engleski

Changes in butric acid bacteria spore concentration during alfalfa silage aeration

The role of air diffusion during storage and feed- out and the part of aerobic deterioration has been shown to favour butyric acid bacteria (BAB) growth indirectly and to determine the presence of high concentrations of BAB spores in tank milk. The outgrowth of BAB causes late-blowing and off- flavours in cheeses. The aim of this study was to test how different concentrations of added inoculated starter culture for silage alfalfa affect forming BAB by the time after the beginning of aeration. The BAB spore concentration was determined by MPN procedure according to Dutch standards. Decimal dilutions of samples were inoculated on sterilized milk supplemented with glucose and lactic acid, heated at 80°C / 5 min, and sealed with paraffin. After four days at 37°C, BAB concentrations were determined. Results show a statistically significant increase in BAB concentration by the time of aeration independently of inoculums concentration. It can be concluded that using starter inoculums for silage cannot prevent forming BAB, and that attention should be paid to preventing the flow of oxygen during the feed-out process.

silage, butyric acid bacteria, starter inoculums, time of aeration

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