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Fermentation characteristics and aerobic stability of grass silage inoculated with Lactobacillus buchneri , with or without homofermentative lactic acid bacteria
Author(s) -
Driehuis F.,
Oude Elferink S. J. W. H.,
Van Wikselaar P. G.
Publication year - 2001
Publication title -
grass and forage science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.716
H-Index - 56
eISSN - 1365-2494
pISSN - 0142-5242
DOI - 10.1046/j.1365-2494.2001.00282.x
Subject(s) - lactobacillus buchneri , silage , microbial inoculant , lactic acid , food spoilage , food science , fermentation , lactobacillus plantarum , lactobacillaceae , biology , chemistry , lactobacillus , inoculation , bacteria , horticulture , genetics
Aerobic spoilage by yeasts and moulds is a major cause of reduced nutritional value of silage and increases the risk of potential pathogenic microorganisms. Recent studies have shown that inoculation with Lactobacillus buchneri inhibits yeast growth and reduces the susceptibility to aerobic spoilage of various ensiled forages. The aim of this study was to determine whether these effects are retained when L. buchneri is added in combination with homofermentative lactic acid bacteria. In three experiments, silages were produced from perennial ryegrass [240–421 g kg −1 dry matter (DM)] inoculated with L. buchneri or L. buchneri plus a mixture of Pediococcus pentosaceus and Lactobacillus plantarum (inoculant PL). Uninoculated silage and silage inoculated with PL alone served as controls. Silages were examined for pH and DM loss in the course of ensilage and chemical and microbiological composition and aerobic stability after 3–4 months. L. buchneri plus PL and PL alone increased the initial rate of pH decline. L. buchneri alone and L. buchneri plus PL enhanced aerobic stability and, in general, reduced yeast and mould counts. In addition, these inoculants increased the final pH and DM loss and the concentrations of acetic acid and 1,2‐propanediol (or propionic acid and 1‐propanol instead of 1,2‐propanediol), and decreased the concentration of lactic acid. The effects of L. buchneri on fermentation products increased with decreasing DM content. In silages of less than 270 g kg −1 DM, L. buchneri increased the ammonia‐N concentration. It is suggested that this was associated with the relatively high final pH resulting from the high metabolic activity of L. buchneri in these silages.