The Effects of Adding Different Levels of Lactic Acid Bacterial with Enzymes Inoculants on the Fermentation, Aerobic Stability and in vitro Digestibility of Wet Brewers Grain Silages

Year 2018, Volume: 33 Issue: 2, 145 - 151, 29.12.2018

Berrin Okuyucu , Mehmet Levent Özdüven , Fisun Koç

https://doi.org/10.28955/alinterizbd.404535

Cited By: 6

Abstract

This study was carried out to determine the effect of lactic acid bacteria+enzyme
(LAB+E) mixture inoculants on the fermentation, aerobic stability, and in
vitro organic matter digestibility (IVOMD) of wet brewers grain silages. SILAID
(Global Nutritech Biotechnology LLC, Richmond, VA) containing water soluble Lactobacillus plantarum and Enterococcus
faecium bacteria with cellulose, pentosanaz and amylase was used as
bacterial inoculants. Inoculants were applied to silages at 5x10⁵,
1x10⁶ and 5x10⁶ cfu/g levels. Wet brewers grains were
ensiled in 1.0 litter special jars equipped with a lid that enabled gas release
only. Silages were sampled for chemical and microbiological analyses on day 60
after ensiling and subjected to aerobic stability test for 5 days. In addition,
IVOMD of silage was determined with enzymatic technique. Lactic acid bacteria+enzyme
mixture inoculants decreased the pH, ammonia nitrogen and acetic acid whereas
increased the lactic acid and lactobacilli
count of silages (P<0.05). In addition, LAB+E mixture inoculants decreased
neutral detergent fiber, acid detergent fiber and cellulose contents
(P<0.05) whereas were not effect IVOMD of silages (P>0.05). 

Keywords

Wet brewers grain, fermentation, aerobic stability

Farklı Düzeylerde Laktik Asit Bakterileri ile Enzim İlavesinin Yaş Bira Posası Silajlarında Fermantasyon, Aerobik Stabilite ve in vitro Sindirim Üzerine Etkileri

Abstract

Bu çalışma, laktik asit bakteri+enzim (LAB+E)
karışımı inokulantın yaş bira posası silajlarının fermantasyon ve aerobik stabilite
özellikleri ile in vitro organik madde sindirilebilirliği (IVOMS) üzerindeki
etkilerinin belirlenmesi amacıyla düzenlenmiştir. İnokulant olarak,
Lactobacillus plantarum ve
Enterococcus faecium bakterileri ile birlikte selülaz, pentozanaz ve
amilaz enzimlerini
içeren SILAID (Global Nutritech Biotechnology LLC, Richmond, VA) kullanılmıştır.
İnokulant silajlara 5x10⁵, 1x10⁶ ve 5x10⁶ kob g^-1
düzeylerinde ilave edilmiştir. Yaş bira posaları yalnızca gaz çıkışına izin
veren 1 litrelik cam kavanozlara silolanmışlardır. Altmış günlük silolanma
süresi sonrasında açılan silajlarda kimyasal ve mikrobiyolojik analizler
yapılmış ve silajlar 5 gün süreyle aerobik stabilite testine tabi tutulmuştur. Ayrıca,
silajların enzimatik yöntem ile IVOMS
saptanmıştır. Sonuç olarak, LAB+E inokulantı ilavesi silajların pH, amonyak
azotu ve asetik asit içeriklerini düşerken, laktik asit içeriklerini ve lactobacilli sayısını artırmıştır
(P<0.05). Ayrıca LAB+E ilavesi silajların nötr deterjanda çözünmeyen lif,  asit deterjanda çözünmeyen lif ve selüloz
içeriğini azaltmıştır (P<0.05), bunlara karşın IVOMS etkilememiştir (P>0.05).

Keywords

Yaş bira posası, fermantasyon, aerobik stabilite

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