scholarly journals The effect silage aditives supplementation on dynamic fermentation process, quality and aerobic stability of corn silage

2008 ◽  
Vol 56 (1) ◽  
pp. 157-164
Author(s):  
Václav Pyrochta ◽  
Libor Kalhotka ◽  
Petr Doležal
Keyword(s):  
Acetic Acid ◽  
Lactobacillus Plantarum ◽  
Acid Content ◽  
Corn Silage ◽  
Bacterial Strains ◽  
Total Acid ◽  
Bacterial Inoculants ◽  
Aerobic Stability ◽  
Fermentation Quality

In the experiment, the effect of additives supplementation on the fermentation quality of corn silage was examined, compared with the untreated control (K). The aditive „A“ contained bacterial component of (Propionibactrium acidipropionici – MA126/4U 3*1010 and Lactobacillus plantarum – MA18/5U). The effective substances of bacterial inoculants „B“, selected were bacterial strains of (Lactobacillus casei ssp. rhamnosus LC – 705 DSM 7061 4*1011, Propionibacterium freudenreichii spp. shermanii JS DSM 6067 2-4*1011). There were used as effective substances of bacterial inoculants „C“ lactic bacteria and enzyme (Lactobacillus plantarum CCM 3769 1.67*1010, Lactococcus lactis CCM 4754 1.67*1010, Enterococcus faecium CCM 6226 1.67*1010, Pediococcus pentosaceus CCM 3770 1,67*1010, cellulase, hemicellulase, sodium benzoate). They were applied in the dose of prescript by producer. At conservations with all aditivum were statistically significant (P < 0.01) increase of lactic acid formation from 55.31±9.72 g/kg DM of control silage to 59.60±10.84 g/kg DM aditivum „A“, 59.36±10.04 g/ kg DM aditivum „B“ rather to 60.74±9.90 g/kg DM aditivum „C“. Aditives „A“ and „B“ were statistically significant (P < 0.01) increase propoinic acid and total fermentation acid content in silages occured. The fermentation characteristics in the microbial aditivum silages by us were more favourable. The date of fermentation was statistically significant (P < 0.01) increase the contents of acetic acid from 45.49±2.83 g/kg DM of 4st day to 63.07±4.25 g/kg DM of 32ndday rather to 67.70±2.94 g/kg DM of 64st day. There were statistically significant (P < 0.01) increase contents of acetic acid and total acid content. The date of fermentation was statistically significant (P < 0.01) degressive of pH.

scholarly journals Effects of Chopping Length and Additive on the Fermentation Quality and Aerobic Stability in Silage of Leymus chinensis

Processes ◽  
2020 ◽  
Vol 8 (10) ◽  
pp. 1283
Author(s):  
Zhiqiang Sun ◽  
Tingting Jia ◽  
Run Gao ◽  
Shengyang Xu ◽  
Zhe Wu ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Acid Content ◽  
Ph Value ◽  
Leymus Chinensis ◽  
Fermentation Products ◽  
Fresh Weight Basis ◽  
Aerobic Stability ◽  
Fermentation Quality ◽  
Stability Time

The objective of this experiment was to evaluate the effects of the chopping length and additive on the fermentation characteristics and aerobic stability in silage of Leymus chinensis. L. chinensis was chopped to 1–2 cm and 4–5 cm, and immediately ensiled with the three treatments, i.e., 2% sucrose (fresh weight basis; SU), 1 × 105 cfu/g Lactobacillus plantarum (LP) or 1 × 105 cfu/g LP plus 2% sucrose (SU+LP). Silage treated with distilled water served as the control. After silage processing for 30 and 90 d, the fermentation quality of L. chinensis silage was evaluated. The composition of the fermentation products and the pH value in the silage were determined at 1, 3, 5 and 7 d after opening the silo. The results showed that in L. chinensis silage there was a lower pH value, higher lactic acid content and better aerobic stability at the 1–2 cm length than those at the 4–5 cm (p < 0.001). When the chopping length was 4–5 cm, the addition of either LP or SU+LP increased the content of lactic acid and acetic acid, and decreased the pH value and butyric acid content, compared to those of the control and SU treatment (p < 0.001). Furthermore, combination treatment of SU+LP performed better than LP alone, and the aerobic stability time of L. chinensis silage at 4–5 cm without any additives was the worst. In conclusion, enhanced fermentation quality and aerobic stability can be obtained by processing L. chinensis silage with the shorter length. When the L. chinensis is cut longer, e.g., 4–5 cm in this study, LP or SU+LP could be used as an effective method to improve the fermentation quality and aerobic stability of L. chinensis silage.

scholarly journals Effect of 11CFT and 11C33 inoculants on the chemical and fermentation composition, and aerobic stability of corn silage during the feed out period

2021 ◽  
pp. 395-410
Author(s):  
Tânia Mara Becher Ribas ◽  
◽  
Mikael Neumann ◽  
Egon Henrique Horst ◽  
Fernando Braga Cristo ◽  
...  
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Experimental Design ◽  
Lactic Acid Bacteria ◽  
Propionic Acid ◽  
Dry Matter ◽  
Corn Silage ◽  
Bacterial Inoculants ◽  
Aerobic Stability

The objective was to evaluate the efficiency of two bacterial inoculants, 11CFT and 11C33, with different genera of lactic acid bacteria on the chemical and fermentation composition of the silage, and the temperature and pH behavior of the silage during the feed out period. The experimental design used was randomized blocks, with three treatments: corn silage without inoculant (control); corn silage with 11CFT inoculant (consisting of strains of Lactobacillus buchneri and L. casei); and corn silage with 11C33 inoculant (consisting of strains of L. buchneri, L. plantarum and Enterococcus faecium). The use of both inoculants increased the concentration of lactic acid in the silage (22.42 g kg-1 for control against 36.00 and 33.33 g kg-1 for 11CFT and 11C33, respectively) and reduced aerobic dry matter losses. The silage treated with 11C33 obtained a higher concentration of acetic acid (17.44 g kg-1) and propionic acid (2.08 g kg-1). The 11CFT inoculant provided a lower concentration of ethanol, however, without differing from the silage with 11C33 (0.70 and 1.61 g kg-1, respectively). Even without variations in temperature and pH at silage unloading, the use of the 11C33 inoculant generated a higher concentration of acetic and propionic acid, providing better aerobic stability days after unloading. Both inoculants also improved the in situ ruminal digestibility of corn silage compared to control silage. They provide an increase in the content of lactic and propionic acids, which assist to reduce dry matter losses and ethanol production. There were no variations in temperature and pH at the silo unloading, however, the use of the 11C33 inoculant generated a higher concentration of acetic and propionic acids providing better aerobic stability after exposure to air.

scholarly journals Lentilactobacillus hilgardii Inoculum, Dry Matter Contents at Harvest and Length of Conservation Affect Fermentation Characteristics and Aerobic Stability of Corn Silage

2021 ◽  
Vol 12 ◽  
Author(s):  
Francesco Ferrero ◽  
Ernesto Tabacco ◽  
Giorgio Borreani
Keyword(s):  
Acetic Acid ◽  
Dry Matter ◽  
Corn Silage ◽  
Microbial Count ◽  
Dependent Manner ◽  
Aerobic Stability ◽  
Fermentation Quality ◽  
Silage Quality ◽  
Silage Inoculant ◽  
Positive Effect

Heterofermentative Lentilactobacillus hilgardii isolated from sugarcane silage, has recently been proposed as a silage inoculant to increase aerobic stability. Various conditions can influence the activity of LAB and their ability to alter silage quality (e.g., DM content and length of conservation). The aim of this study has been to evaluate the effect of L. hilgardii on the fermentation quality and aerobic stability of whole crop corn silage with different DM contents (from 26 to 45%), conserved for various conservation lengths (13–272 days). The silages were analyzed for their DM content, pH, fermentative profile, microbial count, and aerobic stability. L. hilgardii showed a positive effect on improving the aerobic stability of silages, due its ability to produce acetic acid, and reduced the yeast count. The acetic acid content increased as the conservation period increased and decreased as the DM content increased. The yeast count was reduced during conservation in a DM dependent manner and the inoculation with LH determined a reduction in the count of 0.48 log cfu/g. The aerobic stability increased as the conservation period increased, and the treatment with LH on average increased the aerobic stability by 19 h. The results of this experiment suggest that higher aerobic stability could be achieved in corn silages by ensiling at medium or low DM contents, or by increasing the length of conservation if a higher DM content at ensiling is needed. The inoculation with LH helps to improve the aerobic stability of corn silages by reducing the yeast count.

scholarly journals Effects of absorbens supplementation on the fermentation quality of brewers' grains silage

2006 ◽  
Vol 54 (1) ◽  
pp. 15-22
Author(s):  
Petr Doležal ◽  
Ladislav Zeman ◽  
Jan Doležal ◽  
Václav Pyrochta ◽  
Petr Mareš ◽  
...  
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Acid Content ◽  
Acid Production ◽  
Ph Value ◽  
Ammonia Content ◽  
Lactic Acid Content ◽  
Fermentation Quality ◽  
Butyric Acid Production

In the experiment was the effect of absorbens supplementation on the fermentation quality of brewers´ grains silage by comparing with the untreated control. As effective substance of experimental groups were barleygroats and malt sprouts. The addition of malt sprouts „B“ and barleygroats „C“ in our experiment conditions increased statistically significantly (P<0.01) the content of DM in silage. The addition of malt sprouts decreased pH value in experimental silage (4.29±0.007) in comparison with control silage (4.43±0.049). The malt sprouts increased significantly (P<0.01) the contents of lactic acid (67.15±2.796 g/kg DM), sum of acids (84.30±2.97 g/kg DM) and decreased (P<0.01) in the trial the ethanol content (0.51±0.102 g/kg DM) and acetic acid content (17.15±0.227 g/kg DM). Silage with malt sprouts has the highest (P<0.01) ammonia content from all silages in trial (966,67±33,33 mg/kg DM). The use of absorbens inhibited significantly (P<0.01) in comparison with control silage (without absorbens) the content of propionic and butyric acid production. Brewers´grain silage with malt sprouts and barleygroats addition were free of butyric and propionic acid, but had higher lactic acid content. These results indicate that malt sprouts addition in the ensiling process may improve the fermentation quality of the brewers´grain silage.

scholarly journals Impacts of Citric Acid and Malic Acid on Fermentation Quality and Bacterial Community of Cassava Foliage Silage

2020 ◽  
Vol 11 ◽  
Author(s):  
Mao Li ◽  
Lidong Zhang ◽  
Qing Zhang ◽  
Xuejuan Zi ◽  
Renlong Lv ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Citric Acid ◽  
Bacterial Community ◽  
Lactobacillus Plantarum ◽  
Malic Acid ◽  
Acid Content ◽  
Lactic Acid Content ◽  
Fermentation Quality ◽  
Silage Quality

The microbiota and fermentation quality of cassava foliage (CF) ensiled in the absence of additive (CK), or the presence of citric acid (CA), malic acid (MA), and their combination with a Lactobacillus plantarum strain (CAL and MAL)were investigated. These additives reduced (P &lt; 0.05) the pH, butyric acid, and ammonia-N contents but increased (P &lt; 0.05) the lactic acid content, and CAL and MAL showed similar remarkable effects. Paenibacillus (mean, 27.81%) and Bacillus (mean, 16.04%) were the predominant strains in CF silage. The addition of CA or MAL increased the abundance of Paenibacillus (25.81–52.28% and 47.97%, respectively), and the addition of MA increased the abundance of Bacillus (15.76–32.48%) compared with the CK group. Moreover, CAL and MAL increased the abundances of the potentially desirable bacteria Cellulosimicrobium (CAL 0–12.73%), Hyphomicrobium (0–7.90% and 8.94%), and Oceanobacillus (0–8.37% and 3.08%) compared with the CK group. These findings suggested that CA and MA could enhance the silage quality of CF, and their combinations with Lactobacillus plantarum were more effective.

scholarly journals Screening of High 1,2-Propanediol Production by Lactobacillus buchneri Strains and Their Effects on Fermentation Characteristics and Aerobic Stability of Whole-Plant Corn Silage

Agriculture ◽  
2021 ◽  
Vol 11 (7) ◽  
pp. 590
Author(s):  
Zhipeng Huang ◽  
Musen Wang ◽  
Wencan Ke ◽  
Xusheng Guo
Keyword(s):  
Acetic Acid ◽  
Dry Matter ◽  
Reference Strain ◽  
Corn Silage ◽  
Acetic Acid Production ◽  
Lactobacillus Buchneri ◽  
Aerobic Stability ◽  
Whole Plant ◽  
Fermentation Quality ◽  
Alfalfa Silage

The study was conducted to screen high 1,2-propanediol produced by Lactobacillus buchneri strains, isolated from baled silages stored for 1 or 2 years, and to evaluate their effects on fermentation quality and aerobic stability of whole-plant corn silage. In total, 31 L. buchneri strains were isolated from alfalfa, whole-plant corn and oat silages. Based on growth performance and 1,2-propanediol and acetic acid production, two strains, L. buchneri 9-2 and L. buchneri 10-1, from alfalfa silage, were further assessed in an ensiling trial on whole-plant corn. The corn silage inoculated with L. buchneri 9-2 or L. buchneri 10-1 had a higher concentration of 1,2-propanediol (34.7 or 34.6 g/kg dry matter (DM)) and acetic acid (47.2 or 45.9 g/kg DM) in comparison with L. buchneri 40788 (reference strain) treated silage (19.5 and 35.9 g/kg DM) after 90 d of fermentation. In addition, these two strains performed better in improving silage aerobic stability relative to control and L. buchneri 40788. The results above indicated that L. buchneri 9-2 and L. buchneri 10-1 could be candidate strains to increase 1,2-propanediol and acetic acid concentrations and improve the aerobic stability of whole-plant corn silage.

scholarly journals Bacterial Succession Pattern during the Fermentation Process in Whole-Plant Corn Silage Processed in Different Geographical Areas of Northern China

Processes ◽  
2021 ◽  
Vol 9 (5) ◽  
pp. 900
Author(s):  
Chao Wang ◽  
Hongyan Han ◽  
Lin Sun ◽  
Na Na ◽  
Haiwen Xu ◽  
...  
Keyword(s):  
Acetic Acid ◽  
Bacterial Community ◽  
Inner Mongolia ◽  
Northern China ◽  
Ammonia Nitrogen ◽  
Corn Silage ◽  
Shanxi Province ◽  
Whole Plant ◽  
Bacterial Succession ◽  
Fermentation Quality

Whole-plant corn silage is a predominant forage for livestock that is processed in Heilongjiang province (Daqing city and Longjiang county), Inner Mongolia Autonomous Region (Helin county and Tumet Left Banner) and Shanxi province (Taigu and Shanyin counties) of North China; it was sampled at 0, 5, 14, 45 and 90 days after ensiling. Bacterial community and fermentation quality were analysed. During fermentation, the pH was reduced to below 4.0, lactic acid increased to above 73 g/kg DM (p < 0.05) and Lactobacillus dominated the bacterial community and had a reducing abundance after 14 days. In the final silages, butyric acid was not detected, and the contents of acetic acid and ammonia nitrogen were below 35 g/kg DM and 100 g/kg total nitrogen, respectively. Compared with silages from Heilongjiang and Inner Mongolia, silages from Shanxi contained less Lactobacillus and more Leuconostoc (p < 0.05), and had a separating bacterial community from 14 to 90 days. Lactobacillus was negatively correlated with pH in all the silages (p < 0.05), and positively correlated with lactic and acetic acid in silages from Heilongjiang and Inner Mongolia (p < 0.05). The results show that the final silages had satisfactory fermentation quality. During the ensilage process, silages from Heilongjiang and Inner Mongolia had similar bacterial-succession patterns; the activity of Lactobacillus formed and maintained good fermentation quality in whole-plant corn silage.

scholarly journals Effects of the Forage Type and Chop Length of Ramie Silage on the Composition of Ruminal Microbiota in Black Goats

Animals ◽  
2019 ◽  
Vol 9 (4) ◽  
pp. 177
Author(s):  
Shengnan Sun ◽  
Zhenping Hou ◽  
Qiuzhong Dai ◽  
Duanqin Wu
Keyword(s):  
Acetic Acid ◽  
Propionic Acid ◽  
Relative Proportion ◽  
Corn Silage ◽  
Rumen Ph ◽  
Silage Fermentation ◽  
Fermentation Quality ◽  
Ruminal Microbiota ◽  
Forage Type ◽  
Optimal Quality

The aim of this study was to investigate the effects of the forage type and chop length of ramie (Boehmeria nivea (L.) Gaud.) silage on rumen fermentation and ruminal microbiota in black goats. Sixteen Liuyang black goats (22.35 ± 2.16 kg) were fed with the roughage of corn silage or ramie silage at chop lengths of 1, 2, or 3 cm. The Chao 1 index and the observed number of microbial species differed significantly between the corn and ramie silage groups (p < 0.05); however, Firmicutes (relative proportion: 34.99–56.68%), Bacteroidetes (27.41–47.73%), and Proteobacteria (1.44–3.92%) were the predominant phyla in both groups. The relative abundance of Verrucomicrobia (0.32–0.82%) was lowest for the 2 and 3 cm chop lengths (p < 0.05) and was negatively correlated with rumen pH and propionic acid concentration (p < 0.05), but positively correlated with the ratio of acetic acid to propionic acid (p < 0.05). The ramie silage fermentation quality was highest for the 1 cm chop length, suggesting that moderate chopping produces optimal quality silage.

scholarly journals The effect of bacterial inoculant supplementation on the fermentation process of crushed maize ears in laboratory silos

2005 ◽  
Vol 53 (4) ◽  
pp. 33-42
Author(s):  
Petr Doležal ◽  
Dušan Kořínek ◽  
Jan Doležal ◽  
Václav Pyrochta
Keyword(s):  
Lactic Acid ◽  
Ph Value ◽  
Lactobacillus Rhamnosus ◽  
Lactobacillus Brevis ◽  
Water Soluble ◽  
Bacterial Strains ◽  
Total Acid ◽  
Ethanol Content ◽  
Fermentation Quality ◽  
Biological Additive

In the experiment was the effect of biological additive on the fermentation quality of crushed maize ears of two hybrids by comparing with the untreated control. The bacterial inoculant „A“ contained selected bacterial strains of Lactobacillus rhamnosus (NCIMB 30121) and Enterococcus faecium (NCIMB 30122). As effective substances of bacterial water–soluble inoculant „B“ were selected bacterial strains of Lactobacillus rhamnosus (NCIMB 30121), Lactobacillus plantarum (DSM 12836), Lactobacillus brevis (DSM 12835), Lactobacillus buchneri (DSM 12856), Pediococcus acidialactici (P. pentosaceus) (DSM 12834). The addition of inoculant „A“ in our experiment conditions increased statistically significantly (P<0.01) the pH value (4.09±0.01), resp. 4.02±0.02 in second trial with Pedro hybrid. The bacterial inoculant „B“ increased significantly (P<0.01) the contents of lactic acid (50.95±0.1.87 g/kg DM), acetic acid (18.61±0.34 g/kg DM), sum of acids (69.55±1.62 g/kg DM) and decreased (P<0.01) in the first trial the ethanol content (5.41±0.45 g/kg DM). The highest DM content (P<0.01) was in all experimental inoculated silages with additive „A“ (54.26±0.86%, and 53.56±0.54%, resp.). The bacterial inoculant „A“ increased significantly (P<0.01) in comparison with control silage in the second trial the content of lactic acid (34.66Ī2.81 g/kg DM), sum of acids (44.68±3.54 g/kg DM), the total acids content (32.87±2.88 g/kg DM), and ethanol content (17.33±0.79 g/kg DM). The inoculation positive effect was demonstrated in reduction of ethanol amount and of total acid production. The pH value of inoculated silages was not significantly lower than that in the control silage.

scholarly journals Effects of natamycin and Lactobacillus plantarum on the chemical composition, microbial community, and aerobic stability of Hybrid pennisetum at different temperatures

RSC Advances ◽  
2020 ◽  
Vol 10 (15) ◽  
pp. 8692-8702 ◽  
Author(s):  
Assar Ali Shah ◽  
Chen Qian ◽  
Juanzi Wu ◽  
Zhiwei Liu ◽  
Salman Khan ◽  
...  
Keyword(s):  
Microbial Community ◽  
Chemical Composition ◽  
Lactobacillus Plantarum ◽  
Aerobic Stability ◽  
Different Temperatures ◽  
Fermentation Quality ◽  
Hybrid Pennisetum

The inoculation of L. plantarum and natamycin influenced the fermentation quality. Natamycin and L. plantarum reduced the undesirable microbial community. During ensiling process, the LA and LABs was significantly enhanced.

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