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Abstract
We aimed at isolating lactic acid bacteria (LAB) from different plant materials to study their crossed-fermentation capacity in silos and to find strains able to confer enhanced aerobic stability to silage. A total of 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. Four Lactiplantibacillus plantarum subsp. plantarum [ver mas...]
dc.contributor.authorPuntillo, Melisa
dc.contributor.authorGaggiotti, Monica Del Carmen
dc.contributor.authorOteiza, Juan Martín
dc.contributor.authorBinetti, Ana
dc.contributor.authorMassera, Ariel Fernando
dc.contributor.authorVinderola, Celso Gabriel
dc.date.accessioned2021-01-08T11:28:47Z
dc.date.available2021-01-08T11:28:47Z
dc.date.issued2020-12
dc.identifier.issn1664-302X
dc.identifier.otherhttps://doi.org/10.3389/fmicb.2020.586716
dc.identifier.urihttps://www.frontiersin.org/articles/10.3389/fmicb.2020.586716/full
dc.identifier.urihttp://hdl.handle.net/20.500.12123/8577
dc.description.abstractWe aimed at isolating lactic acid bacteria (LAB) from different plant materials to study their crossed-fermentation capacity in silos and to find strains able to confer enhanced aerobic stability to silage. A total of 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. Four Lactiplantibacillus plantarum subsp. 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) was studied 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 from different plant materials. From more than 100 isolates obtained, the application of a succession of experiments allowed us to narrow down the number of potential candidates of silage inoculants to two strains. Based on the studies made, L. plantarum LpM15 and Limosilactobacillus fermentum LfM1 showed potential to be used as inoculants, however further studies are needed to determine their performance 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 of the strains constitute a valuable collection of autochthonous strains that will be further studied in the future for new applications in animal or human foods.eng
dc.formatapplication/pdfes_AR
dc.language.isoenges_AR
dc.publisherFrontiers Mediaes_AR
dc.relationinfo:eu-repograntAgreement/INTA/PNPA-1126023/AR./Alimentación de bovinos para carne.
dc.rightsinfo:eu-repo/semantics/openAccesses_AR
dc.sourceFrontiers in Microbiology 11 : 586716 (December 2020)es_AR
dc.subjectForrajeses_AR
dc.subjectForageeng
dc.subjectBacterias Acidolácticases_AR
dc.subjectLactic Acid Bacteriaeng
dc.subjectEnsiladoes_AR
dc.subjectSilageeng
dc.subjectInoculaciónes_AR
dc.subjectInoculationeng
dc.subjectFermentaciónes_AR
dc.subjectFermentationeng
dc.titlePotential of Lactic Acid Bacteria Isolated From Different Forages as Silage Inoculants for Improving Fermentation Quality and Aerobic Stabilityes_AR
dc.typeinfo:ar-repo/semantics/artículoes_AR
dc.typeinfo:eu-repo/semantics/articlees_AR
dc.typeinfo:eu-repo/semantics/publishedVersiones_AR
dc.description.origenEEA Rafaelaes_AR
dc.description.filFil: Puntillo, Melisa. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentinaes_AR
dc.description.filFil: Gaggiotti, Mónica del Carmen. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela. Laboratorio de Calidad de Leche y Agroindustria; Argentinaes_AR
dc.description.filFil: Oteiza, Juan Martín. Centro de Investigación y Asistencia Técnica a la Industria. Laboratorio de Microbiología de los Alimentos (Neuquén); Argentinaes_AR
dc.description.filFil: Binetti, A. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentinaes_AR
dc.description.filFil: Massera, Ariel Fernando. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela. Laboratorio de Calidad de Leche y Agroindustria; Argentinaes_AR
dc.description.filFil: Vinderola, Celso Gabriel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Lactologia Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactologia Industrial; Argentinaes_AR
dc.subtypecientifico


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