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The effect of epiphytic lactic acid bacteria with or without different byproduct from defatted rice bran and green tea waste on napiergrass ( Pennisetum purpureum Shumach) silage fermentation
Author(s) -
Bureenok Smerjai,
Namihira Tomoyuki,
Mizumachi Susumu,
Kawamoto Yasuhiro,
Nakada Tadashi
Publication year - 2006
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2458
Subject(s) - silage , lactic acid , fermentation , food science , bran , chemistry , butyric acid , pennisetum purpureum , dry matter , bacteria , agronomy , biology , organic chemistry , raw material , genetics
A fermented juice from macerated napiergrass containing epiphytic lactic bacteria (FJLB) and napiergrass was prepared, mixed with defatted rice bran (FJLB + DRB) or dried green tea waste (FJLB + DTW) and freeze‐dried. Silage was treated with FJLB + DRB, FJLB + DTW, DRB or DTW in powder form at levels of 2, 10 and 50 g kg −1 fresh matter (FM). FJLB in liquid form was added at a level of 10 mL kg −1 FM. All treated silages were well preserved, with lower pH, acetic acid and NH 3 ‐N content and higher lactic acid content than that of the control. Butyric acid was present only in the control silage and those treated with DRB or DTW. Without powdered FJLB additives, napiergrass silages had higher pH values, butyric acid and NH 3 ‐N content, but low lactic acid content compared with powdered FJLB silages. Increasing the amount of all powdered additives had effect on lactic acid and NH 3 ‐N content. It may thus be concluded that the powder form of FJLB was as effective in improving the fermentative quality of napiergrass as the liquid form. Copyright © 2006 Society of Chemical Industry