Characterization, identification and application of lactic acid bacteria isolated from Leymus chinensis silage
2017
Zhang, Qing | Yu, Zhu
Leymus chinensis is an important forage in China. To investigate the characteristics of lactic acid bacteria (LAB) and select strains for enhancing fermentation quality L. chinensis silage, 167 LAB strains were isolated from L. chinensis silage prepared on steppes in China. Based on physiological, biochemical characteristics and 16S rRNA gene sequence, the isolates were divided into 10 groups (A–J), including Lactobacillus plantarum (species ratio: 44.9%), Lactobacillus brevis (40.7%), Lactobacillus casei (6.6%), Weissella hellenica (2.4%), Enterococcus faecium (1.2%), Enterococcus faecalis (1.2%), Enterococcus mundtii (1.2%), Enterococcus durans (0.6%), Enterococcus sulfureus (0.6%) and Lactococcus garvieae (0.6%). Lactobacillus plantarum and Lb. brevis were the dominant species in L. chinensis silage. Lactobacillus plantarum NG 2 was selected and its effect on fermentation quality of L. chinensis silage was evaluated. NG 2 decreased pH, ammonia N, butyric acid contents, count of coliform bacteria, yeasts and moulds, and increased lactic acid content (P < 0.05). Overall, L. chinensis silage contains plenty of LAB species and these LAB inoculants could improve the fermentation quality. Lactobacillus plantarum NG2 can be used to enhance fermentation quality of L. chinensis silage.
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