The effect of inoculation and additives on D(−)- and L(+)-lactic acid production and fermentation quality of guineagrass (Panicum maximum Jacq) silage
✍ Scribed by J G Zhang; O Tanaka; R Uegaki; Y Cai; R Kobayashi
- Publisher
- John Wiley and Sons
- Year
- 2000
- Tongue
- English
- Weight
- 85 KB
- Volume
- 80
- Category
- Article
- ISSN
- 0022-5142
No coin nor oath required. For personal study only.
✦ Synopsis
Two experiments were carried out to study the in¯uence of storage time, glucose and urea additions (Experiment 1) and lactic acid bacteria inoculation with and without glucose addition (Experiment 2) on the production of lactate isomers and fermentation quality of guineagrass (Panicum maximum Jacq) silage. All silages in both experiments were well preserved, as indicated by lower pH and little or no butyric acid. In Experiment 1, addition of glucose or urea did not signi®cantly affect the pH of silages (P b 0.05). Urea addition tended to reduce acetic acid content and greatly increased NH 3 À N content. L()-Lactic acid was produced predominantly in the ®rst 3 days of ensiling, but D(À)-lactic acid increased gradually until 1 month after ensiling. Thereafter all silages became stable. In Experiment 2, inoculation of Lactobacillus casei or L rhamnosus with or without glucose reduced D(À)-lactic acid and increased L()-lactic acid of silages. The proportions of L()-lactic acid in these silages were higher than 80% of total lactic acid. L plantarum alone or in combination with glucose promoted D(À)-lactic acid production and decreased the proportion of L()-lactic acid. Glucose addition alone tended to reduce the proportion of L()-lactic acid in both experiments.