Fermentation and aerobic stability of corn silage inoculated with Lactobacillus buchneri


Autoria(s): Basso, Fernanda Carvalho; Bernardes, Thiago Fernandes; Roth, Anna Paula de Toledo Piza; Lodo, Bruno Nascimento; Berchielli, Telma Teresinha; Reis, Ricardo Andrade
Contribuinte(s)

Universidade Estadual Paulista (UNESP)

Data(s)

20/05/2014

20/05/2014

01/07/2012

Resumo

The characteristics of fermentation and aerobic stability were evaluated in corn silage inoculated with different doses of Lactobacillus buchneri. The whole corn plant (300 g/kg DM) was ensiled in quadruplicate laboratory silos (7L). L. buchneri 40788 was applied at 5×10(4), 1×10(5), 5×10(5) and 1×10(6) cfu/g of fresh forage. Silages with no additive were used as controls. After 130 d of ensiling, the silages were subjected to an aerobic stability evaluation for 12 days, in which chemical and microbiological parameters as well as the temperature of the silage were measured to determine the aerobic deterioration. The addition of L. buchneri resulted in increased acetic acid concentrations. The number of yeast colonies was low in all treated silages. The pH, lactic and propionic acid concentrations did not differ between silages. Under aerobic conditions, all the treated silages showed a low number of yeasts and a great aerobic stability. Therefore, L. buchneri is effective against yeasts and improves the aerobic stability of corn silage in laboratory silos. However, doses equal or superior to 1×10(5) cfu/g of fresh forage were more efficient in the control of aerobic spoilage.

Formato

1789-1794

Identificador

http://dx.doi.org/10.1590/S1516-35982012000700032

Revista Brasileira de Zootecnia. Sociedade Brasileira de Zootecnia, v. 41, n. 7, p. 1789-1794, 2012.

1516-3598

http://hdl.handle.net/11449/4393

10.1590/S1516-35982012000700032

S1516-35982012000700032

WOS:000311559100032

S1516-35982012000700032.pdf

Idioma(s)

eng

Publicador

Sociedade Brasileira de Zootecnia

Relação

Revista Brasileira de Zootecnia

Direitos

openAccess

Palavras-Chave #acetic acid #mold #pH values #Yeast
Tipo

info:eu-repo/semantics/article