VLIV SMĚSI ORGANICKÝCH KYSELIN A MIKROBIÁLNÍHO INOKULANTU NA FERMENTAČNÍ PROCES LABORATORNÍCH SILÁŽÍ Z MAČKANÉHO VLHKÉHO ZRNA KUKUŘICE

Abstract

In the experiment, the effect of chemical (A) and biological (B) additiva on the fermentation quality of climper high moisture maize grain corn was examined, compared with the untreated control (K). The chemical means contained propionic, formic and benzoic acids and ammonium formate as effective substances. As effective substances of bacterial water–soluble inoculants, selected were bacterial strains of Propionibacterium shermanii JS and Lactobacillus casei LC-705. Both conservative preservatives were added equally to the ensilaged material. The addition of chemical additivum under conditions of our experiment increased statistically significantly (P<0.01) the contents of acetic acid (7.66±0.95 g/kg DM), ethanol (11.22±0.65 g/kg DM) and pH values (4.33±0.02) in experimental silages. Simultaneously, a statistically significant (P<0.01) inhibition of lactic acid formation (15.17±2.75 g/kg DM) and of total content of all fermentation acids (22.33±2.38 g/kg DM) occurred. The bacterial inoculant increased significantly (P<0.05) the content of lactic acid (26.78±2.63 g/kg DM) and the total acid content (32.87±2.88 g/kg DM) in inoculated silages. The inoculation positive effect was demonstrated highly significantly (P<0.01) in reduction of ethanol amount (2.14±0.40 g/kg DM) and of totat acidification. The pH value (4.21±0.02) was significantly lower (P<0.05) than that in the control silage (4.24±0.02). The fermentation characteristics in the inoculated silages by us were more favourable. The addition of organic acid mixture in the used concentration of 3.5 L/t did not confirm the positive effect on climper maize grain corn quality as expected.