• 한국작물학회:학술대회논문집
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• 한국작물학회 2017년도 9th Asian Crop Science Association conference
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• pp.283-283
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• 2017

The objective of the present study is to analyze the lactic acid bacteria (LAB) effects on rye silage fermentation at different stages. Different stages (Booting, Heading, Flowering, and Late flowering stage) of rye were collected from the National livestock farm, National Institute of Animal Science, South Korea. Rye sample was inculcated with lactic acid bacteria and incubated at the anaerobic condition for three months. The nutrient profile such as crude protein (CP), Acid detergent fibre, Neutral detergent fibre and total digestibility nutrients were increased in both control and LAB inculcated samples at all the stages of rye forage. The pH of rye silage was reduced at both stages by LAB inoculation as compared with control. The lactate content was increased in all stages of rye sample by LAB. The acetate concentration and butyrate was reduced in LAB inoculated rye sample. However, acetate concentration was slightly high in LAB inculcated rye at heading and late flowering stage. The LAB population was greater in LAB inoculated rye sample as compared with control sample. However, the massive population was noted in booting stage of rye than the other stages. It indicates the inoculated LAB is the main reason for increasing fermentation quality in the sample through pH reduction by lactate production. Overall results suggest that the isolated lactic acid bacterium is the potent strain that could be suitable for rye forage fermentation at different stages.

• 한국초지조사료학회지
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• 제37권3호
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• pp.189-194
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• 2017

The present study analyzes the role of Lactic Acid Bacteria Mixture (LBM) on improving rye silage quality. Rye of four different stages (Booting, Heading, Flowering, and Late flowering) was collected and silage was prepared. The nutrient profile analysis of experimental silage groups showed no significant changes between control and LBM inoculation. Interestingly, the pH of rye silage in LBM treatments showed significant reduction than control (p<0.05) in all stages of rye silage. However, lowest pH (3.69) resulted on booting stage among other stages of rye. Subsequently significant lactic acid production was noted in all stages of LBM inoculation than control. Conversely maximum lactic acid production of (5.33%DM) was noted at booting stage followed by (4.86%DM) in heading stage. Further the lactic acid bacterial (LAB) count in LBM inoculated group showed significant increase than control. Similarly, the silage of booting stage group registered maximum LAB population ($63.7{\times}10^6CFU/g$) after that heading stage ($32.3{\times}10^6CFU/g$). Further significant reduction in yeast growth and no fungal growth was noted in all LPM treatment groups. Hence, LBM inoculants could be a better additive for improving rye silage quality.