Abstract
Three microorganisms and one chemical preservative were tested for their effects on the fermentation and aerobic stability of whole-crop wheat, sorghum and maize silages. Wheat at the early dough stage, sorghum at the late milk stage and maize at the one-third milk line stage were harvested and ensiled in 1.5-1 anaerobic jars untreated or after the following treatments: control (no additives); Lactobacillus plantarum (LP) at 1.0×10 6 colony-forming units (CFU)/g of fresh forage; L. buchneri (LB) at 1.0×10 6 CFU/g; Propionibacterium acidipropionici (PA) at 1.0×10 6 CFU/g; and a formic acid-based preservative (FAP) at 3 ml/kg of fresh forage weight. Three jars per treatment were sampled on d 90 after ensiling, for chemical and microbiological analysis. At the end of the ensiling period, 90 d, the silages were subjected to an aerobic stability test lasting 5 d. In this test, CO 2 produced during aerobic exposure was measured along with chemical and microbiological parameters which serve as spoilage indicators. The silages inoculated with LP had higher concentration of lactic acid compared with the controls and the other treated silages (p<0.05). The controls and LP-inoculated silages spoiled upon aerobic exposure faster than LB, PA and FAP-treated silages. The controls and LP-inoculated silages spoiled upon aerobic exposure faster than LB, PA and FAP-treated silages due to more CO 2 production (p<0.05) in these two groups and development of yeasts unlike the other groups. In the experiment, the silages treated with LB, PA and FAP were stable under aerobic conditions. However, the numbers of yeasts was higher in the LP-inoculated wheat, sorghum and maize silages compared with the LB, PA and FAP-treated silages. The LB, PA and FAP improved the aerobic stability of the silages by causing more extensive heterolactic fermentation that resulted in the silages with high levels of acetic and propionic acid. The use of LB, PA and FAP as silage additives can improve the aerobic stability of whole-crop wheat, sorghum and maize silages by inhibition of yeast activity.
Highlights
Mycotoxins or growth of pathogenic species and the production of heat
Sci. 20(3):378-384 fermentation by rapid production of lactic acid and the consequent decrease in pH. Such inoculants enhance the aerobic deterioration of silages (Sanderson, 1993; Filya, 2002a; Ando et al, 2006) because in these fermentations, not enough volatile fatty acids (VFAs) are produced to protect the silage against aerobic spoilage microorganisms (Moon, 1983)
Some studies under laboratory conditions showed that propionic acid bacteria (PAB), such as Propionibacterium acidipropionici and P. shermanii, improved the aerobic stability of mainly mature and dry cereal crops (Weinberg et al, 1995a; Filya et al, 2004)
Summary
Mycotoxins or growth of pathogenic species and the production of heat. These factors can make the silage. This results in losses of highly In order to improve the ensiling process, many digestible dry matter (DM), possible production of biological and chemical additives have been developed. Sci. 20(3):378384 fermentation by rapid production of lactic acid and the consequent decrease in pH Such inoculants enhance the aerobic deterioration of silages (Sanderson, 1993; Filya, 2002a; Ando et al, 2006) because in these fermentations, not enough volatile fatty acids (VFAs) are produced to protect the silage against aerobic spoilage microorganisms (Moon, 1983). Some studies under laboratory conditions showed that propionic acid bacteria (PAB), such as Propionibacterium acidipropionici and P. shermanii, improved the aerobic stability of mainly mature and dry cereal crops (Weinberg et al, 1995a; Filya et al, 2004). Applying formic acid-based products have enhanced the aerobic stability of silages (Driehuis and Van Wikselaar, 1996; Salawu et al, 2001)
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