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http://dx.doi.org/10.5333/KGFS.2015.35.4.277

Effect of Addition of Lactic Acid Bacteria on Fermentation Quality of Rye Silage  

Choi, Ki Choon (National Institute of Animal Science, RDA)
Ilavenil, Soundarrajan (National Institute of Animal Science, RDA)
Arasu, Mariadhas Valan (National Institute of Animal Science, RDA)
Park, Hyung-Su (National Institute of Animal Science, RDA)
Kim, Won-Ho (National Institute of Animal Science, RDA)
Publication Information
Journal of The Korean Society of Grassland and Forage Science / v.35, no.4, 2015 , pp. 277-282 More about this Journal
Abstract
This study was conducted to investigate the effect of novel Lactobacillus plantarum KCC-10 and KCC-19 on the quality and fermentation characterization of rye silages. The study was conducted at the National Institute of Animal Science, Cheonan province in Korea and consisted of three treatments: control without lactic acid bacteria, treatment with L. plantarum KCC-10 and treatment with L. plantarum KCC-19. The amounts of acid detergent fiber and neutral detergent fiber as well as the in vitro dry matter digestibility in KCC-10 and KCC-19 were similar to the control. The pH of rye silage in L. plantarum KCC-10 and KCC-19 treatments decreased compared to the control (p<0.05). The amount of lactic acid in L. plantarum KCC-10 and KCC-19 treatments increased (p<0.05), but the amounts of acetic acid and butyric acid in KCC-10 and KCC-19 treatments decreased (p<0.05). In addition, the number of lactic acid bacteria in L. plantarum KCC-10 and KCC-19 treatments increased compared to the control (p<0.05). Therefore, we suggest that rye silage was improved by the addition of L. plantarum KCC-10 and KCC-19.
Keywords
Rye; Lactic acid bacteria; Silage; Fermentation quality;
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Times Cited By KSCI : 19  (Citation Analysis)
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