Recent advances in silage microbiology

Muck, R. E.

doi:10.23986/afsci.6718

Cited by 179 publications

(153 citation statements)

References 48 publications

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“…Compared with heterolactic bacteria, homolactic bacteria typically present greater efficiency of glucose utilisation (Axelsson 2004). In this way, accumulation of lactic acid and pH drop to levels capable to inhibit the growth of undesirable microorganisms can be provided more efficiently by homolactic fermentation (Muck 2013). In the current trial, the greater oxidation of organic matter in the control silage (mainly soluble sugar) likely increased CP and EE.…”

Section: Resultsmentioning

confidence: 99%

Effects of inoculation with homolactic bacteria on the conservation of wheat silage stored in bunker-silos

Oliveira

Jobim

Neumann

et al. 2017

Italian Journal of Animal Science

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This study aimed to determine the effects of a homolactic inoculant on the nutritional value, fermentation pattern, aerobic stability and dry matter (DM) loss of wheat silage stored in farm-scale bunker silos. The experiment was carried out in a completely randomised design, whereas treatments were arranged in a 2 Â 3 factorial scheme: wheat silage without inoculant (WS) or treated with a homolactic inoculants (Lactobacillus plantarum plus Pediococcus acidilactici at 1 Â 10 5 cfu/g; WSI), evaluated in three silo layers (bottom, middle and top layers) of a bunker silo. The WS silage had higher levels of acetic, propionic and butyric acids and greater fermentative DM losses. However, the homolactic inoculant (WSI) worsened the aerobic stability. As previously expected, silage stored at the top layer had lower density and higher DM losses. In conclusion, the homolactic inoculant decreased the formation of volatile fatty acids and fermentative losses, but led to worse aerobic stability of wheat silages stored in bunker silos. ARTICLE HISTORY

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Section: Resultsmentioning

confidence: 99%

Effects of inoculation with homolactic bacteria on the conservation of wheat silage stored in bunker-silos

Oliveira

Jobim

Neumann

et al. 2017

Italian Journal of Animal Science

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“…Kadar air akan membantu BAL melakukan proses fermentasi. Penambahan inokulasi pada proses fermentasi juga dapat mempercepat turunnya pH (Muck 2013). Penambahan waktu fermentasi juga dapat meningkatkan nilai pH (Setapar et al 2012).…”

Section: Kualitas Kimiaunclassified

Potensi Pakan Fermentasi Anaerob Menggunakan Bahan Pakan Lokal untuk Ternak Itik

Allaily¹,

Miswar²,

Rianah³

et al. 2017

Teknologi Peternakan Dan Veteriner Mendukung Diversifikasi Sumber Protein Asal Ternak

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Rising duck intensively fed commercial feed requires high production costs. Processing of local feed raw materials available in the environment to be a high feed quality in order to reduce the cost. The purpose of this research was to utilize the resources of local feed ingredients using anaerobic fermentation process. The ration was based on nutritional needs of broiler ducks with 19% crude protein and metabolizable energy 3.100 kcal/kg. Water containing lactic acid bacteria (LAB) 105 cfu/g was added to ration until water content of 45%. Then ration put into airtight storage containers (silos), compacted and sealed. The experiment using a completely randomized design with 4 treatments fermentation time namely T0 = 0 days, T1 = 3 days, T2 = 6 days and T3 = 9 days. Each treatment was repeated three times. The physical quality in three days fermentation time to produce color, smell and texture was the best. Fermentation time was significantly to increases the water content, decrease pH value, but not significant to reduce dry matter content. Biological quality showed that fermentation 0-9 days no mold growth and 100% success rate. In conclusion that minimum of three days fermentation potential to be used as ducks feed system. Key Words: Anaerobic Fermentation, Ducks, Fermentation Time, Local Feed Ingredients, Lactic Acid Bacteria ABSTRAKPemeliharaan itik secara intensif menggunakan pakan komersial membutuhkan biaya produksi yang tinggi. Pengolahan bahan baku pakan yang tersedia di lingkungan sekitar menjadi pakan yang berkualitas menjadi salah satu cara untuk menekan biaya tersebut. Tujuan dari penelitian ini adalah memanfaatkan sumber daya bahan baku pakan lokal dengan menggunakan proses fermentasi anaerob. Ransum disusun berdasarkan nutrisi kebutuhan itik pedaging dengan protein kasar 19% dan energi metabolis 3.100 kkal/kg. Ransum dicampur bakteri asam laktat (BAL) 105 cfu/gram sampai kandungan air 45%, dimasukkan ke dalam wadah penyimpanan yang kedap udara (silo), dipadatkan dan ditutup rapat. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan 4 perlakuan waktu fermentasi yaitu T0 = 0 hari, T1 = 3 hari, T2 = 6 hari dan T3 = 9 hari. Perlakuan waktu nyata meningkatkan kadar air, menurunkan nilai pH, namun tidak nyata menurunkan kandungan bahan kering. Hasil penelitian menunjukkan kualitas fisik pakan fermentasi dengan waktu tiga hari menghasilkan warna, bau dan tekstur terbaik. Waktu fermentasi selama sembilan hari tidak memperlihatkan pertumbuhan jamur dan tingkat keberhasilan 100% sehingga secara biologi pakan fermentasi baik. Disimpulkan bahwa waktu fermentasi minimal tiga hari memiliki potensi yang baik sebagai cara pengolahan pakan itik.

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“…The fungi that are characteristically present in aerobically deteriorating silages are principally yeasts (Muck, 2013). Research on silage microbiology has been greatly aided by extraction and amplification of specific regions of genomic DNA, followed by electrophoretic separation of amplified fragments.…”

Section: Introductionmentioning

confidence: 99%

“…Research on silage microbiology has been greatly aided by extraction and amplification of specific regions of genomic DNA, followed by electrophoretic separation of amplified fragments. Fungal classifications employ various molecular criteria (Avila et al, 2010;Muck, 2013). Advances in DNA sequencing have facilitated phylogenetic classifications allowing rapid and reliable identification.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Nutritive Value and Identification of Fungi in Silage from New Kenaf (Hibiscus cannabinus) Cultivars

Ryu¹,

Kwon²,

Ahn³

et al. 2016

IJAB

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The effects of harvesting stage of new Kenaf cultivars on the nutritive values, amino acid contents and fungal abundance were investigated. The late and mid-late maturing cultivars offered more DM than did early-maturing cultivars. The DM was highest at 100 DAS in all Kenaf silage. For all cultivars, the crude protein content (7.4-18.4%) of silage was reduced if harvesting was delayed. The neutral detergent fiber (NDF) and acid detergent fiber (ADF) contents were not significantly different among the cultivars; however NDF and ADF contents increased significantly upon late harvesting. All silages had pH values under 4.0, ensuring stable storage. The optimum harvesting time for silage production, as evidenced by yield, fermentation characteristics and nutritive value, was 100 DAS. The concentrations of amino acid in the silage were lower than that in the hay. Silage produced by all Kenaf cultivars exhibited low yeast biodiversity; only one species (Pichia fermentans) was detected when the harvesting date was optimal.

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Recent advances in silage microbiology

Cited by 179 publications

References 48 publications

Effects of inoculation with homolactic bacteria on the conservation of wheat silage stored in bunker-silos

Effects of inoculation with homolactic bacteria on the conservation of wheat silage stored in bunker-silos

Potensi Pakan Fermentasi Anaerob Menggunakan Bahan Pakan Lokal untuk Ternak Itik

Evaluation of Nutritive Value and Identification of Fungi in Silage from New Kenaf (Hibiscus cannabinus) Cultivars

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