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
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.