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Effect of Lactic Acid Bacteria Inoculation on Fermentation Characteristics of Whole Crop Barley Silage
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 Title & Authors
Effect of Lactic Acid Bacteria Inoculation on Fermentation Characteristics of Whole Crop Barley Silage
Srigopalram, Srisesharam; Ilavenil, Soundharrajan; Vijayakumar, Mayakrishnan; Park, Hyung Soo; Lee, Kyung Dong; Choi, Ki Choon;
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 Abstract
An experiment was carried out to determine the homofermentative activity of Lactobacillus plantarum KCC-10 and KCC-19 on the ensiling of whole crop barley (WCB). The crude protein in the silages was slightly higher in the KCC-10 and KCC-19 treatments compared to the control, but there was no significant difference between the two inoculant-treated silages. Nutrient parameters such as acid detergent fiber, neutral detergent fiber and in vitro dry matter digestibility in L. plantarum KCC-10 and KCC-19 treated silages did not differ from those in the control silage. The lactic acid content increased in KCC-10 and KCC-19 treated silage when compared with the control silage but the contents of acetic acid and butyric acid produced in KCC-10 and KCC-19 treated silages were similar with the control silage. Further, the number of lactic acid bacteria (LAB) in KCC-10 treated silage demonstrated a significant increase when compared to the control. Especially, KCC-19 treated silage showed greater lactic acid bacterial growth potential. Other microbes such as yeast and fungi were not detected in KCC-10 and KCC-19 treated WCB silages. Hence, this study suggests that the addition of L. Plantarum KCC-10 and KCC-19 to the WCB silage can improve fermentation quality for the production of high-quality silage.
 Keywords
Whole crop barely;Lactobacillus plantarum;Silage;Lactic acid;Fermentation;
 Language
English
 Cited by
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