Farklı Sükroz Seviyeleri ve İnkubasyon Sürelerinde Hazırlanan Fermente Edilmiş Doğal Laktik Asit Sıvısının Yonca Silajı Kalitesine Etkisi

Abstract

Bu çalışmada, değişik seviyelerde sükroz ilavesi (%1, %3, %5, %10) ve farklı inkübasyon süreleri (48, 72 ve 96 saat 30^oC’de) sonrasında farklı sürelerde (taze, 15, 30, 45 ve 60 gün) oda ısısında (25^oC) depolanan fermente edilmiş doğal laktik asit sıvılarının; toplam laktik asit bakteri sayısı, bakteri türü ile yonca bitkisinden hazırlanan silajların fermantasyon kalitesi üzerine etkilerinin belirlenmesi amaçlanmıştır. Fermente edilmiş doğal laktik asit sıvılarında oluşan laktik asit bakteri kolonilerinden tesadüfî olarak seçilenlerde, oda ısısında depolama süresinin uzamasına bağlı olarak Lb. Plantarum hâkim bakteri türü olarak görülmüştür. Genel olarak her bir inkübasyon süresi (48, 72 ve 96 saat) için, taze olarak hazırlanan sıvılar hariç tüm depolama sürelerinde (15, 30, 45 ve 60 gün) %1 sükroz ilavesi ile hazırlanan fermente edilmiş laktik asit sıvılarında toplam laktik asit bakteri sayısı en yüksek bulunmuştur (P<0.001). Çalışmada %1 düzeyinde sükroz ilave edilerek 48 saat inkübasyon sonrası elde edilen taze (PFJ-T), 15 (PFJ-15) ve 30 (PFJ-30) gün depolanan fermente edilmiş laktik asit sıvılarının %0,1 (w/v) oranında taze yonca (Medicago sativa) bitkisine ilave edilmesiyle hazırlanan silajların pH, amonyak azotu, asetik asit değerleri azalırken, laktik asit değerleri ise artmıştır (P<0.001). Sonuç olarak %1 düzeyinde sükroz ilavesi ile 48 saat inkübasyon sonrasında taze ve değişik sürelerde (15 ve 30 gün) oda ısısında (25^oC) depolanan laktik asit sıvılarında; laktik asit bakteri sayısının arttığı ve bu katkıların yonca silajlarının kalitelerini yükselttiği görülmüştür.

Keywords

• Laktik asit sıvısı,Yonca,Silaj

The Effect of Fermented Lactic Acid Juice Prepared with Different Levels of Sucrose and Incubation Times on the Alfalfa Silage Quality

Abstract

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 (25^oC) 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.

Keywords

• Fermented lactic acid,Alfalfa,Silage

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