FERMENTATION AND AEROBIC LOSSES IN CORN GRAIN ENSILED WITH Lactobacillus buchneri “NCIMB 40788”

Abstract

This research was carried out to evaluate the corn grain ensiled with different Lactobacillus buchneri (NCIMB 40788) levels (5 x 104, 1 x 105, 2 x 105 e 4 x 105 UFC/g of the ensiled corn grains), and control. It was determined the losses during the fermentation and air exposition phases. The DM, and ammonia nitrogen contents, pH values, yeast and fungal populations were determined during the silage fermentation, and air exposition phase. The data were analyzed according to a randomized block design, in a split plot schedule with four replications. The L. buchneri utilization did not affect the corn grain fermentation, but controlled the yeast and fungal growth. It was recorded average pH values (4.2), gas losses (2.68%), and effluent (2.56 kg/t of silage) and RMS (98.24%). However, during the air exposition, the silage inoculated with 1x105 CFU/g  of mass ensiled) the time to break the stability. The inoculation using L. buchneri (1 x 105 UFC/g of corn grain) was efficient on the yeast and fungal growth control, and increased the aerobic stability. However, the highest levels of additive utilization were more efficient, but is necessary to evaluate the economic aspects of this technique.

KEY WORDS: Additives, aerobic stability, ensilage, fermentation, losses.