Effects of inoculating Lactobacillus plantarum molasses and urea on the fermentation of whole crop rice silage

Ghazali H., . and Wan Mohtar W.Y., . and Wan Zahari M., . Effects of inoculating Lactobacillus plantarum molasses and urea on the fermentation of whole crop rice silage. pp. 75-82. ISSN 1394-3227

A study was conducted to examine the effects of inoculating Lactobacillus plantarum and adding molasses and urea on the fermentation of whole crop rice silage (WCRS). Three treatments were included in the study: Treatment 1 - a total amount of lactic acid bacteria (LAB) 1x105 CFU/g L. plantarum isolated from WCRS was sprayed onto whole crop rice chips Treatment 2 - L. plantarum 5 molasses and 0.5 urea were added to whole crop rice chips Treatment 3 - Chikuso (containing L. plantarum) was added to the whole crop rice chips and Treatment 4 (Control) - no L. plantarum and additives were added to the whole crop rice chips. All samples were ensiled for 60 days and analyses of water soluble carbohydrate buffer capacity pH lactic acid and acetic acid were conducted at 10-day intervals. LAB Treatment 1 showed the lowest pH value throughout the ensiling period with pH values of 3.50 and 3.80 at days10 and 60 respectively. The water soluble carbohydrate of Chikuso of Treatment 3 recorded the lowest value (0.38 DM P 0.05) followed by Treatment 1 (0.66 DM). Buffer capacity of Treatment 2 of LAB with urea and molasses increased significantly from day 0 (1.98 meq/L) to day 60 (10.33 meq/L) of the ensiling period. Lactic acid content in Treatment 1 was higher (P0.05) than those of Treatment 2 and the Control treatments. Acetic acid content of the Control treatment recorded the highest value at day 60 (1.38 DM) compared to the treatments using LAB (1.32 DM) and LAB with urea and molasses (1.24 DM).

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Abstract

A study was conducted to examine the effects of inoculating Lactobacillus plantarum and adding molasses and urea on the fermentation of whole crop rice silage (WCRS). Three treatments were included in the study: Treatment 1 - a total amount of lactic acid bacteria (LAB) 1x105 CFU/g L. plantarum isolated from WCRS was sprayed onto whole crop rice chips Treatment 2 - L. plantarum 5 molasses and 0.5 urea were added to whole crop rice chips Treatment 3 - Chikuso (containing L. plantarum) was added to the whole crop rice chips and Treatment 4 (Control) - no L. plantarum and additives were added to the whole crop rice chips. All samples were ensiled for 60 days and analyses of water soluble carbohydrate buffer capacity pH lactic acid and acetic acid were conducted at 10-day intervals. LAB Treatment 1 showed the lowest pH value throughout the ensiling period with pH values of 3.50 and 3.80 at days10 and 60 respectively. The water soluble carbohydrate of Chikuso of Treatment 3 recorded the lowest value (0.38 DM P 0.05) followed by Treatment 1 (0.66 DM). Buffer capacity of Treatment 2 of LAB with urea and molasses increased significantly from day 0 (1.98 meq/L) to day 60 (10.33 meq/L) of the ensiling period. Lactic acid content in Treatment 1 was higher (P0.05) than those of Treatment 2 and the Control treatments. Acetic acid content of the Control treatment recorded the highest value at day 60 (1.38 DM) compared to the treatments using LAB (1.32 DM) and LAB with urea and molasses (1.24 DM).

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Item Type:	Article
AGROVOC Term:	Lactobacillus plantarum
AGROVOC Term:	Molasses
AGROVOC Term:	Fermentation
AGROVOC Term:	Inoculation
AGROVOC Term:	Rice straw
AGROVOC Term:	Whole crop silage
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/21532

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