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Microbiological and Toxicological Evaluation of Fermented Forages

Author

Listed:
  • Cintia Adácsi

    (Doctoral School of Nutrition and Food Sciences, University of Debrecen, Böszörményi Str. 138, H-4032 Debrecen, Hungary)

  • Szilvia Kovács

    (Central Laboratory of Agricultural and Food Products, Faculty of Agricultural and Food Sciences and Environmental Management, University of Debrecen, Böszörményi Str. 138, H-4032 Debrecen, Hungary)

  • István Pócsi

    (Department of Molecular Biotechnology and Microbiology, Institute of Biotechnology, Faculty of Science and Technology, University of Debrecen, Egyetem Tér 1, H-4032 Debrecen, Hungary)

  • Zoltán Győri

    (Institute of Nutrition Science, Faculty of Agricultural and Food Sciences and Environmental Management, University of Debrecen, Böszörményi út 138, H-4032 Debrecen, Hungary)

  • Zsuzsanna Dombrádi

    (Department of Medical Microbiology, Faculty of Medicine, University of Debrecen, Nagyerdei Krt. 98, H-4032 Debrecen, Hungary)

  • Tünde Pusztahelyi

    (Central Laboratory of Agricultural and Food Products, Faculty of Agricultural and Food Sciences and Environmental Management, University of Debrecen, Böszörményi Str. 138, H-4032 Debrecen, Hungary)

Abstract

Several feed preservation methods can ensure lower mycotoxin contamination levels enter the food life cycle, and a relatively common wet preservation method of forage plant materials is fermentation. This study aimed to characterize the microbiological state and mycotoxin contamination of fermented silages and haylages (corn, alfalfa, rye, and triticale), their main microbiota, and isolation of bacteria with mycotoxin resistance. Bacteria that remain viable throughout the fermentation process and possess high mycotoxin resistance can have a biotechnological benefit. Lactic acid bacteria, primarily found in corn silage, were Lactiplantibacillus plantarum isolates. Meanwhile, a high percentage of alfalfa silage and haylage was characterized by Lactiplantibacillus pentosus . In rye silage and haylage samples, Pediococci were the typical bacteria. Bacterial isolates were characterized by deoxynivalenol and zearalenon resistance. Some of them were sensitive to aflatoxin B1, while ochratoxin A caused 33–86% growth inhibition of the cultures. The mycotoxin resistant organisms are under further research, aiming for mycotoxin elimination in feed.

Suggested Citation

  • Cintia Adácsi & Szilvia Kovács & István Pócsi & Zoltán Győri & Zsuzsanna Dombrádi & Tünde Pusztahelyi, 2022. "Microbiological and Toxicological Evaluation of Fermented Forages," Agriculture, MDPI, vol. 12(3), pages 1-11, March.
    • Handle: RePEc:gam:jagris:v:12:y:2022:i:3:p:421-:d:772697
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    More about this item

    Keywords

    mycotoxin; lactic acid bacteria; spore-forming bacteria; deoxynivalenol; zearalenone; ochratoxin A; aflatoxin B1; silage; haylage;
    All these keywords.

    JEL classification:

    • B1 - Schools of Economic Thought and Methodology - - History of Economic Thought through 1925

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