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Fırat Üniversitesi Sağlık Bilimleri Veteriner Dergisi
2015, Cilt 29, Sayı 3, Sayfa(lar) 175-181
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Effects of Use of Lactic Acid Bacteria Isolated from Whole Crop Corn as Inoculant on Corn Silage Fermentation and Aerobic Stability
Seda İFLAZOĞLU MUTLU1, Fatma TERLEMEZ1, Ökkeş YILMAZ2, Mehmet YILMAZ3, Mehmet Ali AZMAN1
1Fırat Üniversitesi, Veteriner Fakültesi, Hayvan Besleme ve Beslenme Hastalıkları Anabilim Dalı, Elazığ, TÜRKİYE
2Fırat Üniversitesi, Fen Fakültesi, Biyoloji Bölümü, Elazığ, TÜRKİYE
3Balıkesir Gıda Kontrol Laboratuvarı, Balıkesir, TÜRKİYE
Keywords: Silage, lactic acid bacteria, inoculant, aerobic stability

This study was conducted to determine the effects of lactic acid bacteria (LAB) that were isolated from whole crop corn on silage quality and aerobic stability when added to corn silages. Experimental groups were designed as follow: C (control), the group with no added inoculant; LD, the group with added Lactobacillus delbrueckii; LP, the group with added Lactobacillus plantarum and LB, the group with added Lactobacillus buchneri, a commercial inoculant. On days 5, 10, 15, 30 and 60 of fermentation, three jars from each group were opened and samples were taken to perform microbiological and chemical analyses.

In the study, control group, lactic acid (LA) and acetic acid (AA) levels (g/kgˉ¹ Dry matter) reached the highest values on day 30, whereas in the groups with added inoculants, levels of these organic acids rapidly increased as from 5th day, butyric acid (BA) level was high in the first few days of fermentation and dramatically decreased towards the end of the experiment (P<0.001). During aerobic stability test performed at the end of the experiment, no difference was observed between the groups in terms of pH, LA, total bacteria (PCA) levels and yeast, while mold was not detected in any of the groups.

As a result; the use of LB, LD and LP as silage inoculants positively affected the fermentation, and they rapidly increased the lactic acid level of silage.


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