Novel Use of Bacteria from Pickle Fermentation as a Silage Additive. 1. pH and Microbial Analysis

Abstract

Effects of silage inoculants were evaluated during approximately 60 d of fermentation in five trials with corn or grass-legume forage ensiled in silos with 4 to 6 kg of capacity. In three trials using grass-legume forage (16 to 37% DM), addition of lactic acid bacteria, alone or in combination with enzymes, increased the number of lactic acid bacteria. Treatments resulted in lower pH than that of the control silage in two of three trials. Enzyme addition alone did not increase the number of lactic acid bacteria or result in lower pH than in the control. In two trials with corn forage (19 and 30% DM), lactic acid bacteria were not increased by addition of lactic acid bacteria alone or in combination with enzymes. The resulting pH was reduced in one of two trials when lactic acid bacteria or lactic acid was added. © 1994, American Dairy Science Association. All rights reserved.