Ensiling pressed pulp: do 10 out of 10 to have successful ensiling. Lactic fermentation of ensiled pressed pulp: simple and complex at the same time; a bit of microbiology. Is it necessary to add a bacterial inoculant during ensiling of pressed pulp?
Legrand, G.; Agneessens, R.
Betteravier Bruxelles 30(321): 11-12
1996
Accession: 002828842
Notes are made about the 10 rules given previously, the principal bacterial contaminants of fresh or pressed beet pulp are identified, and tests on ensiling pressed pulp with molasses and/or bacterial starter are reported. Maximum/minimum/optimum temperatures are quoted for the development of Clostridium thermohydrosulfuricum, C. thermosaccharolyticum, Bacillus stearothermophilus, B. coagulans, Lactobacillus delbrueckii, C. butyricum and yeasts; the undesirable anaerobe C. pasteurianum may also be present, converting lactic acid into butyric. Five silos were filled to a depth of 1.8 m with 8 t pressed pulp (a) unmixed, or mixed with (b) no additive, (c) 40 litres of molasses, (d) a bacterial inoculant or (e) molasses and inoculant.