Impact of hexamine addition to a nitrite‐based additive on fermentation quality, Clostridia and <i>Saccharomyces cerevisiae</i> in a white lupin‐wheat silage

König, Walter; König, Emilia; Weiß, Kirsten; Tuomivirta, Tero; Fritze, Hannu; Elo, Kari; Vanhatalo, Aila; Jaakkola, Seija

doi:10.1002/jsfa.9322

Cited by 6 publications

(4 citation statements)

References 35 publications

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“…The only significant difference in the Clostridium : total bacteria and Clostridium : Lactobacillus ratios was noted in treatment LPa + LPl, which was characterized by the highest content of butyric acid. These relationships were confirmed using other ensiling plants, with methods similar to those used in this study, by König et al …”

Section: Discussionsupporting

confidence: 85%

The effect of an additive containing three Lactobacillus species on the fermentation pattern and microbiological status of silage

et al. 2019

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BACKGROUND: Appropriate combinations of lactic acid bacteria (LAB) strains should be selected to optimize the ensiling process, and the additives should be adjusted to the ensiled forage crops. The aim of this study was to determine the effect of inoculation with three Lactobacillus species on the chemical parameters and microbiological quality (beneficial and harmful microbiota) of grass silage. RESULTS: Three species: L. paracasei (LPa), L. brevis (LB) and L. plantarum (LPl), isolated from sugar beet silage and characterized based on 16S rDNA sequences and biochemical parameters, were analyzed in the study. Single strains and their combinations were used as silage inoculants. The basic chemical and microbiological (qPCR) parameters of silages were determined. Based on the results of agglomerative hierarchical clustering (AHC) and principal component analysis (PCA) it was determined that silages inoculated with single LAB strains and LPa + LB and commercial additive (0+) were the best quality ones, particularly with regard to microbiological parameters and they effectively lowered the pH value. A consortium of three Lactobacillus species had no influence on silage quality, whereas LPa + LB and LPl + LB combinations as well as a commercial additive exerted positive effects. Inoculation inhibited the growth of toxin-producing fungi.CONCLUSION: Only the appropriate LAB composition can improve the quality of the ensiled material (antagonistic relationship). Only the LPa + LB combination was able to improve the value of low dry silage; nevertheless, almost all combinations were able to reduced concentrations of toxin-producing fungi. DISCUSSIONIn this experiment, grass herbage was obtained from the fourth cut due to higher expected fungal loads (in particular Fusarium spp.). A short regrowth period resulted in high crude protein content.

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Section: Discussionsupporting

confidence: 85%

The effect of an additive containing three Lactobacillus species on the fermentation pattern and microbiological status of silage

et al. 2019

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“…Hexamethylene tetraamine releases formaldehyde which can react in diverse ways with amino acids, proteins and enzymes. However, according to Knicky and Spörndly (2009) and König et al (2019), the addition of HMTA to SN-mixtures did not improve silage quality.…”

Section: Introductionmentioning

confidence: 87%

Effects of sodium nitrite treatment on the fermentation quality of red clover-grass silage harvested at two dry matter concentrations and inoculated with clostridia

König

Elo

et al. 2019

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Legumes are particularly susceptible to clostridial fermentation when ensiled because of their high buffering capacity and water-soluble carbohydrate contents. The aim of the study was to investigate if a sodium nitrite treatment (900 g t-1 herbage in fresh matter [FM]) impairs butyric acid fermentation of red clover-timothy-meadow fescue silage compared with formic acid-treated (4 l t-1 FM) and untreated silage. The sward was harvested after wilting at low dry matter (DM) (LDM, 194 g kg-1) and high DM (HDM, 314 g kg-1) concentrations and half of the herbage batches were inoculated with Clostridium tyrobutyricum spores before additive treatments. No butyric acid fermentation was observed in HDM silages probably because of the relatively high DM and nitrate contents of the herbage mixture. In LDM silage butyric acid was detected only in formic acid-treated silage, and the number of clostridia copies was higher in formic acid-treated than in sodium nitrite treated silage. Sodium nitrite treatment was superior to FA treatment in suppressing clostridial fermentation in the LDM silages.

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“…In this sense, the pH observed (3.60) is suitable for forage conservation, since pH values between 3.6 and 4.2 are considered ideal (MCDONALD, 1991). However, the high moisture content in the silage allows the presence of Enterobacteria and Clostridium (KÖNIG et al, 2018). These microorganisms, despite not being able to develop in acidic environments, are able to resist such conditions, due to water activity in the silo (BRITO et al, 2020), which can lead to qualitative and quantitative losses of silages.…”

Section: Discussionmentioning

confidence: 99%

Nutritional value and fermentative characteristics of pearl millet silage with different levels of coffee husk

et al. 2024

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The research was conducted to test the hypothesis that the inclusion of coffee husk (Coffea sp.) would improve the fermentative characteristics and quality of pearl millet silage (Pennisetumglaucum). Thus, the objective was to assess the effect of the inclusion of different levels of coffee husk in pearl millet silage on the chemical composition, fermentative characteristics and degradability in situ of silage. The experimental design used was completely randomized and the treatments consisted of the silage of the whole pearl millet plant with the inclusion of increasing levels of coffee husk: 0%, 7%, 14% and 21%, based on natural matter. After 60 days of fermentation, the silages were evaluated for chemical characteristics, fermentative, degradability in situ dry matter (DM) and neutral detergent fiber (NDF). The inclusion of coffee husk did not alter (P > 0.05) the contents of crude protein (11.94%), NDF (44.89%) and total digestible nutrients (65.09%). There were increases in the concentrations of DM and fiber in acid detergent, accompanied by a reduction in the concentrations of mineral matter and ether extract, as the proportion of coffee husks in silages increased. There was an increase in the lignin content up to the level of 7.59% inclusion of the coffee husk. There was no effect of the inclusion of the coffee husk on the pH of the silage (3.60). However, the inclusion of coffee husk resulted in a reduction in temperature, gas losses, and degradability in situ of silage DM and NDF. It is recommended to include coffee husk up to the level of 14.0% of the natural matter to improve the fermentation pattern and the quality of the pearl millet silage.

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Impact of hexamine addition to a nitrite‐based additive on fermentation quality, Clostridia and Saccharomyces cerevisiae in a white lupin‐wheat silage

Abstract: The addition of hexamine did not improve silage quality compared with a solution of sodium nitrite. © 2018 Society of Chemical Industry.

Cited by 6 publications

References 35 publications

The effect of an additive containing three Lactobacillus species on the fermentation pattern and microbiological status of silage

The effect of an additive containing three Lactobacillus species on the fermentation pattern and microbiological status of silage

Effects of sodium nitrite treatment on the fermentation quality of red clover-grass silage harvested at two dry matter concentrations and inoculated with clostridia

Nutritional value and fermentative characteristics of pearl millet silage with different levels of coffee husk

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