Microbiology of Ensiled High-Moisture Corn1

Burmeister, H.; Hartman, Paul A.; Saul, Robert A.

doi:10.1128/aem.14.1.31-34.1966

Cited by 19 publications

(20 citation statements)

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“…The general bacterial population was in the region of 106-107/g, a level similar to that found by Burmeister, Hartman & Saul (1966) on maize at the time of ensiling. The bacterial flora was, as would be expected, somewhat variable and usually included cocci, coli-aerogenes bacteria, other Gram negative rods and occasionally a few aerobic sporeformers.…”

Section: Chain At Harvestingsupporting

confidence: 77%

“…Although airtight storage of grain had been investigated as early as 1953 (Hyde, 1953) this rapid development to some extent outstripped the information available on the microbiological changes liable to occur. Hyde & Oxley (1960) reported on the storage of moist grain in hermetically sealed stores, which included 10-ton bins, and recent reports of Burmeister, Hartman & Saul (1966) and Burmeister & Hartman (1966) have described certain aspects of the microbiology of high moisture maize when stored in experimental sealed silos.…”

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confidence: 99%

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Methods of Examining Damp Grain at Harvest and After Sealed and Open Storage: Changes in the Microflora of Damp Grain during Sealed Storage

Nichols¹,

Leaver²

1966

Journal of Applied Bacteriology

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Summary. Methods are described for enumerating the micro‐organisms occurring on damp grain (18–35% moisture content) after harvesting and after sealed and open storage. The microflora of 41 samples of damp grain at harvesting and 137 samples after sealed storage on farms have been examined. The latter included 25 samples from experimental storage, including polythene bags, and 51 samples from stores where spoilage had occurred or advice was sought. A remarkably consistent population level of bacteria, moulds and yeasts was found on damp grain at harvesting. This information was used as a convenient basis for comparisons with results from grain after storage. Bacteria were initially present at 1–10 × 106/g, but the level generally diminished during anaerobic storage. Also coli‐aerogenes bacteria died out but lactobacilli increased. Strict anaerobes (Clostridium spp.) did not develop. Moulds originally present in small numbers normally decreased but while total yeasts often remained at the ingoing number, there was a change from non‐myceliated to myceliated species, numbers of which sometimes increased further. If thermophilic yeasts and moulds or Streptomycetaceae were present in large numbers, the grain had been subjected to aeration and had heated. Sometimes mould growth appeared to cause binding of the grain, but in other instances myceliated yeasts were implicated.

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Section: Chain At Harvestingsupporting

confidence: 77%

mentioning

confidence: 99%

Methods of Examining Damp Grain at Harvest and After Sealed and Open Storage: Changes in the Microflora of Damp Grain during Sealed Storage

Nichols¹,

Leaver²

1966

Journal of Applied Bacteriology

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“…The large numbers of yeasts present in the extensively fermented Cut 1 forages (Adesogan, 1996) probably contributed to their high ethanol contents (Burmeister et al, 1966). Given the high energy value of ethanol (29·80 MJ kg DM Ϫ1 , McDonald, 1981), such high ethanol levels would have in turn contributed to the atypically high GE contents, which were higher than any found in the literature for WCW.…”

Section: Discussionmentioning

confidence: 96%

The chemical composition, digestibility and energy value of fermented and urea‐treated whole crop wheat harvested at three stages of maturity

Adesogan

Owen

Givens

1998

Grass and Forage Science

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The metabolizable energy (ME) content, digestibility in vivo and chemical composition of fermented and urea‐treated whole crop wheat (WCW) forage harvested were measured at different maturities. Over 2 years, twenty‐four wheat forages (cv. Slepjner, Hussar and Cadenza) were harvested at 376, 516 and 632 g dry matter (DM) kg−1 in Year 1 and 341, 467 and 544 g DM kg−1 in Year 2 (Cuts 1, 2 and 3 respectively). Forages were conserved in 200−‐ι barrels with or without a formic acid‐based additive and with urea in Cuts 2 and 3 (20 or 40 g kg−1 DM). Chemical compositions, digestibility in vivo and energy losses in faeces, urine and methane were measured in wethers fed 12 g DM kg−1 live weight. Respective ranges in pH, crude protein, water‐soluble carbohydrates, starch and neutral detergent fibre plus amylase (NDFA) contents were 3·8–8·5, 89–394, 2–43, 23–424 and 306–655 g kg−1 DM. ME content, digestible organic matter content (DOMD) and digestibilities of starch and NDFA ranged between 8·4 and 15·7 MJ kg−1 DM, 558 and 708 g kg−1 DM, 0·901 and 0·999 and 0·362 and 0·693 respectively. Predicted methane energy losses were poorly correlated with measured values (r2 < 0·45) in both years, but this accounted for less than 0.1 MJ ME kg−1 DM. Significant (P < 0.05) effects of maturity on the ME/DOMD ratio were observed and ascribed to differences in the extent of fermentation. Therefore, treatment application and maturity exert considerable influence on the ME content of WCW.

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“…He drew particular attention to the difficulty of quantifying the species, number and prevalence, when most species cultured in situ by partial aerobic techniques do not sporulate. This factor makes identiÐcation of the full range of species difficult and may not have been considered in earlier surveys such as those carried out by Bonner and Fergus (1959), Burmeister et al (1965) and Le Bars and Escoula (1973) and could explain why a less extensive range of moulds was found.…”

Section: Silagementioning

confidence: 99%

Occurrence and significance of mycotoxins in forage crops and silage: a review

Scudamore¹,

Livesey

1998

J. Sci. Food Agric.

176

127

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Study of mycotoxins in animal feeding stuffs has concentrated on the occurrence of aflatoxins and, to a lesser extent, other mycotoxins in cereals, raw materials and concentrate feeds. However, ruminant diets contain a high proportion of forage crops such as grass or maize silage, hay and straw. Under adverse growing, production or storage conditions, fungal spoilage is likely to occur with some degree of mycotoxin contamination. The mould flora of forage crops is likely to differ significantly from that of cereals and mycotoxin contamination, should it occur, could differ qualitatively and quantitatively. Information relating to forage crops as a potential source of mycotoxins is reviewed. Some field incidents and animal disease which may be mycotoxin related are discussed and analytical methods are reviewed. Information on dose and effect of candidate mycotoxins is given where available. The review suggests areas which the authors consider merit further study. Crown Copyright 1998.

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Microbiology of Ensiled High-Moisture Corn1

Cited by 19 publications

References 0 publications

Methods of Examining Damp Grain at Harvest and After Sealed and Open Storage: Changes in the Microflora of Damp Grain during Sealed Storage

Methods of Examining Damp Grain at Harvest and After Sealed and Open Storage: Changes in the Microflora of Damp Grain during Sealed Storage

The chemical composition, digestibility and energy value of fermented and urea‐treated whole crop wheat harvested at three stages of maturity

Occurrence and significance of mycotoxins in forage crops and silage: a review

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