Improve Fermentation Efficiency Research Articles

Effects of Biomate® inoculant and dextrose on the fermentation of alfalfa silages (1992)

This study documented once again that ensiling alfalfa is difficult and unpredictable. Adding 2% dextrose or Biomate® inoculant alone or in combination had little influence on the ensiling process but did improve fermentation efficiency somewhat. The pre-ensiling characteristics (i.e., dry matter (DM) and water soluble carbohydrate (WSC) values, buffering capacity, and epiphytic microflora) at the different cuttings and stages of maturity undoubtedly influenced the effectiveness of the two additives. Apparently, alfalfa often has too little WSC and too much buffering capacity to produce adequately preserved silage, especially when ensiled at a low DM content (less than 30 to 34%).

Evaluation of inoculant and NPN silage additives: a summary of 26 trials and 65 farm-scale silages (1992)

Results from 26 trials comparing fermentation, dry matter (DM) recovery, and effects on cattle performance of inoculated or nonprotein nitrogen (NPN)-treated silages vs. controls were summarized using paired t-test analysis. Inoculants consistently improved fermentation efficiency, DM recovery, feed conversion, and gain per ton of crop ensiled in both corn and forage sorghum silages. The use of NPN, particularly urea or anhydrous ammonia, adversely affected fermentation efficiency, DM recovery, avg daily gain, and gain per ton of crop ensiled, particularly for the higher moisture forage sorghums.

Particle Nature, Yeast Strain, and Temperature Interactions on the Fermentation Rates of Grape Juice

Yeast strains of Saccharomyces cerevisiae behave differently to additions of finely sized particles added to clear grape juice. The type of material has a bearing on the effectiveness of increasing the rate of sugar conversion. In comparsion with a control sample, stirring and then adding grape solids back to the juice are most effective in maximizing sugar conversion, followed by addition of bentonite, talc, and diatomaceous earth. The improved fermentation efficiency is greater for all additions compared with unstirred controls. The formation of yeast flocs is enhanced by all additions. This fact can be used to partially explain the more effective fermentation rates. These additions appear to be equally effective over temperatures covering the normal fermentation temperature range.