Satellite Symposium 2: Silage
Description
The prevention of clostridial activity in silages is one of the most important aims in silage making. Clostridial activity in silages is especially expressed as the occurrence of butyric acid and as increased content of clostridial spores. A rapid reduction in the pH value at the beginning of fermentation process is considered as the most important factor for inhibition of clostridial development. It is assumed, that, if the “critical pH value” will be quickly achieved, clostridial activity in silages can be stopped. In experiments concerning the fermentation process it was found that the effect of acidification and dry matter content on the clostridial activity is different in ensiling material, containing nitrate, and in nitrate-free material. The object of the present paper was to clarify the conditions for clostridial development during the fermentation process, including examination of factors such as dry matter content, acidification and nitrate content.
Included in
Agricultural Science Commons, Agronomy and Crop Sciences Commons, Plant Biology Commons, Plant Pathology Commons, Soil Science Commons, Weed Science Commons
New Results on Inhibition of Clostridia Development in Silages
The prevention of clostridial activity in silages is one of the most important aims in silage making. Clostridial activity in silages is especially expressed as the occurrence of butyric acid and as increased content of clostridial spores. A rapid reduction in the pH value at the beginning of fermentation process is considered as the most important factor for inhibition of clostridial development. It is assumed, that, if the “critical pH value” will be quickly achieved, clostridial activity in silages can be stopped. In experiments concerning the fermentation process it was found that the effect of acidification and dry matter content on the clostridial activity is different in ensiling material, containing nitrate, and in nitrate-free material. The object of the present paper was to clarify the conditions for clostridial development during the fermentation process, including examination of factors such as dry matter content, acidification and nitrate content.
