Publication Date
1985
Location
Kyoto Japan
Description
The D( -) isomer of lactic acid is largely produced by silage fermentation. Accordingly, this study focused on Lactobacillus casei (LC) in which produces L( +) lactic acid. The influences of the inoculation of LC and Lactobacillus plantarum (LP) on the quality of silage and on the isomer ratio of the lactic acid were examined with and without 2% glucose addition at two ensilage temperature (20°C and 30°C). Orchardgrass and alfalfa were ensiled in laboratory silos, capacity one-liter. When either LP and LC was added, a large quantity of lactic acid was produced, the pH dropped sharply, and the quality of silage was improved. The silages with no additive became poor in quality, especially at a high ensilage temperature (30°C). The addition of glucose was effective at a low ensilage temperature(20°C), but it was not effective at a high ensilage temperature. On the other hand, when either LP or LC was added, a silage of good quality was produced despite the difficulties encountered at the high ensilage temperature. In addition, there was no difference between LP and LC in effect. With orchardgrass, the ratio of L( +) to D(-) lactic acid produced was low when LP was added, but it was remarkably high in the case of LC addition. With alfalfa, there was no difference in the ratio of L( +) lactic acid among the three types of silages used. As a result, it is suggested that LC bacteria is more effective than the existing inoculant in silage fermentation.
Citation
Ataku, K; Nakamura, H; Narasaji, N; and Kikuchi, M, "Control of Silage Fermentation by Inoculation with Lactobacillus casei" (1985). IGC Proceedings (1985-2023). 21.
(URL: https://uknowledge.uky.edu/igc/1985/ses9/21)
Included in
Agricultural Science Commons, Agronomy and Crop Sciences Commons, Plant Biology Commons, Plant Pathology Commons, Soil Science Commons, Weed Science Commons
Control of Silage Fermentation by Inoculation with Lactobacillus casei
Kyoto Japan
The D( -) isomer of lactic acid is largely produced by silage fermentation. Accordingly, this study focused on Lactobacillus casei (LC) in which produces L( +) lactic acid. The influences of the inoculation of LC and Lactobacillus plantarum (LP) on the quality of silage and on the isomer ratio of the lactic acid were examined with and without 2% glucose addition at two ensilage temperature (20°C and 30°C). Orchardgrass and alfalfa were ensiled in laboratory silos, capacity one-liter. When either LP and LC was added, a large quantity of lactic acid was produced, the pH dropped sharply, and the quality of silage was improved. The silages with no additive became poor in quality, especially at a high ensilage temperature (30°C). The addition of glucose was effective at a low ensilage temperature(20°C), but it was not effective at a high ensilage temperature. On the other hand, when either LP or LC was added, a silage of good quality was produced despite the difficulties encountered at the high ensilage temperature. In addition, there was no difference between LP and LC in effect. With orchardgrass, the ratio of L( +) to D(-) lactic acid produced was low when LP was added, but it was remarkably high in the case of LC addition. With alfalfa, there was no difference in the ratio of L( +) lactic acid among the three types of silages used. As a result, it is suggested that LC bacteria is more effective than the existing inoculant in silage fermentation.
