The Effect of Lyophilized and Frozen Natural Lactic Acid Bacteria on Alfalfa Silage Quality Prepared in Different Ways and Stored for Different Periods of Time

Author:

AYDIN Sadık Serkan1ORCID,DENEK Nihat1ORCID

Affiliation:

1. HARRAN ÜNİVERSİTESİ, VETERİNER FAKÜLTESİ

Abstract

Within the scope of this study, it was aimed to determine the effect of the groups with the highest LAB numbers determined as a result of storage for one and three months on alfalfa silage quality by freezing fermented lactic acid bacteria (LAB) liquids prepared with different levels of sucrose addition (5-10%) and incubation (2 and 5 days) for different periods of time in deep freezer and by drying via lyophilization process according to the results obtained from the previous study.In the study, groups consisted of control, 2D5%STsL (lyophilized with TRIS (Ts) after 2 days incubation with 5% sucrose addition), 2D10%SDsL (lyophilized with DMSO (Ds) after 2 days incubation with 10% sucrose addition), 5D10%SDsL (DMSO (Ds) additive lyophilized after 5 days of incubation with 10% sucrose addition), and 5D5%STsD (TRIS (Ts) additive deep freezer after 5 days of incubation with 5% sucrose addition).In the study, LAB count, CO2, lactic acid (LA) content, acetic acid (AA) content, pH, NH3-N/TN, and butyric acid (BA) values were statistically significant between the groups at the end of the one-month storage period. Crude protein (CP), pH, LA, and BA values were found to be statistically significant between the groups at the end of the three-month storage period in the study.

Publisher

Van Veterinary Journal

Subject

General Chemical Engineering

Reference40 articles.

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