0678 The effect of two microbial inoculants on the aerobic stability of high-moisture corn. (1st October 2016)

• Record Type: Journal Article
• Authors: Polukis, S. A.; Smith, M. L.; Savage, R. M.; Benjamim da Silva, E.; Laubach, A. E.; Gray, A. M.; Kung, L.
• Is Part Of: Journal of animal science. Volume 94(2016)Supplement 5
• Page Start: 324
• Page End: 324
• Publication Date: 2016-10-01
• Subjects: aerobic stability -- Lactobacillus buchneri -- Lactobacillus hilgardii; Livestock -- Periodicals; Livestock; Electronic journals; Periodicals; 636.005
• DOI: 10.2527/jam2016-0678
• Languages: English
• ISSNs: 0021-8812

Abstract

Abstract: The objective of this study was to evaluate the effect of two microbial inoculants on the fermentation characteristics and aerobic stability of high-moisture corn (HMC). High-moisture corn (71% DM) was 1) untreated (control) or 2) treated with Lactobacillus hilgardii (LH) (600, 000 cfu/g of fresh material), 3) treated with Lactobacillus buchneri 40788 (600, 000 cfu/g), or 4) treated with L. hilgardii + L. buchneri 40788 (LH+LB) (300, 000 cfu/g). Inoculants were supplied by Lallemand Animal Nutrition, Milwaukee, WI. Five individually replicated lab silos (7.5 L) for each treatment were packed (packing density of 669 kg DM/m 3 ) and ensiled for 10, 30, and 92 d between 21 and 23°C. Data were analyzed using the Fit Model in JMP (SAS Inst. Inc., Cary, NC) as a 4 × 3 factorial arrangement of treatments with the main effects of treatment, day, and their interaction. The numbers of lactic acid bacteria were greater for LH (8.91 log cfu/g) than the control (8.41 log cfu/g) at 30 d, whereas all inoculated treatments had higher numbers (7.91 to 8.03 log cfu/g) than the control (7.18 log cfu/g) at 92 d ( P < 0.01). At 10 d, all treated HMC had lower numbers of yeasts (3.53 to 4.18 log cfu/g) than the control (5.68 log cfu/g). The same occurred at 30 d (<2.00 to 2.26 vs. 5.18 log cfu/g) ( P < 0.01). At 92 d, LH (4.30 log cfu/g) was numerically lower than the control (4.91 log cfu/g) and LH+LB and LB (both < 2.00 log cfu/g) had lower numbers of yeasts ( P < 0.01). There were lower ( P < 0.01) concentrations of lactic acid for treated HMC compared with the control at both 30 (0.74 to 0.80 vs. 1.04%) and 92 d (0.68 to 1.15 vs. 1.45%). All treated HMC had higher ( P < 0.01) concentrations of acetic acid than the control at 30 (0.47 to 0.57 vs. 0.13%) and 92 d (0.98 to 1.16 vs. 0.23%). Concentrations of ethanol for treated HMC were lower ( P < 0.01) than the control at 92 d (0.39 to 0.48 vs. 0.73%). All inoculated HMC were more ( P < 0.01) aerobically stable than the control at 10 (42 to 56 vs. 22 h), 30 (>250 vs. 31 h), and 92 d (>250 vs. 49 h). The inoculants used in this study altered the fermentation characteristics and improved the aerobic stability of HMC.