Effects of bacterial inoculation on the fermentation characteristics and aerobic stability of ensiled whole plant soybeans (<i>Glycine max</i> (L.) Merr.)

Abstract

The effect of bacterial inoculation on the fermentation and aerobic stability of two ensiled whole plant soybean (WPSB) cultivars was determined in a 2 x 2 factorial design. Two WPSB cultivars, Link LF6466 and Pannar 522 RR, were harvested at their R6 growth stage, chopped to 25 mm and ensiled in 1.5 L anaerobic jars. The chopped forages were treated with or without the bacterial inoculant Lalsil Dry (LD) and treatments were as follows: i) Pan control (soybean cv Pannar 522 RR with no additive); ii) Link control (soybean cv Link LF 6466 with no additive); iii) Pan LD (soybean cv Pannar 522 RR treated with LD); and iv) Link LD (soybean cv Link LF 6466 treated with LD). Jars were opened on days 3, 7, 10, 21 and 90 to determine pH. Samples of day 0 and day 90 were used to determine chemical composition and fermentation characteristics. In addition, samples of day 90 were subjected to an aerobic stability test in which they were exposed to air for five days, and CO 2 , pH, hours for temperature to rise above 2 ºC, yeasts and moulds were determined. Pannar cultivar had higher contents of dry matter (DM), crude protein (CP), gross energy (GE) and ether extract (EE) compared with the Link cultivar at pre-ensiling. However, Link cultivar had higher content of water-soluble carbohydrates (WSC) compared with Pannar. Inoculation with LD reduced silage DM, CP and fibre contents, and increased silage pH compared with the control. Inoculation increased silage acetic and propionic acids, but had a lower content of lactic acid (LA) and DM recovery compared with the control. When compared with the control, silage aerobic stability was improved with LD inoculation, as indicated by reduced CO 2 production, and yeast and mould populations, and increased number of hours for stability after aerobic exposure. It was concluded that LD inoculant reduced silage fermentation and preservation, but improved aerobic stability of silage. Further work is needed to determine the effects of soybean silage on growth performance and production response of ruminants. ______________________________________________________________________________________

Tannin tolerance lactic acid bacteria screening and their effects on fermentation quality of stylo and soybean silages

“…The final pH of silage is influenced by a variety of parameters, the most important of which are the concentration of LA and the buffering capability of the plants ( Kung et al, 2018 ). It is often difficult to achieve a pH value of 4.5 or lower in legume silage, while the final pH of soybean silage is generally around 4.5 ( Nkosi et al, 2016 ). In the present study, the pH of both WPS and stylo was above 4.5.…”

Calidad fermentativa de ensilajes líquidos de chontaduro (Bactris gasipaes) tratados con yogur natural, suero de leche y melaza

“…En forma similar, Caicedo et al (2017) reportó resultados adecuados en ensilados de banano verde tratados con yogur natural, suero de leche y melaza. Es posible que la fermentación adecuada de los ensilajes, producto de una buena inoculación con BAL, limiten la producción de ácido butírico y, con esto, se favorezca el desarrollo de características organolépticas idóneas en los ensilados (Nkosi et al, 2016), así como un deterioro más lento del ensilado luego de ser expuestos al aire (Rodríguez et al, 2016).…”

Influences of Growth Stage and Ensiling Time on Fermentation Characteristics, Nitrite, and Bacterial Communities during Ensiling of Alfalfa

“…However, due to the high water content, protein content, and buffer energy value of alfalfa, and the low content of water–soluble carbohydrates [ 14 , 15 ], the pH value drops slowly during silage, which not only leads to a decline in silage quality but also causes other bacteria to rapidly degrade. Breeding may lead to the accumulation of nitrate and nitrite in silage [ 16 ].…”