Lactobacillus hilgardii

Lactobacillus hilgardii is a heterofermentative lactic acid bacterium that primarily acts as a spoilage agent in fermented agricultural products. While not a classical pathogen of growing plants, its role in the degradation of harvested biomass makes it a significant concern for agronomists focused on feed quality and storage stability.

The primary crops affected by this bacterium include silage corn, sorghum, and various forage grasses. Furthermore, it can negatively impact harvested fruits and vegetables during the post-harvest period if the storage environment is not properly controlled, leading to accelerated biological degradation.

Symptoms of its presence include the accumulation of organic acids and alcohols, which manifest as a pungent, sour-sweet smell in forage heaps. The material often becomes structurally unstable, shows signs of heating, and exhibits high gas production, which indicates that the original fermentation process has been compromised.

The development of Lactobacillus hilgardii is heavily dependent on moisture content and exposure to oxygen. Inadequate packing of silage or poorly sealed storage facilities facilitate its spread. The bacterium thrives in high-sugar environments where oxygen availability varies, leading to unstable microbial communities.

The economic impact of this bacterium involves significant nutrient loss and the degradation of silage quality, which can reduce animal performance if fed. Effective control measures focus on maintaining strict anaerobic conditions and using high-quality additives. Prevention is based on proper farm management, ensuring that moisture levels are optimal and compaction is uniform throughout the storage process.