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1 Japan Collection of Microorganisms, The Institute of Physical and Chemical Research, Wako, Saitama 351-0198, Japan
2 Kyusyu National Agricultural Experiment Station, Nishigoshi, Kumamoto 861-1192, Japan
3 College of Agriculture, Ehime University, Matsuyama, Ehime 790-8566, Japan
Two selected strains, Lactobacillus casei FG 1 and Lactobacillus plantarum FG 10 that were isolated from forage crops were used as additives at 1.0 x 105 cfu/g of fresh matter to alfalfa, Italian ryegrass, and sorghum, and their effect on fermentation characteristics and aerobic deterioration of silage was studied. The three silages treated with strains FG 1 or FG 10 were well preserved; had significantly lower pH values, butyric acid, propionic acid, and ammonia N concentrations, gas production, and dry matter losses; and had significantly higher contents of residual water-soluble carbohydrates and lactic acid than did the respective control silages. Yeast counts were high in all treated silages and increased rapidly during aerobic exposure. As a result, treated silages spoiled faster upon aerobic exposure than did the respective control silages. Most yeasts isolated from deteriorated silages showed high tolerance to lactic acid but low tolerance to butyric acid, and they were able to grow at low pH conditions and assimilate lactic acid. The results confirmed that L. casei and L. plantarum improved fermentation quality but did not inhibit the growth of silage yeast or aerobic deterioration of the silage.
Key Words: aerobic deterioration • lactic acid bacteria • silage
Submitted on June 23, 1998
Accepted on October 29, 1998
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