The effect of Propionibacterium acidipropionici, with or without Lactobacillus plantarum, on the fermentation and aerobic stability of wheat, sorghum and maize silages

Journal of Applied Microbiology
I FilyaA Karabulut

Abstract

To determine the effect of Propionibacterium acidipropionici, alone or in combination with Lactobacillus plantarum, on the fermentation and aerobic stability of wheat, sorghum and maize silages. The inoculants were applied at 1.0 x 10(6) CFU g(-1). Silages with no additives served as control. Fresh forages were sampled prior to ensiling. Three jars per treatment were sampled on days 2, 4, 8, 16 and 60 after ensiling, for chemical and microbiological analysis. At the end of the ensiling period, the silages were subjected to an aerobic stability test. The P. acidipropionici-inoculated silages had significantly higher levels of acetic and propionic acid than the L. plantarum or P. acidipropionici + L. plantarum-inoculated silages (P < 0.05). Therefore, yeast activity was impaired in the P. acidipropionici-inoculated silages. As a result, P. acidipropionici decreased CO(2) production and improved aerobic stability of wheat, sorghum and maize silages. However, the combination of P. acidipropionici + L. plantarum did not improve aerobic stability of the silages. The P. acidipropionici was very effective in protecting the wheat, sorghum and maize silages exposed to air under laboratory conditions, probably because the acidic environme...Continue Reading

References

Feb 1, 1990·The Journal of Applied Bacteriology·M K Woolford
May 1, 1985·Journal of Food Protection·Rolando A Flores-GalarzaLarry D VAN Fossen

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Citations

Sep 30, 2008·Pakistan Journal of Biological Sciences : PJBS·M Kamarloiy, A Teimouri Yansari
Oct 24, 2007·Journal of Applied Microbiology·F Rossi, F Dellaglio
Dec 17, 2009·Environmental Microbiology·Roland J SiezenJohan E T van Hylckama Vlieg
Apr 25, 2018·Journal of Dairy Science·R E MuckL Kung
Apr 2, 2018·Journal of Dairy Science·G V S Dos AnjosD G Jayme
Oct 13, 2007·Journal of Agricultural and Food Chemistry·Elisabetta SalimeiElena Sorrentino

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