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The effect of temperature and Lactobacillus amylovorus and Lact. plantarum, applied at ensiling, on wheat silage
Year:
1998
Source of publication :
Journal of Applied Microbiology
Authors :
Ashbell, Gilad
;
.
Hen, Yaira
;
.
Weinberg, Zvi G.
;
.
Volume :
84
Co-Authors:
Weinberg, Z.G., Forage Preservation By-Prod. Res. U., Volcani Center, Bet Dagan, Israel, Forage Preservation By-Prod. Res. U., Volcani Center, Bet Dagan 50250, Israel
Szakacs, G., Dept. of Agric. Chemical Technology, Technical University of Budapest, Budapest, Hungary
Ashbell, G., Forage Preservation By-Prod. Res. U., Volcani Center, Bet Dagan, Israel
Hen, Y., Forage Preservation By-Prod. Res. U., Volcani Center, Bet Dagan, Israel
Facilitators :
From page:
404
To page:
408
(
Total pages:
5
)
Abstract:
The effects of applying Lactobacillus plantarum and Lact. amylovorus at ensiling on wheat silage stored at 25 and 41 °C was studied under laboratory conditions. The inoculants were applied at 106 cfu g-1. Silages with no additives served as controls. Three jars per treatment were sampled on days 2, 8 and 60 after ensiling, for chemical and microbiological analyses. After the ensiling period, the silages were subjected to an aerobic stability test. The control and Lact. plantarum inoculated wheat fermented faster at 25 than at 41 °C, whereas silages inoculated with Lact. amylovorus fermented faster at 41 °C. This was apparent from the rate of pH decrease and from the contents of residual sugars and lactic acid in the final silages. The numbers of lactobacilli in the control and Lact. plantarum silages at 41 °C after 2 and 8 days of ensiling were lower than in the corresponding silages at 25 °C. For the Lact. amylovorus silage the opposite held true. The control silages at both temperatures and the Lact. plantarum silage at 41 °C were the most stable silages under aerobic exposure.
Note:
Related Files :
controlled study
Fermentation
food quality
lactobacillus amylovorus
Lactobacillus plantarum
microbiological examination
wheat
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More details
DOI :
Article number:
Affiliations:
Database:
Scopus
Publication Type:
article
;
.
Language:
English
Editors' remarks:
ID:
27523
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 00:31
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Scientific Publication
The effect of temperature and Lactobacillus amylovorus and Lact. plantarum, applied at ensiling, on wheat silage
84
Weinberg, Z.G., Forage Preservation By-Prod. Res. U., Volcani Center, Bet Dagan, Israel, Forage Preservation By-Prod. Res. U., Volcani Center, Bet Dagan 50250, Israel
Szakacs, G., Dept. of Agric. Chemical Technology, Technical University of Budapest, Budapest, Hungary
Ashbell, G., Forage Preservation By-Prod. Res. U., Volcani Center, Bet Dagan, Israel
Hen, Y., Forage Preservation By-Prod. Res. U., Volcani Center, Bet Dagan, Israel
The effect of temperature and Lactobacillus amylovorus and Lact. plantarum, applied at ensiling, on wheat silage
The effects of applying Lactobacillus plantarum and Lact. amylovorus at ensiling on wheat silage stored at 25 and 41 °C was studied under laboratory conditions. The inoculants were applied at 106 cfu g-1. Silages with no additives served as controls. Three jars per treatment were sampled on days 2, 8 and 60 after ensiling, for chemical and microbiological analyses. After the ensiling period, the silages were subjected to an aerobic stability test. The control and Lact. plantarum inoculated wheat fermented faster at 25 than at 41 °C, whereas silages inoculated with Lact. amylovorus fermented faster at 41 °C. This was apparent from the rate of pH decrease and from the contents of residual sugars and lactic acid in the final silages. The numbers of lactobacilli in the control and Lact. plantarum silages at 41 °C after 2 and 8 days of ensiling were lower than in the corresponding silages at 25 °C. For the Lact. amylovorus silage the opposite held true. The control silages at both temperatures and the Lact. plantarum silage at 41 °C were the most stable silages under aerobic exposure.
Scientific Publication
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