The effect of wilting on butyric acid fermentation in silage.

Authors

  • G.W. Wieringa

DOI:

https://doi.org/10.18174/njas.v6i3.17706

Abstract

A comparatively slight increase in environmental osmotic pressure inhibited the in vitro development of butyric-acid bacteria [Clostridium spp.], especially with increasing H-ion concentration. Sub-lethal concentrations of salt (NaCl, KCl, Na2SO4) and/or H-ions retarded the start of clostridial development and reduced the quantity of butyric acid produced. In wilted grass silage it was shown that osmotic pressure plays a considerable part in repressing butyric-acid fermentation in the initial stages of silage fermentation. Low temperature (< 20-25 degrees C.), low pH (< 4.2), high lactic-acid content and high osmotic pressure were more harmful to clostridia than to lactic-acid bacteria.-R.B. (Abstract retrieved from CAB Abstracts by CABI’s permission)

Downloads

Published

1958-08-01

Issue

Section

Papers