Effect of sodium pyrosulfate on the fermentation process in silage when used together with lactic acid bacteria

Chukanov, N.K.; Chalova, F.B.

Izvakad Nauk Kaz Ssr Ser Biol 1: 63-67

1967


Accession: 024560736

Download citation:  
Text
  |  
BibTeX
  |  
RIS

Article/Abstract emailed within 1 workday
Payments are secure & encrypted
Powered by Stripe
Powered by PayPal

Abstract
Studies were made of the adaptability of 8 cultures of lactic acid bacteria isolated from a preserved mass of alfalfa to different concentrations of sodium pyrosulfate. Culture 1 proved to be most resistant to high doses of the chemical (0.3 to 0.4%). The possibility of joint use of lactic acid bacteria and chemical preservatives such as sodium pyrosulfate was elucidated. By adding 0.2% sodium pyrosulate and culture 1 to the green mass it was possible to get good quality silage containing up to 1.13% lactic acid from 1st-cutting alfalfa. Similar regularities were also noted when lactic acid streptococci (culture 18) were used together with sodium pyrosulfate. In this case the total N is preserved better. A certain amout of protein decomposition when N is preserved did not reduce the feed quality of the silage.