Open AccessRole of acetic acid in the sustainability of silage from cereal grasses to adverse micloflore at air access
Author(s) -
Антон Мамаев,
Антон Мамаев,
Белла Осипян,
Bella Osipyan,
В В Козлова,
В В Козлова
Publication year - 2019
Publication title -
adaptivnoe kormoproizvodstvo
Language(s) - English
Resource type - Journals
ISSN - 2222-5366
DOI - 10.33814/afp-2222-5366-2019-2-48-57
Subject(s) - silage , acetic acid , lactic acid , fermentation , aeration , dry matter , food science , chemistry , nutrient , organic matter , food spoilage , agronomy , zoology , biology , bacteria , biochemistry , organic chemistry , genetics
To improve the quality of silage, lactic sourdoughs are now widely used. However, the finished high quality feed after air access gradually deteriorates under the influence of aerobic, acid-resistant microorganisms. The most popular compound for increasing aerobic stability is acetic acid. The effect of this acid was studied on plants belonging to the group of lightly consolidated with a sugar-buffer ratio from 2.9 to 3.2 and with an average dry matter content of green mass of 25.6%. Silage, in which the process of homofermentative lactic acid fermentation took place, had significant nutrient losses (on average, in the group of 12.0% dry matter) with rather rapid molding (4.2 days). During aeration, the average pH of this group increased from 4.06 to 5.61. The high level of correlation (0.78) between the content of acetic acid and the time of mold confirm its fungicidal properties. The correlation found, unfortunately, did not guarantee the same high correlation (–0.52) between the content of acetic acid and the loss of nutrients during aeration. This circumstance is apparently due to the high variability of nutrient losses at low levels of acetic acid concentration (less than 4.1% in the dry matter) due to the species composition of the microflora and the speed of its development at the initial stage of aerobic spoilage.