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Applied and Environmental Microbiology, October 1999, p. 4697-4700, Vol. 65, No. 10
0099-2240/99/$04.00+0
Copyright © 1999, American Society for Microbiology. All rights reserved.

Prevention of Aerobic Spoilage of Maize Silage by a Genetically Modified Killer Yeast, Kluyveromyces lactis, Defective in the Ability To Grow on Lactic Acid

H. K. Kitamoto,1,* A. Hasebe,1 S. Ohmomo,2 E. G. Suto,1 M. Muraki,3 and Y. Iimura4

National Institute of Agrobiological Resources, Tsukuba, Ibaraki 305-8602,1 National Institute of Animal Industry, Inashiki-gun, Ibaraki 305-0901,2 National Grassland Research Institute, Nishi-nasuno, Tochigi 329-2743,3 and Department of Applied Chemistry and Biotechnology, Yamanashi University, Koufu, Yamanashi 400-0016,4 Japan

Received 11 February 1999/Accepted 22 July 1999

In this study, we propose a new process of adding a genetically modified killer yeast to improve the aerobic stability of silage. Previously constructed Kluyveromyces lactis killer strain PCK27, defective in growth on lactic acid due to disruption of the gene coding for phosphoenolpyruvate carboxykinase, a key enzyme for gluconeogenesis, inhibited the growth of Pichia anomala inoculated as an aerobic spoilage yeast and prevented a rise in pH in a model of silage fermentation. This suppressive effect of PCK27 was not only due to growth competition but also due to the killer protein produced. From these results, we concluded that strain PCK27 can be used as an additive to prolong the aerobic stability of maize silage. In the laboratory-scale experiment of maize silage, the addition of a killer yeast changed the yeast flora and significantly reduced aerobic spoilage.

* Corresponding author. Mailing address: National Institute of Agrobiological Resources, Kannondai 2-1-2, Tsukuba, Ibaraki 305-8602, Japan. Phone: 81-298-38-7452. Fax: 81-298-38-7408. E-mail: kitamoto{at}abr.affrc.go.jp.

Applied and Environmental Microbiology, October 1999, p. 4697-4700, Vol. 65, No. 10
0099-2240/99/$04.00+0
Copyright © 1999, American Society for Microbiology. All rights reserved.




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