The effect of a bacterial inoculant on fermentation, microbial status and aerobic stability of whole crop maize silage

Abstract

Effects of an inoculant with a new combination of lactic acid bacteria strains on fermentation, microbial status and aerobic stability of whole crop maize silage were determined under laboratory conditions. For ensiling were used 2.0 l poly-propylen containers, which were opened on days 3, 7, 15 and 50 for sampling and analysis of pH, dry matter (DM), water-soluble carbohydrates (WSC), lactic acid (LA) and volatile fatty acids (VFA). The microbiological status and aerobic stability of silages was determined on day 50 of ensiling. There was no significant difference in WSC and DM contents between inoculated and the control silage. Addition of inoculant caused higher (P<0.05) lactic acid and acetic acid concentrations, with no presence of butyric acid. Total number of bacteria, as well as molds and yeasts was significantly lower in inoculated silage and it was aerobically more stable than the control as indicated by significantly (P<0.05) lower CO 2 production.