This study determined how the fermentation and aerobic stability of corn silage are affected by treatment with molasses or 2 dual-purpose inoculants applied at or above the recommended rate. Corn forage (DeKalb 69-70) was harvested at 39% dry matter (DM) and ensiled after treatment with no additives (control, CON), molasses (MOL), Buchneri 500 inoculant, or Pioneer 11C33 inoculant. Molasses was applied at 3% of forage DM. Buchneri 500 was applied at the recommended rate of 8 mg/kg fresh forage to supply 1 x 10(5) cfu/g of Pediococcus pentosaceus 12455 and 4 x 10(5) cfu/g of Lactobacillus buchneri 40788 (BB) or at twice the recommended rate (DBB). Pioneer 11C33 inoculant was applied at the recommended rate of 1.1 mg/kg fresh forage to supply 1 x 10(5) cfu/g of a mixture of Lactobacillus plantarum, L. buchneri, and Enteroccocus faecium (PN) or at twice the recommended rate (DPN). Each treatment was applied in quadruplicate and the treated forages were ensiled within 20-L mini silos for 135 d at 18 to 35 degrees C. Molasses-treated silages had greater ash and starch concentrations than CON silages and greater lactate and ethanol concentrations than other silages. Like CON silages, MOL silages had high yeast counts (>10(5) cfu/g); consequently, they deteriorated within 30 h as shown by temperature increase. Inoculant-treated silages had lower lactate to acetate ratios than CON or MOL silages largely because they had greater acetate concentrations. Consequently, all inoculant-treated silages had fewer yeasts (<10(5) cfu/g) and were more stable (>30 h) than CON and MOL silages. When applied at recommended rates, PN and BB had similar effects on silage chemical composition, fermentation, fungal counts, and aerobic stability, except for a lower lactate concentration in PN silages. Concentrations of VFA, and NH(3)-N, pH, and extent of aerobic stability were similar for PN, DPN, BB, and DBB silages. However, lactate concentration was greater in DPN than in PN. In conclusion, MOL application increased ethanol and lactate concentration and did not improve aerobic stability. Both dual-purpose inoculants made the fermentation more heterolactic and thereby improved the aerobic stability of corn silage. Doubling the rate of application of either inoculant did not further improve fermentation or aerobic stability.

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Yoghurt is a popular dairy product with wide consumer acceptance around the world. The use of stabilizers to improve the sensory attributes of yoghurt and enhance profitability in yoghurt-making has become common practice. In this study, the effects of Corn Starch (CS), Milk Powder (MP) and Baobab Fruit pulp (BF) as stabilizers in the yoghurt mix was evaluated. Raw zebu milk was homogenized, pasteurized at 75°C for 20 min and incubated at 43°C for 6-8 h until a gel was formed. Milk powder was added to the milk prior to homogenization while corn starch and baobab fruit pulp were added to yoghurt after incubation. Chemical composition, sensory attributes and microbial load of yoghurts formed were determined. Results show that the use of different stabilizers influenced the chemical composition, sensory attributes and microbial load of the yoghurt formed. Total solids varied from 14.34-16.70%, protein from 3.57-5.50% and fat from 4.33-5.30% in the yoghurts. Total solids increased with addition of stabilizers while protein and fat content increased only in MP and reduced in CS. The use of BF did not significantly alter the protein and fat content of yoghurts. With the exception of BF, addition of stabilizers generally improved sensory attributes and overall acceptability of yoghurt. Sensory scores shows that acceptance of the yoghurts was in the order, MP>CS>control>BF. The microbial load of the yoghurt increased with the addition of stabilizers. Coliform, fungal and total viable counts varied from 0.1-2.4×10 2 , 0.1-1.8×10 2 and 0.2-2.5×10 3 , respectively and was in the order, MP>BF>CS>control. While, addition of stabilizers to yoghurt may be desirable, high hygienic standards must be adopted in the production of stabilizers in order to avoid microbial contamination of yoghurt.

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