Effects of Different Lactic Acid Bacteria Inoculants on Alfalfa Silage Fermentation and Quality

Authors : Tuğba GÜNAYDIN, Fatma AKBAY, Seda ARIKAN, Mustafa KIZILSIMSEK

Pages : 555-560

Doi:10.15832/ankutbd.1136844

View : 14 | Download : 7

Publication Date : 2023-03-31

Article Type : Research Paper

Abstract :Alfalfa insert ignore into journalissuearticles values(Medicago sativa L.); is a crucial perennial forage plant with high protein and mineral content and may be mowed several times through the vegetation period. Along with having a large cultivation area in Türkiye, it constitutes approximately 61% of the total green forage produced. Silage is the most effective method for preserving herbage and using it as a source of roughage throughout the year. However, ensiling alfalfa, especially with low dry matter insert ignore into journalissuearticles values(DM); content, is difficult due to its low water-soluble carbohydrate insert ignore into journalissuearticles values(WSC); and buffering capacity. This study was carried out to improve the alfalfa plant’s silage fermentation process by inoculating new lactic acid bacteria insert ignore into journalissuearticles values(LAB); strains. When the alfalfa plant reached 50% flowering, six different LAB strains were inoculated and compared with the uninoculated alfalfa silage. According to the results obtained, it was determined that LAB inoculants improved the fermentation properties of alfalfa silage in general. All inoculated strains caused a significant decrease in the pH of the resulting silage. The strain Lactobacillus buchneri insert ignore into journalissuearticles values(LS-31-1-4); was superior in terms of DM recovery insert ignore into journalissuearticles values(96.82%); and protein recovery insert ignore into journalissuearticles values(94.00%);. At the same time, Lactobacillus brevis insert ignore into journalissuearticles values(LS-55-2-2); and Leuconostoc citerum insert ignore into journalissuearticles values(LS-70-6-1); were the most restrictive strains of yeast and enterobacteria growth in silage, respectively.
Keywords : LAB isolates, Microorganisms, Silage quality, Enterobacteria