Bacterial Inoculants for Preservation of Alfalfa Hay
1988; Wiley; Volume: 1; Issue: 4 Linguagem: Inglês
10.2134/jpa1988.0362
ISSN2689-4114
AutoresC. Alan Rotz, R. J. Davis, Dennis R. Buckmaster, James W. Thomas,
Tópico(s)Turfgrass Adaptation and Management
ResumoHarvest loss in alfalfa (Medicago sauva L.) hay production can be reduced by baling hay at a higher moisture content, but an effective preservative is required to avoid excessive storage loss. Experiments were conducted to determine the effectiveness of bacterial inoculants in improving preservation by comparing hay inoculated with several species of bacteria to untreated hay, and to hay treated with propionic acid. Inoculation of 20 to 40% moisture hay with lactobacillus bacteria (Lactobacillus plantarum and Pedicoccus cerevisae) or lactobacillus plus four other bacteria and three enzymes did not improve preservation. Heating, storage dry matter loss, quality, and appearance of inoculated hay were similar to or, worse than, that of untreated or propionic acid-treated hay at a similar moisture content. Addition of Propionibacterium shermanii to the lactobacillus inoculant treatment also did not improve hay preservation. Application of nonviable lactobacillus bacteria to hay delayed heating during storage when compared with viable lactobacillus treatments, but there was no benefit over untreated hay at a similar moisture. Inoculation of hay with lactobacillus-based treatments did not improve preservation.
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