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Original Research Article

Evaluation of the Fermentation Ability of Lactic Acid Bacteria to Manufacture Highest Quality Rice Straw Silage

고품질 볏짚 사일리지 제조를 위한 다양한 유산균주 평가

In-Sok Lee1*
,
Song-Yee Lee1
,
Min-Kyung Choi1
,
Chan-Ho Kang1
,
Jeong-Man Kim1
이 인석1*
,
이 송이1
,
최 민경1
,
강 찬호1
,
김 정만1
1Division of Agro-food Development, Jeollabuk-do Agricultural Research & Extension Services
1전라북도농업기술원
*Corresponding Author
30 June 2018. pp. 106-111
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Abstract

The main objective of this study was to determine the quality of rice straw silage made with various lactic acid bacteria (LAB) during fermentation. Five strains of LAB (Lactobacillus plantarum CMRT, L. leuconostoc mesenteroides M17, L. sakei C11, M5, SP2) were used in this study. With regard to odor, ready-made CMRT (a comparison strain) had the highest value from 10-60 days, followed by M17. The pH level of all silages made with five strains (apart from CMRT) ranged from 4.02 to 4.59. Of these, M17 rapidly lowered the pH value in the silage. Crude protein (CP) content was significantly lower (p < 0.01) in ready-made CMRT compared to the other bacteria. C11 fermentation produced the highest content of silage, with a score of 5.56. Acetic acid and butyric acid were not detected in any of the silage products. The lactic acid levels in silages produced by M17, M5, C11, and SP2 were comparatively higher than that produced by CMRT. The total digestible nutrient (TDN) content levels and relative fees value (RFV) were he highest in the silage of C11 (69.65 and 155.56, respectively), followed by M17. Based on odorl, pH, protein, organic acid, and feed value, we suggest tha the M17 strain is a suitable substitute for CMRT that can be used to generate high quality rice straw silage.

Keywords
lactic acid bacteria
relative feed value
rice straw
silage
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Information
  • Publisher :The Korean Society of Crop Science
  • Publisher(Ko) :한국작물학회
  • Journal Title :The Korean Journal of Crop Science
  • Journal Title(Ko) :한국작물학회지
  • Volume : 63
  • No :2
  • Pages :106-111
  • Received Date : 2018-02-19
  • Revised Date : 2018-03-25
  • Accepted Date : 2018-03-30
  • DOI :https://doi.org/10.7740/kjcs.2018.63.2.106
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