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Fermentation Quality of Forage Oat (Avena sativa L.) Silages Treated with Pre-fermented Juices, Sorbic Acid, Glucose and Encapsulated-Glucose

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概要 This experiment was carried out to evaluate the effects of adding encapsulated-glucose, glucose, sorbic acid or pre-fermented juice of epiphytic lactic acid bacteria (FJLB) on the fermentation charact...eristics and residual mono-and disccharides compositions of forage oat silages. The additive treatnents were as followes: (1) control (no addition), (2) encupsulated-glucose addition at 0.5% as glucose, (3) glucose addition at 1%, (4) sorbic acid addition at 0.1%, (5) FJLB additioni at a theolrtical application rate of 2.67×10[5]CFU/g, on the fresh weight basis of forage oat, respectively. Based on the results, although control and encapsuled-glucose had higher conotents of BA and AN, the fermrntation in all silages was clearly dominated by LAB. Glucose addition improved well the forage oat frementatioin quality, however, the utilization effeciency of WSC was lower than that of both sorbic acid and FJLB additions. Sorbic acid additioin showed the lowest contents of ethanol, AA, VFAs and AN, and the highest LA/AA value with significantly higher LA content. These indicated that sorbic acid addition not only nihibited the activity of clostridial and other undesirable bacteria but also stimikated homofermrntative the utilizationi efficiency of fermentable substrates by epiphytic LAB. FJLB showed the most intensive LA fermentationi. This also corresponded well with the observation that FJLB had a high residual mono-and disaccharides than the other addtive treatments exept for sorbic acid additioni.続きを見る

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登録日 2009.04.22
更新日 2017.01.30