Effect of Addition of Chlorella and Lactic Acid Bacteria on Nutritive Value and Fermentation Quality of Fresh Rice Straw Silage

Choi, Ki Choon; Ilavenil, Soundharrajan; Arasu, Mariadhas Valan; Park, Hyung-Su; Kim, Won‐Ho

doi:10.5333/kgfs.2015.35.2.159

Cited by 4 publications

(1 citation statement)

References 17 publications

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“…Many biological and chemicals additives can positively affect the quality of silage. But, most of the people are using lactic acid bacteria as the additives for silage productions because they enhance lactic acid production and act as strong preservatives in ensiled materials (Varadyova et al 2010;Ilavenil et al 2015;Choi et al 2015). The fermentation is based on the competition between different groups of microbes.…”

Section: Introductionmentioning

confidence: 99%

Application of customised bacterial inoculants for grass haylage production and its effectiveness on nutrient composition and fermentation quality of haylage

et al. 2017

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The present study aimed to investigate the efficacy of customised KCC-10, KCC-19 and K-46 on nutrient composition and fermentation quality of low moisture Italian ryegrass (IRG) forage. An addition of customised bacterial inoculants (CBI) did not affect the nutrient compositions and digestibility rates of haylage. The lactic acid content was higher in CBI-inoculated haylage, whereas the amount of acetic acid and butyric acid production was significantly reduced than the control. CBI-inoculated haylage exhibited higher numbers of bacterial colonies that reduced the pH of the haylage. Low pH in haylage is an important criterion for preventing undesirable microbial growth and improves fermentation quality of haylage. PCR studies indicated that the DNA of was predominantly amplified. It evidenced that the CBI is the main reason behind the improvement of haylage fermentation as compared to control. Overall results suggested that KCC-10, KCC-19 and K-46 are considered as potent strains for improving fermentation quality of low moisture forage and preserve its stability for a long time.

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Section: Introductionmentioning

confidence: 99%