The effect of bacterial inoculants on the fermentation and aerobic stability of whole crop wheat silage

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dc.contributor.authorAshbell, Gilad
dc.contributor.authorHen, Yaira
dc.contributor.authorWeinberg, Zwika Gershon
dc.contributor.buuauthorFilya, İsmail
dc.contributor.departmentUludağ Üniversitesi/Ziraat Fakültesi/Hayvan Bilimleri Bölümü.tr_TR
dc.contributor.researcheridAAH-2927-2021tr_TR
dc.date.accessioned2021-06-28T07:27:19Z
dc.date.available2021-06-28T07:27:19Z
dc.date.issued2000-11-30
dc.description.abstractThe effect of applying lactic acid bacteria (LAB) at ensiling on the fermentation and aerobic stability of whole crop wheat silage was studied under laboratory conditions. The LAB inoculants consisted of Lactobacillus plantarum + Enterococcus faecium combinations (inoculant A), and Lactobacillus pentosus (inoculant B) in experiments with fresh and wilted whole crop wheat (368 and 421 g DM kg(-1), respectively). The inoculants were applied each at about 1.5 x 10(6) cfu g(-1) After treatment, the chopped forages were ensiled in 1.5-1 anaerobic jars. Three jars per treatment were sampled on days 2, 4, 7, 16, and 65. At thr end of the experiment, the silages were subjected to an aerobic stability test lasting 5 days, in which CO2 production was measured, as well as chemical and microbiological parameters, to determine the extent of aerobic deterioration. In fresh wheat silages, the LAB inoculants did not improve fermentation and aerobic stability. However, in the wilted wheat silages, the amounts of CO2 (g kg(-1) DM) produced were highest for the control (9.2 +/- 6.0), lower for inoculant A (6.1 +/- 6.5) and lowest for inoculant B (1.1 +/- 0.4). L. pentosus (inoculant B) seems to have the most potential in protecting wilted wheat silage from yeast and moulds upon aerobic exposure. (C) 2000 Published by Elsevier Science B.V.en_US
dc.identifier.citationFilya, İ. vd. (2000). "The effect of bacterial inoculants on the fermentation and aerobic stability of whole crop wheat silage". Animal Feed Science and Technology, 88(1-2), 39-46.en_US
dc.identifier.endpage46tr_TR
dc.identifier.issn0377-8401
dc.identifier.issue1-2tr_TR
dc.identifier.scopus2-s2.0-0034736225tr_TR
dc.identifier.startpage39tr_TR
dc.identifier.urihttps://doi.org/10.1016/S0377-8401(00)00214-5
dc.identifier.urihttps://www.sciencedirect.com/science/article/pii/S0377840100002145
dc.identifier.urihttp://hdl.handle.net/11452/20860
dc.identifier.volume88tr_TR
dc.identifier.wos000165672500004tr_TR
dc.indexed.scopusScopusen_US
dc.indexed.wosSCIEen_US
dc.language.isoenen_US
dc.publisherElsevier Science BVen_US
dc.relation.collaborationSanayitr_TR
dc.relation.journalAnimal Feed Science and Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergitr_TR
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectBacterial inoculantsen_US
dc.subjectSilageen_US
dc.subjectFermentationen_US
dc.subjectAerobic stabilityen_US
dc.subjectLactic-acid bacteriaen_US
dc.subjectAdditivesen_US
dc.subjectAgricultureen_US
dc.subject.wosAgriculture, dairy & animal scienceen_US
dc.titleThe effect of bacterial inoculants on the fermentation and aerobic stability of whole crop wheat silageen_US
dc.typeArticle
dc.wos.quartileQ2en_US

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