Izvorni znanstveni članak
THE QUALITY OF FERMENTATION PROCESS OF HIGH MOISTURE CRIMPED CORN
Daniel Bíro
; Slovak University of Agriculture in Nitra, Slovak Republic
Branislav Gálik
; Slovak University of Agriculture in Nitra, Slovak Republic
Miroslav Juráček
; Slovak University of Agriculture in Nitra, Slovak Republic
Milan Šimko
; Slovak University of Agriculture in Nitra, Slovak Republic
Sažetak
The objective of this research was to find the influence of different silage additives on the quality of fermentation process of ensiled high moisture crimped corn. Three variants were examined: untreated control (UC) variant in which was high moisture corn conserved without additives, and experimental variants A and B. In these variants different silage additives (bacterial inoculant in variant A and combined biochemical additive in variant B) were applied. After 6 months of silage fermentation process the average samples for the fermentation products content were determined. The highest
lactic acid content was found in untreated control variant (24.27 g/kg of dry matter). After the silage additives application lower acetic acid content was found (2.87 in variant A and 2.82 g/kg of dry matter in variant B). Undesirable butyric acid content was generally very low. The lowest value (significantly at P<0.01) of titration acidity was determined in variant B. The value of active acidity (pH) of water extracts of silages were from 3.70 (variant B) to 3.75 (variant UC), without statistical differences. In variants conserved by additives lower ammonia content as well as total alcohols were found. In
comparison with untreated variant (UC) we didn’t find in top of silage profiles of experimental variants B sensory occurrence of fungi. The application of combined biochemical additive influenced the quality
of fermentation process more positively for higher lactic acid content and the lowest acetic acid content, titration acidity and the value of pH, than bacterial inoculant.
Ključne riječi
silage; high moisture corn; fermentation process; fermentation products
Hrčak ID:
28926
URI
Datum izdavanja:
9.10.2008.
Posjeta: 1.289 *