Effect of Applying Lactic Acid Bacteria Isolated from Forage Crops on Fermentation Characteristics and Aerobic Deterioration of Silage

• Published in: Journal of dairy science Vol. 82; no. 3; pp. 520 - 526
• Main Authors: Cai, Yimin, Benno, Y., Ogawa, M., Kumai, S.
• Format: Journal Article
• Language: English
• Published: Savoy, IL Elsevier Inc 01.03.1999; Am Dairy Sci Assoc; American Dairy Science Association
• Subjects: aerobic conditions; aerobic deterioration; Aerobiosis; Ammonia - analysis; ammonium nitrogen; Biological and medical sciences; butyric acid; Butyric Acid - analysis; carbohydrates; chemical composition; deterioration; dry matter; Edible Grain; Feed and pet food industries; Fermentation; Food industries; Food Preservation; Fundamental and applied biological sciences. Psychology; gas production (biological); Hydrogen-Ion Concentration; lactic acid; Lactic Acid - metabolism; lactic acid bacteria; Lactobacillus - metabolism; Lactobacillus casei; Lactobacillus casei - metabolism; Lactobacillus plantarum; Lolium; Lolium multiflorum; Medicago sativa; Propionates - analysis; propionic acid; silage; Silage - analysis; Silage - microbiology; silage fermentation; silage making; Sorghum bicolor; spoilage; strain differences; Yeasts; LAB; lactic acid bacteria; WSC; silage; FM; aerobic deterioration; Biodegradation; Lactic acid bacteria; Aerobiosis; Lactobacillus plantarum; Yeast; Lactobacillus casei; Shelf life; Fermentation; Silage; Quality; Bacteria; Lactobacillaceae; Biological contamination; Feed
• ISSN: 0022-0302; 1525-3198
• DOI: 10.3168/jds.S0022-0302(99)75263-X

Two selected strains, Lactobacillus casei FG 1 and Lactobacillus plantarum FG 10 that were isolated from forage crops were used as additives at 1.0×105 cfu/g of fresh matter to alfalfa, Italian ryegrass, and sorghum, and their effect on fermentation characteristics and aerobic deterioration of silage was studied. The three silages treated with strains FG 1 or FG 10 were well preserved; had significantly lower pH values, butyric acid, propionic acid, and ammonia N concentrations, gas production, and dry matter losses; and had significantly higher contents of residual water-soluble carbohydrates and lactic acid than did the respective control silages. Yeast counts were high in all treated silages and increased rapidly during aerobic exposure. As a result, treated silages spoiled faster upon aerobic exposure than did the respective control silages. Most yeasts isolated from deteriorated silages showed high tolerance to lactic acid but low tolerance to butyric acid, and they were able to grow at low pH conditions and assimilate lactic acid. The results confirmed that L. casei and L. plantarum improved fermentation quality but did not inhibit the growth of silage yeast or aerobic deterioration of the silage.