RT Journal Article
SR Electronic
A1 Pyrochta, Václav
A1 Kalhotka, Libor
A1 Doležal, Petr
T1 The effect silage aditives supplementation on dynamic fermentation process, quality and aerobic stability of corn silage
JF Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis
YR 2014
VO 56
IS 1
SP 157
OP 164
DO 10.11118/actaun200856010157
UL https://acta.mendelu.cz/artkey/acu-200801-0019.php
AB In the experiment, the effect of additives supplementation on the fermentation quality of corn silage was examined, compared with the untreated control (
K). The aditive 
&quot;A&quot; contained bacterial component of (Propionibactrium acidipropionici - MA126/4U 3*10&lt;sup&gt;10&lt;/sup&gt; and Lactobacillus plantarum - MA18/5U). The effective substances of bacterial inoculants 
&quot;B&quot;, selected were bacterial strains of (Lactobacillus casei ssp. rhamnosus LC - 705 DSM 7061 4*10&lt;sup&gt;11&lt;/sup&gt;, Propionibacterium freudenreichii spp. shermanii JS DSM 6067 2-4*10&lt;sup&gt;11&lt;/sup&gt;). There were used as effective substances of bacterial inoculants 
&quot;C&quot; lactic bacteria and enzyme (Lactobacillus plantarum CCM 3769 1.67*10&lt;sup&gt;10&lt;/sup&gt;, Lactococcus lactis CCM 4754 1.67*10&lt;sup&gt;10&lt;/sup&gt;, Enterococcus faecium CCM 6226 1.67*10&lt;sup&gt;10&lt;/sup&gt;, Pediococcus pentosaceus CCM 3770 1,67*10&lt;sup&gt;10&lt;/sup&gt;, cellulase, hemicellulase, sodium benzoate). They were applied in the dose of prescript by producer. At conservations with all aditivum were statistically significant (P &amp;lt; 0.01) increase of lactic acid formation from 55.31±9.72 g/kg DM of control silage to 59.60±10.84 g/kg DM aditivum &quot;A&quot;, 59.36±10.04 g/kg DM aditivum &quot;B&quot; rather to 60.74±9.90 g/kg DM aditivum &quot;C&quot;. Aditives &quot;A&quot; and &quot;B&quot; were statistically significant (P &amp;lt; 0.01) increase propoinic acid and total fermentation acid content in silages occured. The fermentation characteristics in the microbial aditivum silages by us were more favourable. The date of fermentation was statistically significant (P &amp;lt; 0.01) increase the contents of acetic acid from 45.49±2.83 g/kg DM of 4&lt;sup&gt;st&lt;/sup&gt; day to 63.07±4.25 g/kg DM of 32&lt;sup&gt;nd&lt;/sup&gt;day rather to 67.70±2.94 g/kg DM of 64&lt;sup&gt;st&lt;/sup&gt; day. There were statistically significant (P &amp;lt; 0.01) increase contents of acetic acid and total acid content. The date of fermentation was statistically significant (P &amp;lt; 0.01) degressive of pH.