EFFECT OF WHEY AND EFFECTIVE MICROORGANISMS ON CHEMICAL AND MICROBIAL CHARACTERISTICS OF SILAGE

Document Type : Original Article

Authors

Microblol. Res. Dept., Soff, Water and Environ. Res. Inst., Agric. Res. Center, Giza, Egypt.

Abstract

Clover as green forage and maize, broken bean and wheat bran as
concentrated forage and wheat straw as filling material were used in producing silage
ra!ion. Silage mixture was Inoculateo with 2 ml of ! p < /em>.r.I()hl!tcill'J~ culture (LactobRcillu."
cese! as aClivator bacteria grown on whey) to obtain Laclobacil/:.Js silage CIS firs
experiment. Whereas, Ihe second experiment, silage was inoculated with 2 ml
effective microorganisms culture (EM activator grown 011 5% molasses) to obtain EM
silage. After incubation the pH values decreased to reach 4.1 and 4.0 in Lactobacillus
and EM silages compared with that or the control silage. Volatile acids (butyric and
acetic) were lower than lactic acid, which increaSed in all experimenfs during ensiling
processes. Moreover, the silage chemical compositions before and after ensiling
showed that total inverted sugar at the end was traces. SiI~e microorganisms counts
were (1020 and 990 x 109 CFU g") and (410 and 320 x 10 CFU g") lor Lactoacillus
and EM silage on basal media and SANM after four weeks, respectively. However,
these results clearly indicate that the synthetic medium (SANM) had limited the
microorganisms' colonies size and densities that helps in producing silage of 10WI
acldlty and high quality silage during the fermentation processes.

Keywords

Journal of Agricultural Chemistry and Biotechnology
Volume 28, Issue 6
June 2003
Pages 5021-5029

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