Effects of Bacterial Inoculant Addition to High Moisture Grain Corn on Ensiling Time and Aerobic Stability

Abstract

This study was designed to determine the effects of adding of two different inoculants with homofermentative + heterofermentative properties to high humidity grain maize on fermentation and aerobic stability at different opening periods (15 and 30 days). Crushed high moisture grain corn with approximately 64.84% DM content constituted the research material. Pioneer 11CFT (Lactobacillus plantarum ATCC 55944, Lactobacillus buchneri ATCC PTA-6138), and Lalsil combo (Lactobacillus plantarum CNCM MA 18/5U, Lactocbacillus buchneri NCIMB 40788) were used as lactic acid bacteria inoculants. Inoculant was added to silages in line with the company's recommendation. After adding the additive, the silage samples were vacuum packed into plastic bags, with 5 replications in each treatment group. The bags were stored at 20±2°C under the laboratory conditions. Chemical and microbiological analyzes were made on silage samples opened on 15 and 30 days of fermentation. After the opening period, aerobic stability test was applied to the silages for 5 days. As a result of the research, pH, NH3-N, WSC, LAB and yeast contents of silages increased, while DM contents decreased (P<0.001) depending on the ensiling time. The pH (excluded), NH3-N, WSC, LA, LAB and yeast contents of the silages with additives were higher than the control silages (P<0.001). The ensiling time was effective on the aerobic stability period, and the pH, CO2, yeast contents of the silages decreased depending on the time (P<0.001). It reduced CO2 production in high moisture grain maize silages using Pioneer 11CFT inoculant during the aerobic stability period. Yeast contents of silages with additives increased during the aerobic stability period, but the addition of additives completely prevented mold growth. One of the important findings of the research is that the addition of additives to high moisture grain corn silages prevents mold growth. © Bu çalışma Tekirdağ Namık Kemal Üniversitesi tarafından Creative Commons Lisansı.