Lactobacillus plantarum Improves the Nutritional Quality of Italian Ryegrass with Alfalfa Mediated Silage

Ilavenil, Soundarrajan,Arasu, Mariadhas Valan,Vijayakumar, Mayakrishnan,Jung, Min-Woong,Park, Hyung Soo,Lim, Young Cheol,Choi, Ki Choon The Korean Society of Grassland and Forage Science 2014 한국초지조사료학회지 Vol.34 No.3

The present study was planned to analyze the nutritional quality, microbial counts and fermentative acids in Italian ryegrass (IRG) 80% and alfalfa 20% (IRG-HV) mediated silage inoculated with lactic acid bacteria (LAB) as a probiotic strain for 3 months. Crude protein (CP), acid detergent fiber (ADF), and neutral detergent fiber (NDF), total digestible nutrient (TDN) and In-vitro dry matter digestibility (IVDMD), lactic acid bacteria (LAB), yeast and fungi counts and fermentation metabolites such as lactic acid, acetic acid and butyric acids were analyzed. The result shows that the nutritional quality and metabolite profiles of silage were significantly improved with LAB. For microbial counts, LAB showed dominant followed by yeast as compared with control silage. The pH of the silage also reduced significantly when silage inoculated with LAB. The result confirmed that silage preparation using different crops with L. plantarum inoculation is most beneficial for the farmers.

42. A Potent Probiotic Pediococcus pentosaceus- KCC-23 Isolated from Italian ryegrass Forage

Ki Choon Choi,Soundarrajan Ilavenil,Mayakrishnan Vijayakumar,Hyung Soo Park,Ji Hea Kim,Young Cheol Lim 한국초지조사료학회 2014 한국초지조사료학회 학술대회논문집 Vol.2014 No.10

Enhancement of Nutritional Quality of Italian Ryegrass Mediated Silage by Supplemented with Lactic Acid Bacteria and Chlorella

Vijayakumar, Mayakrishnan,Ilavenil, Soundarrajan,Arasu, Mariadhas Valan,Jung, Min-Woong,Park, Hyung Soo,Kim, Ji Hea,Lim, Young Cheol,Choi, Ki Choon The Korean Society of Grassland and Forage Science 2014 한국초지조사료학회지 Vol.34 No.3

The aim of present study was to improve the quality of silage using lactic acid bacteria (LAB) and chlorella as a supplement. Italian ryegrass (IRG) mediated silage was prepared with lactic acid bacteria (L. plantarum) and different concentration of chlorella. We analyzed the nutritional profiles such as crude protein (CP), acid detergent fiber (ADF) neutral detergent fiber (NDF), total digestible nutrient (TDN) and in-vitro dry matter digestibility (IVDMD), microbial counts and fermentative acids such as lactic acid, acetic acid and butyric acid in the control and experimental silage after three months. It shows increased crude protein content and also maintains the rest of nutritional values as compared with control silage. LAB inoculation with chlorella as supplementation slightly reduced the pH of the silage. In addition, it increased the fermentative acids production as compared with control silage and inhibits the undesired microbial growth especially fungi in the silage. Therefore, we suggest that LAB inoculation and chlorella supplementation to the IRG mediated silage could be improved the nutritional quality of the silage which is an intrinsic feature for the application in the preparation of animal feeds and functional foods.

Lactobacillus plantarum 첨가가 호밀 사일리지의 발효 품질에 미치는 영향

최기춘,박형수,김원호,Choi, Ki Choon,Ilavenil, Soundarrajan,Arasu, Mariadhas Valan,Park, Hyung-Su,Kim, Won-Ho 한국초지조사료학회 2015 한국초지조사료학회지 Vol.35 No.4

본 연구에서는 호밀을 이용하여 사일리지 제조시 Lactobacillus plantarum KCC-10 및 KCC-19를 접종하여 사일리지의 사료가치, 품질 및 미생물상의 변화를 조사하였다. 호밀 사일리지에서 젖산균 접종구와 무접종구에서 사료가치는 크게 변화되지 않았다. 그리고 유산 함량은 젖산균 접종구가 현저하게 높은 경향을 보였으나 초산과 낙산은 젖산균 접종구가 약간 낮아지는 경향을 보였다. 젖산균 분포는 젖산균 접종구에서 현저하게 높았으며 효모와 곰팡이는 $10^4CFU/g$에서 관찰되지 않았다. 호밀 사일리지 제조시 KCC-10 및 KCC-19 접종구의 조단백질 및 TDN 함량은 무접종구 보다 약간 증가하였으나 섬유소 및 in vitro 건물소화율에서는 비슷한 수준을 보였다. 이상의 결과를 요약해 보면 호밀 사일리지 제조시 KCC-10 및 KCC-19 접종에 의해 사일리지의 품질이 향상되었다. This study was conducted to investigate the effect of novel Lactobacillus plantarum KCC-10 and KCC-19 on the quality and fermentation characterization of rye silages. The study was conducted at the National Institute of Animal Science, Cheonan province in Korea and consisted of three treatments: control without lactic acid bacteria, treatment with L. plantarum KCC-10 and treatment with L. plantarum KCC-19. The amounts of acid detergent fiber and neutral detergent fiber as well as the in vitro dry matter digestibility in KCC-10 and KCC-19 were similar to the control. The pH of rye silage in L. plantarum KCC-10 and KCC-19 treatments decreased compared to the control (p<0.05). The amount of lactic acid in L. plantarum KCC-10 and KCC-19 treatments increased (p<0.05), but the amounts of acetic acid and butyric acid in KCC-10 and KCC-19 treatments decreased (p<0.05). In addition, the number of lactic acid bacteria in L. plantarum KCC-10 and KCC-19 treatments increased compared to the control (p<0.05). Therefore, we suggest that rye silage was improved by the addition of L. plantarum KCC-10 and KCC-19.

젖산균과 클로렐라 첨가가 생볏짚 사일리지의 사료가치 및 발효품질에 미치는 영향

최기춘,박형수,김원호,Choi, Ki Choon,Ilavenil, Soundarrajan,Arasu, Mariadhas Valan,Park, Hyung-Su,Kim, Won-Ho 한국초지조사료학회 2015 한국초지조사료학회지 Vol.35 No.2

본 연구는 충남 천안 국립축산과학원 식용벼 재배지에서 2012년부터 2013년까지 정상적으로 벼 재배가 이루어지고 수확이 완료된 볏짚을 이용하여 수행하였다. 젖산균 접종 유무에 따라 볏짚사일리지의 사료가치 변화는 나타나지 않았으나 클로렐라 처리구는 대조구에 비해 현저하게 조단백질 함량이 증가하였다(p<0.05). 그리고 클로렐라 농도의 증가에 따라 조단백질 함량이 증가하는 경향을 보였다 (p<0.05). 모든 처리구에서 섬유소와 TDN 함량 및 in vitro 소화율은 차이를 나타내지 않았다. 그리고 젖산균 접종 유무에 따라 볏짚사일리지의 pH 및 유기산 함량 변화는 나타나지 않았으며 클로렐라 처리구도 무처리구에 비해 pH 변화는 나타나지 않았다. 그러나 클로렐라 처리구에서 젖산함량은 무처리구에 비해 유의적으로 증가하였으며 클로렐라 농도의 증가에 따라 젖산함량이 증가하는 경향을 보였다(p<0.05). 젖산균 단독접종구의 젖산균 수는 무처리구에 비해 현저하게 증가하였으며(p<0.05), 클로렐라 농도의 증가에 따라 증가하는 경향을 보였다(p<0.05). 그러나 효모와 곰팡이 수는 비슷한 수준을 나타냈다. 그러므로 볏짚사일리지의 사료가치와 품질은 클로렐라 첨가에 의해서 향상될 수 있다. Fresh rice straw silage (RSS) was prepared with lactic acid bacteria (LAB) and chlorella (CA) at the experimental field of National Institute of Animal Science, Cheonan Province, Korea. This experiment consisted of the following eight treatments: control treatment without CA and LAB; treatment of 0.1% CA applied without LAB; treatment of 0.5% CA applied without LAB; treatment of 1.0% CA applied without LAB; treatment of only LAB inoculation without CA; treatment of 0.1% CA inoculated with LAB; treatment of 0.5% CA inoculated with LAB; and treatment of 1.0% CA inoculated with LAB. The content of crude protein of RSS significantly elevated with increased concentration of CA (p<0.05). The levels of acid detergent fiber (ADF), neutral detergent fiber (NDF), total digestible nutrient (TDN), and in vitro dry matter digestibility (IVDMD) showed no significant improvement in all treatments when compared to control. However, the quantity of lactic acid in RSS increased in CA and LAB alone inoculated treatments. Similarly, lactic acid significantly increased in LAB with CA treatments when compared to control. In addition, the number of LAB in LAB treatment increased as compared to control and significantly increased by an increase of CA concentration (p<0.05). Therefore, the nutritive values and quality of RSS can be improved by the addition of CA.

클로렐라 첨가가 총체보리-크림슨 클로버 사일리지의 품질에 미치는 영향

최기춘,Mariadhas Valan Arasu,박형수,김원호,Soundarrajan Ilavenil 강원대학교 동물생명과학연구소(구 강원대학교 동물자원공동연구소) 2015 동물자원연구 Vol.26 No.1

The objective of the study was to investigate the effect of addition of chlorella (CA) on the change of nutritive values, organic acids and microbes on mixture of whole crop barley and crimson clover (WCB- CC) silage. This study was conducted at the experimental field of National Institute of Animal Science, Cheonan, Korea and consisted of three groups, such as control without CA, with 0.25% CA and with 0.5% CA. The contents of crude protein, total digestible nutrient, and in vitro dry matter digestibility of WCB-CC silage were increased by CA treatment (p<0.05). However, acid detergent fiber and neutral detergent fiber of WCB-CC silage were low compared to control (p<0.05). The pH of WCB-CC silage in CA treatment showed no significant difference, but the content of lactic acid and the number of lactic acid bacteria in CA treatment significantly increased as compared to control (p<0.05). These results suggest that the addition of CA could improve the quality of WCB-CC silage.

신규 Lactobacillus plantarum KCC-10 및 KCC-19이 알팔파 사일리지의 발효 품질에 미치는 영향

최기춘,박형수,김원호,Choi, Ki Choon,Ilavenil, Soundarrajan,Arasu, Mariadhas Valan,Park, Hyung-Su,Kim, Won-Ho 한국초지조사료학회 2015 한국초지조사료학회지 Vol.35 No.2

본 연구에서는 알팔파를 이용하여 사일리지 제조시 L. plantarum KCC-10 및 KCC-19를 접종하여 사일리지의 사료가치, 품질 및 미생물상의 변화를 조사하였다. 알팔파 사일리지 제조시 조단백질, ADF, NDF, TDN 함량 그리고 in vitro 건물소화율은 무접종구와 비슷하였다. L. plantarum KCC-10 및 KCC-19 접종구는 무접종구에 비해 알팔파 사일리지의 pH는 감소 되었으나 (p>0.05), 젖산함량은 L. plantarum KCC-10 및 KCC-19 접종구에서 증가하였다 (p<0.05). 그러나 초산 및 낙산 함량은 젖산균 접종구에서는 증가하였으나 통계적인 차이는 보이지 않았다 (p>0.05). 알팔파 사일리지 젖산균 단독 처리구의 젖산균 수는 무접종구에 비해 현저하게 증가하였다 (p<0.05). 이상의 결과를 요약해 보면 알팔파 사일리지 제조시 L. plantarum KCC-10 및 KCC-19 접종에 의해 사일리지의 젖산함량과 젖산균수가 증가되었다. This study investigated the effect of novel Lactobacillus plantarum KCC-10 and KCC-19 on the quality and fermentation characterization of alfalfa silage at the experimental field of National Institute of Animal Science, Cheonan Province, Korea, from 2013 to 2014, and this experiment consisted of the following three treatments: control without lactic acid bacteria; treatment inoculated with L. plantarum KCC-10; and treatment inoculated with L. plantarum KCC-19. The contents of crude protein, acid detergent fiber, neutral detergent fiber, total digestible nutrient and in vitro dry matter digestibility of alfalfa silage were not affected by either L. plantarum KCC-10 or KCC-19. The pH of alfalfa silage in L. plantarum KCC-10 and KCC-19 treatments decreased as compared to control. The level of lactic acid in L. plantarum KCC-10 and KCC-19 treatments increased (p<0.05), whereas the contents of acetic acid and butyric acid decreased(p>0.05). In addition, the numbers of lactic acid bacteria in L. plantarum KCC-10 and KCC-19 treatments increased as compared to control (p<0.05). Therefore, these results suggest that the inoculation of L. plantarum KCC-10 and KCC-19 into alfalfa silage can improve the quality of silage through increased lactic acid content and lactic acid bacteria.

신규 젖산균 첨가가 저 수분 호밀 사일리지의 발효 품질에 미치는 영향

최기춘,일라베닐 사운드라잔,스리고팔람 스리세스하람,박형수,김지혜,정종성,김현섭,Choi, Ki Choon,Soundarrajan, Ilavenil,Srisesharam, Srigopalram,Park, Hyung Soo,Kim, Ji Hye,Jung, Jeong Sung,Kim, Hyun Seup 한국초지조사료학회 2016 한국초지조사료학회지 Vol.36 No.1

The present study was carried out to explore the potential effects of novel lactic acid bacteria Pediococcus penticeous KCC-23 (KCC-23) and Lactobacillus plantarum KCC-24 (KCC-24) on rye haylage fermentation at National Institute of Animal Science, Cheonan province in Korea. The experiment contains three different groups such as control without lactic acid bacteria, rye haylage with KCC-23 and rye haylage KCC-24. After experimental periods, the content of crude protein, acid detergent fiber (ADF), neutral detergent fiber (NDF), the activity of total digestible nutrient (TDN) and In-vitro digestibility (IVD) was similar in control and LAB treated haylage (p<0.05). The pH was reduced in KCC-23 and KCC-24 treated rye haylage as compared to control (p<0.05). The lactic acid concentration in haylages was increased by L. plantarum KCC-23, and KCC-24 supplement. Whereas, the less amount of acetic acid and butyric acid was noted in KCC-23 and KCC-24 treated haylage as compared with control (p<0.05). The KCC-23 and KCC-24 were dominantly grown in experimental haylage as compared with control. It indicates, the addition of KCC-23, and KCC-24 enhances fermentation quality of haylages as compared control. The present study suggests that KCC-23 and KCC-24 are potent strains that were improving the fermentation process in rye haylage 본 연구에서는 호밀을 이용하여 사일리지 제조시 P. penticeous KCC-23 및 L. plantarum KCC-24를 접종하여 사일리지의 품질 및 미생물상의 변화를 조사하였다. 젖산균 접종 유무에 관계 없이 호밀 사일리지의 사료가치는 크게 변화되지 않았다. 그리나 유산 함량은 젖산균 접종구가 현저하게 높은 경향을 보였으나 초산과 낙산은 젖산균 접종구가 약간 낮아지는 경향을 보였다. 젖산균 분포는 젖산균 접종구에서 현저하게 높았으며 효모는 현저하게 감소되었다. 그러나 곰팡이는 $10^3CFU/g$에서 관찰되지 않았다. 이상의 결과를 요약해 보면 저 수분 호밀 사일리지 제조시 KCC-23 및 KCC-24 접종에 의해 사일리지의 품질이 향상되었다.