Fermentation of barley and wheat with lactic acid bacteria and exogenous enzyme on nutrient composition, microbial count, and fermentative characteristics
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Fermentation of barley and wheat with lactic acid bacteria and exogenous enzyme on nutrient composition, microbial count, and fermentative characteristics. / Agyekum, A. K.; Beaulieu, A. D.; Pieper, R.; Van Kessel, A. G.
I: Canadian Journal of Animal Science, Bind 101, Nr. 1, 2021, s. 106-117.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
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TY - JOUR
T1 - Fermentation of barley and wheat with lactic acid bacteria and exogenous enzyme on nutrient composition, microbial count, and fermentative characteristics
AU - Agyekum, A. K.
AU - Beaulieu, A. D.
AU - Pieper, R.
AU - Van Kessel, A. G.
N1 - Publisher Copyright: © 2021, Agricultural Institute of Canada. All rights reserved.
PY - 2021
Y1 - 2021
N2 - Characteristics of wheat and barley inoculated with a homo-fermentative (HO) or hetero-fermentative (HE) lactic acid bacteria (LAB) were investigated in separate 97 d studies conducted using a 3 × 2 factorial arrangement comparing inoculants (no inoculant, HO or HE) and multi-enzyme (no or yes) addition. The pH declined (P < 0.05) to below 4.5 by day 6, coinciding with peaks in lactobacilli and yeast counts. A more rapid decline (P < 0.05) in pH and lactobacilli count but higher (P < 0.05) yeast count was observed with HO relative to HE. Enzyme addition reduced pH in inoculated grains only, particularly with HE (inoculant × enzyme effect; P < 0.05). Higher dry matter losses (P < 0.05) were observed with HE, most apparent in barley. Lactate was generally highest in HO and was increased by enzyme addition. Acetate was higher (P < 0.05) in HE. Ethanol and ammonia were lowest (P < 0.05) in HO. Wheat neutral detergent fibre (NDF) was reduced by both inoculants compared with control, whereas enzyme addition reduced NDF content in both grains. In conclusion, although not marked, fermentation responses appeared greater in wheat than barley although either LAB inoculant improved grain fermentation characteristics. The multi-enzyme appeared active during fermentation.
AB - Characteristics of wheat and barley inoculated with a homo-fermentative (HO) or hetero-fermentative (HE) lactic acid bacteria (LAB) were investigated in separate 97 d studies conducted using a 3 × 2 factorial arrangement comparing inoculants (no inoculant, HO or HE) and multi-enzyme (no or yes) addition. The pH declined (P < 0.05) to below 4.5 by day 6, coinciding with peaks in lactobacilli and yeast counts. A more rapid decline (P < 0.05) in pH and lactobacilli count but higher (P < 0.05) yeast count was observed with HO relative to HE. Enzyme addition reduced pH in inoculated grains only, particularly with HE (inoculant × enzyme effect; P < 0.05). Higher dry matter losses (P < 0.05) were observed with HE, most apparent in barley. Lactate was generally highest in HO and was increased by enzyme addition. Acetate was higher (P < 0.05) in HE. Ethanol and ammonia were lowest (P < 0.05) in HO. Wheat neutral detergent fibre (NDF) was reduced by both inoculants compared with control, whereas enzyme addition reduced NDF content in both grains. In conclusion, although not marked, fermentation responses appeared greater in wheat than barley although either LAB inoculant improved grain fermentation characteristics. The multi-enzyme appeared active during fermentation.
KW - Cereal grain silage
KW - Exogenous enzymes
KW - Fermentation characteristics
KW - Lactic acid bacteria
KW - Nutrient composition
U2 - 10.1139/cjas-2019-0183
DO - 10.1139/cjas-2019-0183
M3 - Journal article
AN - SCOPUS:85102922240
VL - 101
SP - 106
EP - 117
JO - Canadian Journal of Animal Science
JF - Canadian Journal of Animal Science
SN - 0008-3984
IS - 1
ER -
ID: 279635413