Abstract
AbstractForage‐harvested crops of perennial ryegrass (200 g DM kg−1) and red clover (163 g DM kg−1) were inoculated with cultures of Streptococcus durans str. 1024, Lactobacillus acidophilus sir. 2356 and Lactobacillus plantarum str. 6, and 1:1 mixtures of the Streptococcus and each of the lactobacilli, at rates of 106 and 106 (g fresh weight)−1 and ensiled in laboratory silos for up to 128 d. The possible influence of these bacteria on fermentation was examined in relation to formic acid at rates of application of 0 and 2.3 g(kg fresh weight)−1, None of the cultures or culture mixtures, either at the low or high rate of application, had any notable influence on microbial development, the rate of acidification or promotion of the homolactic fermentation; they tended to exacerbate loss of insoluble nitrogen and deamination. All silages were well‐preserved with no butyric acid being detected, in spite of pH increase during storage. Only formic acid had any consistent and desirable effect on preservation.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.