Farklı Düzeylerde Laktik Asit Bakterileri ile Enzim İlavesinin Yaş Bira Posası Silajlarında Fermantasyon, Aerobik Stabilite ve in vitro Sindirim Üzerine Etkileri

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dc.authorwosidKOC, Fisun/ABA-3379-2020
dc.authorwosidÖzdüven, Mehmet Levent/ABA-7926-2020
dc.contributor.authorOkuyucu, Berrin
dc.contributor.authorÖzdüven, Mehmet Levent
dc.contributor.authorKoç, Fisun
dc.date.accessioned2022-05-11T14:46:38Z
dc.date.available2022-05-11T14:46:38Z
dc.date.issued2018
dc.departmentFakülteler, Ziraat Fakültesi, Zootekni Bölümü
dc.description.abstractThis study was carried out to determine the effect of lactic acid bacteria+enzyme (LAB+E) mixture inoculants on the fermentation, aerobic stability, and in vitro organic matter digestibility (IVOMD) of wet brewers grain silages. SILAID (Global Nutritech Biotechnology LLC, Richmond, VA) containing water soluble Lactobacillus plantarum and Enterococcus faecium bacteria with cellulase, pentosanaz and amylase was used as bacterial inoculants. Inoculants were applied to silages at 5x10(5), 1x10(6) and 5x10(6) cfu/g levels. Wet brewers grains were ensiled in 1.0 litter special jars equipped with a lid that enabled gas release only. Silages were sampled for chemical and microbiological analyses on day 60 after ensiling and subjected to aerobic stability test for 5 days. In addition, IVOMD of silage was determined with enzymatic technique. Lactic acid bacteria+enzyme mixture inoculants decreased the pH, ammonia nitrogen and acetic acid whereas increased the lactic acid and lactobacilli count of silages (P<0.05). In addition, LAB+E mixture inoculants decreased neutral detergent fiber, acid detergent fiber and cellulose contents (P<0.05) whereas were not effect IVOMD of silages (P>0.05).
dc.identifier.doi10.28955/alinterizbd.404535
dc.identifier.endpage151
dc.identifier.issn2564-7814
dc.identifier.issn2587-2249
dc.identifier.issue2en_US
dc.identifier.startpage145
dc.identifier.urihttps://doi.org/10.28955/alinterizbd.404535
dc.identifier.urihttps://hdl.handle.net/20.500.11776/10337
dc.identifier.volume33
dc.identifier.wosWOS:000457209800005
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.institutionauthorOkuyucu, Berrin
dc.institutionauthorÖzdüven, Mehmet Levent
dc.institutionauthorKoç, Fisun
dc.language.isotr
dc.publisherKastamonu Univ, Orman Fak
dc.relation.ispartofAlinteri Journal of Agriculture Sciences
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectWet brewers grain
dc.subjectLAB+enzyme inoculant
dc.subjectFermentation
dc.subjectAerobic stability
dc.subjectin vitro digestibility
dc.subjectNutrient Digestibility
dc.subjectMixture Silage
dc.subjectAdditives
dc.titleFarklı Düzeylerde Laktik Asit Bakterileri ile Enzim İlavesinin Yaş Bira Posası Silajlarında Fermantasyon, Aerobik Stabilite ve in vitro Sindirim Üzerine Etkileri
dc.title.alternativeThe Effects of Lactic Acid Bacterial with Enzymes Inoculants on the Fermentation, Aerobic Stability and in vitro Digestibility of Wet Brewers Grain Silages
dc.typeArticle

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