Interpretive Summary: Impact of Saccharomyces cerevisiae and Lactobacillus buchneri on microbial communities during ensiling and aerobic spoilage of corn silage.
By: Anne Wallace
Ensiling—fermentation facilitated by lactic acid producing bacteria (LAB) naturally present in forage or inoculated—preserves nutrients, increases digestibility, and prevents spoilage of high-moisture forage. Depending on the fermentative byproducts produced by LAB, they may be classified as first-, second-, or third-generation inoculants.
Saccharomyces cerevisiae is a direct-fed microbial (DFM) probiotic yeast with potential health benefits in ruminants. In this paper published in the March 2019 Journal of Animal Science, researchers suggest S. cerevisiae as a fourth-generation inoculant to deliver this DFM yeast. The research objective was to determine the efficacy of S. cerevisiae and LAB Lactobacillus buchneri on the quality of corn silage (i.e. fermentation characteristics, nutritional quality, microbial community and aerobic stability).
In this study, corn crop was inoculated with S. cerevisiae NRRL Y-50736 and/or L. buchneri NRRL B-50733 and ensiled for 118 days. Inoculation occurred as follows: (a) control—not inoculated; inoculation with (b) S. cerevisiae 104 cfu/g without L. buchneri (S4); (c) S. cerevisiae 105 cfu/g without L. buchneri (S5); (d) S. cerevisiae 104 cfu/g + L. buchneri 105 cfu/g (S4L5), and (e) S. cerevisiae 105 cfu/g + L. buchneri 104 cfu/g (S5L4).
Ensiling was successful for all treatments. Aerobic stability, nutrient profile and fermentation byproducts were unaffected by S. cerevisiae compared to control, with exception of some increase in acetic acid in inoculated silage, and acid detergent insoluble nitrogen (ADIN) in S4L5, with negligible impact on the ensiling process.
To view the full text, visit the Journal of Animal Science.