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Potential effects of Novel Lactic Acid Bacteria on Fermentation Quality of Rye Haylage
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 Title & Authors
Potential effects of Novel Lactic Acid Bacteria on Fermentation Quality of Rye Haylage
Choi, Ki Choon; Soundarrajan, Ilavenil; Srisesharam, Srigopalram; Park, Hyung Soo; Kim, Ji Hye; Jung, Jeong Sung; Kim, Hyun Seup;
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 Abstract
The present study was carried out to explore the potential effects of novel lactic acid bacteria Pediococcus penticeous KCC-23 (KCC-23) and Lactobacillus plantarum KCC-24 (KCC-24) on rye haylage fermentation at National Institute of Animal Science, Cheonan province in Korea. The experiment contains three different groups such as control without lactic acid bacteria, rye haylage with KCC-23 and rye haylage KCC-24. After experimental periods, the content of crude protein, acid detergent fiber (ADF), neutral detergent fiber (NDF), the activity of total digestible nutrient (TDN) and In-vitro digestibility (IVD) was similar in control and LAB treated haylage (p<0.05). The pH was reduced in KCC-23 and KCC-24 treated rye haylage as compared to control (p<0.05). The lactic acid concentration in haylages was increased by L. plantarum KCC-23, and KCC-24 supplement. Whereas, the less amount of acetic acid and butyric acid was noted in KCC-23 and KCC-24 treated haylage as compared with control (p<0.05). The KCC-23 and KCC-24 were dominantly grown in experimental haylage as compared with control. It indicates, the addition of KCC-23, and KCC-24 enhances fermentation quality of haylages as compared control. The present study suggests that KCC-23 and KCC-24 are potent strains that were improving the fermentation process in rye haylage
 Keywords
Rye;Lactic acid bacteria;Haylage;Fermentation quality;
 Language
Korean
 Cited by
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