Conservation characteristics of corn ears and stover ensiled with the addition of Lactobacillus plantarum MTD-1, Lactobacillus plantarum 30114, or Lactobacillus buchneri 11A44

• Published in: Journal of dairy science Vol. 95; no. 4; pp. 2070 - 2080
• Main Authors: Lynch, J.P., O’Kiely, P., Waters, S.M., Doyle, E.M.
• Format: Journal Article
• Language: English
• Published: United States Elsevier Inc 01.04.2012
• Subjects: additive; analysis; Climate; corn ears; DNA, Bacterial; DNA, Bacterial - analysis; ear; Fermentation; Food Preservation; Food Preservation - methods; genetics; lactic acid; lactic acid bacteria; Lactobacillus; Lactobacillus - genetics; Lactobacillus - metabolism; Lactobacillus buchneri; Lactobacillus plantarum; Lactobacillus plantarum - genetics; Lactobacillus plantarum - metabolism; metabolism; methods; microbiology; Nutritive Value; silage; Silage - microbiology; silos; stover; Zea mays; Zea mays - microbiology; stover; silage; ear; additive

The aim of this study was to investigate the effects of inoculating 3 contrasting lactic acid bacteria on the fermentation profile, estimated nutritive value, and aerobic stability of corn ears and stover produced under marginal growing conditions. Ears and stover were separated from whole-crop corn...