Potential of lactic acid bacteria isolated from different forages as silage inoculants for improving fermentation quality and aerobic stability.

PUNTILLO, M.; GAGGIOTTI, MÓNICA; OTEIZA, J.; BINETTI, A. G.; MASSERA, A.; VINDEROLA, G.

Frontiers in Microbiology

Frontiers Media S.A.

Lugar: Lausanne; Año: 2020

1664-302X

We aimed at isolating lactic acid bacteria (LAB) from different plant materials to study their crossed fermentation capacity in silosand to find strains able to confer enhanced aerobic stability to silage. 129 LAB isolates were obtained from lucerne (alfalfa), maize,sorghum, ryegrass, rice, barley, canola, Gatton panic, Melilotus albus, soy, white clover, wheat, sunflower, oat and moha. FourLactobacillus plantarum strains (isolated from oat, lucerne, sorghum or maize) were selected for their growth capacity. Identity(16S sequencing) and diversity (RAPD-PCR) were confirmed. Fermentative capacity (inoculated at 104, 105, 106, 107 CFU/g) wasstudied in maize silage and their cross-fermentation capacity was assessed in oat, lucerne, sorghum and maize.Heterofermentative strains with the highest acetic acid production capacity conferred higher aerobic stability to maize silages.Regardless the source of isolation, L. plantarum strains, inoculated at a rate of 106 CFU/g, were effective to produce silage fromdifferent plant materials. From more than 100 isolates obtained, the application of a succession of experiments allowed us tonarrow down the number of potential candidates of silage inoculants to two strains. Based on the studies made, L. plantarumLpM15 and L. fermentum LfM1 showed potential to be used as inoculants, however further studies are needed to determine theirperformance when inoculated together. The former because it positively influenced different quality parameters in oat, lucerne,sorghum and maize silage, and the latter because of its capacity to confer enhanced aerobic stability to maize silage. The rest ofthe strains constitute a valuable collection of autochthonous strains that will be further studied in the future for new applicationsin animal or human foods.