Lactobacillus buchneri and storage periods affect the fermentation profile and aerobic stability of corn silage

摘要

Previous studies have shown that the utilization of Lactobacillus buchneri reduces the yeast population and improves the aerobic stability of corn silage (Driehuis et al. 1996) mainly because of the conversion of lactic acid to acetic acid and 1,2-propanediol (Oude Elfcrink et al. 1998; Driehuis et al. 1999). Recent studies have also shown that some microbial processes occur during prolonged storage and this may improve the quality of corn silage. For instance, Hoffman et al. (2011) suggested that proteolytic activity was responsible for improvements in starch digestion of high moisture corn over extended periods of ensiling and Kleinschmit and Kung (2006) reported that L. buchneri remained fairly active for prolonged periods of time (up to a year)in silage, even under anaerobic conditions at a low pH.Thus, the objective of this trial was to evaluate the effects of increasing levels of L. buchneri and different storage periods on the fermentation profile and aerobic stability of corn silages.