%0 Journal Article
%T The Effect of Fermented Lactic Acid Juice Prepared with Different Levels of Sucrose and Incubation Times on the Alfalfa Silage Quality
%A Nihat DENEK
%J -
%D 2019
%X This study aimed to investigate the effect of fermented lactic acid juice prepared with different levels of sucrose (1%, 3%, 5% and 10%, w/v), different incubation times (48, 72 and 96 hour) and different storage times (fresh, 15, 30, 45 and 60 days) on the total lactic acid bacteria count, bacteria species and alfalfa silage fermentation quality. Lb. Plantarum was determined as the dominant species among the randomly selected colonies of lactic acid bacteria collected from fermented lactic acid bacteria juice depending on the storage period. In general, total lactic acid bacteria count was highest in those juice samples prepared with addition of 1% sucrose at all storage times (15, 30, 45 and 60 days) and all incubation periods (48, 72 and 96 hours) except for freshly prepared fermented lactic acid bacteria juice (P<0.001). Fermented lactic acid juice was added at 0.1% (w/v) level to fresh alfalfa (Medicago sativa) silage material fresh (PFJ-T), 15 (PFJ-15) and 30 (PFJ-30) days stored at room temperature (25oC) afterwards incubation for 48 hours by adding 1% sucrose group. In this study, silage pH, ammonia nitrogen, acetic acid values were decreased and lactic acid value was increased by addition of fermented lactic acid juice prepared 48 hours incubation time and with 1% sucrose added fresh (PFJ-F), stored at 15 (PFJ-15) and 30 (PFJ-30) days at room temperature (P<0.001). As a result, use of fermented lactic acid juice prepared at 48 hours incubation time and with 1% sucrose added fresh (PFJ-F), stored for 15 (PFJ-15) and 30 (PFJ-30) days at room temperature increased total lactic acid bacteria count and alfalfa silage quality
%K Laktik asit s£¿v£¿s£¿
%K Yonca
%K Silaj
%U http://dergipark.org.tr/huvfd/issue/47022/590934