Farklı Şekillerde Hazırlanarak Değişik Sürelerde Depolanan Liyofilize Edilmiş ve Dondurulmuş Doğal Laktik Asit Bakteri Sıvılarının Yonca Silaji Kalitesi Üzerine Etkisi

Year 2023, , 155 - 162, 29.07.2023

Sadık Serkan Aydın , Nihat Denek

https://doi.org/10.36483/vanvetj.1285065

Abstract

Bu çalışma kapsamında, önceki çalışmadan elde edilen sonuçlarına göre farklı seviyelerde sükroz ilavesi (%5-10) ve farklı sürelerde inkübasyonla (2 ve 5 gün) hazırlanmış fermente edilmiş laktik asit bakteri (LAB) sıvılarının derin dondurucuda dondurularak ve liyofilizasyon işlemi ile kurutularak bir ve üç ay süre ile depolanması sonucunda belirlenen en yüksek LAB sayılarına sahip grupların yonca silajı kalitesi üzerine etkisi belirlenmesi amaçlanmıştır. Çalışmada gruplar kontrol, 2D5%STsL (%5 sükroz ilavesi ile 2 gün inkübasyon sonrasında TRİS (Ts) katkılı liyofilize), 2D10%SDsL (%10 sükroz ilavesi ile 2 gün inkübasyon sonrasında DMSO (Ds) katkılı liyofilize), 5D10%SDsL (%10 sükroz ilavesi ile 5 gün inkübasyon sonrasında DMSO katkılı liyofilize) ve 5D5%STsD'den (%5 sükroz ilavesi ile 5 gün inkübasyon sonrasında TRİS katkılı derin dondurucu) oluşuyordu.Çalışmada bir aylık depolama süresi sonunda LAB sayısı, CO2, laktik asit (LA) içeriği, asetik asit (AA) içeriği, pH, NH3-N/TN ve bütirik asit (BA) değerleri gruplar arasında istatistiksel olarak anlamlı bulunmuştur. Çalışmada üç aylık depolama süresi sonunda ise gruplar arasında ham protein (CP), pH, LA ve BA değerleri istatistiksel olarak anlamlı bulunmuştur.

Keywords

Probiyotik, Silaj, Yonca

The Effect of Lyophilized and Frozen Natural Lactic Acid Bacteria on Alfalfa Silage Quality Prepared in Different Ways and Stored for Different Periods of Time

Abstract

Within the scope of this study, it was aimed to determine the effect of the groups with the highest LAB numbers determined as a result of storage for one and three months on alfalfa silage quality by freezing fermented lactic acid bacteria (LAB) liquids prepared with different levels of sucrose addition (5-10%) and incubation (2 and 5 days) for different periods of time in deep freezer and by drying via lyophilization process according to the results obtained from the previous study.In the study, groups consisted of control, 2D5%STsL (lyophilized with TRIS (Ts) after 2 days incubation with 5% sucrose addition), 2D10%SDsL (lyophilized with DMSO (Ds) after 2 days incubation with 10% sucrose addition), 5D10%SDsL (DMSO (Ds) additive lyophilized after 5 days of incubation with 10% sucrose addition), and 5D5%STsD (TRIS (Ts) additive deep freezer after 5 days of incubation with 5% sucrose addition).In the study, LAB count, CO2, lactic acid (LA) content, acetic acid (AA) content, pH, NH3-N/TN, and butyric acid (BA) values were statistically significant between the groups at the end of the one-month storage period. Crude protein (CP), pH, LA, and BA values were found to be statistically significant between the groups at the end of the three-month storage period in the study.

Keywords

Alfalfa, Probiotics, Silage

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