Table 1 Distribution of LAB isolates and corn silage characteristics according to the collection regions of samples
From: Lactic acid bacteria diversity in corn silage produced in Minas Gerais (Brazil)
Species | Phylogenetic group | Regions2 | Total of isolates | ||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | |||
L. buchneri (A)1 | buchneri | 8 | 1 | 1 | 4 | 14 | |||||
L. diolivorans (A) | buchneri | 8 | 2 | 10 | |||||||
L. hilgardii (A) | buchneri | 12 | 3 | 15 | |||||||
L. parafarraginis (B) | buchneri | 2 | 2 | ||||||||
L. casei (B) | casei | 6 | 6 | ||||||||
L. paracasei (B) | casei | 2 | 6 | 5 | 13 | ||||||
L. rhamnosus (B) | casei | 1 | 4 | 4 | 1 | 10 | |||||
L. zeae (B) | casei | 4 | 4 | ||||||||
L. plantarum (B) | plantarum | 5 | 1 | 6 | |||||||
L. acidophilus (C) | delbrueckii | 1 | 1 | ||||||||
P.acidilactici (C) | 3 | 1 | 3 | 7 | |||||||
Diversity of LAB / region | 2 | 3 | 1 | 1 | 3 | 1 | 3 | 6 | 4 | ||
Total of isolates / region | 5 | 21 | 1 | 4 | 7 | 8 | 9 | 23 | 10 | ||
Silage characteristics | |||||||||||
Dry matter (g/Kg) | 3293 (2.8)4 | 349 (4.2) | 329 (50.2) | 340 (7.8) | 342 (0.0) | 367 (45.3) | 310 (23.3) | 313 (29.7) | 306 (18.4) | - | |
pH | 3.91 (0.06) | 3.89 (0) | 4.31 (0.12) | 4.28 (0.46) | 5.00 (1.54) | 3.79 (0.12) | 3.91 (0.16) | 4.00 (0.11) | 4.41 (0.01) | - | |
Storage time (days) | 90 (0) | 120 (42) | 90 (42) | 65 (49) | 60 (0) | 285 (106) | 165 (64) | 88 (60) | 380 (0) | - | |
Concentration (g/Kg of DM) | |||||||||||
Lactic acid | 54.3 (13.00) | 63.1 (17.48) | 57.4 (21.21) | 33.6 (46.23) | 19.2 (24.30) | 46.9 (6.78) | 52.6 (34.11) | 60.4 (1.35) | 59.4 (9.00) | - | |
Acetic acid | 9.8 (0.33) | 8.7 (1.83) | 15.2 (2.29) | 7.3 (8.81) | 5.4 (7.63) | 19.0 (3.54) | 19.7 (0.22) | 6.3 (1.58) | 13.0 (3.39) | - | |
Propionic acid | 7.3 (1.45) | 9.8 (6.76) | 22.3 (3.41) | 13.0 (14.6) | 7.1 (7.95) | 25.2 (9.77) | 20.3 (8.31) | 6.6 (1.66) | 17.8 (9.07) | - | |
Butyric acid | 0.1 (0.06) | 0.3 (0.17) | 0.7 (0.05) | 0.16 (0.17) | 0.3 (0.34) | 1.2 (1.51) | ND | 1.2 (1.66) | 1.6 (2.17) | - | |
Ethanol | 13.7 (3.97) | 25.0 (4.06) | 11.9 (3.87) | 6.9 (4.91) | 4.7 (1.70) | 9.9 (1.71) | 10.9 (2.09) | 16.6 (10.58) | 27.5 (11.88) | - | |
1,2- Propanediol | 9.0 (1.18) | 5.3 (3.16) | 2.0 (0.54) | 3.1 (3.90) | 8.0 (11.33) | 2.0 (2.81) | 3.3 (0.85) | 3.3 (3.81) | 9.8 (0.80) | - | |
Population (Log CFU5/g silage) | |||||||||||
Lactic acid bacteria | 7.0 (0.18) | 7.2 (0.49) | 5.8 (0.98) | 6.3 (0.63) | 6.7 (0.87) | 5.3 (0.76) | 6.3 (1.37) | 6.7 (1.04) | 6.6 (1.36) | - | |
Enterobacteriaceae | 3.9 (1.31) | 5.5 (0.24) | 4.1 (0.83) | 5.2 (0.60) | 5.5 (1.77) | 4.5 (0.40) | 4.7 (1.80) | 5.2 (1.15) | < 2.0 | - | |
Aerobic spore-forming bacteria | 2.4 (0.87) | 4.5 (1.63) | 4.6 (0.85) | 5.1 (1.41) | 5.9 (0.30) | 2.5 (3.56) | 5.2 (0.63) | 4.9 (1.30) | 4.1 (1.47) | - | |
Filamentous fungi | < 2.0 | 1.6 (2.29) | 3.0 (1.26) | 1.4 (1.93) | < 2.0 | 3.9 (1.78) | 2.4 (3.34) | 4.3 (1.79) | 1.9 (2.70) | - | |
Yeasts | 4.2 (0.93) | 5.0 (0.53) | 4.4 (0.62) | 2.7 (3.84) | 3.3 (4.66) | 3.6 (0.43) | 5.0 (1.56) | 5.8 (1.83) | 4.4 (2.52) | - | |