• Asian-Australasian Journal of Animal Sciences
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• v.33 no.3
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• pp.436-445
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• 2020

Objective: Ensiling is a simple and effective method for long-term preservation; however, less information exists about the ensilability characteristics of garlic stalk (GS). Therefore, the objectives were to examine the ensiling feasibility of GS. Methods: The GS was ensiled alone or inoculated with Lactobacillus plantarum KU5 in the presence or absence of 5% molasses and ensiled for 7, 14, and 28 d. As an alternative storage method, GS was co-ensiled with wet citrus pulp (CP) at different proportions (GS:CP: 70:30, 60:40, 50:50, and 40:60). Analysis was made on physicochemical, fermentative, and nutritional parameters. Results: The GS was found to be a biomass which is difficult to ensile. A combination of microbial inoculant and molasses was successful in the improvement of the silage fermentation quality of GS. Co-ensiling of GS with wet CP at the mixing ratio of 50:50 provided the most desirable silage fermentation parameters, including the substantial lactic acid formation, low final pH, minor effluent loss, and the more favorable organoleptic properties. Conclusion: Co-ensiling GS with CP appears to be a simple and viable method of conservation, enabling the more efficient utilization of these by-product resources over a prolonged period.

• Korean Journal of Food Science and Technology
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• v.50 no.1
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• pp.55-60
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• 2018

Microbial communities of four commercial Korean nuruks were analyzed by the 454 pyrosequencing method to correlate different characteristics of rice wine fermentation. The total and average sequencing reads of fungi in the four nuruks were 14,800 and 3,494, respectively. At the phylum level, Ascomycota was dominant in three nuruks, namely, SH, SS, and JJ, while Zygomycota was dominant in SJ. Saccharomycopsis was dominant in nuruks subjected to longer fermentation periods, such as SH and SS. The total and average sequence reads for bacteria were 31,485 and 7,871, respectively. Bacteria belonging to the phylum Firmicutes were dominant in all samples. SH showed several genera of lactic acid bacteria, such as Lactobacillus, Leuconostoc, Pediococcus, and other minor bacteria. Staphylococcus and Bacillus were the dominant bacteria in JJ and SJ, respectively.