Variation of Epiphytic Flora Affecting Silage Quality in Pure and Mixed Mung Bean and Sweet Sorghum

Year 2022, Volume: 5 Issue: 2, 110 - 116, 01.04.2022

İbrahim Ertekin , Şaban Yılmaz

https://doi.org/10.47115/bsagriculture.1069811

Abstract

This study was carried out to determine the microorganism population affecting silage quality of sweet sorghum and mung bean cultivated with different sowing patterns as mixture or sole crop. Twin row (20×55 cm row spacing), narrow row (55 cm row spacing) and conventional row (75 cm row spacing) were used as mixture sowing patterns. The mixtures were formed based on the plant densities and alternative row numbers of sweet sorghum and mung bean. Sowing was made on alternation rows of 1 row mung bean plus 1 row sweet sorghum (R1:1) and 1 row mung bean plus 2 rows sweet sorghum (R1:2). In pure and mixed cultivations, the plant density of sorghum was 14 plants m-2 while the plant densities of mung bean were 14, 21 and 28 plants m-2. The experiment was planned as two-factors (sowing patterns and mixtures) and was arranged in randomized blocks according to the split plot design with 3 replications. Pure and mixed plants were harvested when the sweet sorghum plant reached the dough stage. Lactic acid bacteria, enterobacteria and yeast and mold populations in the plant epiphytic flora were investigated under experimental factors. There were significant effects of the main factors and their interactions on the plant epiphytic microorganisms. According to the results obtained from the current study, mixed cultivation of sweet sorghum and mung bean in conventional row pattern improved the desired lactic acid bacteria population for silage quality, while reducing the undesirable enterobacteria and yeast and mold population for silage quality. It was determined that the (R1:2) MB14+SS14 mixed cultivation system was the most suitable mixture in conventional row pattern in terms of high lactic acid bacteria population.

Keywords

Sowing patterns, Intercropping, Lactic acid bacteria, Mung bean, Silage, Sweet sorghum

Supporting Institution

Hatay Mustafa Kemal University

Project Number

19.D.008

Thanks

This study was produced from İbrahim Ertekin's phd. thesis and was supported by Hatay Mustafa Kemal University, Department of Scientific Research Projects with the project number: 19.D.008. I would like to thank to Dr. Ibrahim ATIS who I benefited from his knowledge and experience, and Hatay Mustafa Kemal University.

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