Effects of conservation period and Lactobacillus hilgardii inoculum on the fermentation profile and aerobic stability of whole corn and sorghum silages

• Autores: Francesco Ferrero, Serenella Piano, Ernesto Tabacco, Giorgio Borreani
• Localización: Journal of the science of food and agriculture, ISSN 0022-5142, Vol. 99, Nº 5, 2019, págs. 2530-2540
• Idioma: inglés
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• Resumen

  • Lactic acid bacteria inocula have been developed over the years to improve the aerobic stability of silages. The aims of the study were to evaluate the effect of various conservation periods and the use of Lactobacillus hilgardii inoculum on aerobic stability, fermentative profile and microbial population of corn and sorghum silages. Trials were carried out on two corns and one sorghum crops. The crops were untreated or treated with L. buchneri (LB, application rate 300?000?cfu?g?1 FM), L. hilgardii (LH, application rate 300?000?cfu?g?1 FM) and a combination (LB + LH, application rate 150?000?cfu?g?1 FM each). Silos were opened after 15, 30, 100 and 250?days of conservation, and the silages were analysed for fermentative profile, microbial count and aerobic stability. RESULTS During conservation, the inocula influenced the fermentation profile. The use of LH increased the aerobic stability at 15 and 30?days in one out of three trials, while after 100 and 250?days, the presence of LB alone or with LH led to greater stability. In all the trials, the acetic acid content increased, the yeast count decreased and the aerobic stability increased during the conservation period. CONCLUSIONS This study has shown that a long period in complete anaerobiosis reduced yeast count and improved aerobic stability in all silages. The addition of LB was confirmed to be a good option for increasing aerobic stability of silages, whereas the effect of LH alone or in combination with LB on aerobic stability was not consistent between trials. ? 2018 Society of Chemical Industry