• Asian-Australasian Journal of Animal Sciences
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• 제15권8호
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• pp.1128-1133
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• 2002

The whole plant of crop maize was chopped and ensiled in airtight 1-L capacity glass jars to determine the influence of residual sugar on anaerobic yeast growth and on the fermentation of lactic acid by L. buchneri in whole crop maize silage. There were a total of six treatments used in this experiment as follow: added 25 g de-mineralised water per kg chopped maize serving as control (con), 37.5 g glucose solution containing 12.5 g glucose ($g_1$), 75 g glucose solution containing 25 g glucose ($g_2$), 25 g L. buchneri suspension intended for $10^6$ cfu $g^{-1}$ (L.b.), $g_1+L.b.$ and $g_2+L.b.$ All silos were stored in the dark at $20^{\circ}C$ until end of experiment. Jars were opened on duplicates at day 2, 7, 14, 28, 56 or triplicates at day 91 after ensiling for measuring the pH, microbiological enumeration and fermentative products. Results indicated that acidification rates for all silages were very fast, no difference occurred among treatments before day 28. After day 28 the pH values for silages inoculated by L. buchneri. with or without sugar tended to increase especially for treated only with L. buchneri, resulting in higher (p<0.01) finial pH than uninoculated silages. Compared with control silage, the added sugar significantly (p<0.01) increased dry matter (DM) loss, L. buchneri enhanced (p<0.01) DM loss further at different sugar existence. Silages inoculated by L. buchneri only or in combination with sugar addition contained less (p<0.01) lactic acid than the correspondent silages without inoculation with L. buchneri. In comparison with control, ethanol production is about 3 or 6 fold higher due to addition 12.5 or 25 g glucose per kg chopped maize at ensiling. The added sugar resulted in less acetic acid concentration (p<0.01) than control, but inoculation with L. buchneri increased (p<0.01) acetic acid than correspondent uninoculated silages at different sugar levels. No butyric acid and propionic acid were found in uninoculted silages, silages inoculated with L. buchneri. produced more propionic acid, 1-propanol and butyric acid. Lactobacilli counts were not influenced by added sugar, but increased (p<0.01) with inoculation of L. buchneri. The added sugar increased significantly (p<0.01) the yeast count, whereas L. buchneri showed the contrary effect. No differences were found in the aerobic stability among all treatments. In conclusions, 1) the added sugars encourage the growth of yeast and yeasts convert extra sugar into ethanol in maize silages. 2) The added sugars and L. buchneri do not influence the aerobic stability of silages stored in anaerobic silos.

• 한국미생물·생명공학회지
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• 제43권3호
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• pp.286-290
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• 2015

전국에서 수집한 전통발효 식품으로부터 젖산균을 분리 및 동정하였으며, 그 중에서 8점의 Lactobacillus 속 젖산균을 이용하여 젖산생산능을 평가하였다. 자일로스가 50 g/l 첨가된 MRS 배지를 이용하여 호기 또는 혐기배양을 실시한 결과 L. buchneri MBE909로 명명된 균주가 혐기적인 배양조건에서 가장 우수한 젖산생산량을 나타내었다. 혐기적인 조건에서 젖산생산을 위한 L. buchneri MBE909 균주의 최적 배양온도는 37℃이었으며, 초기 자일로스 농도가 50 g/l일때 젖산생산량(22.3 ± 0.3 g/l)이 가장 우수하였다. 본 연구를 통해 L. buchneri MBE909 균주는 자일로스를 효율적으로 대사하여 젖산을 생성할 수 있다는 것을 확인하였다.

• Asian-Australasian Journal of Animal Sciences
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• 제16권12호
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• pp.1738-1742
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• 2003

The whole plant of crop maize was chopped and ensiled in double-layered polyethylene bags to determine the influence of residual sugar on the fermentation of lactic acid and aerobic stability by L. buchneri in whole crop maize silage made in airstress condition. There were a total of six treatments used in this experiment as follow: added 25 g de-mineralised water per kg chopped maize serving as control (con), 37.5 g glucose solution containing 12.5 g glucose ($g_1$), 75 g glucose solution containing 25 g glucose ($g_2$), 25 g, L,.buchneri suspension intended for $10^6$ cfu $g^{-1}$ (L.b.), $g_1$+L.b. and $g_2$+L.b. All silos were opened at day 91 after ensiling for measuring the pH values, microbiological enumeration, fermentative products and aerobic stability. The dry matter loss increased significantly (p<0.01) due to inclusion of sugar or L. buchneri. The lower lactic acid concentrations were observed (p<0.01) in silages inoculated with L. buchneri only or in combination with sugar addition than the correspondent uninoculated silages. Compared with control silage, ethanol production was about 3 or 6-fold higher due to addition 12.5 or 25 g glucose per kg chopped maize at ensiling. The silages added with sugar contained less acetic acid concentration (p<0.01) than control, but silages inoculated with L. buchneri showed the contrary effects (p<0.01) at different sugar levels. No butyric acid was found in uninoculated silages, silages inoculated with L. buchneri. producted more propionic acid, 1-propanol and butyric acid. Lactic acid bacteria counts increased markedly (p<0.01) due to inoculation with L. buchneri, whereas it was reduced (p<0.01) by added sugar. No significant difference was observed in count of yeast, but inoculation with L. buchneri shows a decreasing trend. Mould count in all silages was less than 2 (log cfu $g^{-1}$). The added sugar had negative effects on aerobic stability of maize silage made under air-stress conditions, whereas inoculation with L. buchneri improves (p<0.01) the aerobic stability.

• 한국자원식물학회:학술대회논문집
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• 한국자원식물학회 2018년도 추계학술대회
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• pp.127-127
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• 2018

Probiotics are microorganisms that have beneficial effects on the health of the host. The health promoting effect by probiotics influences suppressing harmful bacteria, prevention of constipation, blood cholesterol reduction and regulation of blood pressure. Prebiotics are used to promote the growth or activity of microorganisms. Synbiotics, which are a mixture of probiotics and prebiotics, synergize in the intestines by complementing each other. Synbiotics not only improves the viability of the probiotics while passing through the gastrointestinal tract, maintain intestinal homeostasis, but also regulate balance of harmful and useful bacterial growth. Glycine max Merr (GMM) has been widely used in Asian countries to treat cancer, obesity, oxidative stress and imbalanced immune diseases. In addition, it has been reported that dietary fiber-rich grains promote bowel movements and prevent constipation. In this study, we investigated the viability of LactobacillIus buchneri (L.buchneri) strains, known as lactic acid bacteria under conditions of gastric fluid and intestinal fluid to determine the suitability of L.buchneri as probiotics. The adhesion ability of L.buchneri to caco-2 cells was also confirmed. The present studies showed that GMM extract promoted the growth and activity of L.buchneri strains as prebiotics. Also, this results suggested that the mixture of L.buchneri and GMM extract can helps maintain intestinal health and healthy body as synbiotics and health functional food material.

• Food Science and Biotechnology
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• 제15권1호
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• pp.86-90
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• 2006

Two lactic acid bacteria (LAB) with high ${\gamma}$-aminobutyric acid (GABA)-producing capacity were isolated from naturally aged cheese. Examination of the biochemical features using an API kit indicated that the two strains belonged to Lactobacillus. They were gram positive, rod-type bacteria, and fermented arabinose, melezitose, melibiose and xylose, but did not utilize cellobiose or trehalose. 16S rDNA sequencing analysis confirmed that they were Lactobacillus buchneri and Lactobacillus sp. They were accordingly named as Lactobacillus buchneri OPM-1 and Lactobacillus sp. OPM-2, and could produce GABA from MRS broth supplemented with 10 g/L of monosodium glutamate (MSG) at a productivity of 91.7 and 116.7 mg/L/hr, respectively. Cell extracts of L. buchneri OPM-1 and Lactobacillus sp. OPM-2 showed glutamate decarboxylase (GAD) activity, for which the optimum pH and temperature were 5.5 and $30^{\circ}C$, respectively.

• 한국식품영양학회지
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• 제28권1호
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• pp.16-23
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• 2015

본 연구는 대봉감을 이용한 다양한 가공제품 개발을 목적으로 김치 유산균을 활용하여 발효음료 제조기술을 확립하고, 감의 이용성을 확대하고자 실시하였다. 대봉감과 정제수의 1:3 희석액에 당원으로 쌀엿을 첨가하고, 저온살균한 후 L. buchneri BK-1 유산균으로 발효를 진행하였을 때 총산 생성능이 0.75%로 높고, 유산균 생균수가 $1.9{\times}10^8CFU/mL$ 수준으로 많았다. 쌀엿 첨가량이 많을수록 총산도는 증가하였는데, 신맛이 너무 강하지 않은 $10^{\circ}Brix$ 수준으로 쌀엿을 첨가하는 것이 기호도 향상에 좋은 것으로 조사되었다. 유산균 종류별 발효 결과, L. buchneri BK-1와 P. inopinatus BK-3 두 유산균을 이용하여 발효를 진행함으로써 총산 생성이 0.80~0.83%로 우수하고 유산균 수가 $2.7{\times}10^8{\sim}5.1{\times}10^8CFU/mL$ 수준으로 많은 음료를 제조할 수 있었다. L. buchneri BK-1 유산균을 이용하여 $30^{\circ}C$에서 발효 시 적정 발효기간은 음료의 신맛이 너무 강하지 않은 총산도 0.60% 미만인 약 4~5일이었다.

• Asian-Australasian Journal of Animal Sciences
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• 제18권5호
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• pp.649-660
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• 2005

The effects of Lactobacillus buchneri 40788 and buffered propionic acid on preservation, intake and digestibility of alfalfa (Medicago sativa) and timothy (Phleum pratense) hay were investigated. During baling, forages were treated with L. buchneri 40788 (1.2${\times}$10$^6$ CFU/g) as a liquid (LLB) or as a granular preparation (GLB), with buffered propionic acid (10 mL/kg, BPA), or left untreated (control). Triplicate 500 kg round bales of each treatment were put up at two moisture levels for each forage: 17%${\pm}$0.33% and 20%${\pm}$0.30% for timothy and 17%${\pm}$0.20% and 19%${\pm}$0.27% for alfalfa (mean${\pm}$SD). Bales were sampled for chemical and microbiological analyses after 0, 30 and 60 d of storage. Compared to controls, all preservatives reduced (p<0.05) heating of both forages at all moisture levels with the exception of alfalfa baled at 19% moisture. After 60 d of storage, GLB reduced (p<0.05) moulds in 17% timothy hay as compared to other treatments, but at 20% moisture, moulds were reduced in LLB- and BPA-treated timothy as compared to controls. In alfalfa at 17% moisture, total bacteria were lower (p<0.05) in GLB-treated bales than LLB or control bales, but yeast and total bacteria were only reduced in BPA-treated alfalfa at 19% moisture. In situ DM disappearance of timothy (both moisture levels) and alfalfa (19% moisture level) increased (p<0.05) with LLB treatment compared to control. Digestibility of both forages did not differ (p>0.05) among treatments, however, voluntary DM intake of LLB-treated timothy (1.32 kg/d) was 22.3% higher (p<0.05) than control, and 14.1% higher than BPA-treated timothy. Treating timothy and alfalfa hay with L. buchneri 40788 or buffered propionic acid may improve the nutritive value of the hay when baled at 17 to 20% moisture.

• 한국초지조사료학회지
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• 제36권1호
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• pp.7-14
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• 2016

본 연구는 청보리와 트리티케일에 L. plantarum, L. plantarum과 L. buchneri가 혼합된 접종원을 각각 첨가한 사일리지에 섬유소 분해효소를 첨가하여 사일리지 품질, 반추위 발효 패턴 및 소화율을 조사하였다. 두 초종의 사일리지 건물함량과 조단백질 함량은 전반적으로 청보리 사일리지가 높게 조사 되었으며(p<0.01), 트리티케일 사일리지 처리구에서는 섬유소 분해효소의 첨가가 유의적으로 낮은 NDF 함량을 나타내었다(p<0.01). 청보리와 트리티케일 사일리지에서 유기산 (젖산 및 초산)의 함량은 대조구에 비해 타 처리구들이 유의적으로 높았으며(p<0.01), L. plantarum을 접종균주로 사용한 처리구에서 유의적으로 높은 젖산 함량을 나타내었다(p<0.01). 사일리지 내 lactic acid bacteria는 두 초종 모두 섬유소 분해효소를 첨가한 처리구에서 높게 나타났으며, mold 생성량은 무첨가 대조구에 비해 처리구에서 낮게 조사되었다. 반추위 발효 패턴 및 소화율의 결과에서, 반추위 내 암모니아태 질소생성량은 청보리 사일리지에 L. plantarum과 L. buchneri를 혼합하여 접종한 처리구가 유의적으로 가장 높은 생성량을 나타냈다(p<0.01). 총 가스 생성량은 처리구별 유의적 차이는 없었으나, 효소첨가에 의해 증가하였다(p=0.003). 반추위 내 건물소화율은 청보리 사일리지 처리구에서 유의적으로 높게 조사되었으며(p<0.01), 트리티케일 사일리지는 혼합균주 L. plantarum과 L. buchneri에 섬유소 분해효소의 첨가한 처리구가 타 처리구 대비 유의적으로 높은 소화율을 보였다(p<0.01). 반추위 내 초산 생성량은 L. plantarum과 L. buchneri 를 접종한 처리구와 섬유소 분해효소를 첨가한 트리티케일 처리구에서 유의적으로 높게 조사되었다(p<0.01). 또한 총 휘발성 지방산은 청보리 사일리지 처리구의 균주 및 효소를 혼합 첨가한 처리구가 유의적으로 높았다(p<0.01). 본 연구를 통해 homofermentative LAB 보다 heterofermentative LAB가 안정적인 사일리지 발효에 기여하는 것을 확인 할 수 있었다. 그러나 반추동물의 사료효율 증대를 위한 대안으로 사용된 섬유소 분해효소를 이용한 효과는 초종에 따라 다양한 결과를 가지며, 효소의 적용에 대한 연구 및 균주와 효소의 상관관계에 관한 추가적인 연구가 필요할 것으로 사료된다.

• Asian-Australasian Journal of Animal Sciences
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• 제33권8호
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• pp.1273-1283
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• 2020

Objective: This study investigated a method of preparing corn stover for Irpex lacteus (I. lacteus) treatment to improve its in vitro rumen degradability under non-sterile conditions. Methods: Corn stover was inoculated with Lactobacillus plantarum (L. plantarum), Lactobacillus buchneri (L. buchneri), and an equal mixture of these strains, and ensiled for 0, 3, 7, 14, and 28 days. After each period, a portion of the silage was sampled to assess the silage quality, and another portion of the silage was further treated with I. lacteus at 28℃ for 28 d. All the samples were analyzed for fermentation quality, chemical composition, and in vitro gas production (IVGP) as a measure of rumen fermentation capacity. Results: Lactic acid bacteria (LAB) was found to improve the silage quality of the corn stover, and the corn stover silage inoculated with L. plantarum produced more lactic acid and higher IVGP than other silage groups. The I. lacteus colonies flourished in the early stage of corn stover silage, especially on the 3-d corn stover silage inoculated with both L. plantarum and L. buchneri. This led to an 18% decrease in the acid detergent lignin content, and a 49.6% increase in IVGP compared with the raw stover. Conclusion: The combination of ensiling with the mixed LAB inoculation and I. lacteus treatment provided a cost-effective method for the improvement of the IVGP of corn stover from 164.8 mL/g organic matter (OM) to 246.6 mL/g OM.

• Animal Bioscience
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• 제34권2호
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• pp.223-232
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• 2021

Objective: To investigate the improvement in utilization efficiency of total mixed ration (TMR) on Tibetan plateau, TMR were ensiled with different additives. Methods: A total of 150 experimental silos were prepared in a completely randomized design to evaluate the six treatments: i) control (without additive), ii) Lactobacillus buchneri (L. buchneri), iii) acetic acid, iv) propionic acid, v) 1,2-propanediol; and vi) 1-propanol. After 90 days of ensiling, silos were opened for fermentation quality and in vitro analysis, and then subjected to an aerobic stability test for 14 days. Results: Treating with L. buchneri, acetic acid, 1,2-propanediol and 1-propanol decreased propionic acid contents and yeast number, whereas increased (p<0.05) pH, acetic acid and ethanol contents in the fermented TMR. Despite increased dry matter (DM) loss in the TMRs treated with 1,2-propanediol and 1-pronanol, additives did not affect (p>0.05) all in vitro parameters including gas production at 24 h (GP24), GP rate constant, potential GP, in vitro DM digestibility and in vitro neutral detergent fibre digestibility. All additives improved the aerobic stability of ensiled TMR to different extents. Specially, aerobic stability of the ensiled TMR were substantially improved by L. buchneri, acetic acid, 1,2-propanediol, and 1-propanol, indicated by stable pH and lactic acid content during the aerobic stability test. Conclusion: L. buchneri, acetic acid, 1,2-propanediol, and 1-propanol had no adverse effect on in vitro digestibility, while ensiling TMR with the additives produced more acetic acid and ethanol, subsequently resulting in improvement of aerobic stability. There is a potential for some fermentation boosting additives to enhance aerobic stability of fermented TMR on Tibetan plateau.