Effect of sodium diacetate on fermentation, aerobic stability, and microbial diversity of alfalfa silage

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dc.authoridKOC, Fisun/0000-0002-5978-9232
dc.authoridISIK KALPAR, RAZIYE/0000-0003-2982-6562
dc.contributor.authorEsen, Selim
dc.contributor.authorKoc, Fisun
dc.contributor.authorIsik, Raziye
dc.date.accessioned2024-10-29T17:58:22Z
dc.date.available2024-10-29T17:58:22Z
dc.date.issued2024
dc.departmentTekirdağ Namık Kemal Üniversitesien_US
dc.description.abstractAlfalfa (Medicago sativa L.) is a vital source of forage protein for ruminants, yet its ensiling poses challenges due to high buffering capacity and low water-soluble carbohydrates (WSC). This study investigated the impact of sodium diacetate (SDA) on alfalfa silage quality and aerobic stability. SDA was applied at four different rates to wilted alfalfa on a fresh basis: 0 g/kg, 3 g/kg, 5 g/kg, and 7 g/kg, and silages were ensiled in laboratory-scale silos for 45 days, followed by 7 days of aerobic exposure. A 16S rRNA gene sequencing assay using GenomeLab (TM) GeXP was performed to determine the relationship between dominant isolated lactic acid bacteria species and fermentation characteristics and aerobic stability on silage. The results showed that Lentilolactobacillus brevis, Pediococcus pentosaceus and Enterococcus faecium were the most prevalent bacteria when silos were opened, whereas Weissella paramesenteroides, Bacillus cereus, B. megaterium and Bacillus spp. were most prevalent bacteria after 7 days of aerobic exposure. Dry matter, pH, and WSC content were not affected by SDA, but doses above 5 g/kg induced a homofermentative process, which increased lactic acid concentration and lactic acid to acetic acid ratio, decreased yeast count during aerobic exposure, and improved aerobic stability. These findings offer useful information for optimizing SDA usage in silage, assuring improved quality and longer storage, and thereby improving animal husbandry and sustainable feed practices.en_US
dc.identifier.doi10.1007/s13205-023-03853-z
dc.identifier.issn2190-572X
dc.identifier.issn2190-5738
dc.identifier.issue1en_US
dc.identifier.pmid38084302en_US
dc.identifier.scopus2-s2.0-85178929067en_US
dc.identifier.urihttps://doi.org/10.1007/s13205-023-03853-z
dc.identifier.urihttps://hdl.handle.net/20.500.11776/14261
dc.identifier.volume14en_US
dc.identifier.wosWOS:001117674100001en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherSpringer Heidelbergen_US
dc.relation.ispartof3 Biotechen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectSodium diacetateen_US
dc.subjectAlfalfaen_US
dc.subjectAerobic stabilityen_US
dc.subjectMicrobial diversityen_US
dc.subjectFermentationen_US
dc.titleEffect of sodium diacetate on fermentation, aerobic stability, and microbial diversity of alfalfa silageen_US
dc.typeArticleen_US

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