TABLE 2.
The LAB strains selected for screening in the microsilo fermentation experiments
| Experiment | Lab straina | Strain isolated from: | Source (code)b |
|---|---|---|---|
| II | Lactobacillus plantarum (Lp01) | Aberelan herbage | IGER (EB2) |
| I + II | Lactobacillus plantarum (Lp02) | Perennial rye grass | IGER (621) |
| II | Lactococcus lactis | Milk powder | IGER (S614) |
| III | Lactobacillus mali | Cider apple juice | NCIMB (10560) |
| III | Lactobacillus delbrueckii subsp. lactis | Unknown (Starter culture for Swiss cheese) | NCIMB (8140) |
| III | Lactobacillus brevis | Silage | NCIMB (947) |
| III | Lactobacillus amylovorus | Cattle waste—corn fermentation | NCIMB (13276) |
a
All LAB strains were homofermentative (with the exception of L. brevis, which is heterofermentative).
b
The isolates were obtained from either the National Collections of Industrial and Marine Bacteria (NCIMB) culture collection (http://www.ukncc.co.uk/) or the culture collection at the Institute of Grassland and Environmental Research (IGER), Aberystwyth, United Kingdom.