Effects of Additives on Lactic Acid Production and Water Soluble Carbohydrates in Chopped Corn and Alfalfa

Abstract

The increase in rate of lactic acid production resulting from incorporation of silage additives (three commercial products containing amylase enzyme and bacterial culture) with chopped corn (whole plant, 82kg) was approximately 100% compared to a control, during the first 7 days of fermentation. For chopped alfalfa the increase (14 days fermentation) in rate of lactic acid production ranged between 27 and 69% (four commercial products).Incorporation of a Lactobacillus plantarum culture with chopped whole plant corn (.4kg laboratory silo) increased rate of lactic acid production 70% compared to a control over 48h fermentation. Addition of commercial diastase to chopped corn [whole plant; .4kg (laboratory silo)] that had been treated with sodium metabisulfite to inhibit microbial activity resulted in a higher (33%; 72h incubation) rate of production of water soluble carbohydrates than without the enzyme.