Lactic Acid Bacteria of Potential as a Means of Inhibiting Undesirable Microorganisms in Warm Season Grass Silages
Daniele de Jesus Ferreira, Anderson de Moura Zanine, Edson Mauro Santos, Juliana Silva de Oliveira, Ricardo Martins Araujo Pinho
Journal of Experimental Agriculture International · pp. 1–11 · Published 25 Mar 2015
10.9734/AJEA/2015/14281Abstract
The presence of some microorganisms in silage besides reducing nutritional value and may represent risks to animal and human health due potentially pathogenic microorganisms. Enterobacteria, bacteria of the genus Clostridium spp and bacteria of the genus Listeria spp develop in badly fermented silage, in which pH drop is slower. After silos opening, yeasts, fungi and Bacillus spp initiate aerobic degradation, leading to pH rising and reappearing of Clostridium spp, Listeria spp and enterobacteria. Thus, development control those microorganisms by adequate fermentation is extremely important, since besides reducing silage quality, many are pathogenic or produce substances that are harmful to animal and human health.
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