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Ensiling alfalfa with additives of lactic acid bacteria and enzymes
Author(s) -
Tengerdy R P,
Weinberg Z G,
Szakacs G,
Wu M,
Linden J C,
Henk L L,
Johnson D E
Publication year - 1991
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.2740550207
Subject(s) - silage , lactic acid , cellulase , pectinase , fermentation , pediococcus , bacteria , food science , lactobacillus , chemistry , enzyme , biology , biochemistry , genetics
Ensiling alfalfa with silage additives containing lactic acid bacteria and enzymes increased fiber digestibility of fresh but not wilted alfalfa in 90 day ensiling, and resulted in a rapid, controlled homolactic fermentation of both fresh and wilted alfalfa. The enzyme treatment was most effective in ensiling fresh cut alfalfa using a cocktail of cellulase, hemicellulase and pectinase enzymes with lactic acid bacteria inoculum containing Pediococcus, Lactobacillus and Streptococcus spp.