The Effect of Lyophilized and Frozen Natural Lactic Acid Bacteria on Alfalfa Silage Quality Prepared in Different Ways and Stored for Different Periods of Time

Authors : Sadık Serkan AYDIN, Nihat DENEK

Pages : 155-162

Doi:10.36483/vanvetj.1285065

View : 60 | Download : 58

Publication Date : 2023-07-29

Article Type : Research Paper

Abstract :Within the scope of this study, it was aimed to determine the effect of the groups with the highest LAB numbers determined as a result of storage for one and three months on alfalfa silage quality by freezing fermented lactic acid bacteria insert ignore into journalissuearticles values(LAB); liquids prepared with different levels of sucrose addition insert ignore into journalissuearticles values(5-10%); and incubation insert ignore into journalissuearticles values(2 and 5 days); for different periods of time in deep freezer and by drying via lyophilization process according to the results obtained from the previous study.In the study, groups consisted of control, 2D5%STsL insert ignore into journalissuearticles values(lyophilized with TRIS insert ignore into journalissuearticles values(Ts); after 2 days incubation with 5% sucrose addition);, 2D10%SDsL insert ignore into journalissuearticles values(lyophilized with DMSO insert ignore into journalissuearticles values(Ds); after 2 days incubation with 10% sucrose addition);, 5D10%SDsL insert ignore into journalissuearticles values(DMSO insert ignore into journalissuearticles values(Ds); additive lyophilized after 5 days of incubation with 10% sucrose addition);, and 5D5%STsD insert ignore into journalissuearticles values(TRIS insert ignore into journalissuearticles values(Ts); additive deep freezer after 5 days of incubation with 5% sucrose addition);.In the study, LAB count, CO2, lactic acid insert ignore into journalissuearticles values(LA); content, acetic acid insert ignore into journalissuearticles values(AA); content, pH, NH3-N/TN, and butyric acid insert ignore into journalissuearticles values(BA); values were statistically significant between the groups at the end of the one-month storage period. Crude protein insert ignore into journalissuearticles values(CP);, pH, LA, and BA values were found to be statistically significant between the groups at the end of the three-month storage period in the study.
Keywords : Probiyotik, Silaj, Yonca