title: Fermentation profile and identification of lactic acid bacteria and yeasts of rehydrated corn kernel silage.
abstract: OBJECTIVE
  The aim of this study was to evaluate the chemical and microbiological characteristics and to identify the lactic acid bacteria (LAB) and yeasts involved in rehydrated corn kernel silage.
  
  
  RESULTS
  Four replicates for each fermentation time: 5, 15, 30, 60, 90, 150, 210 and 280 days were prepared. Matrix-assisted laser desorption/ionization time-of-flight mass spectrometry and PCR-based identification were utilized to identify LAB and yeasts. Eighteen bacteria and four yeast species were identified. The bacteria population reached maximum growth after 15 days and moulds were detected up to this time. The highest dry matter (DM) loss was 7·6% after 280 days. The low concentration of water-soluble carbohydrates (20 g kg-1of DM) was not limiting for fermentation, although the reduction in pH and acid production occurred slowly. Storage of the rehydrated corn kernel silage increased digestibility up to day 280.
  
  
  CONCLUSIONS
  This silage was dominated by LAB but showed a slow decrease in pH values. This technique of corn storage on farms increased the DM digestibility.
  
  
  CONCLUSIONS
  This study was the first to evaluate the rehydrated corn kernel silage fermentation dynamics and our findings are relevant to optimization of this silage fermentation.
authors.affiliation: Department of Animal Science, Federal University of Lavras, Lavras, MG, Brazil.
authors.forename: B F
authors.initials: BF
authors.lastname: Carvalho
authors.affiliation: Department of Animal Science, Federal University of Lavras, Lavras, MG, Brazil.
authors.forename: C L S
authors.initials: CL
authors.lastname: Ávila
authors.affiliation: Department of Animal Science, Federal University of Lavras, Lavras, MG, Brazil.
authors.forename: T F
authors.initials: TF
authors.lastname: Bernardes
authors.affiliation: Department of Animal Science, Federal University of Lavras, Lavras, MG, Brazil.
authors.forename: M N
authors.initials: MN
authors.lastname: Pereira
authors.affiliation: Department of Chemical Sciences and Natural Resources, Faculty of Engineering and Sciences, Universidad de La Frontera, Temuco, Chile.
authors.forename: C
authors.initials: C
authors.lastname: Santos
authors.affiliation: Department of Biology, Federal University of Lavras, Lavras, MG, Brazil.
authors.forename: R F
authors.initials: RF
authors.lastname: Schwan
mesh_terms: D001419:Bacteria / Q000145:classification* / Q000302:isolation & purification / Q000378:metabolism; D005285:Fermentation; D019344:Lactic Acid / Q000378:metabolism; D016133:Polymerase Chain Reaction; D012820:Silage / Q000382:microbiology*; D019032:Spectrometry, Mass, Matrix-Assisted Laser Desorption-Ionization; D015003:Yeasts / Q000378:metabolism; D003313:Zea mays / Q000382:microbiology
chemical_list: D019344:Lactic Acid
keywords: Lactobacillus; MALDI TOF - MS; polymerase chain reaction; yeast