Effect of various additives on the fermentation quality of corn silage

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60076658%3A12220%2F24%3A43908452" target="_blank" >RIV/60076658:12220/24:43908452 - isvavai.cz</a>

Výsledek na webu

<a href="https://jcea.agr.hr/en/issues/article/4120" target="_blank" >https://jcea.agr.hr/en/issues/article/4120</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.5513/JCEA01/25.1.4120" target="_blank" >10.5513/JCEA01/25.1.4120</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Effect of various additives on the fermentation quality of corn silage

Popis výsledku v původním jazyce

This study evaluated the effects of biological silage additives with and without chemical salts on the fermentation parameters of whole plant corn silage. The experiment consisted of five treatments: two with lactic acid bacteria (LAB without chemical salts), two with combined additives (LAB + chemical salts), and a control. Firstly, control (C) and subsequently facultatively heterofermentative (A) and obligately heterofermentative (B) LAB (LAB1: L. plantarumA, L. brevisB, E. faeciumA; LAB2: L. plantarumA, L. buchneriB, P. pentosaceusA) were examined. After that, LABCHSE inclusive of obligately homofermentative (C) and facultatively heterofermentative (A) LAB (L. plantarumA, L. salivariusC, E. faeciumA, P. acidilacticiC) + chemical salts (sodium benzoate, potassium sorbate) + enzymes (cellulase, hemicellulase, pentosanase, amylase) were evaluated. The last variant LABCHS with LAB (L. plantarumA, E. faeciumA, P. acidilacticiC) + chemical salt (potassium sorbate) was consisted. After six weeks of storage, the results confirmed that the application of additives can affect the quality of the fermentation process by decreasing lactic acid as a result of heterofermentative bacteria fermentation, the most strongly marked additive based on L. buchneri. The addition of all additives increased the titratable acidity and acetic content, which manifested in a narrowed lactic/acetic acid ratio and an increased pH value because of heterofermentative bacteria fermentation. The addition of additives containing chemical salts affected the fermentation process more favourably compared to the addition of additives without chemical salts, particularly by inhibiting alcohol content.

Název v anglickém jazyce

Effect of various additives on the fermentation quality of corn silage

Popis výsledku anglicky

This study evaluated the effects of biological silage additives with and without chemical salts on the fermentation parameters of whole plant corn silage. The experiment consisted of five treatments: two with lactic acid bacteria (LAB without chemical salts), two with combined additives (LAB + chemical salts), and a control. Firstly, control (C) and subsequently facultatively heterofermentative (A) and obligately heterofermentative (B) LAB (LAB1: L. plantarumA, L. brevisB, E. faeciumA; LAB2: L. plantarumA, L. buchneriB, P. pentosaceusA) were examined. After that, LABCHSE inclusive of obligately homofermentative (C) and facultatively heterofermentative (A) LAB (L. plantarumA, L. salivariusC, E. faeciumA, P. acidilacticiC) + chemical salts (sodium benzoate, potassium sorbate) + enzymes (cellulase, hemicellulase, pentosanase, amylase) were evaluated. The last variant LABCHS with LAB (L. plantarumA, E. faeciumA, P. acidilacticiC) + chemical salt (potassium sorbate) was consisted. After six weeks of storage, the results confirmed that the application of additives can affect the quality of the fermentation process by decreasing lactic acid as a result of heterofermentative bacteria fermentation, the most strongly marked additive based on L. buchneri. The addition of all additives increased the titratable acidity and acetic content, which manifested in a narrowed lactic/acetic acid ratio and an increased pH value because of heterofermentative bacteria fermentation. The addition of additives containing chemical salts affected the fermentation process more favourably compared to the addition of additives without chemical salts, particularly by inhibiting alcohol content.

Druh

J_SC - Článek v periodiku v databázi SCOPUS

CEP obor

—

OECD FORD obor

40101 - Agriculture

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2024

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Journal of Central European Agriculture

ISSN

1332-9049

e-ISSN

—

Svazek periodika

25

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

8

Strana od-do

146-153

Kód UT WoS článku

001197312300020

EID výsledku v databázi Scopus

2-s2.0-85188934886