scholarly journals Effects of the use of acetic acid as the conservant in lucerne ensiling

2004 ◽  
Vol 49 (1) ◽  
pp. 59-64
Author(s):  
Nenad Djordjevic ◽  
Goran Grubic ◽  
Dragan Glamocic
Keyword(s):  
Acetic Acid ◽  
Chemical Analysis ◽  
Butyric Acid ◽  
Acid Content ◽  
Ph Value ◽  
Nitrogen Solubility ◽  
Total Acid ◽  
Quality Class ◽  
Green Mass ◽  
Silage Quality

The influence of acetic acid as the chemical conservant in three doses (4, 6 8 g/kg green mass) on the intensity of fermentation and proteolysis in lucerne silage was investigated. On the basis of chemical analysis, it was found that with the increase of conservant dose the pH value decreased aminogenesis and nitrogen solubility was limited. In silages treated the absolute and relative domination of acetic acid was found in total acid content. The increase of free and bonded acetic acid was discovered with the increase of conservant dose. Free butyric acid was not detected, while bonded butyric acid was present in negligible concentration, without effect on silage quality. Compared to control silage (III quality class according to DLG and Zelter method), a significant increase of acetic acid in silages resulted in the decline of their quality, and they were ranked as not useful (V quality class according to DLG method), or on the margin of usefulness (IV quality class according to Zelter method). In spite of some foreign references, domestic experiences show that acetic acid is not an effective conservant and it is not recommended for that use for lucerne that is not simple to ensile.

scholarly journals Efficiency investigation of the use of pyrophyllite in ensiling maize plant

2020 ◽  
Vol 47 (2) ◽  
pp. 109-118
Author(s):  
Milan Adamović ◽  
Mirjana Stojanović ◽  
Muhamed Harbinja ◽  
Marijana Maslovarić ◽  
Aleksandra Bočarov-Stančić ◽  
...  
Keyword(s):  
Butyric Acid ◽  
Volatile Fatty Acids ◽  
Ph Value ◽  
Fine Sand ◽  
Maize Plant ◽  
Control Treatment ◽  
Green Mass ◽  
The Moment ◽  
Experimental Treatments ◽  
Air Passage

The paper presents the results of testing the effect of pyrophyllite shale (pyrophyllite) on the quality of maize plant silage, primarily on the production of organic acids, pH value, quality assessment and microbiological safety. The ensiling was done in plastic containers which allowed the storage of 10 kg of chopped green mass. Tested pyrophyllite doses were: 0% in the control treatment (I), 0.5 and 1.0% in experimental treatments (II and III, respectively). Granulated pyrophyllite (100 µm), originating from Parsovići, Konjic site, AD Harbi Ltd., Sarajevo, Bosnia and Herzegovina, was manually incorporated. The chopped green mass of the maize plant came from FAO 600 hybrids. The green mass containing 37.17% of dry matter (final waxy ripening phase) was compressed in the same manner in all three treatments during the filling of the vessels. The containers were then covered with nylon foil (0.2 mm) above which a layer of fine sand (approx. 5 cm) was placed in toward the silage protection from air passage. The silages were opened after 7 weeks and organoleptic, chemical and microbiological analyses were performed. The organoleptic properties of silages (colour and odour) were better in silages containing 0.5 and 1.0% pyrophyllite. The silage temperature at the moment of opening of the containers was lower in the treatments with 0.5 and 1.0% added pyrophyllite (13.7 and 13.2 °C, respectively) while in the control treatment it was 14.6 °C. The addition of pyrophyllite to silage affected the production of volatile fatty acids (p ≤ 0.05). The highest amount of lactic acid was found in the silage sample without the addition of pyrophyllite, and acetic acid in the silage treated with 0.5 and 1.0% of pyrophyllite. The lowest amount of butyric acid was determined in the silage with the addition of 1% pyrophyllite. Based on the content and interrelationship of lactic, acetic and butyric acid, as well as the pH values, all three silages were rated as the highest (I) class. The number of aerobic mesophilic bacteria, as well as the number of yeasts, was lower in the silages with the addition of 0.5 and 1.0% pyrophyllite. In future, particular attention should be paid on the possibility of pyrophyllite enrichment (e.g. with nitrogen) and more appropriate physical formulation (e.g. granules) that would allow more efficient practical application.

scholarly journals Technological Characteristics of the Vranac and Cabernet Sauvignon Grapevine Varieties in the Conditions of the Trebinje Vineyards

2018 ◽  
Vol 19 (3) ◽  
pp. 167
Author(s):  
Tijana Banjanin ◽  
Zorica Ranković-Vasić ◽  
Saša Matijašević
Keyword(s):  
Acid Content ◽  
Ph Value ◽  
Sugar Content ◽  
Cabernet Sauvignon ◽  
Total Acid ◽  
Technological Characteristics

The aim of this paper is to present technological characteristics of the Vranac and Cabernet Sauvignon grapevine varieties in the conditions of the Trebinje vineyards during the vegetation in 2016 and 2017. Researching technological characteristics includes mechanical compounds of grapes and berries as well as the quality of grapes and berries (sugar, total acid content in the must and pH). Bunch weight, the number of berries on a bunch, the weight of 100 berries, the weight of 100 berries flesh, the weight of berries skin as well as the weight of 100 berries seeds were higher for both varieties in 2017. The bunch weight of Vranac was higher in 2016, and for Cabernet Sauvignon in 2017. Sugar content and acid content were higher in the must of the Vranac variety in 2016, while its pH value did not vary. The sugar content of the Cabernet Sauvignon variety was the same in both examined years, the content of acids was higher in 2016, while the pH value was higher in 2017.

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.

Control of Start-up and Operation in Continuous Fermentation of Bio-Hydrogen Production Reactor

2011 ◽  
Vol 183-185 ◽  
pp. 552-556
Author(s):  
Zhi Qin ◽  
Dan Qin ◽  
Dan Li
Keyword(s):  
Acetic Acid ◽  
Hydrogen Production ◽  
Butyric Acid ◽  
Ph Value ◽  
Continuous Fermentation ◽  
Hydrogen Yield ◽  
Continuous Stirred Tank Reactor ◽  
Fermentation Products ◽  
Biogas Yield ◽  
Acid Type

Bio-hydrogen production from diluted molasses by anaerobic activated sludge was investigated in a continuous stirred-tank reactor (CSTR) under condition of continuous flow in this study. Research shows that the reactor started up under the condition of influent COD concentration 3000mg/L, HRT8h, pH6.5~7.5 and (35±1) °C. The process performed steadily and a dominant butyric acid and acetic acid type fermentation population was established, acetic acid and butyric acid accounted for about 80% in the liquid fermentation products. The effluent PH value was maintained about 5.0. The biogas yield could reach at 4.87L/d while hydrogen yield reached 41.25mL/d under the condition. When influent COD concentration rose to 5500 mg/L, the biogas yield and hydrogen yield as high as 9.45L/d and 119.98mL/d were obtained.

scholarly journals Influence of Min-a-zel Plus on biochemical, microbiological and mycotoxicological parameters of lucerne silage

2003 ◽  
Vol 48 (2) ◽  
pp. 171-178 ◽  
Author(s):  
Nenad Djordjevic ◽  
Milan Adamovic ◽  
Goran Grubic ◽  
Viliman Koljajic ◽  
Aleksandra Bocarov-Stancic
Keyword(s):  
Acetic Acid ◽  
Statistical Model ◽  
Quality Class ◽  
High Ph ◽  
Ph Values ◽  
Green Mass ◽  
Acid Type

Lucerne of the 5th cut in the budding phase was ensiled in the experiment as fresh and wilted (DM= 220 and 360 g/kg), with two degrees of compression (520 and 380 g/dm3) and with added Min-a-zel plus as 2 g/kg green mass. The experiment was performed as the statistical model 2K. Min-a-zel plus used as 2 g/kg green mass had no influence on biochemical, microbiological and mycotoxicological parameters of lucerne silage. Compared to the beginning material, silages had more diverse microflora and more mycotoxins. All silages had high pH values and fermentation of the acetic acid type. Some improvement was achieved with wilting of the ensiling material. The least quality (V class) was obtained with fresh lucerne, which was less compressed, while others were ranked as IV quality class. The obtained results fortify the need for further investigations in developing correct doses of Min-a-zel plus to be used in ensiling of lucerne and other materials.

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 UJI AKTIVITAS ASAP CAIR CANGKANG BUAH KARET (Hevea brassiliensis) DAN APLIKASINYA DALAM PENGHAMBATAN KETENGIKAN DAGING SAPI

Alotrop ◽  
2019 ◽  
Vol 2 (2) ◽  
Author(s):  
Haulia Dwi Putri ◽  
Sumpono Sumpono ◽  
Nurhamidah Nurhamidah
Keyword(s):  
Acetic Acid ◽  
Acid Content ◽  
Storage Time ◽  
Total Acid ◽  
Rubber Seed ◽  
Liquid Smoke ◽  
Acetic Acid Content ◽  
Ic50 Value ◽  
Dpph Method

This research was aimed to know the degree of Fenol compound, total acid and the activity of liquid smoke of Rubber (Hevea brassiliensis) Seed Shell also the application in obstructing the rancidity of beef. The Fenol compound was determined by using Reagen Follon-Ciocalteu. The total acid was determined by using the method of titrated acids.The ability as the antioxidant was tested by DPPH method and the ability of obstructing the rancidity of beef was done by measuring the alteration of TBA value in beef as long as saved. The result was shown the fenol compound in liquid smoke of Rubber Seed Shell as much as 0,84 % and the acetic acid content was 4.725%. The antioxidant test was produced IC50 value as much as 101.27 ppm. According to the IC50 value which got from the test that the liquid smoke of Rubber Seed Shell were included in moderate category. The increment of the liquid smoke of Rubber Seed Shell were able to suppress the rancidity of beef during the storage time. It was marked by the decreasing of TBA value in beef as given in treatment A1 (liquid smoke 4% ) and A2 liquid smoke 6%. The treatment without the liquid smoke (A0) increased the TBA value from 0.05 mgMDA/Kg on day (0) to 0.615 mgMDA/Kg on day 6. The treatment of concentration liquid smoke 4% (A1)  increased  from  0.039  mgMDA/Kg  on  day  (0) to  0.395  mgMDA/Kg  on  day  6.  The  treatment  of concentration liquid smoke 6% (A2) increased from 0.031 mgMDA/Kg on day 0 to 0.209 mgMDA/Kg on day 6.

scholarly journals Effects of Citric Acid and Lactobacillus plantarum on Silage Quality and Bacterial Diversity of King Grass Silage

2021 ◽  
Vol 12 ◽  
Author(s):  
Xuejuan Zi ◽  
Mao Li ◽  
Yeyuan Chen ◽  
Renlong Lv ◽  
Hanlin Zhou ◽  
...  
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Citric Acid ◽  
Bacterial Community ◽  
Bacterial Diversity ◽  
Lactobacillus Plantarum ◽  
Acid Content ◽  
Silage Fermentation ◽  
Lactic Acid Content ◽  
Silage Quality

To better understand the mechanism underlying the citric acid (CA)-regulated silage fermentation, we investigated the bacterial community and fermentation quality of king grass (KG) ensiled without (CK) or with Lactobacillus plantarum (L), CA and the combination of L and CA (CAL). The bacterial community was characterized by using the 16Sr DNA sequencing technology. The L and CA treatments altered the silage bacterial community of KG, showing reduced bacterial diversity, while the abundance of desirable genus Lactobacillus was increased, and the abundances of undesirable genus Dysgonomonas and Pseudomonas were decreased. The additives also significantly raised the lactic acid content, dropped the pH, and reduced the contents of acetic acid, propionic acid, and ammonia-N in ensiled KG (P &lt; 0.01). Besides, the combination treatment was more effective on silage fermentation with the highest pH and lactic acid content, while the contents of acetic acid, propionic acid, and ammonia-N were the lowest (P &lt; 0.01). Moreover, CAL treatment exerted a notable influence on the bacterial community, with the lowest operational taxonomic unit (OTU) number and highest abundance of Lactobacillus. Furthermore, the bacterial community was significantly correlated with fermentation characteristics. These results proved that L and CA enhanced the KG silage quality, and the combination had a beneficial synergistic effect.

scholarly journals Effects of Delayed Harvest and Additives on Fermentation Quality and Bacterial Community of Corn Stalk Silage

2021 ◽  
Vol 12 ◽  
Author(s):  
Linna Guo ◽  
Yongxiang Lu ◽  
Ping Li ◽  
Liangyin Chen ◽  
Wenlong Gou ◽  
...  
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Bacterial Community ◽  
Butyric Acid ◽  
Acid Content ◽  
Water Soluble ◽  
Coliform Bacteria ◽  
Residual Water ◽  
Corn Stalk ◽  
Fermentation Quality

This study aimed to investigate the effects of delayed harvest and additives on the fermentation quality and bacterial community of corn stalk silage in South China. The corn stalks after ear harvest at the 0 day (D0), 7 days (D7), and 15 days (D15) were used to produce small-bale silages. The silages at each harvest time were treated without (control, CK) or with Lactobacillus plantarum (LP) and sodium benzoate (BF). The results showed that delayed harvest increased pH and acetic acid content and reduced lactic acid content in corn stalk silage (p &lt; 0.05). Compared with CK, the additives decreased the contents of butyric acid and ammonia nitrogen (NH3-N; p &lt; 0.05). The silage treated with LP increased the content of lactic acid and decreased pH (p &lt; 0.05); the silage treated with BF decreased counts of coliform bacteria and yeasts and increased residual water soluble carbohydrates (WSC) content (p &lt; 0.05). Single Molecule, Real-Time sequencing (SMRT) revealed that the abundance of L. plantarum increased, while the abundance of Lactobacillus brevis and Lactobacillus ginsenosidimutans decreased with the delayed harvest. Additives influenced the bacterial community structure of corn stalk silage, revealed by enhanced bacterial diversity on D0 and reduced on D7 (p &lt; 0.05). Our research indicated that delayed harvest could exert a positive effect on acetic acid production, and additives could inhibit the butyric acid fermentation and protein degradation of corn stalk silage by shifting bacterial community composition.

scholarly journals Heterofermentative process in dry fermented sausages - a case report

2013 ◽  
Vol 82 (2) ◽  
pp. 181-186 ◽  
Author(s):  
Josef Kameník ◽  
Marta Dušková ◽  
Alena Saláková ◽  
Ondrej Šedo
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Acid Content ◽  
Dry Matter ◽  
Ph Value ◽  
Sugar Fermentation ◽  
Flight Mass Spectrometry ◽  
Fermented Sausages ◽  
Dry Fermented Sausages ◽  
Dry Sausages

In certain circumstances the fermentation process in dry fermented sausages converts to heterofermentation pathway leading to acetic acid and carbon dioxide beside lactic acid. The study describes two cases of undesirable heterofermentation in dry sausages from two different producers. In the sausage samples (n = 7) the pH value and the content of lactic and acetic acids were measured. Microbial analysis focused on quantitative and qualitative detection of lactic acid bacteria. The acetic acid content varied from 24.28 to 67.41 µmol·g-1 dry matter, in the case of samples from the second producer the content of acetic acid (48.45 to 67.41 µmol·g-1 dry matter) was higher than the lactic acid content (20.98 to 29.02 µmol·g-1 dry matter). The lactobacilli strains from the sausages were assigned to the corresponding species by Matrix-Assisted Laser Desorption-Ionization – Time of Flight Mass Spectrometry (MALDI-TOF MS) and classified to three groups according to the sugar fermentation pattern (obligately homofermentative, facultatively heterofermentative and obligately heterofermentative) and they caused the heterofermentation process in the samples of dry fermented sausages. The description of the case of heterofermentation process in dry sausages is unique and there is little information about this topic.

Sign in / Sign up

Export Citation Format

Share Document