Skip to main content
SpringerLink
Log in

Nutritive value and aerobic stability of whole quail bush and date waste silage ensiled at different compositions and the role of hetero-fermentative lactic acid bacteria

  • Original Article
  • Published:
Biomass Conversion and Biorefinery Aims and scope Submit manuscript

Abstract

The objective of this study was to characterize the probiotic lactic acid bacteria to improve the quality of silage. A total of 42 LAB isolates were isolated from the date syrup, and the potent strains were characterized as Lactobacillus casei LC09 and L. lactis LL25. These two strains showed the ability to survive at low pH, stimulate gastric conditions, and be sensitive to most of the prominent antibiotics. LAB strains have adhesion ability (p < 0.001) on the surface of the HT-29 cell lines and γ-hemolytic type, and no zones developed around the blood agar medium. The cell-free extract of the selected LAB showed promising DPPH and ferric reducing power activity. Among the selected fungi, LC09 showed the maximum zone of inhibition against Fusarium oxysporum (26 ± 1 mm), Aspergillus niger (27 ± 2 mm), and Fusarium graminearum (26 ± 1 mm). The strain LC09 showed maximum activity against F. graminearum (29 ± 1 mm) and F. oxysporum (24 ± 2 mm). Acetic acid and lactic acid production are the prominent end products determined from the cell free extract of both LAB (p < 0.001). Lactic acid production was 5.3 ± 0.32 g/L and 4.7 ± 0.28 g/L for strains LC09 and LL25, whereas, acetic acid level was 0.39 ± 0.03 g/L and 0.27 ± 0.47 g/L for these LAB. Quail bush and date wastes were used for the preparation of silage, and LAB strains were inoculated and treated for 30 days. In vitro silage analysis showed that quail bush-date waste inoculated with LC09 and LL25 showed a decreased pH level at the end of fermentation (after 30 days) (p < 0.001). Lactic acid and acetic acid levels were increased in the experimental silage (p < 0.001). Thus, ensiled quail bush-date waste could promote silage quality, improve fibre digestion and reduce the growth of pathogenic bacteria and fungal strains.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3

Similar content being viewed by others

Data availability

The data used to support the findings of this study are available from the corresponding author upon reasonable request.

References

  1. Soundharrajan I, Kim D, Kuppusamy P et al (2019) Probiotic and Triticale silage fermentation potential of Pediococcus pentosaceus and Lactobacillus brevis and their impacts on pathogenic bacteria. Microorganisms 7:318. https://doi.org/10.3390/microorganisms7090318

    Article  Google Scholar 

  2. Ilavenil S, Vijayakumar M, Kim DH et al (2016) Assessment of probiotic, antifungal and cholesterol lowering properties of Pediococcus pentosaceus KCC-23 isolated from Italian ryegrass. J Sci Food Agric 96(2):593–601. https://doi.org/10.1002/jsfa.7128

    Article  Google Scholar 

  3. Lahtinen S, Ouwehand AC, Salminen S, von Wright A (eds) (2011) Lactic acid bacteria: microbiological and functional aspects. Crc Press

    Google Scholar 

  4. Arasu MV, Kim DH, Kim PI et al (2014) In vitro antifungal, probiotic and antioxidant properties of novel Lactobacillus plantarum K46 isolated from fermented sesame leaf. Ann Microbiol 64:1333–1346. https://doi.org/10.1007/s13213-013-0777-8

    Article  Google Scholar 

  5. Roth APDTP, Reis RA, Siqueira GR et al (2010) Sugarcane silage production treated with additives at different times post burning. R Bras Zootec 39:88–96. https://doi.org/10.1590/S1516-35982010000100012

    Article  Google Scholar 

  6. Pedroso ADF, Nussio LG, Loures DRS et al (2008) Fermentation, losses, and aerobic stability of sugarcane silages treated with chemical or bacterial additives. Scientia Agricola 65:589–594. https://doi.org/10.1590/S0103-90162008000600004

    Article  Google Scholar 

  7. Ávila CLS, Schwan RF, Pinto JC, Carvalho BF (2011) Potential use of native microorganisms strains of forage for silage production. In: II Symposium on Forage Quality and Conservation. Zopollatto M, Daniel LLP, Nussio LG, Sa Neto A (eds) Fundacao de Estudos Agrarios Luiz de Queiroz (FEALQ), Piracicaba, Brazil, pp 25–44

  8. Ávila CLDS, Valeriano AR, Pinto JC et al (2010) Chemical and microbiological characteristics of sugar cane silages treated with microbial inoculants. Braz J Ani Sci 39:25–32. https://doi.org/10.1590/S1516-35982010000100004

    Article  Google Scholar 

  9. Siedler S, Rau MH, Bidstrup S et al (2020) Competitive exclusion is a major bioprotective mechanism of lactobacilli against fungal spoilage in fermented milk products. Appl Env Microbiol 86(7):e02312-e2319. https://doi.org/10.1128/AEM.02312-19

    Article  Google Scholar 

  10. Axel C, Zannini E, Arendt EK (2017) Mold spoilage of bread and its biopreservation: A review of current strategies for bread shelf life extension. Cri Rev Food Sci Nut 57(16):3528–3542. https://doi.org/10.1080/10408398.2016.1147417

    Article  Google Scholar 

  11. Parappilly SJ, Idicula DV, Chandran A, Mathil Radhakrishnan K et al (2021) Antifungal activity of human gut lactic acid bacteria against aflatoxigenic Aspergillus flavus MTCC 2798 and their potential application as food biopreservative. J Food Safety 41(6):e12942. https://doi.org/10.1111/jfs.12942

    Article  Google Scholar 

  12. Crowley S, Mahony J, van Sinderen D (2013) Current perspectives on antifungal lactic acid bacteria as natural bio-preservatives. Tren Food Sci Technol 33(2):93–109. https://doi.org/10.1016/j.tifs.2013.07.004

    Article  Google Scholar 

  13. Contreras-Govea FE, Muck RE, Broderick GA, Weimer PJ (2013) Lactobacillus plantarum effects on silage fermentation and in vitro microbial yield. Ani Feed Sci Technol 179(1–4):61–68. https://doi.org/10.1016/j.anifeedsci.2012.11.008

    Article  Google Scholar 

  14. Neres MA, Zambom MA, Fernandes T et al (2013) Microbiological profile and aerobic stability of Tifton 85 bermudagrass silage with different additives. R Bras Zootec 42:381–387. https://doi.org/10.1590/S1516-35982013000600001

    Article  Google Scholar 

  15. Soundharrajan I, Kim DH, Srisesharam S et al (2017) Application of customised bacterial inoculants for grass haylage production and its effectiveness on nutrient composition and fermentation quality of haylage. 3 Biotech 7:1–9. https://doi.org/10.1007/s13205-017-0965-5

    Article  Google Scholar 

  16. Valan Arasu M, Jung MW, Kim DH et al (2015) Identification and phylogenetic characterization of novel Lactobacillus plantarum species and their metabolite profiles in grass silage. Ann Microbiol 65:15–25. https://doi.org/10.1007/s13213-014-0830-2

    Article  Google Scholar 

  17. Oliveira AS, Weinberg ZG, Ogunade IM et al (2017) Meta-analysis of effects of inoculation with homofermentative and facultative heterofermentative lactic acid bacteria on silage fermentation, aerobic stability, and the performance of dairy cows. J Dairy Sci 100(6):4587–4603. https://doi.org/10.3168/jds.2016-11815

    Article  Google Scholar 

  18. Muck RE, Nadeau EMG, McAllister TA et al (2018) Silage review: Recent advances and future uses of silage additives. J Dairy Sci 101(5):3980–4000. https://doi.org/10.3168/jds.2017-13839

    Article  Google Scholar 

  19. Al-Turki TA, Omer S, Ghafoor A (2000) A synopsis of the genus Atriplex L.(Chenopodiaceae) in Saudi Arabia. Feddes Repertorium 111(5–6):261–293. https://doi.org/10.1002/fedr.20001110503

    Article  Google Scholar 

  20. Vasta V, Nudda A, Cannas A et al (2008) Alternative feed resources and their effects on the quality of meat and milk from small ruminants. Ani Feed Sci Technol 147(1–3):223–246. https://doi.org/10.1016/j.anifeedsci.2007.09.020

    Article  Google Scholar 

  21. Oh NS, Lee JY, Oh S et al (2016) Improved functionality of fermented milk is mediated by the synbiotic interaction between Cudrania tricuspidata leaf extract and Lactobacillus gasseri strains. Appl Microbiol Biotechnol 100(13):5919–5932. https://doi.org/10.1007/s00253-016-7414-y

    Article  Google Scholar 

  22. Tadesse BT, Tesfaye A, Muleta D et al (2018) Isolation and molecular identification of lactic acid bacteria using 16s rRNA genes from fermented Teff (Eragrostis tef (Zucc.)) dough. Int J Food Sci 2018:8510620. https://doi.org/10.1155/2018/8510620

    Article  Google Scholar 

  23. Leite AM, Miguel MAL, Peixoto RS et al (2015) Probiotic potential of selected lactic acid bacteria strains isolated from Brazilian kefir grains. J Dairy Sci 98(6):3622–3632. https://doi.org/10.3168/jds.2014-9265

    Article  Google Scholar 

  24. Kim JH, Baik SH (2019) Probiotic properties of Lactobacillus strains with high cinnamoyl esterase activity isolated from jeot-gal, a high-salt fermented seafood. Ann Microbiol 69:407–417. https://doi.org/10.1007/s13213-018-1424-1

    Article  Google Scholar 

  25. Thaipong K, Boonprakob U, Crosby K et al (2006) Comparison of ABTS, DPPH, FRAP, and ORAC assays for estimating antioxidant activity from guava fruit extracts. J Food Compos Anal 19(6–7):669–675. https://doi.org/10.1016/j.jfca.2006.01.003

    Article  Google Scholar 

  26. Bolsen KK, Lin C, Brent BE et al (1992) Effect of silage additives on the microbial succession and fermentation process of alfalfa and corn silages. J Dairy Sci 75(11):3066–3083. https://doi.org/10.3168/jds.S0022-0302(92)78070-9

    Article  Google Scholar 

  27. Varghese LK, Rizvi AF, Gupta AK (2013) Isolation, screening and biochemical characterization of pectinolytic microorganism from soil sample of Raipur city. J Biol Chem Res 30(2):636–643

    Google Scholar 

  28. Thiex N, Novotny L, Crawford A (2012) Determination of ash in animal feed: AOAC official method 942.05 revisited. J AOAC Int 95(5):1392–1397. https://doi.org/10.5740/jaoacint.12-129

    Article  Google Scholar 

  29. Horwitz W, Latimer GW (2000) Official methods of analysis of AOAC International (vol 1, p 17). Gaithersburg: AOAC international

  30. Pringsulaka O, Rueangyotchanthana K, Suwannasai N et al (2015) In vitro screening of lactic acid bacteria for multi-strain probiotics. Livest Sci 174:66–73. https://doi.org/10.1016/j.livsci.2015.01.016

    Article  Google Scholar 

  31. Guo H, Pan L, Li L et al (2017) Characterization of antibiotic resistance genes from Lactobacillus isolated from traditional dairy products. J Food Sci 82(3):724–730. https://doi.org/10.1111/1750-3841.13645

    Article  Google Scholar 

  32. Gad GFM, Abdel-Hamid AM, Farag ZSH (2014) Antibiotic resistance in lactic acid bacteria isolated from some pharmaceutical and dairy products. Braz J Microbiol 45:25–33. https://doi.org/10.1590/S1517-83822014000100005

    Article  Google Scholar 

  33. Gao Y, Li D, Liu S, Liu Y (2012) Probiotic potential of L. sake C2 isolated from traditional Chinese fermented cabbage. Eur Food Res Technol 234:45–51. https://doi.org/10.1007/s00217-011-1608-4

    Article  Google Scholar 

  34. Nawaz AN, Jagadeesh KS, Krishnaraj PU (2017) Isolation and screening of lactic acid bacteria for acidic pH and bile tolerance. Int J Curr Microbiol Appl Sci 6(7):3975–3980

    Article  Google Scholar 

  35. Archer AC, Halami PM (2015) Probiotic attributes of Lactobacillus fermentum isolated from human feces and dairy products. Appl Microbiol Biotechnol 99:8113–8123. https://doi.org/10.1007/s00253-015-6679-x

    Article  Google Scholar 

  36. Shokryazdan P, Sieo CC, Kalavathy R et al (2014) Probiotic potential of Lactobacillus strains with antimicrobial activity against some human pathogenic strains. BioMed Res Int 2014, Article 927268. https://doi.org/10.1155/2014/927268

  37. Muryany I, Lian HH, Ina-Salwany ARG et al (2018) Adhesion ability and cytotoxic evaluation of Lactobacillus strains isolated from Malaysian fermented fish (pekasam) on Ht-29 and Ccd-18Co intestinal cells. Sains Malays 47:2391–2399. https://doi.org/10.17576/jsm-2018-4710-15

    Article  Google Scholar 

  38. Padmavathi T, Bhargavi R, Priyanka PR et al (2018) Screening of potential probiotic lactic acid bacteria and production of amylase and its partial purification. J Genet Eng Biotechnol 16(2):357–362. https://doi.org/10.1016/j.jgeb.2018.03.005

    Article  Google Scholar 

  39. Deng F, Chen Y, Sun T et al (2021) Antimicrobial resistance, virulence characteristics and genotypes of Bacillus spp. from probiotic products of diverse origins. Food Res Int 139:109949. https://doi.org/10.1016/j.foodres.2020.109949

    Article  Google Scholar 

  40. Muñoz R, de Las Rivas B, de Felipe FL et al (2017) Biotransformation of phenolics by Lactobacillus plantarum in fermented foods. In: Fermented foods in health and disease prevention (pp 63–83). Academic Press. https://doi.org/10.1016/B978-0-12-802309-9.00004-2

  41. Son SH, Jeon HL, Jeon EB et al (2017) Potential probiotic Lactobacillus plantarum Ln4 from kimchi: Evaluation of β-galactosidase and antioxidant activities. LWT Food Sci Technol 85:181–186. https://doi.org/10.1016/j.lwt.2017.07.018

    Article  Google Scholar 

  42. Deepa N, Rakesh S, Sreenivasa MY (2018) Morphological, pathological and mycotoxicological variations among Fusarium verticillioides isolated from cereals. 3 Biotech 8:1–10. https://doi.org/10.1007/s13205-018-1136-z

    Article  Google Scholar 

  43. Bangar SP, Suri S, Trif M, Ozogul F (2022) Organic acids production from lactic acid bacteria: A preservation approach. Food Biosci 46:101615. https://doi.org/10.1016/j.fbio.2022.101615

    Article  Google Scholar 

  44. Guimarães A, Venancio A, Abrunhosa L (2018) Antifungal effect of organic acids from lactic acid bacteria on Penicillium nordicum. Food Addit Contam: Part A 35(9):1803–1818. https://doi.org/10.1080/19440049.2018.1500718

    Article  Google Scholar 

  45. Vidhyasagar V, Saraniya A, Jeevaratnam K (2013) Identification of pectin degrading lactic acid bacteria from fermented food sources. Int J Adv Life Sci 6(1):8–12

    Google Scholar 

  46. Chatterjee E, Manuel GAS, Hassan S (2016) Effect of fruit pectin on growth of lactic acid bacteria. J Probio Health 4(2):1000147

    Article  Google Scholar 

  47. Garcia C, Guerin M, Souidi K, Remize F (2020) Lactic fermented fruit or vegetable juices: Past, present and future. Beverages 6(1):8. https://doi.org/10.3390/beverages6010008

    Article  Google Scholar 

  48. Drouin P, Tremblay J, Chaucheyras-Durand F (2019) Dynamic succession of microbiota during ensiling of whole plant corn following inoculation with Lactobacillus buchneri and Lactobacillus hilgardii alone or in combination. Microorganisms 7(12):595. https://doi.org/10.3390/microorganisms7120595

    Article  Google Scholar 

  49. Silva VP, Pereira OG, Leandro ES et al (2020) Selection of lactic acid bacteria from alfalfa silage and its effects as inoculant on silage fermentation. Agriculture 10(11):518. https://doi.org/10.3390/agriculture10110518

    Article  Google Scholar 

  50. Li J, Wang W, Chen S et al (2021) Effect of lactic acid bacteria on the fermentation quality and mycotoxins concentrations of corn silage infested with mycotoxigenic fungi. Toxins 13(10):699. https://doi.org/10.3390/toxins13100699

    Article  Google Scholar 

  51. Weinberg ZG, Ashbell G, Hen Y, Azrieli A (1993) The effect of applying lactic acid bacteria at ensiling on the aerobic stability of silages. J Appl Microbiol 75(6):512–518. https://doi.org/10.1111/j.1365-2672.1993.tb01588.x

    Article  Google Scholar 

  52. Filya I (2003) The effect of Lactobacillus buchneri, with or without homofermentative lactic acid bacteria, on the fermentation, aerobic stability and ruminal degradability of wheat, sorghum and maize silages. J Appl Microbiol 95(5):1080–1086. https://doi.org/10.1046/j.1365-2672.2003.02081.x

    Article  Google Scholar 

  53. Joo YH, Kim DH, Paradhipta DH et al (2018) Effect of microbial inoculants on fermentation quality and aerobic stability of sweet potato vine silage. Asian-Australasian J Anim Sci 31(12):1897. https://doi.org/10.5713/ajas.18.0264

    Article  Google Scholar 

Download references

Acknowledgements

The authors extend their appreciation to the Researchers Supporting Project number (RSP2024R190), King Saud University, Riyadh, Saudi Arabia

Author information

Authors and Affiliations

  1. Department of Botany and Microbiology, College of Science, King Saud University, P.O. 2455, 11451, Riyadh, Saudi Arabia

    Dunia A. Alfarraj & Mohamed S. Elshikh

  2. Department of Microbiology, Vivekananda College of Arts and Science for Women, Namakkal, 637 205, Tamilnadu, India

    T. A. Sathya

  3. Bioprocess Engineering Division, Smykon Biotech, Kanniyakumari, India

    P. Vijayaraghavan

Authors
  1. Dunia A. Alfarraj
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. T. A. Sathya
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Mohamed S. Elshikh
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. P. Vijayaraghavan
    View author publications

    You can also search for this author in PubMed Google Scholar

Contributions

DAA: methodology, formal analysis, TAS: methodology, data curation, review, MSE: validation, review, editing, project administration, P.V: methodology, investigation, original draft.

Corresponding author

Correspondence to P. Vijayaraghavan.

Ethics declarations

Ethics approval

Not applicable.

Consent to participate

Not applicable.

Consent for publication

Not applicable.

Conflict of interest

The authors declare no competing interests.

Additional information

Publisher's Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Rights and permissions

Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Alfarraj, D.A., Sathya, T.A., Elshikh, M.S. et al. Nutritive value and aerobic stability of whole quail bush and date waste silage ensiled at different compositions and the role of hetero-fermentative lactic acid bacteria. Biomass Conv. Bioref. (2024). https://doi.org/10.1007/s13399-024-05744-6

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • DOI: https://doi.org/10.1007/s13399-024-05744-6

Keywords

Search

Navigation