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Fermentation of Wheat, Corn, and Alfalfa Silages Inoculated with Lactobacillus acidophilus and Candida sp. at Ensiling

Department of Food Science

Lane O. Ely and E. Max Sudweeks

Department of Animal Science, University of Georgia, Experiment 30212

ABSTRACT

Silages were prepared from wheat (early bloom), alfalfa (second cutting 20 to 40% bloom), and corn (early dent). Fifty-five kilograms of fresh forage was inoculated 5g/kg with a commercial silage additive (Sila-bac) containing Lactobacillus acidophilus and Candida sp. Forage was packed in 6-mm polyethylene bags, sealed, and placed in eight .21 m³ steel drums. Drums were opened at 0, 1, 2, 4, 8, 16, 24, and 32 days, and samples aseptically were removed for microbiological, pH, and fermentation acid analysis. Beneficial effect of addition of this inoculum could not be estabilished. In corn silage, lactic acid bacteria populations and pH were similar in control and inoculated silage, although lactic acid concentrations were higher in the inoculated silage. In alfalfa silage, bacterial populations and pH were similar between inoculated and control, although fermentation acids were higher in the control. In the inoculated wheat silage, higher numbers of lactobacilli and lactic acid cocci were recovered, but less lactic acid was produced, although pH was similar.

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