Relationship between the Quality of Italian Ryegrass Silage and the Presence of Phages for Silage-Making Lactobacilli

Naoko Kaneshige, Samu Tanaka, Ye Zong, Sadahiro Ohmomo, Kanako Nlshiyama, Katsumi Doi, Seiya Ogata

Research output: Contribution to journalArticlepeer-review

4 Citations (Scopus)

Abstract

Forty-one samples of Italian ryegrass silage were examined for the presence of phages in silage-making lactobacilli. For the detection of phages, 94 strains of Lactobacillus plantarum and five strains of L.casei, all of which were newly isolated from silage, five type strains of L. plantarum, three type strains of L.casei, and five commercially available strains were used. Only ten samples (24% of the silages) had phages. More than 45% of the strains tested, all L. plantarum, were infected by phages. Samples in which phages were detected usually were moist, had a high pH, and produced little lactic acid. In silages with pH 4.1 or below, no phages were detected. The higher the moisture content, the greater was the possibility of phage infection. The results showed that contamination by phages deteriorated the quality of the silages, and that phage control is needed.

Original languageEnglish
Pages (from-to)1219-1221
Number of pages3
JournalNippon Nogeikagaku Kaishi
Volume68
Issue number8
DOIs
Publication statusPublished - 1994

All Science Journal Classification (ASJC) codes

  • Biotechnology
  • Food Science
  • Chemistry (miscellaneous)
  • Medicine (miscellaneous)

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