| Title |
Enhancing Nutritional Quality of Silage by Fermentation with Lactobacillus plantarum
|
|---|---|
| Published in |
Indian Journal of Microbiology, May 2014
|
| DOI | 10.1007/s12088-014-0473-9 |
| Pubmed ID | |
| Authors |
Mariadhas Valan Arasu, Min-Woong Jung, Da Hye Kim, Soundharrajan Ilavenil, Mariamichael Jane, Hyung Su Park, Naif Abdullah Al-Dhabi, Byong Tae Jeon, Ki Choon Choi |
| Abstract |
The present study was aimed to investigate the nutritive profiles, microbial counts and fermentation metabolites in rye, Italian rye-grass (IRG) and barley supplemented with Lactobacillus plantarum under the field condition, and its probiotic properties. After preparation of silage, the content of crude protein (CP), crude ash, acid detergent fiber (ADF), and neutral detergent fiber (NDF), microbes such as lactic acid bacteria (LAB), yeast and fungi counts, and fermentation metabolites lactic acid, acetic acid and butyric acid was assessed. Results indicated that the content of ADF and NDF were significantly varied between rye, IRG and barley mediated silages. The content of CP was increased in L. plantarum supplemented with IRG, but slightly decreased in rye and barley mediated silages. The maximum LAB count was recorded at 53.10 × 10(7) cfu/g in rye, 16.18 × 10(7) cfu/g in IRG and 2.63 × 10(7) cfu/g in barley silages respectively. A considerable number of the yeasts were observed in the IRG silages than the rye silages (P < 0.05). The amount of lactic acid production is higher in L. plantarum supplemented silages as compared with control samples (P < 0.05). It was confirmed that higher amount of lactic acid produced only due to more number of LAB found in the silages. L. plantarum was able to survive at low pH and bile salt and the duodenum passage with the highest percentage of hydrophobicity. Furthermore, the strain was sensitive towards the antibiotics commonly used to maintain the microbes in food industrial setups. In conclusion, supplementation of L. plantarum is most beneficial in rye, IRG and barley silage preparations and probiotic characteristics of L. plantarum was an intrinsic feature for the application in the preparation of animal feeds and functional foods. |
X Demographics
The data shown below were collected from the profile of 1 X user who shared this research output. Click here to find out more about how the information was compiled.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| France | 1 | 100% |
Demographic breakdown
| Type | Count | As % |
|---|---|---|
| Members of the public | 1 | 100% |
Mendeley readers
The data shown below were compiled from readership statistics for 46 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| India | 1 | 2% |
| Unknown | 45 | 98% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Student > Bachelor | 9 | 20% |
| Student > Master | 6 | 13% |
| Student > Ph. D. Student | 5 | 11% |
| Student > Postgraduate | 2 | 4% |
| Researcher | 2 | 4% |
| Other | 4 | 9% |
| Unknown | 18 | 39% |
| Readers by discipline | Count | As % |
|---|---|---|
| Agricultural and Biological Sciences | 11 | 24% |
| Immunology and Microbiology | 4 | 9% |
| Veterinary Science and Veterinary Medicine | 3 | 7% |
| Environmental Science | 2 | 4% |
| Biochemistry, Genetics and Molecular Biology | 2 | 4% |
| Other | 4 | 9% |
| Unknown | 20 | 43% |
Attention Score in Context
This research output has an Altmetric Attention Score of 1. This is our high-level measure of the quality and quantity of online attention that it has received. This Attention Score, as well as the ranking and number of research outputs shown below, was calculated when the research output was last mentioned on 17 October 2014.
All research outputs
#20,239,689
of 22,766,595 outputs
Outputs from Indian Journal of Microbiology
#285
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#191,973
of 226,366 outputs
Outputs of similar age from Indian Journal of Microbiology
#6
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