Proceedings of the Korean Society of Crop Science Conference (한국작물학회:학술대회논문집)
- 2017.06a
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- Pages.284-284
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- 2017
Effect of addition of lactic acid bacteria on fermentation quality of Miscanthus sinnensis silage
- Choi, Ki-Choon (Grassland and Forages Division, National Institute of Animal Science, RDA) ;
- Srigopalram, Srisesharam (Grassland and Forages Division, National Institute of Animal Science, RDA) ;
- Ilavenil, Soundharrajan (Grassland and Forages Division, National Institute of Animal Science, RDA) ;
- Kuppusamy, Palaniselvam (Grassland and Forages Division, National Institute of Animal Science, RDA) ;
-
Park, Hyung-Su
(Grassland and Forages Division, National Institute of Animal Science, RDA)
;
- Kim, Ji Hye (Grassland and Forages Division, National Institute of Animal Science, RDA) ;
- Yoon, Yong Hee (Jungnong Bio Inc) ;
-
Kim, Young Jin
(Grassland and Forages Division, National Institute of Animal Science, RDA)
;
- Jung, Jeong Sung (Grassland and Forages Division, National Institute of Animal Science, RDA)
- Published : 2017.06.04
Abstract
The aim of the study is to investigate the effect of new lactic acid bacteria as an additive for improving the quality of the Miscanthus sinnensis silage fermentation. The percentage of crude protein (CP), acid detergent fiber (ADF), and neutral detergent fiber (NDF) in lactic acid bacteria (LAB) inoculated silage showed similar to the control. The pH of Miscanthus sinnensis (MS) silage in the treatment of LAB inoculation significantly decreased as compared to control (p<0.05). The content of lactic acid in the treatment of LAB inoculation significantly increased (p<0.05) as compared to control, but, the content of acetic acid was reduced in the treatment of LAB inoculation. Also, numbers of the lactic acid bacteria population were higher in LAB-treated silage as compared to control (p<0.05). The present study suggested that an addition of lactic acid bacteria significantly improved the quality fermentation in Miscanthus sinnensis silage.