THE EFFECT OF HOMO - AND HETERO - FERMENTATIVE LACTIC ACID BACTERIA MIX ON THE ENSILED LUCERNE FERMENTATION CHARACTERISTICS AND AEROBIC STABILITY IN BIG BALES

Abstract

The purpose of this study was to determine the effect of homo- and hetero-fermentative lactic acid bacteria mix on the ensiled lucerne fermentation characteristics and aerobic stability in big bales. The lucerne was ensiled without additives (C) and treated with a mix of bacterial inoculant that contains Lactococcus lactis and Lactobacillus buchneri (50:50) (I). Silage was treated with bacterial inoculant, which significantly increased the total organic acids concentration by 69 %, lactic acid by 92% and acetic acid by 76 %.  If the results were compared with the C silage, the inoculation significantly decreased the concentrations of  butyric acid by 73 %, ethanol by 53 %  and ammonia - N concentration by 33%. Inoculated silage had significantly lowered the yeast count by 59 % and moulds count by  34 %. Compared to the inoculated silage and during the aerobic exposure, the untreated silage maximum temperature was significantly  higher (13.9 ⁰C vs 4.6 ⁰C) (P < 0.05). Therefore, the bacterial inoculant improved the quality of fermentation and aerobic stability in lucerne silages.

Keywords: aerobic stability, lactic acid bacteria, lucerne, silage

Article DOI: http://doi.org/10.15544/RD.2017.029