Effects of biological and chemical additives on fermentation progress in maize silage

Abstract

Tyrolová Y., Bartoň L., Loučka R. (2017): Effects of biological and chemical additives on fermentation progress in maize silage. Czech J. Anim. Sci., 62, 306-312.The objective of this study was to evaluate the effects of bacterial and chemical additives on the number of lactic acid bacteria (LAB) and on fermentation indicators in whole maize silage at 1, 3, 5, 10, and 90 days of fermentation. Maize forage was harvested at approximately 34% dry matter (DM) and treated with (1) no additive (control; C); (2) bacterial inoculant (2 g/t of forage; B) containing the homofermentative LAB Lactobacillus plantarum, Lactobacillus paracasei, and Pediococcus pentosaceus (1.5 × 10 11 cfu/g of inoculant); and (3) chemical additive (4 l/t of forage; CH) containing formic acid, propionic acid, ammonium formate, and benzoic acid. Both treatments decreased pH of silage at day 1 of ensiling (P < 0.05), and the lowest value of 4.34 was observed in the CH-treated silage. All silages were well fermented and had pH < 4.0 by day 10 of fermentation. The concentration of lactic acid and the lactic acid : acetic acid ratio increased over time in all treatment groups, and the highest values were 87.5 and 3.62 g/kg of DM, respectively, observed for group B at day 90 (P < 0.05). The concentrations of water-soluble carbohydrates were higher (P < 0.05) for CH compared to C and B at days 3, 5, 10, and 90 of fermentation. The CH silage had fewer LAB (P < 0.05) than did either C or B silages regardless of the days of fermentation. Both additives used in the present study improved fermentation dynamics of the whole crop maize silage.

Effects of formic acid and lactic acid bacteria inoculant on main summer crop silages in Korea

“…This result shows that the addition of organic acid can provide a favorable environment for the growth of hetero-fermentation bacteria and thus more acetic acid. The same results were observed during ensiling of maize after the addition of FA [ 38 ]. The highest content of acetic acid occurred in the SSH, possibly because the BC value of the sorghum-sudangrass was higher, which prolonged the fermentation time, resulting in a large amount of acetic acid production.…”

“…Contreras-Govea et al [ 34 ] also found that inoculant containing LP increased the concentration of lactic acid in maize silage. Many reports have indicated that addition of FA to silage limits the fermentation of silage, thereby reducing the content of lactic acid in the silage [ 37 , 38 ]. This conclusion is consistent with our experimental data.…”

The effect of mixed bacterial inoculant on the microbial population and aerobic stability of lucerne and maize balage

“…In this study inoculated silages had significantly greater levels of lactic acid and reduced pH value in both lucerne and maize silages. The decrease in the pH of the inoculated silage during fermentation may be associated with an increase in lactic acid concentration (Tyrolová et al, 2017). This study demonstrated that the bacterial additive increased amount of acetic acid.…”

Application of linear and nonlinear models for the temperature and pH behavior of a solid state fermented cocoa shell (<em>Theobroma cacao</em> L.)

“…On the other hand, immediately after the fermentation of the raw material, a variation in pH occurs, which reaches values between 5.5 and 6 due to the low concentration of lactic, acetic and propionic acid in the medium (Kung et al 2018). After 96 hours of fermentation in the silage there is a good production of lactic acid product of the action of lactic bacteria (Muck 2013), reducing the pH to values lower than 4.5, a pH lower than these values allows to obtain an optimal silage product nutritional, microbiological and organoleptic quality, without danger of transmitting diseases for animals (Wang et al 2016;Hartinger et al 2019;Tyrolová et al 2017).…”