Lactobacillus buchneri

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Lac·to·ba·cil·lus buch·'ner·i

a bacterial species widely distributed in fermenting substances.
References in periodicals archive ?
Lactobacillus buchneri is a probiotics bacteria, which is effective in maintaining the aerobic stability of forage and in controlling heat during the fermentation process.
Fermentation characteristics and aerobic stability of grass silage inoculated with Lactobacillus buchneri, with or without homofermentative lactic acid bacteria.
The effect of Lactobacillus buchneri and other additives on the fermentation and aerobic stability of barley silage.
Buchneri 500 containing Lactobacillus buchneri 40788 reduces the growth of yeasts and molds in haylages, as well as cereal and corn silage, and makes the silage more resistant to spoilage in bunk, pile or pit silos and less prone to heating at feed out.
Nishino and Hattori (2007) isolated Lactobacillus buchneri as the predominant species of lactic acid bacteria (LAB) from aerobically stable silage, and they confirmed that inoculation of this bacterium can suppress aerobic deterioration of maize, Italian ryegrass, and festulolium silages.
2011) noted that silage inoculated with Lactobacillus buchneri had a lower concentration of lactic acid, lactic-to-acetic acid ratio, and yeast count and higher aerobic stability compared with untreated silage.
Effects of inoculation of Lactobacillus rhamnosus and Lactobacillus buchneri on fermentation, aerobic stability and microbial communities in whole crop corn silage.
Hetero-fermentative Lactobacillus such as Lactobacillus buchneri has been studied recently for silages (Weinberg et al.
2007), with the inoculants Lactobacillus plantarum (Filya, 2003), Lactobacillus buchneri, and Propionibacterium acidipropionici (Filya and Sucu, 2007), commercial inoculants containing lactobacilli, enterococci, pediococci (Weinberg et al.