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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Effects of hybrid, kernel maturity, and storage period on the bacterial community in high-moisture and rehydrated corn grain silages

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Author(s):
Carvalho-Estrada, Paula de Almeida [1] ; Fernandes, Juliana [1] ; da Silva, Erica Benjamim [1] ; Tizioto, Polyana [1] ; Paziani, Solidete de Fatima [2] ; Duarte, Aildson Pereira [3] ; Coutinho, Luiz Lehmann [1] ; Quecine Verdi, Maria Carolina [4] ; Nussio, Luiz Gustavo [1]
Total Authors: 9
Affiliation:
[1] Univ Sao Paulo, Coll Agr Luiz de Queiroz, Anim Sci Dept, Piracicaba - Brazil
[2] Paulista Agcy Agribusiness & Technol APTA, Pindorama - Brazil
[3] Agron Inst IAC, Campinas, SP - Brazil
[4] Univ Sao Paulo, Coll Agr Luiz de Queiroz, Genet Sci Dept, Piracicaba - Brazil
Total Affiliations: 4
Document type: Journal article
Source: Systematic and Applied Microbiology; v. 43, n. 5 SEP 2020.
Web of Science Citations: 5
Abstract

This study evaluated changes in the bacterial community in high-moisture and rehydrated corn grain silage, and their correlation with fermentation quality attributes in distinct corn hybrids, the storage period, and kernel maturity at plant harvest. Most silages achieved good fermentation (pH < 4.2). Rehydrated corn had a higher pH across all storage periods evaluated and increased dry matter losses. Leuconostoc and Lactococcus were the dominant genera in fresh material, while Lactobacillus and Acetobacter were prevalent in silages. Clostridium and Enterococcus prevailed in rehydrated corn after 120 days storage, and Clostridium was highly and positively correlated with acetone, butyric acid, and 2,3-butanediol contents. The storage period and kernel maturity were the most important factors responsible for changes in the bacterial community of silages. Results confirmed the existence of a specific bacterial microbiome that was unique for each maturity and storage time. Variations in these factors also affected the fermentation quality through influencing the bacterial community. (C) 2020 Elsevier GmbH. All rights reserved. (AU)

FAPESP's process: 12/14932-0 - INFLUENCE OF GENOTYPE AND MATURITY IN MICROBIOLOGICAL DIVERSITY IN CORN GRAIN FOR SILAGE
Grantee:Paula de Almeida Carvalho
Support Opportunities: Scholarships in Brazil - Master