Revista de Biología Tropical ISSN Impreso: 0034-7744 ISSN electrónico: 2215-2075

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Calidad de ensilado y diversidad bacteriana de los silos inoculados con Listeria monocytogenes y Lacticaseibacillus paracasei_6714
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Palabras clave

Lactic acid bacteria
pathogens
agroindustrial residual
silage
nutritional value
next generation sequencing
Bacterias ácido lácticas
patógeno
residuo agroindustrial
ensilaje
valor nutricional
secuenciación de nueva generación

Cómo citar

Barboza, N., Brenes-Guillén, L., Uribe, L., & WingChing-Jones, R. (2023). Calidad de ensilado y diversidad bacteriana de los silos inoculados con Listeria monocytogenes y Lacticaseibacillus paracasei_6714. Revista De Biología Tropical, 71(1). https://doi.org/10.15517/rev.biol.trop.v71i1.50692

Resumen

Introducción: Los ensilajes del pasto king grass (Cenchrus purpureus (Schumach.) Morrone, syn. Pennisetum purpuphoides) y cáscaras de piña (Ananas comosus) son alternativas de alimento para ganado en condiciones de escasez alimentaria. Objetivo: Describir las dinámicas de la microbiota presente en los ensilajes de king grass y piña durante el proceso de fermentación usando secuenciación de próxima generación (NGS) y evaluar el efecto de protección de Lacticaseibacillus paracasei_6714 como inoculante de ensilaje ante Listeria monocytogenes. Métodos: Usamos un diseño aleatorio no restringido para caracterizar la microbiota presente en ensilajes de king Grass cosechados 70 días después de rebrote y de cáscaras de piña. Inoculamos mezclas de pasto y cáscara con L. paracasei_6714 o L. monocytogenes, o ambos, con un tratamiento control sin inocular. El perfil nutricional y de fermentación fue evaluado luego de 30 días. Después de 15 y 30 días de fermentación, usamos un análisis de para determinar la dinámicas y diversidad de la microbiota en los ensilajes inoculados y control. Resultado: El contenido de masa seca y digestibilidad no difirieron significativamente; sin embargo, hubo diferencias en proteína cruda, pH y ácidos orgánicos. Obtuvimos 4432 secuencias variantes de amplicon de Proteobacteria, Firmicutes, Bacterioidetes, Actinobacteria, Verrucomicrobia, Planctomycetes y de Patescibacteria. La abundancia relativa de cada filo vario dependiendo del material y periodo de fermentación. Similitudes de filo fueron mayores al 70 % (pero no mayor que 50 % con Bray-Curtis a nivel de especie). Conclusión: Estas comunidades bacterianas parecen cumplir un papel importante durante la fermentación del ensilaje. Un manejo apropiado del proceso de ensilaje puede reducir o eliminar baterías patogénicas.

https://doi.org/10.15517/rev.biol.trop..v71i1.50692
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