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Effects of Additives on Lactic Acid Production and Water Soluble Carbohydrates in Chopped Corn and Alfalfa

Department of Agricultural Chemistry and Physics, McGill University, Macdonald Campus, Ste. Anne-de-Bellevue, Quebec, Canada H9X 1C0

ABSTRACT

The increase in rate of lactic acid production resulting from incorporation of silage additives (three commercial products containing amylase enzyme and bacterial culture) with chopped corn (whole plant, 82 kg) was approximately 100% compared to a control, during the first 7 days of fermentation. For chopped alfalfa the increase (14 days fermentation) in rate of lactic acid production ranged between 27 and 69% (four commercial products).

Incorporation of a Lactobacillus plantarum culture with chopped whole plant corn (.4 kg laboratory silo) increased rate of lactic acid production 70% compared to a control over 48 h fermentation. Addition of commercial diastase to chopped corn [whole plant; .4 kg (laboratory silo)[ that had been treated with sodium metabisulfite to inhibit microbial activity resulted in a higher (3 3%; 72 h incubation) rate of production of water soluble carbohydrates than without the enzyme.

This article has been cited by other articles:

				D. H. Kleinschmit, R. J. Schmidt, and L. Kung Jr. The Effects of Various Antifungal Additives on the Fermentation and Aerobic Stability of Corn Silage J Dairy Sci, June 1, 2005; 88(6): 2130 - 2139. [Abstract] [Full Text] [PDF]