scholarly journals The effects of wilting and biological and chemical additives on the fermentation process in field pea silage

2011 ◽  
Vol 56 (No. 10) ◽  
pp. 427-432 ◽  
Author(s):  
Y. Tyrolová ◽  
A. Výborná
Keyword(s):  
Organic Matter ◽  
Lactic Acid ◽  
Ph Value ◽  
Lactobacillus Rhamnosus ◽  
Field Pea ◽  
Chemical Additives ◽  
Chemical Additive ◽  
Lactic Acid Content ◽  
Fermentation Quality

The objectives of the study were to evaluate the effects of wilting and additives on the fermentation quality of field pea silage, and to determine the rumen degradability of organic matter of pea silage. The following additives were used: commercial bacterial inoculant (1 g/t) containing homofermentative lactic acid bacteria – Lactobacillus rhamnosus (NCIMB 30121) and Enterococcus faecium (NCIMB 30122) and chemical additive containing formic acid, propionic acid, ammonium formate and benzoic acid (4 l/t). Compared to the control and chemical additive, the addition of the inoculant to wilted silage increased the lactic acid content (P < 0.05) and lactic:acetic ratio (P < 0.001). Both bacterial and chemical additives decreased (P < 0.001) the pH value of wilted silage. Differences between the control and chemically treated unwilted silage were also significant (P < 0.01). The pH value of silage with chemical additive was lower compared to the control. Proteolysis determined in wilted silage was lower compared to unwilted silage. Rumen degradability of organic matter in wilted silage treated with the chemical additive was found to be higher (P < 0.05) than in control and inoculant treated silages.

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 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 Evaluation of fermentation quality of brewers' grains ensiled in combination with malt sprouts and chemical conservation additive

2008 ◽  
Vol 56 (5) ◽  
pp. 227-234
Author(s):  
Ivo Vyskočil ◽  
Petr Doležal ◽  
Jan Doležal ◽  
Václav Pyrochta ◽  
Libor Kalhotka
Keyword(s):  
Propionic Acid ◽  
Acid Production ◽  
Fermentation Process ◽  
Ph Value ◽  
Lactic Acid Production ◽  
Acetic Acid Production ◽  
Chemical Additive ◽  
Fermentation Quality ◽  
Malt Sprout

The aim of the work was to evaluate the effect of addition of humidity absorbent (malt sprouts) and chemical conservation additive on fermentation process quality of brewer grains’ silage. Chemical conservation additive was based on formic acid, propionic acid, benzoic acid and ammonium formate content. In a model experiment the fresh brewer grains were used. A dry matter (DM) content of brewer grains was 187.4 g / kg. Six treatments with three repetitions per treatment were prepared. The treatments A1, A2 and A3 were not supplied by humidity absorbent. Treatment A1 was a control treatment without any additive. The treatments A2 and A3 were supplied by chemical conservation additive in a dose of 3 L per tonne and 6 L per tonne, respectively. The treatments B1, B2 and B3 were supplied by malt sprouts to reach DM content of conserved matter on level 320–350 g / kg. Moreover the treatments B2 and B3 were supplied by chemical additive with its dose 3 and 6 L per tonne. Model silages were evaluated after 8 months of conservation at average laboratory temperature 26–28  °C, from each treatment were the final laboratory samples taken and analyzed. During conservation of treatments B1, B2 and B3 were no drain recognized. From A1 treatment drained 1300 ml of waste fluid that is 145 L per tonne of conserved matter. That was significant (P < 0.01) the malt sprouts addition support the lactic acid production and eliminate acetic acid production. There was no propionic acid or butyric acid detected in silages with malt sprouts event in these silages were analyzed higher (P < 0.01) concentration of ammoniac. Chemical additive supplementation improved (P < 0.01) the pH value and water leach acidity. The results show the malt sprout addition eliminates waste fluid drain and improves fermentation process. The higher concentration of chemical additive (6 l / t) inhibited the fermentation process in our model experiment.

Effects of Ensiling Fodder Ramie (Boehmeria nivea L.) with Lactic Acid Bacteria and Molasses on Fermentation Quality

2012 ◽  
Vol 524-527 ◽  
pp. 2167-2171
Author(s):  
Ting Ting Ning ◽  
Chun Cheng Xu ◽  
Hui Li Wang ◽  
Wei Hao ◽  
Heng Lei
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Quality Assessment ◽  
Ph Value ◽  
Significant Decline ◽  
Lactic Acid Concentration ◽  
Fermentation Quality ◽  
Almost All ◽  
Additive Control

This experiment was conducted to determine the ensiling characteristics and microbial changes of fodder ramie silage treated without additive (Control), or with molasses (M), lactic acid bacteria (LAB), and mixtures of lactic acid bacteria and molasses (LABM). Triplicate samples were randomly opened on days 0, 3, 7, 14, 28 and 60 of ensiling for sampling and the contents were processed for quality assessment and laboratory analysis. Compared with control silage, addition of M and LABM decreased pH and butyric acid while increasing lactic acid during ensiling (P < 0.05). For the LAB treatment, the pH value declined slowly at initial days then kept relatively stable at about 5.39 and the concentration of lactic acid increased for the first 7 days then maintained stable until day 60. The control silage showed a rise in pH and a significant decline in lactic acid concentration at later stage. Microbial changes had similar trend during ensiling for all the treatments where the lactic acid bacteria increased at initial days then showed a decline at later stage. Furthermore, LAB treatment had the highest (P<0.05) lactic acid bacteria population at almost all ensiling periods. It was concluded that both M and LABM treatment can improve the fermentation quality of fodder ramie silage to some extent, but the effects of adding lactic acid bacteria still need further research.

scholarly journals Isolation, identification and utilization of lactic acid bacteria from silage in a warm and humid climate area

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Chao Peng ◽  
Wentao Sun ◽  
Xiang Dong ◽  
Lili Zhao ◽  
Jun Hao
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Rhamnosus ◽  
Neutral Detergent Fiber ◽  
Control Treatment ◽  
Control Group ◽  
Humid Climate ◽  
Fermentation Quality ◽  
Alfalfa Silage

AbstractThe study aimed to isolate and identify lactic acid bacteria (LAB) from silages and their application to improve the fermentation quality of alfalfa. Forty-nine LAB strains were isolated from silages, and two strains were screened for growth and acid production rates. Then two strains were selected for Physiological and morphological tests and 16S rRNA sequencing. They were Gram-positive and Catalase-negative and were able to grow at pH 3.5 and at 45 °C, were unable to grow different NaCl concentrations as 3.0% and 6.5%. Strain BDy3-10 was identified as Lactobacillus rhamnosus, while TSy1-3 was identified as L. buchneri. The selected strains were evaluated on fermentation of alfalfa silage. The highest crude protein content occurred in the BDy3-10 treatment group. The contents of neutral detergent fiber and acid detergent fiber in the TSy1-3 treatment were significantly lower than other treatment (P < 0.05). Compared to the control treatment, inoculation treatments deceased pH during ensiling (P < 0.001) and provided the most increased lactic acid content after ensiling for 10 days (P < 0.001). The acetic acid contents of all the inoculation groups were significantly increased (P < 0.001) during ensiling, and were lower than that of control group (P < 0.001). So, the TSy1-3 treatment most effectively improved the fermentation quality of alfalfa silage in warm and humid climate area.

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 The Potential Effects on Microbiota and Silage Fermentation of Alfalfa Under Salt Stress

2021 ◽  
Vol 12 ◽  
Author(s):  
Qiang Lu ◽  
Zhen Wang ◽  
Duowen Sa ◽  
Meiling Hou ◽  
Gentu Ge ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Salt Stress ◽  
Chemical Composition ◽  
Bacterial Community ◽  
Natural Fermentation ◽  
Silage Fermentation ◽  
Lactic Acid Content ◽  
Fermentation Quality ◽  
Alfalfa Silage

This study investigated the fermentation quality of alfalfa grown in different salt stress regions in China. Following the production of silage from the natural fermentation of alfalfa, the interplay between the chemical composition, fermentation characteristics, and microbiome was examined to understand the influence of these factors on the fermentation quality of silage. The alfalfa was cultivated under salt stress with the following: (a) soil content of &lt;1%0 (CK); (b) 1–2%0 (LS); (c) 2–3%0 (MS); (d) 3–4%0 (HS). The pH of the silage was high (4.9–5.3), and lactic acid content was high (26.3–51.0 g/kg DM). As the salt stress increases, the NA+ of the silages was higher (2.2–5.4 g/kg DM). The bacterial alpha diversities of the alfalfa silages were distinct. There was a predominance of desirable genera including Lactococcus and Lactobacillus in silage produced from alfalfa under salt stress, and this led to better fermentation quality. The chemical composition and fermentation characteristics of the silage were closely correlated with the composition of the bacterial community. Furthermore, NA+ was found to significantly influence the microbiome of the silage. The results confirmed that salt stress has a great impact on the quality and bacterial community of fresh alfalfa and silage. The salt stress and plant ions were thus most responsible for their different fermentation modes in alfalfa silage. The results of the study indicate that exogenous epiphytic microbiota of alfalfa under salt stress could be used as a potential bioresource to improve the fermentation quality.

scholarly journals Inoculation of Potato Pulp with Antibacterial Lactic Acid Bacterium To Improve The Quality of Livestock Feed

2019 ◽  
Vol 10 ◽  
pp. 1705-1712
Author(s):  
Ayiguli Dagaerbieke ◽  
Oyundelger Ganzorig ◽  
Kensuke Miyazaki ◽  
Takashi Yoshida
Keyword(s):  
Lactic Acid ◽  
Room Temperature ◽  
Antibacterial Peptides ◽  
Anaerobic Conditions ◽  
Potato Pulp ◽  
Livestock Feed ◽  
Lactic Acid Content ◽  
Before And After ◽  
Fermentation Quality

Potato pulp was inoculated either with the antibacterial lactic acid bacteria Lactococcus lactis and L. diolivorans and the inoculated potato pulp was ensiled under anaerobic conditions for 30 d at room temperature in a mini-silo. We have previously reported that L. diolivorans produces antimicrobial peptides with potent antibacterial activity; therefore, the bacterium is expected to increase the fermentation quality of the potato pulp. The quality of the potato pulp silage was evaluated. The moisture content of the potato pulp silage was remained 822 g/kg before and after ensiling. The protein content in the silage increased from an initial concentration of 39 to 57 g/kg and 58 g/kg for L. lactis and L. diolivorans inoculations, respectively. The lactic acid content significantly increased from 2 to 52 g/kg (L. lactis) and 50 g/kg (L. diolivorans) after ensiling, whereas, toxic butyric acid was not detected with either treatment. These results suggest that the inoculation of potato pulp with L. lactis or L. diolivorans increases the quality and nutrition of potato pulp as silage. In particular, L. diolivorans is an efficient inoculant because it produces antibacterial peptides that prevent the increase of saprophyte in 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 Physicochemical properties of honeybee pollen enriched acidophilus milk and probiotic yoghurt

2015 ◽  
pp. 45-54 ◽  
Author(s):  
Jovana Glusac ◽  
Milka Stijepic ◽  
Spasenija Milanovic ◽  
Dragica Djurdjevic-Milosevic
Keyword(s):  
Lactic Acid ◽  
Ph Value ◽  
Starter Culture ◽  
Sensory Properties ◽  
Fermentation Time ◽  
Positive Effects ◽  
Lactic Acid Content ◽  
Fat Level ◽  
And Storage

The aim of this work was to examine the possibility of preparation of acidophilus milk and probiotic yoghurt by processing of milk (1%, 2.8% and 3.2% w/w fat) enriched with honeybee pollen (0.6% w/w). The quality of produced fermented milks was followed by comparing pH value during fermentation and storage time, as well as of lactic acid content and sensory properties during 14 days of storage. Fermentation time was influenced more the type of the starter culture than by honeybee pollen addition or fat level. The addition of honeybee pollen increased the production of lactic acid, regardless of the fat level. The effects of different starters (L. acidophilus LA-5, S. thermophilus and L. Delbrueckii ssp. bulgaricus) on the production of lactic acid were also different, but not as obvious as that due to pollen addition. The obtained results revealed that honeybee addition had positive effects on the physicochemical and sensory properties of produced acidophilus milk and probiotic yoghurt.

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