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Studies on the aerobic deterioration of whole-crop cereal silages

Published online by Cambridge University Press:  27 March 2009

M. K. Woolford ,
K. K. Bolsen  and
Lesley A. Peartt
M. K. Woolford
Affiliation:
The Grassland Research Institute, Hurley, Maidenhead, SL6 5LR, Berkshire
K. K. Bolsen
Affiliation:
The Grassland Research Institute, Hurley, Maidenhead, SL6 5LR, Berkshire
Lesley A. Peartt
Affiliation:
The Grassland Research Institute, Hurley, Maidenhead, SL6 5LR, Berkshire
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Summary

As a result of the treatment of made whole-crop barley silage with antimicrobial agents which are specifically inhibitory to fungi or bacteria, it was shown that the subsequent aerobic deterioration was essentially caused by yeasts. These microorganisms were instrumental in the rise in pH, the increase in temperature and the loss of dry matter observed. The filamentous fungi, like one group of bacteria (the streptomycetes), apparently had no part in the process. Bacteria, such as the lactobacilli and particularly proteolytic bacteria, may have had a role in the terminal stages of deterioration, although it was considered more likely that the yeasts again were involved.

The whole-crop wheat silage employed in this work was stable in air, a factor attributed to the combined antimicrobial effects of butyric acid present and the relatively high dry-matter content.

Type
Research Article
Information
The Journal of Agricultural Science , Volume 98 , Issue 3 , June 1982 , pp. 529 - 535
Copyright
Copyright © Cambridge University Press 1982

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