Abstract
Aerobic spoilage of silages occurs frequently and is undesirable because it reduces both its nutritive and hygienic quality. Silage inoculants containing heterofermentative lactic acid bacteria, like Lactobacillus buchneri, have already been proven to improve aerobic stability by augmented production of acetic acid, which inhibits yeasts. In this study, the effect of L. buchneri on fermentation characteristics and aerobic stability of alfalfa-ryegrass silage, red clover silage and maize silage was assessed using microsilos. Two dosages, 1×105 and 3×105 cfu g-1 of fresh matter, were compared to untreated control silage. Inoculation with L. buchneri clearly altered the fermentation characteristics of alfalfa-ryegrass and red clover silage, resulting in a significantly higher aerobic stability at both dosages. The effects of L. buchneri inoculation on maize silage were less clear, but nevertheless the aerobic stability of maize silage inoculated with 1×105 cfu g-1 of fresh matter was significantly higher compared to the untreated silage.
Highlights
Aerobic spoilage and heating of ensiled fodder crops occurs frequently (Wilkinson 2005, Stryszewska and Pys2006)
This process is usually initiated by acid-tolerant yeasts and occasionally by acetic acid bacteria when oxygen is able to penetrate between the plant particles, during feed-out or due to damage of the silo coverage (Spoelstra et al 1988, Woolford 1990, Driehuis et al 1999)
The aim of this study was to assess the effect of heterofermentative lactic acid bacteria (HeLAB) inoculation with Lactobacillus buchneri on aerobic stability and fermentation characteristics of three silage types : red clover (Trifolium pratense), whole crop maize (Zea mays) and a mixture of alfalfa (Medicago sativa) and Italian ryegrass (Lolium multiflorum)
Summary
Yeasts and acetic acid bacteria aerobically break down residual water-soluble carbohydrates and organic acids like lactic acid and acetic acid in a first phase of aerobic deterioration (Oude Elferink et al 2006). This lowers the nutritive value of the silage, and triggers a raise of the silage-pH, allowing growth of opportunistic bacteria and moulds in a second phase of aerobic spoilage (Weinberg and Muck 1996, Scudamore and Livesy 1998, Stryszewska and Pys 2006). Mould growth decreases the nutritive value of the silage even more and lowers its palatability (DiConstanzo et al 1995, Wilkinson 2005)
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