Effect of Wild Lactobacillus buchneri Strains on the Fermentation Profile and Microbial Populations of Sugarcane Silage.

BACKGROUND: Sugarcane silage has been increasing as a feed in the tropics by dairy farmers. However, sugarcane normally had high yeast population that leads to intense alcoholic fermentation and excessive Dry-Matter (DM) loss during ensilage and after air exposure, as well. There are several patents that have recently shown the benefits of applying Lactobacillus buchneri in forage preservation. OBJECTIVE: This study aimed to investigate the changes in pH, DM, Water-Soluble Carbohydrates (WSC) and fermentation end product concentrations that occur in sugarcane silage with or without inoculation with L. buchneri after 45 days of ensiling. METHODS: Sugarcane plants were harvested with approximately 16 months of growth and chopped at 2 cm. Four strains of wild L. buchneri (56.1, 56.4, 56.9 and 56.26) and the commercial inoculant "Lalsil Cana" were evaluated. For all treatments, the theoretical application rate was 1.0 × 106 colony- forming units (cfu) per g of fresh weight. Data from the silo openings were analysed as a completely randomized design, with four replicates per treatment (inoculants). RESULTS: The treatment with L. buchneri affected the DM content, pH, Lactic Acid Bacteria (LAB) population, DM recovery, and concentrations of WSC, lactic acid, acetic acid and ethanol of sugarcane silage after 45 days of ensiling. Yeasts and molds populations and the concentrations of propionic and butyric acids were not affected by the treatments. CONCLUSION: Lactobacillus buchneri 56.1 and 56.4 are considered the most suitable strains for improving the fermentation of sugarcane silage and thus are potential inoculants for silage production. At present, we are preparing the patent application.

Condições higiênico-sanitárias de cenoura minimamente processada comercializada em supermercados de Teresina, PI / Higienic-sanitary conditions of carrot most minimum prosecuted surveillance in supermarkets of Teresina, PI

Legumes e hortaliças minimamente processados estão sendo comercializados em Teresina, PI devido ao aumento da população urbana, redução da permanência das pessoas em suas residências e a necessidade de dieta mais natural. Foram analisadas 30 amostras de 200 gramas de cenoura minimamente processadas, descascadas e raladas em tiras, embaladas em bandejas de isopor envoltas com filme de polietileno estocadas sob refrigeração (8,0 a 10,0ºC) em dois supermercados de Teresina-PI. Após coleta, as amostras eram acondicionadas em caixa isotérmicas com gelo reciclável e conduzidas imediatamente ao Laboratório de Microbiologia, onde eram prontamente analisadas. Foram realizadas análises de números mais prováveis de coliformes termotolerantes (CT) e de Escherichia coli, contagem de bolores e leveduras (BL) e de bactérias heterotróficas (CBH) e pesquisa de Salmnonella sp. As contagens de BL foram semelhantes às de CBH (P<0,05). Em 28 (93,3 por cento) das amostras os valores de pH oscilaram entre 4,0 e 4,9 inferiores aos fisiológicos de 6,0. Pode-se observar que 19 amostras (63,3 por cento) estavam acima do limite estabelecido para CT. Em 13 amostras (43,3 por cento) foram isoladas Escherichia coli em 22 (73,3 por cento) apresentaram CBH acima de 105 UFC/g e todas as amostras apresentaram BL, destas, 22 amostras (73,3 por cento) com contagens acima de 106 UFC/g. As amostras apresentaram alterações sensoriais visíveis causadas pelas elevadas contagens microbianas. Estas alterações provocaram perdas das qualidades nutricionais das cenouras, deste modo, não são indicadas para alimentação humana, embora as amostras de cenouras MP embaladas e refrigeradas acondicionadas em expositores dos supermercados pesquisados estivessem dentro do período de validade proposto pelo fabricante. Os VMP devem ser preparados no seu tempo máximo de maturação, porém, devido ao processamento no qual os tecidos são expostos elas ficam mais susceptíveis as alterações bacterianas.(AU)

Vegetables and vegetables minimally processed are being marketed in Teresina-PI due to the increase of the urbanpopulation, reduction of the people's permanence in its residences and the need of more natural diet. 30 samples of 200 grams of carrot minimally processed were analyzed, shelled and grated in ribbons, baled in trays of wrapped up isopod with film of polietileno stockades under refrigeration (8,0 to lO,O°C) in two supermarkets of Teresina-PI. After collection the samples were conditioned in isothermals box with recycled ice and driven immediately to the Laboratory of Microbiology, where they were analyzed quickly. Analyses of more probable numbers (MPN) of Coliform Thermotolerant were accomplished (CT) and of Escherichia coli, count of Yeast and Mold (YM) and count of Heterotrophyc Bacteria (HB), and research of Salmonella sp. The count of YM went similar to the one of HB (P <0,05). In 28 (93,3%) of the samples the pH values oscillated between 4,0 and 4,9, inferior to the physiologic of 6,0. it can be observed that 19 samples (63,3%) they were above the limit established for CT. ln 13 samples (43,3%) they were isolated Escherichia coli In 22 (73,3%) they presented HB above 105 UFC/g and all the samples presented YM, of these, 22 samples (73,3%) with count above 106 UFC/g, The samples presented visible sensorial alterations caused by the high microbial count. These alterations provoked losses of the nutritional qualities of the carrots, this way, they are not suitable for human feeding, although the samples of carrots minimally processed baled and refrigerated conditioned in exhibitors of the researched supermarkets they were inside of the validity period proposed by the maker, they were already evident the microbial alterations. VMP should be prepared in its maximum time of maturation; even so, due to the processing in which the fabrics are exposed they are more susceptive to the bacterial alterations. (AU)