as a means of delivering Saccharomyces strains to ruminants. Two strains of Saccharomyces cerevisiae (strain 1 and 3)and 1 strain of Saccharomyces paradoxus (strain 2) were inoculated (10(3) cfu/g) individually onto corn forage that was ensiled in mini silos for 90 d. Fermentation characteristics, aerobic stability, and nutritive value of silages were determined and real-time quantitative PCR (RT-qPCR) was used to quantify S. cerevisiae, S.paradoxus, total Saccharomyces, fungal, and bacterial populations. Fermentation characteristics of silage inoculated with S1 were similar to control silage. Although strain 3 inoculation increased ash and decreased OM contents of silage (P = 0.017), no differences were observed in nutrient composition or fermentation profiles after 90 d of ensiling. Inoculation with Saccharomyces had no detrimental effect on the aerobic stability of silage. In vitro DM disappearance, gas production, and microbial protein synthesis were not affected by yeast inoculation.Saccharomyces strain 1 was quantified throughout ensiling, whereas strain 2 was detected only immediately after inoculation. Saccharomyces cerevisiae strain 3 was quantified until d 7 and detectable 90 d after ensiling. All inoculants were detected and quantified during aerobic exposure. Inoculation with Saccharomyces did not alter lactobacilli populations. Saccharomycetales were detected by RT-qPCR throughout ensiling in all silages. Both S. cerevisiae and S. paradoxus populations increased during aerobic exposure, demonstrating that the density of these yeast strains would increase between the time that silage was removed from storage and the time it was fed.
authors.forename: L
authors.initials: L
authors.lastname: Duniere
authors.forename: L
authors.initials: L
authors.lastname: Jin
authors.forename: B
authors.initials: B
authors.lastname: Smiley
authors.forename: M
authors.initials: M
authors.lastname: Qi
authors.forename: W
authors.initials: W
authors.lastname: Rutherford
authors.forename: Y
authors.initials: Y
authors.lastname: Wang
authors.forename: T
authors.initials: T
authors.lastname: McAllister
mesh_terms: D000332:Aerobiosis / Q000502:physiology; D059827:Agricultural Inoculants; D000821:Animal Feed / Q000032:analysis / Q000382:microbiology; D000824:Animal Nutritional Physiological Phenomena / Q000502:physiology; D000818:Animals; D002417:Cattle / Q000502:physiology*; D004032:Diet / Q000662:veterinary; D004063:Digestion / Q000502:physiology; D005260:Female; D005285:Fermentation / Q000502:physiology; D006863:Hydrogen-Ion Concentration; D066298:In Vitro Techniques; D007778:Lactobacillus / Q000502:physiology*; D009753:Nutritive Value / Q000502:physiology; D012440:Saccharomyces; D012820:Silage / Q000032:analysis / Q000382:microbiology*; D003313:Zea mays