The effects of clostridia, yeasts and micromycetes on fermentation characteristics and silage hygienic quality.

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A_____%2F01%3A23200036" target="_blank" >RIV/62156489:_____/01:23200036 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
The effects of clostridia, yeasts and micromycetes on fermentation characteristics and silage hygienic quality.
Original language description
In the present study, examined were the effects of undesirable microorganisms groups, occurring in silages, on the fermentation process quality. From the results obtained, it can be stated that the occurrence of clostridia higher than 104, of yeasts higher than 104 and micromycetes higher than 106 cfu/g silage has a negative effect on silage quality. In the silage samples analysed, it was found the clostridia overlimit occurrence in protein silages causes a higher production of butyric acid, i.e. crudeprotein more profound decomposition. The higher yeasts or micromycetes content in the glycide silage biomass led to decrease of silage biological value and to silage destabilization as affected by metabolization of lactic acid created. To the values determined in the undesirable microflora groups, also worse fermentation characteristics responded.
Czech name
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Czech description
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Publication year
2001
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection
Conference Proceeedings of 10 th International Symposium Forage Conservation
ISBN
80-7157-528-3
ISSN
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e-ISSN
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Number of pages
2
Pages from-to
182-183
Publisher name
Brno
Place of publication
Brno
Event location
Brno
Event date
Jan 1, 2001
Type of event by nationality
EUR - Evropská akce
UT code for WoS article
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