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

Year 2019, Volume: 8 Issue: 1, 44 - 51, 01.07.2019

Sadık Serkan Aydın Nihat Denek

https://doi.org/10.31196/huvfd.590934

Cited By: 2

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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