Journal of The Korean Society of Grassland and Forage Science (한국초지조사료학회지)

The Korean Society of Grassland and Forage Science (한국초지조사료학회)
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Changes in Fermentation Characteristics and Microbial Community According to Microbial Additives and Storage Periods on Corn Silage

옥수수 사일리지에서 미생물 첨가제와 저장기간이 발효 품질과 미생물 군집에 미치는 영향

  • Seung Min Jeong (Grassland and Forage Division, National Institute of Animal Science, RDA) ;
  • Hyung Soo Park (Grassland and Forage Division, National Institute of Animal Science, RDA) ;
  • Jae Hoon Woo (Grassland and Forage Division, National Institute of Animal Science, RDA) ;
  • Ji Hye Kim (Planning and Coordination Division, National Institute of Animal Science, RDA) ;
  • Dong Hyun Kim (Dairy Science Division, National Institute of Animal Science, RDA) ;
  • Bo Ram Choi (Grassland and Forage Division, National Institute of Animal Science, RDA) ;
  • Mirae Oh (Grassland and Forage Division, National Institute of Animal Science, RDA)
  • 정승민 (농촌진흥청 국립축산과학원 초지사료과) ;
  • 박형수 (농촌진흥청 국립축산과학원 초지사료과) ;
  • 우제훈 (농촌진흥청 국립축산과학원 초지사료과) ;
  • 김지혜 (국립축산과학원 기획조정과) ;
  • 김동현 (국립축산과학원 낙농과) ;
  • 최보람 (농촌진흥청 국립축산과학원 초지사료과) ;
  • 오미래 (농촌진흥청 국립축산과학원 초지사료과)
  • Received : 2024.06.19
  • Accepted : 2024.06.25
  • Published : 2024.06.30
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Abstract

This study was conducted to find a way to improve quality by observing changes in quality and microbial communities according to whether corn silage was treated with additives and the storage period, and to utilize them as basic research results. The experimental design was performed by 2×4 factor desigh, and the untreated (CON), and the additive inoculated (ADD) silage were stored and fermented for 30 (TH), 60 (ST), 90 (NT), and 120 (OHT) days, with each condition repeated 3 times. There was no change in the nutrient content of corn silage according to additive treatment and storage period (p>0.05). However, the change in DM and the increase in the relative proportions of lactic acid content and Lactobacillales according to the storage period (p<0.05) indicate that continuous fermentation progressed until OHT days of fermentation. Enterobacterales (33.0%), Flavobacteriales (14.4%), Sphingobacteriales (12.7%), Burkholderiales (9.28%) and Pseudomonadales (6.18%) dominated before fermentation of corn silage, but after fermentation, the diversity of microorganisms decreased sharply due to the dominance of Lactobacillales (69.4%) and Bacillales (11.5%), Eubacteriales (7.59%). Therefore, silage maintained good fermentation quality with or without microbial additives throughout all fermentation periods, but considering the persistence of fermentation even in long-term storage and the aerobic stability, it would be advantageous to use microbial additives.

본 연구는 옥수수 사일리지에서 첨가제 처리와 저장기간을 달리 하였을 때 사일리지의 품질 변화 및 미생물 군집 변화를 검토함으로써 품질 향상 방안을 찾기 위해 수행되었다. 각 미생물 미접종 시험구(CON)와 미생물 접종 시험구(ADD) 내에서 저장기간에 따른 옥수수 사일리지의 영양소 함량의 변화는 없었다(p>0.05). 그러나 각 시험구 내에서 저장기간에 따른 건물(DM)의 감소(CON, 35.9~33.2%; ADD, 34.5~32.7%; p<0.05)와 젖산 함량의 증가(CON, 6.03~6.71%; ADD, 6.02~9.00%; p<0.05) 및 Lactobacillales의 상대적 비율의 증가(CON, 34.3~79.5%; ADD, 84.8~93.3%)는 발효 120일까지 지속적인 발효가 진행되었음을 나타낸다. 옥수수 사일리지의 발효 전에는 Enterobacterales (33.0%), Flavobacteriales (14.4%), Sphingobacteriales (12.7%), Burkholderiales (9.28%), Pseudomonadales (6.18%)등이 우점하였으나, 발효 후 Lactobacillales (69.4%), Bacillales (11.5%), Eubacteriales (7.59%)의 우점으로 인해 미생물의 다양성이 급격히 감소하였다. 결과적으로 옥수수 사일리지는 모든 저장기간에서 첨가제 유무에 관계 없이 양호한 발효 품질을 유지하였으나, 장기간 저장에도 발효가 지속되는 점과 호기적 안정성을 고려한다면 미생물 첨가제를 이용하는 것이 유리할 것으로 사료된다.

Keywords

Acknowledgement

본 연구는 농촌진흥청 연구사업(과제명: 국내산 풀사료 품질향상 및 평가 기술 개발, 과제번호: PJ01422401)의 지원에 의해 연구되었다.

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