The effect of Lactobacillus buchneri inoculation on the aerobic stability and fermentation characteristics of alfalfa-ryegrass, red clover and maize silage

  • Eva Wambacq University College Ghent
  • Joos Pieter Latré University College Ghent
  • Geert Haesaert University College Ghent
Keywords: silage additive, Lactobacillus buchneri, fermentation, heating

Abstract

Aerobic spoilage of silages occurs frequently and is undesirable because it reduces both its nutritive and hygienic quality. Silage inoculants containing heterofermentative lactic acid bacteria, like Lactobacillus buchneri, have already been proven to improve aerobic stability by augmented production of acetic acid, which inhibits yeasts. In this study, the effect of L. buchneri on fermentation characteristics and aerobic stability of alfalfa-ryegrass silage, red clover silage and maize silage was assessed using microsilos. Two dosages, 1×105 and 3×105 cfu g-1 of fresh matter, were compared to untreated control silage. Inoculation with L. buchneri clearly altered the fermentation characteristics of alfalfa-ryegrass and red clover silage, resulting in a significantly higher aerobic stability at both dosages. The effects of L. buchneri inoculation on maize silage were less clear, but nevertheless the aerobic stability of maize silage inoculated with 1×105 cfu g-1 of fresh matter was significantly higher compared to the untreated silage.

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Section
Articles
Published
Mar 27, 2013
How to Cite
Wambacq, E., Latré, J. P., & Haesaert, G. (2013). The effect of Lactobacillus buchneri inoculation on the aerobic stability and fermentation characteristics of alfalfa-ryegrass, red clover and maize silage. Agricultural and Food Science, 22(1), 127-136. https://doi.org/10.23986/afsci.6711