The effects of new strains of lactic acid bacteria on alfalfa silage fermentation were evaluated. The experiment was performed using a completely randomized design (with three replicates) based on a 6 × 6 factorial assay with 6 inoculants (I): Control (CTRL), Commercial inoculant (CI),Lactobacillus pentosus14.7SE (LPE),Lactobacillus plantarum3.7E (LP),Pediococcus pentosaceus14.15SE (PP), andLactobacillus plantarum3.7E + Pediococcus pentosaceus14.15SE (LP + PP), and six fermentation periods (P): 1, 3, 7, 14, 28 and 56 days. Alfalfa was wilted for 6 h in the field, which increased the dry matter content to 368 g/kg as fed. The CP and yeast population decreased during the fermentation process. Silage inoculated with the PP strain had the lowest pH values beginning at 14 d of fermentation and the lowest acetic acid concentration on the last day of fermentation. New strains more efficiently regulated enterobacteria and mold populations at days 56 and 28, respectively. Silages inoculated with the PP strain had a higher coefficient ofin vitrodry matter digestibility than LP silages. All of the tested novel strains resulted in positive effects on at least one chemical property of the silage during the fermentation process. However, the adding ofP.pentosaceuscan be indicated as the better for silage quality considering the tested treatments in the present study.

The objective of this study was to evaluate the effect of the silo type with the use or not of additives on chemical composition, in vitro gas production, fermentative losses, aerobic stability, fermentative profile, and microbial population of the pearl millet silage. We used a randomized block design in a 2 × 3 factorial scheme, with two types of silos (plastic bags and PVC silos) and three additives ([CON] without additive; 50 g of ground corn [GC], and Lactobacillus plantarum and Propionibacterium acidipropionici, with five replicates per treatment. We evaluated the chemical analyses, in vitro gas production, losses, aerobic stability, pH, ammoniacal nitrogen, and microbial population of the silages. The use of GC in the ensiling process improved the chemical composition of the silages. The additives and the type of silo did not affect (p > 0.05) the gas production kinetics, ammoniacal nitrogen, and population of lactic acid bacteria and fungi. Thus, the use of ground corn improved the nutritional value of the pearl millet silage. In turn, the inoculant provided better aerobic stability for the pearl millet silage. The plastic bag silos without vacuum were not efficient in the ensiling process like the PVC silos, which resulted in low-quality silage.

The objective of this study was to evaluate the effects of lactic acid bacteria inoculation on the fermentation profile and nutritional value of BRS Capiaçu elephant grass silages harvested at two regrowth ages. The treatments were arranged in a 5 × 2 factorial scheme, with five inoculants (I) and two regrowth ages (A, 90 and 105 days), in a completely randomized design, with three replicates. There were I × A interactions (p < 0.05) on pH, acetic acid, and water-soluble carbohydrates. The silage treated with Kera-Sil showed a lower pH compared with the control silage. The highest ammonia nitrogen content was recorded in the silage treated with Yakult^®. There were I × A interactions (p < 0.05) on the dry matter (DM) content, neutral detergent fiber (NDF), and in vitro digestibility of DM (IVDMD) and NDF (IVNDFD). Silages treated with Kera-Sil and Silo-Max at 90 days of regrowth showed a higher DM and higher IVDMD (p < 0.05). A higher NDF content and lower IVDMD and IVNDFD were recorded in silages produced with grass harvested at 105 days of regrowth (p < 0.05). The use of commercial microbial inoculants improved the fermentative and nutritional parameters of the silages.

The aim of this study was to evaluate the survival of Lactobacillus paracasei subsp paracasei LBC81 in cottage cheese supplemented with green banana, oat or chickpea flours during refrigerated storage. The dressing with fermented milk or skimmed milk enriched with the above‐mentioned flours was added to the cheese mass. The cheeses were subjected to centesimal composition, pH, acidity and microbiology analysis after production and during the storage period, under refrigeration, for 7, 14 and 21 days of storage. The addition of flour stimulated growth and stabilized the viability of L. paracasei LBC 81 and of the aerobic mesophiles in cheese made with skimmed milk dressing. However, the incorporation of flour accentuated the decrease of pH and consequently the increase of acidity. It was concluded that the survival of L. paracasei LBC81 was not compromised in cottage cheese supplemented with the different flours during the storage period.

Biological silage additives can assist in making silages by promoting a rapid reduction in silage pH and preventing aerobic deterioration. The current Lactobacillus buchneri on the market produces acetic acid slowly and identifying strains that would improve aerobic stability earlier in the ensiling process would be helpful. This study aimed to investigate the changes in microbial population, dry matter (DM) recovery and fermentation profile of maize silage with or without inoculation with L. buchneri after 45 days of ensiling. The wild L. buchneri strains were isolated from tropical maize silage in a previous study. Four strains of L. buchneri (56.22, 56.27, 56.28 and 56.29) were used as inoculants. Data from the silo openings were analyzed as a completely randomized design, with four replicates per treatment (inoculants). Selected strains did not affect the DM content, yeast and mould population, DM recovery, water-soluble carbohydrates (WSC), lactic acid and butyric acid of maize silage after 45 days of ensiling (p > 0.05). The pH, lactic acid bacteria (LAB) population and concentrations of acetic and propionic acids and ethanol were affected by inoculants (p < 0.05). The strains 56.22, 56.27 and 56.28 showed lower pH than the untreated control silage, but lower acetic acid concentration. Os aditivos biológicos podem auxiliar na produção de silagens promovendo uma rápida redução no pH da silagem e evitando a deterioração aeróbia. O atual Lactobacillus buchneri no mercado produz ácido acético lentamente, e identificar cepas que melhorariam a estabilidade aeróbica mais rápido no processo de ensilagem seria vantajoso. Este trabalho tem objetivo avaliar as mudanças na população microbiana, a recuperação de matéria seca (MS) e o perfil fermentativo que ocorrem em silagem de milho com ou sem inoculação de Lactobacillus buchneri após 45 dias de ensilagem. As cepas selvagens de L. buchneri foram isoladas de silagem de milho tropical em estudo anterior. Quatro cepas de L. buchneri (56.22, 56.27, 56.28 e 56.29) foram usadas como inoculantes. Os dados das aberturas do silo foram analisados em delineamento inteiramente casualizado, com quatro repetições por tratamento (inoculantes). As linhagens selecionadas não afetaram o teor de MS, a população de leveduras e bolores, a recuperação de MS, os carboidratos solúveis, o ácido láctico e o ácido butírico da silagem de milho após 45 dias de ensilagem (p > 0,050). O pH, a população de bactérias do ácido láctico (BAL) e as concentrações de ácidos acético e propiônico e etanol foram afetados pelos inoculantes (p < 0,050). As linhagens 56.22, 56.27 e 56.28 apresentaram menor pH e menor concentração de ácido acético que a testemunha não tratada.

Background: Sugarcane silage has been increasing as a feed in the tropics by dairy farmers. However, sugarcane normally had high yeast population that leads to intense alcoholic fermentation and excessive Dry-Matter (DM) loss during ensilage and after air exposure, as well. There are several patents that have recently shown the benefits of applying Lactobacillus buchneri in forage preservation.Objective: This study aimed to investigate the changes in pH, DM, Water-Soluble Carbohydrates (WSC) and fermentation end product concentrations that occur in sugarcane silage with or without inoculation with L. buchneri after 45 days of ensiling.Methods: Sugarcane plants were harvested with approximately 16 months of growth and chopped at 2 cm. Four strains of wild L. buchneri (56.1, 56.4, 56.9 and 56.26) and the commercial inoculant “Lalsil Cana” were evaluated. For all treatments, the theoretical application rate was 1.0 × 106 colony- forming units (cfu) per g of fresh weight. Data from the silo openings were analysed as a completely randomized design, with four replicates per treatment (inoculants).Results: The treatment with L. buchneri affected the DM content, pH, Lactic Acid Bacteria (LAB) population, DM recovery, and concentrations of WSC, lactic acid, acetic acid and ethanol of sugarcane silage after 45 days of ensiling. Yeasts and molds populations and the concentrations of propionic and butyric acids were not affected by the treatments.Conclusion: Lactobacillus buchneri 56.1 and 56.4 are considered the most suitable strains for improving the fermentation of sugarcane silage and thus are potential inoculants for silage production. At present, we are preparing the patent application.