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Review
. 2023 Jan;16(1):67-87.
doi: 10.1111/1751-7915.14184. Epub 2022 Dec 5.

Current approaches on the roles of lactic acid bacteria in crop silage

Xusheng Guo  1   2 , Dongmei Xu  1   2 , Fuhou Li  1   2 , Jie Bai  1   2 , Rina Su  1   2
Affiliations
Review

Current approaches on the roles of lactic acid bacteria in crop silage

Xusheng Guo et al. Microb Biotechnol. 2023 Jan.

Abstract

Lactic acid bacteria (LAB) play pivotal roles in the preservation and fermentation of forage crops in spontaneous or inoculated silages. Highlights of silage LAB over the past decades include the discovery of the roles of LAB in silage bacterial communities and metabolism and the exploration of functional properties. The present article reviews published literature on the effects of LAB on the succession, structure, and functions of silage microbial communities involved in fermentation. Furthermore, the utility of functional LAB in silage preparation including feruloyl esterase-producing LAB, antimicrobial LAB, lactic acid bacteria with high antioxidant potential, pesticide-degrading LAB, lactic acid bacteria producing 1,2-propanediol, and low-temperature-tolerant LAB have been described. Compared with conventional LAB, functional LAB produce different effects; specifically, they positively affect animal performance, health, and product quality, among others. In addition, the metabolic profiles of ensiled forages show that plentiful probiotic metabolites with but not limited to antimicrobial, antioxidant, aromatic, and anti-inflammatory properties are observed in silage. Collectively, the current knowledge on the roles of LAB in crop silage indicates there are great opportunities to develop silage not only as a fermented feed but also as a vehicle of delivery of probiotic substances for animal health and welfare in the future.

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Conflict of interest statement

None declared.

Figures

FIGURE 1
FIGURE 1
Associations among lactic acid bacteria, silage, and animals.
FIGURE 2
FIGURE 2
Dynamics of nucleotide, carbohydrate, amino acid, and energy metabolisms in whole‐plant corn silage; the fermentation process (0–60 days) could be separated into three phases, 0–3 days was the I phase of fermentation; 3–14 days was the the II phase of fermentation; 14–60 days was the III phase of fermentation.
FIGURE 3
FIGURE 3
Schematic diagram showing simplified fermentation pathways of plant carbohydrate degradation; homofermentative metabolism of hexoses via the Emden–Meyerhoff pathway; heterofermentative metabolism of hexoses via the phosphoketolase pathway; homofermentative metabolism of pentoses via the pentose phosphate pathway; and heterofermentative metabolism of pentoses via the phosphoketolase pathway.
FIGURE 4
FIGURE 4
Functions of lactic acid bacteria and their effects on silage and ruminants.
See this image and copyright information in PMC

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