scholarly journals Effects of biological and chemical additives on fermentation progress in maize silage

2017 ◽  
Vol 62 (No. 7) ◽  
pp. 306-312 ◽  
Author(s):  
Y. Tyrolová ◽  
L. Bartoň ◽  
R. Loučka
Keyword(s):  
Lactic Acid ◽  
Water Soluble ◽  
Soluble Carbohydrates ◽  
Maize Silage ◽  
Chemical Additives ◽  
Chemical Additive ◽  
Treatment Groups ◽  
Acid Ratio ◽  
Group B ◽  
Additive Control

The objective of this study was to evaluate the effects of bacterial and chemical additives on the number of lactic acid bacteria (LAB) and on fermentation indicators in whole maize silage at 1, 3, 5, 10, and 90 days of fermentation. Maize forage was harvested at approximately 34% dry matter (DM) and treated with (1) no additive (control; C); (2) bacterial inoculant (2 g/t of forage; B) containing the homofermentative LAB Lactobacillus plantarum, Lactobacillus paracasei, and Pediococcus pentosaceus (1.5 × 10<sup>11</sup> cfu/g of inoculant); and (3) chemical additive (4 l/t of forage; CH) containing formic acid, propionic acid, ammonium formate, and benzoic acid. Both treatments decreased pH of silage at day 1 of ensiling (P &lt; 0.05), and the lowest value of 4.34 was observed in the CH-treated silage. All silages were well fermented and had pH &lt; 4.0 by day 10 of fermentation. The concentration of lactic acid and the lactic acid : acetic acid ratio increased over time in all treatment groups, and the highest values were 87.5 and 3.62 g/kg of DM, respectively, observed for group B at day 90 (P &lt; 0.05). The concentrations of water-soluble carbohydrates were higher (P &lt; 0.05) for CH compared to C and B at days 3, 5, 10, and 90 of fermentation. The CH silage had fewer LAB (P &lt; 0.05) than did either C or B silages regardless of the days of fermentation. Both additives used in the present study improved fermentation dynamics of the whole crop maize silage.

scholarly journals Influence of inoculation with Lactobacillus on fermentation, production of 1,2-propanediol and 1-propanol as well as Maize silage aerobic stability

2020 ◽  
Vol 15 (1) ◽  
pp. 373-378
Author(s):  
Marek Selwet
Keyword(s):  
Fatty Acids ◽  
Acetic Acid ◽  
Lactic Acid ◽  
Short Chain Fatty Acids ◽  
Water Soluble ◽  
Soluble Carbohydrates ◽  
Maize Silage ◽  
Aerobic Stability ◽  
Water Soluble Carbohydrates ◽  
L1 And L2

AbstractThe aim of this study is to determine the influence of a commercial bacterial inoculant (L1) and a preparation (L2) containing three Lactobacillus strains capable of producing 1,2-propanediol and short-chain fatty acids on maize silage aerobic stability improvement. The research showed that during 90-day ensilage, the applied preparations significantly reduced the content of DM, water-soluble carbohydrates (WSCs), pH and DM recovery (P < 0.05). The concentration of lactic acid (LA), acetic acid (AA) and propionic acid (PA) in the inoculated samples increased significantly (P < 0.05). 1,2-Propandiol and 1-propanol were not found in control silages (without additives). The addition of L1 and L2 significantly (P < 0.05) increased the concentration of these substances. The L1 and L2 mixtures significantly extended (P < 0.05) the silage aerobic stability.

scholarly journals Effects of Sugar Cane Molasses Addition on the Fermentation Quality, Microbial Community, and Tastes of Alfalfa Silage

Animals ◽  
2021 ◽  
Vol 11 (2) ◽  
pp. 355
Author(s):  
Runbo Luo ◽  
Yangdong Zhang ◽  
Fengen Wang ◽  
Kaizhen Liu ◽  
Guoxin Huang ◽  
...  
Keyword(s):  
Sugar Cane ◽  
Ph Value ◽  
Electronic Tongue ◽  
Water Soluble ◽  
Soluble Carbohydrates ◽  
Cane Molasses ◽  
Fermentation Quality ◽  
Alfalfa Silage ◽  
Additive Control

The objective was to study the effects of sugar cane molasses addition on the fermentation quality and tastes of alfalfa silage. Fresh alfalfa was ensiled with no additive (Control), 1% molasses (M1), 2% molasses (M2), and 3% molasses (M3) for 206 days. The chemical composition and fermentation characteristics of the alfalfa silages were determined, the microbial communities were described by 16S rRNA sequencing, and the tastes were evaluated using an electronic tongue sensing system. With the amount of added molasses (M), most nutrition (dry matter and crude protein) was preserved and water-soluble carbohydrates (WSC) were sufficiently used to promote the fermentation, resulting in a pH reduction from 5.16 to 4.48. The lactic acid (LA) content and LA/acetic acid (AA) significantly increased, indicating that the fermentation had turned to homofermentation. After ensiling, Enterococcus and Lactobacillus were the dominant genus in all treatments and the undesirable microbes were inhibited, resulting in lower propionic acid (PA), butyric acid (BA), and NH3-N production. In addition, bitterness, astringency, and sourness reflected tastes of alfalfa silage, while umami and sourness changed with the amount of added molasses. Therefore, molasses additive had improved the fermentation quality and tastes of alfalfa silage, and the M3 group obtained the ideal pH value (below 4.5) and the best condition for long-term preservation.

scholarly journals Additive Type Affects Fermentation, Aerobic Stability and Mycotoxin Formation during Air Exposure of Early-Cut Rye (Secale cereale L.) Silage

Agronomy ◽  
2020 ◽  
Vol 10 (9) ◽  
pp. 1432
Author(s):  
Horst Auerbach ◽  
Peter Theobald
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Water Soluble ◽  
Potassium Sorbate ◽  
Soluble Carbohydrate ◽  
Chemical Additives ◽  
Air Exposure ◽  
Carbohydrate Concentration ◽  
Aerobic Stability ◽  
Silage Production

Whole-crop rye harvested before maturity represents a valuable forage for silage production. Due to the scarcity of data on fermentation characteristics and aerobic stability (ASTA) and the lack of information on mycotoxin formation during aeration of early-cut rye (ECR) silage after silo opening, we evaluated the effects of different additive types and compositions. Wilted forage was treated with various biological and chemical additives, ensiled in 1.5-L glass jars and stored for 64 days. Fermentation pattern, yeast and mould counts and ASTA were determined at silo opening. In total 34 mycotoxins were analysed in wilted forage and in silage before and after 240 h of air exposure. Chemical additives caused the lowest dry matter (DM) losses during fermentation accompanied with the lowest ethanol production and the highest water-soluble carbohydrate concentration. Aerobic deterioration, which started within two days after silo opening in silage left untreated and inoculated with homofermentative lactic acid bacteria, was prevented by the combined use of hetero- and homofermentative lactic acid bacteria and the chemical additive containing sodium nitrite, hexamethylene tetramine and potassium sorbate. Moreover, these two additives largely restricted the formation of the mycotoxin roquefortine C to < 0.05 mg kg−1 DM after aeration, whereas untreated silage contained 85.2 mg kg−1 DM.

Intake, digestibility and aerobic stability of barley silage inoculated with mixtures of Lactobacillus plantarum and Enterococcus faecium

1995 ◽  
Vol 75 (3) ◽  
pp. 425-432 ◽  
Author(s):  
T. A. McAllister ◽  
L. B. Selinger ◽  
L. R. McMahon ◽  
H. D. Bae ◽  
T. J. Lysyk ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactobacillus Plantarum ◽  
Enterococcus Faecium ◽  
Volatile Fatty Acids ◽  
Average Daily Gain ◽  
Water Soluble ◽  
Neutral Detergent Fiber ◽  
Soluble Carbohydrates ◽  
Aerobic Stability ◽  
Barley Silage

The effect of ensiling barley treated with two bacterial inoculants containing mixtures of Lactobacillus plantarum and Enterococcus faecium (1.0 × 105 cfu g−1 as fed silage) on the nutritional value and aerobic stability of barley silage was examined. Inoculants differed in the strains they contained and were originally selected by Pioneer Hi-Bred International for use with corn or alfalfa silage, SILA-BAC® (1174), or with grass silage (X2637). Concentrations of water-soluble carbohydrates were higher (P < 0.05) in inoculated than in control silages. Although inoculants appeared to increase the numbers of lactic acid producing bacteria (LAB) at ensiling, post-ensiling numbers (cfu g−1) of yeasts and molds were lower (P < 0.05) in inoculated than in control silages. Lactic acid concentrations and pH were similar among the silages and variations m the growth of yeast and mold populations could not be explained by differences in the production of volatile fatty acids (VFA) among silages. Inoculation of barley silage with either inoculant increased (P < 0.01) the average daily gain of lambs. A digestibility experiment with 12 growing ram lambs showed that inoculants did not alter (P > 0.05) DM intake, feed efficiency or the digestion of DM, organic matter, acid detergent fiber (ADF) and neutral detergent fiber (NDF). Nitrogen intake and retention were greater (P < 0.05) in lambs fed silage inoculated with 1174 as compared with control silage. Yeast populations were increased (P < 0.05) in control and 1174 after 2 d of exposure to air but it required 13 d for a similar yeast population to be established in X2637 silage. Increases in the mold populations within the silages were noted after 2, 5 and 13 d of exposure to air for control, 1174 and X2637, respectively. The temperature of control silage increased (P < 0.05) 2 d after exposure to air, whereas increases in temperature were delayed for 4 d in 1174 and 8 d in X2637. Temperatures rose as high as 30 °C in control silage, but did not exceed 24 °C in inoculated silages during the 13 d period. Key words: Barley silage, inoculant, digestion, aerobic stability, sheep, gain

The influence of an inoculant/enzyme preparation as an additive for grass silage offered in combination with three levels of concentrate supplementation on performance of lactating dairy cows

1993 ◽  
Vol 56 (3) ◽  
pp. 301-310 ◽  
Author(s):  
E. J. Smith ◽  
A. R. Henderson ◽  
J. D. Oldham ◽  
D. A. Whitaker ◽  
K. Aitchison ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Formic Acid ◽  
Milk Production ◽  
Enzyme Preparation ◽  
Latin Square ◽  
Metabolizable Energy ◽  
Water Soluble ◽  
Energy Output ◽  
Soluble Carbohydrates ◽  
Concentrate Supplementation

AbstractThree silages were prepared from the primary growth of a predominantly perennial ryegrass sward (dry matter (DM) 175 g/kg; crude protein 142 g/kg DM; water-soluble carbohydrates (WSC) 243 g/kg DM). Herbage was wilted for 24 h and then treated with either an inoculant/enzyme preparation (Lactobacillus plantarum, Streptococcus faecium and Pediococcus acidilactici), formic acid applied at 4·2 lit (Add F, BP Chemicals) or no additive. Time series analysis of laboratory silages revealed that different patterns of fermentation had been achieved: formic acid treatment resulted in high levels of residual WSC and low levels of lactic acid, indicative of an inhibited fermentation, whilst treatment with the inoculant/enzyme preparation resulted in high levels of lactic acid with a low level of residual sugars, as expected with an enhanced fermentation. Analysis of the material ‘as fed’ showed that losses in the WSC content of the formic acid-treated silage had occurred in the clamp. Secondary fermentation of lactic to acetic acid was apparent in the untreated silage, but not in the inoculant/enzyme-treated silage. Digestibility, as determined using Greyface wether lambs, was marginally higher for both additive treatments when compared with the untreated silage. An evaluation of the silages for milk production was carried out at three levels of concentrate supplementation using 18 Ayrshire × British Friesian cows in a replicated 3×3 Latin-square design experiment. Treatment with formic acid resulted in significantly higher DM intakes, but this was not reflected in milk energy output. Cows offered the inoculant/enzyme-treated silage partitioned energy away from milk production toward body tissue deposition (average milk yields 19·9, 19·9 and 15·2 kg/day, and weight gain 0·26, 0·38 and 0·81 kg/day for the untreated, formic acid and inoculant/enzyme-treated silages respectively). The reason for this is not clear, but it is postulated that microbial capture of degraded nitrogen may have been impaired with the inoculant/enzyme-treated silage, resulting in an imbalance in metabolizable protein: metabolizable energy.

Gamma radiation in the preparation of maize silage for studies on the aerobic deterioration process

1983 ◽  
Vol 101 (3) ◽  
pp. 711-716 ◽  
Author(s):  
M. K. Woolford
Keyword(s):  
Dry Matter ◽  
Water Soluble ◽  
Soluble Carbohydrates ◽  
Maize Silage ◽  
Native Population ◽  
Minor Degree ◽  
Deterioration Process ◽  
Minor Losses ◽  
A Minor ◽  
Micro Organisms

SUMMARYMaize silage was exposed to doses of y radiation varying from 0 to 6 Mrad inclusive and the effects of this treatment on the microflora and possible changes it might impose on the chemical composition were monitored. The highest dose was required to reduce the native population of micro-organisms to an insignificant level and only minor losses of lactic acid and ethanol were sustained. In addition, the irradiated silage was inoculated with representatives of groups of micro-organisms implicated in the aerobic deterioration of silage and the subsequent changes upon exposure to air observed. The inoculum proliferated and induced losses of fermentation acids, water-soluble carbohydrates, dry matter and, to a minor degree, neutral detergent fibre, and resulted in an increase in temperature and total nitrogen, the factors most likely to change during aerobic deterioration. Only the 6 Mrad dose yielded material suitable for investigations into the identification of those organisms primarily responsible for aerobic deterioration.

scholarly journals The effect of lactic acid additive on the quality and chemical composition of meadow grass silage

2003 ◽  
Vol 19 (3-4) ◽  
pp. 61-69
Author(s):  
Jan Pyś ◽  
Wladislaw Migdal ◽  
Branislav Zivkovic ◽  
Olga Kosovac ◽  
Mihal Fabjan ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Crude Protein ◽  
Dry Matter ◽  
Water Solution ◽  
Water Soluble ◽  
Soluble Carbohydrates ◽  
Total N ◽  
Grass Silage ◽  
Fermentation Quality ◽  
Dominant Grasses

In the experiment, forage from the 1st cut of meadow grasses mown at the heading stage of dominant grasses was ensiled. The control silages were made from fresh forage (dry matter 223.5 g?kg-1) and wilted forage (dry matter 351.9 g?kg-1). The experimental silages were made from fresh forages supplemented with a 5% water solution of lactic acid (0.5 and 0.7 l?100 kg-1 of forage) and 8% water solution of lactic acid (0.4 and 0.6 l?100 kg-1 of forage). The highest contents of crude protein, water-soluble carbohydrates and energy were found in silages supplemented with 5% lactic acid applied at 0.7 l?100 kg-1 of forage and in silages supplemented with 8% lactic acid applied at 0.6 l?100 kg-1 of forage. The above silage variants were also characterized by the lowest content of NH3-N in total-N, butyric acid and acetic acid, as well as the highest contents of lactic acid and the best indicators of fermentation quality. No important differences were found between silages made from wilted forage and silages made with lactic acid supplement.

scholarly journals The Potential and Effects of Saline-alkali Alfalfa Microbiota Under Salt Stress on the Fermentation Quality and Microbial

2021 ◽  
Author(s):  
Duowen Sa ◽  
Qiang Lu ◽  
Gentu Ge ◽  
Lin Sun ◽  
Yushan Jia
Keyword(s):  
Lactic Acid ◽  
Water Soluble ◽  
Raw Material ◽  
Soluble Carbohydrates ◽  
Control Group ◽  
Chemical Compositions ◽  
Salt Tolerant ◽  
Fermentation Time ◽  
Silage Fermentation ◽  
Alfalfa Silage

Abstract Background: The objective of this study was to evaluate the chemical compositions and microbial communities of salt-tolerant alfalfa silage. Salt-tolerant alfalfa was ensiled with no additive control, and cellulase for 30 and 60 to 90 days. In this study, the dry matter (DM) content of the raw material was 29.9% DM, and the crude protein (CP) content of the alfalfa was 21.9% CP. Results: After 30 days of fermentation, the DM content with the cellulase treatment was reduced by 3.6%, and the CP content was reduced by 12.7%. After 60 days of fermentation, compared with alfalfa raw material, the DM content in the control group (CK) was reduced by 1%, the CP content was reduced by 9.5%, and the WSC (water-soluble carbohydrates) content was reduced by 22.6%. With the cellulase, the lactic acid content of the 30- and 60-day silages was 2.66% DM and 3.48% DM. The content of Firmicutes in salinized alfalfa raw material was less than 0.1% of the total bacterial content. Before and after ensiling, the microbes had similar composition at the phylum level, and were composed of Firmicutes, Actinobacteria, Bacteroidetes, and Proteobacteria. The abundance of Pantoea was dominant in fresh alfalfa. In the absence of additives, after 30 days and 60 days of silage, the dominant lactic acid bacteria species became Lactococcus and Enterococcus. Conclusions: The results showed that LAB (Lactobacillus, Lactococcus, Enterococcus, and Pediococcus) played a major role in the fermentation of saline alfalfa silage. It also can better preserve the nutrients of saline alfalfa silage. The fermentation time would also change the microbial community of silage fermentation.

scholarly journals Improvement of Fermentation Quality in the Fermented Total Mixed Ration with Oat Silage

2021 ◽  
Vol 9 (2) ◽  
pp. 420
Author(s):  
Hong Yang ◽  
Bing Wang ◽  
Qing Zhang ◽  
Hui Cheng ◽  
Zhu Yu
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Bacterial Community ◽  
Ammonia Nitrogen ◽  
Water Soluble ◽  
Soluble Carbohydrates ◽  
Nonprotein Nitrogen ◽  
Total Mixed Ration ◽  
Spoilage Yeast ◽  
Fermentation Quality

The use of the fermented total mixed ration (FTMR) is a promising approach for the preservation of homogeneous feed, but changes during fermentation and links with the bacterial community of FTMR are not fully understood. This study investigated the effects of adding oat silage (OS) to the fermented total mixed ration (FTMR) in terms of fermentation, chemical composition, and the bacterial community. The fermentation quality of FTMR with 22% OS was greatly improved, as demonstrated by decreases in the butyric acid concentration, a lower lactic acid/acetic acid ratio, a larger population of lactic acid bacteria (LAB), and quicker spoilage yeast death. Further examination of the effects of various ensiling days on nutritive values showed stable crude protein and nonprotein nitrogen (NPN) contents. The concentrations of acetic acid, propionic acid, and ammonia–nitrogen (NH3–N) were increased following all FTMR treatments after 15 d, while the concentration of water-soluble carbohydrates (WSC) was decreased. More heterofermentative LAB, such as Lentilactobacillus buchneri, Lentilactobacillus brevis, and Companilactobacillus versmoldensis were found after adding 11% and 22% OS. Moreover, the addition of 22% OS caused a marked increase in both bacterial richness and diversity, dominated by the Lactobacillus genus complex. Among species of the Lactobacillus genus complex, the occurrence of Loigolactobacillus coryniformis was positively correlated with lactic acid, NPN, and NH3–N concentrations, suggesting its potential role in altering the fermentation profiles.

scholarly journals Dynamic changes and characterization of the protein and carbohydrate fractions of native grass grown in Inner Mongolia during ensiling and the aerobic stage

2020 ◽  
Vol 33 (4) ◽  
pp. 556-567
Author(s):  
Zhumei Du ◽  
Na Risu ◽  
Ge Gentu ◽  
Yushan Jia ◽  
Yimin Cai
Keyword(s):  
Lactic Acid ◽  
Ammonia Nitrogen ◽  
Water Soluble ◽  
Soluble Carbohydrates ◽  
Total Carbohydrate ◽  
Fresh Matter ◽  
Native Grass ◽  
N Content ◽  
Fermentation Quality ◽  
True Protein

Objective: To improve the utility of native grass resources as feed in China, we investigated the dynamics of protein and carbohydrate fractions among Inner Mongolian native grasses, during ensiling and the aerobic stage, using the Cornell Net Carbohydrate and Protein System.Methods: Silages were prepared without or with lactic acid bacteria (LAB) inoculant. We analyzed the protein and carbohydrate fractions and fermentation quality of silages at 0, 5, 15, 20, 30, and 60 d of ensiling, and the stability at 0.5, 2, 5, and 10 d during the aerobic stage.Results: Inner Mongolian native grass contained 10.8% crude protein (CP) and 3.6% water-soluble carbohydrates (WSC) on a dry matter basis. During ensiling, pH and CP and WSC content decreased (p<0.05), whereas lactic acid and ammonia nitrogen (N) content increased (p<0.05). Non-protein N (PA) content increased significantly, whereas rapidly degraded true protein (PB<sub>1</sub>), intermediately degraded true protein (PB<sub>2</sub>), total carbohydrate (CHO), sugars (CA), starch (CB<sub>1</sub>), and degradable cell wall carbohydrate (CB<sub>2</sub>) content decreased during ensiling (p<0.05). At 30 d of ensiling, control and LAB-treated silages were well preserved and had lower pH (<4.2) and ammonia-N content (<0.4 g/kg of fresh matter [FM]) and higher lactic acid content (>1.0% of FM). During the aerobic stage, CP, extract ether, WSC, lactic acid, acetic acid, PB<sub>1</sub>, PB<sub>2</sub>, true protein degraded slowly (PB<sub>3</sub>), CHO, CA, CB<sub>1</sub>, and CB<sub>2</sub> content decreased significantly in all silages, whereas pH, ammonia-N, PA, and bound true protein (PC) content increased significantly.Conclusion: Control and LAB-treated silages produced similar results in terms of fermentation quality, aerobic stability, and protein and carbohydrate fractions. Inner Mongolian native grass produced good silage, nutrients were preserved during ensiling and protein and carbohydrate losses largely occurred during the aerobic stage.

Sign in / Sign up

Export Citation Format

Share Document