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Varying ensiling conditions affect the fermentation quality and abundance of bacterial key players in lucerne silages

  • T. Hartinger (a1), K. Kube (a1), N. Gresner (a1) and K.-H. Südekum (a1)

Abstract

The successful ensiling of lucerne (Medicago sativa L.) depends on a rapid acidification in the silo and consequently relies on a sufficient proliferation of, particularly homofermentative, lactic acid bacteria. Similarly, growth of spoilage bacteria, such as enterobacteria and clostridia, must be suppressed and silage additives are therefore frequently applied to promote favourable conditions during ensiling. Three silage additives or soil were applied during lucerne ensiling and investigated for their effects on silage quality characteristics and abundances of total bacteria as well as the bacterial key players Lactobacillus spp., homofermentative Lact. plantarum, heterofermentative Lact. buchneri, Clostridium spp. and Enterobacteriaceae after 30 days of storage. Inoculation with viable Lact. plantarum resulted in highest concentration of this species and excellent silage quality, i.e. high lactic acid concentration coupled with low acetic acid and ammonia-nitrogen concentrations. A sodium nitrite and hexamine-based additive did not support growth of lactic acid bacteria, which was also apparent by higher pH and low lactic acid concentration. No effect of treatments was found on spoilage-related enterobacteria and clostridia, even not when adding soil to lucerne to increase initial clostridial contamination. However, soil treatment resulted in increased ammonia-nitrogen and acetic acid concentrations. Consequently, among the bacterial key players, lactic acid bacteria concentrations were related to silage quality. Regarding spoilage bacteria, however, alterations in silage quality characteristics were not reflected in the abundances of enterobacteria and clostridia. Future investigations should underpin the present findings and help to understand how silage additives affect microbial key players and silage fermentation.

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Corresponding author

Author for correspondence: K.-H. Südekum, E-mail: ksue@itw.uni-bonn.de

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Present Address: Institute of Animal Nutrition and Functional Plant Compounds, Department for Farm Animals and Veterinary Public Health, University of Veterinary Medicine, Vienna, Austria

Present Address: Institute of Animal Nutrition, Livestock Products and Nutrition Physiology (TTE), University of Natural Resources and Life Sciences (BOKU), Vienna, Austria

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Varying ensiling conditions affect the fermentation quality and abundance of bacterial key players in lucerne silages

  • T. Hartinger (a1), K. Kube (a1), N. Gresner (a1) and K.-H. Südekum (a1)

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