Strain-Specific Fermentation Performance of Lactic Acid Bacteria Isolated From Maize and Napier Fodder During Maize...

Area of Science:

• Agricultural Microbiology
• Animal Nutrition
• Food Science

Background:

• Lactic acid bacteria (LAB) are crucial for silage fermentation.
• Maize silage quality is influenced by microbial inoculants.
• Identifying robust native strains is key for effective bio-inoculants.

Purpose of the Study:

• To characterize and evaluate native LAB from maize and Napier fodder for silage production.
• To assess the fermentation efficacy of Limosilactobacillus fermentum and Bacillus subtilis as silage inoculants.
• To determine the impact of these inoculants on maize silage quality parameters.

Main Methods:

• Phenotypic and molecular characterization (16S rRNA sequencing) of 21 LAB isolates.
• Laboratory-scale ensiling of maize fodder with selected strains (L. fermentum PQ482012, B. subtilis PQ482016).
• Analysis of silage fermentation parameters (pH, ammonia-nitrogen, dry matter loss, crude protein retention) over 45 days.

Main Results:

• Seven LAB isolates identified as L. fermentum and B. subtilis showed broad physiological tolerance.
• Inoculated silages had significantly reduced pH and ammonia-nitrogen compared to controls.
• L. fermentum improved crude protein retention, while combined inoculation enhanced acidification but increased dry matter loss.
• Inoculated silage showed higher LAB counts, suppressed yeast, and lacked moulds.

Conclusions:

• Native L. fermentum and B. subtilis strains possess desirable fermentation traits for maize silage.
• These strains show potential as effective bio-inoculants to improve silage quality.
• Strain-specific characteristics are important for optimizing inoculant performance in maize silage.