Criteria for lactic acid bacteria screening to enhance silage quality

The main challenge of ensiling is conserving the feed through a fermentative process that results in high nutritional and microbiological quality while minimizing fermentative losses. This challenge is of growing interest to farmers, industry and research and involves the use of additives to improve...

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Bibliographic Details
Published in:Journal of applied microbiology 2021-02, Vol.130 (2), p.341-355
Main Authors: Carvalho, B.F., Sales, G.F.C., Schwan, R.F., Ávila, C.L.S.
Format: Article
Language:English
Subjects:
Additives
animal feed
Animal health
Animals
Bacteria
Bioprospecting
Fermentation
inoculant selection
Lactic acid
Lactic acid bacteria
Lactobacillales - classification
Lactobacillales - isolation & purification
Lactobacillales - metabolism
Lactobacillus
Microorganisms
Nutritive Value
Silage
Silage - microbiology
Silage - standards
silage quality
starter culture
Starter cultures
Substrates
Sustainable agriculture
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Summary:The main challenge of ensiling is conserving the feed through a fermentative process that results in high nutritional and microbiological quality while minimizing fermentative losses. This challenge is of growing interest to farmers, industry and research and involves the use of additives to improve the fermentation process and preserve the ensiled material. Most studies involved microbial additives; lactic acid bacteria (LAB) have been the focus of much research and have been widely used. Currently, LABs are used in modern and sustainable agriculture because of their considerable potential for enhancing human and animal health. Although the number of studies evaluating LABs in silages has increased, the potential use of these micro‐organisms in association with silage has not been adequately studied. Fermentation processes using the same strain produce very different results depending on the unique characteristics of the substrate, so the choice of silage inoculant for different starting substrates is of extreme importance to maximize the nutritional quality of the final product. This review describes the current scenario of the bioprospecting and selection process for choosing the best LAB strain as an inoculant for ensiling. In addition, we analyse developments in the fermentation process and strategies and methods that will assist future studies on the selection of new strains of LAB as a starter culture or inoculant.
ISSN:1364-5072
1365-2672
DOI:10.1111/jam.14833