scholarly journals Effect of different forms of bacterial inoculants on the fermentation process of ensiled crushed maize moisture grains

2011 ◽  
Vol 50 (No. 5) ◽  
pp. 201-207 ◽  
Author(s):  
P. Doležal ◽  
L. Zeman
Keyword(s):  
Fermentation Process ◽  
Ph Value ◽  
Water Soluble ◽  
High Moisture ◽  
Ammonia Content ◽  
Bacterial Inoculants ◽  
Silage Fermentation ◽  
Biological Inoculants ◽  
Production Of Ammonia

Crushed high-moisture maize grains were ensiled in laboratory silos with different (water-soluble and granulated) forms of biological inoculants. The characteristics of the quality of silage fermentation process were analysed. The water-soluble inoculant product (WSI) Bonsilage and a microgranulated product (MGI) were compared with untreated control (UC). The water-soluble inoculant increased (P < 0.01) acetic acid (AA) production and the ratio LA/AA, decreased pH value, and inhibited production of ammonia (P < 0.05). The best results and the highest quality of preserved silage were obtained when the WSI preparation was used. In samples of WSI silage, the values of pH, AA content, LA/AA ratio, and ammonia content were much better; these differences were statistically highly significant (P < 0.01). In WSI silage, other parameters of the fermentation process were better as well; the contents of lactic acid (LA) and of all fermentation acids were higher than in the other variants while to content of alcohol was the lowest. However, these differences were statistically insignificant.  

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.

scholarly journals Effects of chemical preservative and pressing of ensiled sugar-beet pulp on the quality of fermentation process

2011 ◽  
Vol 50 (No. 12) ◽  
pp. 553-560 ◽  
Author(s):  
P. Doležal ◽  
V. Pyrochta ◽  
J. Doležal
Keyword(s):  
Lactic Acid ◽  
Sugar Beet ◽  
Dry Matter ◽  
Fermentation Process ◽  
Ph Value ◽  
Sugar Beet Pulp ◽  
Dry Matter Content ◽  
Chemical Preservative ◽  
Beet Pulp

This study deals with effects of pressing of ensiled sugar-beet pulp and of application of a chemical preservative on the quality of fermentation process. The experimental silages had a better sensory evaluation than the control ones. In silages treated chemically with a mixture of acids, statistically significantly (P &lt; 0.01) higher dry matter content, lowest pH value, the value of lactic acid and the lowest content of all acids in dry matter were found after 180 days of storage from the beginning of the experiment. The statistically significantly (P &lt; 0.01) highest lactic acid content (43.39 &plusmn; 1.25 g/kg DM) was determined in the control pressed silage. The highest LA/VFA ratio (1.40 &plusmn; 0.18) was calculated for non-pressed experimental silage (D &ndash; 3 l/t of KEM). As compared with untreated control the highest percentage (P &lt; 0.01) of lactic acid and of all fermentation acids was found out in silage D treated with 3 l/t of KEM (58.18 &plusmn; 0.47 g/kg DM). Undesirable butyric and propionic acids were not found in chemically treated silage samples (C, D, E, F). However, the highest (P &lt; 0.01) contents of butyric acid (26.37 &plusmn; 0.91 g/DM) and propionic acid (4.58 &plusmn; 0.78 g/DM) were measured in untreated non-pressed silage samples (B). The highest (P &lt; 0.01) contents of acetic acid and ethanol were found in control silage samples. The quality of these silages was evaluated as very low. &nbsp;

scholarly journals REVIEW: PEMANFAATAN BROMELAIN PADA BEBERAPA PANGAN LOKAL INDONESIA

2019 ◽  
Vol 10 (1) ◽  
pp. 33
Author(s):  
Warsono El Kiyat ◽  
Kevin Reynaldo ◽  
Jeremiah Irwan ◽  
Eryd Saputra
Keyword(s):  
Local Food ◽  
Ph Value ◽  
Raw Materials ◽  
Coconut Oil ◽  
Water Soluble ◽  
Ananas Comosus ◽  
Soluble Nitrogen ◽  
Fish Sauce ◽  
Virgin Coconut Oil

Bromelain is one of the protease that can be produced from all of parts of the pineapple plants (Ananas comosus). It has potential to improve quality of local Indonesian food such as tempeh gembus, virgin coconut oil (VCO), and dumbo catfish based fish sauce (DCBFS). Tempeh gembus is a traditional food that has unique characteristics especially in its taste because it contains amino acids. VCO attracts consumers because of its health aspect. Its raw materials are available in Indonesia. DCBS  is a product of fermented fish with salt that has a distinctive taste and is produced in Indonesia. This study aimed to analyze the effect of bromelain on local Indonesian food and its applications. The result showed that the use of bromelain in local Indonesian food could improve the quality and nutritional value of local food. Bromelain can be used in local food like tempeh gembus, virgin coconut oil, and fish sauce from dumbo catfish. The use of bromelain in tempeh gembus could  increase both of the water-soluble nitrogen level and the pH value. However, the addition of bromelain in the production of virgin coconut oil and fish sauce from dumbo catfish could increase the yield of theirs. .

scholarly journals The effect of biological and chemical additives on the chemical composition and fermentation process of Dactylis glomerata silage

2016 ◽  
Vol 14 (2) ◽  
pp. e0604 ◽  
Author(s):  
Jhonny E. Alba-Mejía ◽  
Jiří Skládanka ◽  
Alois Hilgert-Delgado ◽  
Miroslav Klíma ◽  
Pavel Knot ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Fermentation Process ◽  
Favourable Effect ◽  
Research Station ◽  
Chemical Additives ◽  
High Concentration ◽  
Crude Fibre ◽  
Silage Fermentation ◽  
Acid Detergent Fibre ◽  
Biological Inoculants

This study was carried out to determine the chemical composition, silage quality and ensilability of ten cocksfoot cultivars using biological and chemical silage additives. The plant material was harvested from the first and second cut, cultivated at the Research Station of Fodder Crops in Vatín, Czech Republic. Wilted forage was chopped and ensiled in mini-silos with 3 replicates per treatment. The treatments were: 1) without additives, used as a control; 2) with bacterial inoculants; and 3) with chemical preservatives. The results indicated that the year factor (2012-2013) influenced significantly the chemical composition of the silage in both cuts. The use of biological inoculants reduced the content of crude fibre and acid detergent fibre; but it did not influence the content of neutral detergent fibre, in comparison with the control silage in both cuts. Furthermore, the application of biological inoculants reduced the concentration of lactic acid (LA) and acetic acid (AA) in contrast to the control silage in the first cut. Moreover, in the second cut the same values tended to be the opposite. Interestingly, ‘Amera’ was the unique variety that presented a high concentration of butyric acid (0.2%) in comparison with other varieties in the first cut. In conclusion, the biological inoculants had a favourable effect on silage fermentation. Notably, only ‘Greenly’ and ‘Starly’ varieties from the first cut; and ‘Greenly’, ‘Sw-Luxor’, and ‘Otello’ varieties from the second cut were appropriate for ensiling because their pH-values; LA and AA concentrations were ideal according to the parameters of the fermentation process.

scholarly journals Dynamics of Bacterial Community and Fermentation Quality during Ensiling of Wilted and Unwilted Moringa oleifera Leaf Silage with or without Lactic Acid Bacterial Inoculants

mSphere ◽  
2019 ◽  
Vol 4 (4) ◽  
Author(s):  
Yi Wang ◽  
Liwen He ◽  
Yaqi Xing ◽  
Yanting Zheng ◽  
Wei Zhou ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Bacterial Community ◽  
Dry Matter ◽  
Fermentation Process ◽  
Moringa Oleifera ◽  
Content Type ◽  
Bacterial Inoculants ◽  
Dry Matter Loss ◽  
Fermentation Quality

ABSTRACT To investigate the effects of wilting and lactic acid bacterial inoculants on the fermentation quality and bacterial community of Moringa oleifera leaf silage, fresh and wilted M. oleifera leaves were ensiled with or without Lactobacillus farciminis LF or Lactococcus lactis LL for 1, 7, 14, 30, and 60 days. The results showed that wilting, inoculants, and their interaction exerted significant (P < 0.05) effects on the fermentation characteristics covering dry matter loss, pH value, lactic acid bacterial number, the ratio of lactic acid to acetic acid, and the relative abundances of bacteria, like for species of Lactobacillus, Lactococcus, Pediococcus, Enterococcus, Leuconostoc, and Enterobacter. Both LF and LL improved the fermentation quality of wilted and unwilted M. oleifera leaf silage by accelerating lactic acid production and pH decline, decreasing dry matter loss, and inhibiting yeast and coliform bacterial growth through the whole fermentation process. During ensiling, the abundances of Lactococcus, Enterococcus, and Leuconostoc spp. increased from day 1 to day 7 and then declined sharply from day 7 to day 14. Members of these genera and Enterobacter were inhibited, whereas Lactobacillus spp. were enhanced by these two lactic acid bacterial inoculants. The relative abundances of Enterobacter, Enterococcus, and Pediococcus spp. in inoculated silages were relatively low during the whole ensiling process. A lower abundance of Enterobacter spp. was observed in wilted silages than in unwilted silages. In summary, wilting and lactic acid bacterial inoculants had an influence on bacterial community and the fermentation process; LF and LL improved the fermentation quality of wilted and unwilted M. oleifera leaf silage. IMPORTANCE Moringa oleifera leaf is a high-quality feed source for livestock and is increasingly used all over the world. Ensiling might be an effective method for preservation of the leaves. In the practice of silage making, lactic acid bacterial inoculants and wilting are commonly used to improve nutrition preservation. Monitoring the changes in a bacterial community during fermentation gives an insight into understanding and improving the ensiling process. Our results suggest that wilting and lactic acid bacterial inoculants had an influence on the bacterial community and fermentation process of M. oleifera leaf silage. Wilting showed positive effects on silage fermentation by decreasing the abundance of Enterobacter spp., while LF and LL improved the fermentation quality by inhibiting Enterobacter spp. and enhancing Lactobacillus spp. Both LF and LL accelerated the ensiling process from cocci (like Lactococcus, Enterococcus, and Leuconostoc spp.) to lactobacilli.

scholarly journals Physicochemical and microbiological quality in the fermentation of different cocoa blends with the addition of coffee and cardamom

2020 ◽  
Vol 9 (10) ◽  
pp. e4759108742
Author(s):  
Nélio Ranieli Ferreira de Paula ◽  
Érica de Oliveira Araújo ◽  
Natália Dias de Oliveira
Keyword(s):  
Fermentation Process ◽  
Ph Value ◽  
Microbiological Quality ◽  
Raw Material ◽  
Soluble Solids ◽  
Scientific Development ◽  
Experimental Conditions ◽  
Fermentation Time ◽  
Consequent Reduction

Fermentation is an essential step in obtaining good quality almonds. Thus, the present study aimed to evaluate the fermentation process of cocoa almonds and quantify the physicochemical and microbiological quality of different cocoa blends with the addition of coffee and cardamom, aiming at the reduction of the cost of processing, the addition of value to the raw material, and technological and scientific development of the Amazon region. The experimental design used was completely randomized, arranged in a 4 x 2 x 3 factorial scheme, corresponding to four fermentation times, two fermentation, three concentrations of pulp (blends) (pure cocoa, cocoa + coffee, and cocoa + cardamom), and three replicates. The results made it possible to conclude that the temperature inside the mass measured every 48 hours after turning increased with the fermentation time, reaching its maximum on the seventh day of fermentation. The increase in the temperature inside the fermentation mass on the seventh day is due to the higher concentration of acetic acid, evidenced by the reduction in pH value and consequent reduction in °Brix. Fermentation in a greenhouse at a temperature of 40 °C enables the maintenance of stable temperature throughout the fermentation process for blends of cocoa with the addition of coffee and cardamom. It is verified that, when there is a pre-established temperature, as in a greenhouse at 40 °C, there is a decrease in the values of °Brix and soluble solids present in the final product. Temperature, pH, and sugars are determining factors for the duration of the fermentation process and quality of pure cocoa almonds and cocoa almonds with the addition of coffee and cardamom. Under the experimental conditions, fermentation time from seven days is sufficient to ensure the physicochemical and microbiological quality of cocoa blends with the addition of coffee and cardamom, but it should not exceed nine days.

Effect of silage additives on the microbial succession and fermentation process of alfalfa and whole-plant maize silages

1992 ◽  
Vol 1992 ◽  
pp. 156-156
Author(s):  
K. K. Bolsen ◽  
B. E. Brent ◽  
Chunjian Lin
Keyword(s):  
Fermentation Process ◽  
Nutritive Value ◽  
Water Soluble ◽  
Soluble Carbohydrate ◽  
Microbial Succession ◽  
Maize Hybrids ◽  
Silage Fermentation ◽  
Whole Plant ◽  
Silage Production ◽  
Water Soluble Carbohydrate

Alfalfa is recognized as more difficult to ensile than maize. Typically, multiple alfalfa cuttings are harvested at various stages of maturity, and numerous maize hybrids that vary in their nutritive value are used for silage production in North America. The objective of these studies was to determine the effects of commercial bacterial inoculant and water soluble carbohydrate (WSC) additions on the microbial succession and silage fermentation process of two cuttings of alfalfa and three whole-plant maize hybrids.In 1989, second and fourth cuttings of alfalfa were mowed and swathed at the late-bud, 10% bloom, and 50% bloom stages of maturity within each cutting and wilted in the windrow for 5 to 6 hours prior to precision chopping. Three maize hybrids (Pioneer 3377, 3379, and 3389) were grown under irrigation in 1989 and harvested at the two-third milk line of kernel maturity.

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 EVALUATION OF QUALITY OF LIQUID ORGANIC FERTILIZER FROM RABBIT’S URINE WASTE FERMENTED USING LOCAL MICROORGANISMS AS DECOMPOSERS

2018 ◽  
Vol 49 (6) ◽  
Author(s):  
Said & et al.
Keyword(s):  
Production Process ◽  
Rural Areas ◽  
Fermentation Process ◽  
Ph Value ◽  
Organic Fertilizer ◽  
Nutrient Content ◽  
Organic Content ◽  
Process Time ◽  
Root Extract

Rabbit’s urine waste (RUW) is one of the by-products of rabbit metabolism that not utilized. The complex nutrient content of rabbit’s urine is an enormous potential as a basic ingredient of liquid organic fertilizer (LOF). In the production process of LOF, the fermentation process becomes very important. In the fermentation process, the role of decomposer is very important. The use of commercial decomposers (CD) containing selected microorganisms is difficult to implement in rural areas, as they are expensive and difficult to obtain. Therefore, it is very important to find alternative sources of decomposers derived from nature.  This study aims to evaluate the quality of LOF made from RUW using local microorganism (LM) as a decomposer. A total of 3 types of decomposers are applied, namely: 1) feces extract (FE); 2) banana root extract (RBE) and 3) commercial decomposer (CD) as a control. The fermentation process was done for 4 weeks. As many as 3 types of aeration process time (APT) were applied, namely: 1) 0 h; 2) 48 h and 96 h.  The results showed that the differences of APT resulted in pH values; C-Organic levels and C/N ratio of LOF from LUK were different, whereas N-organic and P205 levels were relatively constant.  Different types of decomposers applied in the fermentation process yield different levels of K2O, but the pH value, C-Organic content, C/N ratio and P205 were relatively constant. Performance of CD in LOF fermentation process was no different from FE and RBE performance. Application of both types of decomposers (FE and RBE)was equally potential to replace CD as a decomposer in the production process of LOF. Implementation of APT for 48 h was the best time process than others.

scholarly journals The effect of organic acid mixture and bacterial inoculant on fermentation in laboratory silos of climper high moisture maize grain corn

2005 ◽  
Vol 53 (4) ◽  
pp. 107-116
Author(s):  
Václav Pyrochta ◽  
Petr Doležal ◽  
Jan Doležal
Keyword(s):  
Lactic Acid ◽  
Organic Acid ◽  
Ph Value ◽  
Water Soluble ◽  
Acid Mixture ◽  
Bacterial Strains ◽  
High Moisture ◽  
Total Acid ◽  
Maize Grain ◽  
Positive Effect

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.

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