Effect of Addition of Lactic Acid Bacteria on Quality of Rye Silage Harvested at Early Heading Stage

Choi, Ki-Choon; Srigopalram, Srisesharam; Ilavenil, Soundharrajan; Kuppusamy, Palaniselvam; Park, Hyung-Su; Yoon, Yong Hee; Jung, Jin Kyo; Kim, Ji Hye; Kim, Hyun Seup

doi:10.5333/kgfs.2017.37.4.332

Cited by 3 publications

(2 citation statements)

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“…On the other hand, Juráček et al (2018) showed a statistically significant (P <0.05) lower acidity of water extract using homofermentative and heterofermentative strains of LAB in grass silages. The decrease in pH in current experiment was also statistically significant, and these results were also confirmed by Choi et al (2015Choi et al ( , 2016Choi et al ( , 2017. Decrease tendency in pH (4.97 vs. 4.90) was also reported by Kim et al (2017).…”

Section: Resultssupporting

confidence: 82%

“…However, Kim et al (2017), Lee et al (2018) and found a lower dry matter content compared to control silage after the ho LAB application. Consistent with Haag et al (2016), Choi et al (2015Choi et al ( , 2016Choi et al ( , 2017 and a statistically significant (P <0.05) higher concentration of lactic acid was recorded in silages with additive compared to untreated silage. There were not statistically significant (P >0.05) differences in the formic acid content.…”

Section: Resultssupporting

confidence: 62%

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The effect of biological additive on the fermentation quality of whole-crop rye silage

Kalúzová

2021

Acta fytotechn zootechn

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The aim of this research was to find out the changes in fermentation parameters of whole-crop rye silage after adding the biological additive. Two variants of rye silage were used in the experiment: variant C (control without additive) and variant A (silage with the addition of additive). The wilted whole-crop rye was treated with strains of lactic acid bacteria (Pediococcus acidilactici, Lactobacillus paracasei and Lactococcus lactis 1.25•10 11 CFU g -1 ) in a dose of 2 g of additive + 25 ml of water per 1 ton of matter. Both silage variants were ensiled with a vacuum pack device and after 2 months of storage, average samples were taken to determine the dry matter content, fermentation products, acidity of water extract, pH and the degree of proteolysis by appropriate methods. Treatment of rye silage with a microbial silage additive affected the quality of rye silage by a statistically significant (P <0.05) higher content of lactic acid and acidity of water extract. The lower content of acetic acid, alcohols, pH value and the degree of proteolysis were also statistically significant (P <0.05). The results confirmed the positive effect of the addition of Pediococcus acidilactici, Lactobacillus paracasei and Lactococcus lactis on the quality of the fermentation process of rye silage.

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