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

Kód výsledku v IS VaVaI

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Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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.

Druh

D - Stať ve sborníku

CEP obor

GH - Výživa hospodářských zvířat

OECD FORD obor

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Projekt

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Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2001

Kód důvěrnosti údajů

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

Název statě ve sborníku

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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Počet stran výsledku

2

Strana od-do

182-183

Název nakladatele

Brno

Místo vydání

Brno

Místo konání akce

Brno

Datum konání akce

1. 1. 2001

Typ akce podle státní příslušnosti

EUR - Evropská akce

Kód UT WoS článku

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