Wild Lactobacillus hilgardii (CCMA 0170) strain modifies the fermentation profile and aerobic stability of corn silage

Abstract

The wild Lactobacillus hilgardii (CCMA 0170) strain isolated from sugarcane silage showed good results as an inoculant in this silage, so the aim of this study was to evaluate its effect on corn silage. After harvested, three replicates for each fermentation time of corn silage: 19, 60 and 103 days were prepared with L. hilgardii or uninoculated (control silage). Experimental silos were opened and their chemical composition was determined. The silages opened after 103 days were also assessed for aerobic stability and microbial population after aerobic exposure. The new inoculant reduced the dry matter losses and conserved more water-soluble carbohydrates. The inoculated silage showed higher lactic acid bacteria populations and lower yeasts and filamentous fungi than the control silage. The concentration of lactic and acetic acid and 1,2-propanediol increased in inoculated silage. The population of filamentous fungi and yeasts after aerobic exposure in the inoculated silage was less than the minimum detectable (<2.0 log CFU g−1). Lactobacillus hilgardii CCMA 0170 presents qualities for a good microbial inoculant for corn silage, more research is needed to evaluate their performance in large-scale silos.

Keywords

• Aerobic stability
• inoculant selection
• lactic acid bacteria
• yeasts