Effects of inoculation of Lactobacillus brevis on silage quality and aerobic stability in hungarian vetch, oat and mixed silages

This study was carried out to determine the effects of Lactobacillus brevis (LB) inoculation in silages obtained from hungarian vetch, oats and their mixtures on fermentation, aerobic stability, and microorganism growth. Within the scope of the study, silage materials were ensiled as either plain or mixed. In the study, silage groups were formed as hungarian vetch control (MFK), oat control (YUK), hungarian vetch + oat control (MFYK), hungarian vetch + LB (MFLAB), oat + LB (YLAB) and hungarian vetch + oat + LB (MFYLAB). Lactic acid bacteria silages were added at the rate of 1x106 cfu/g. Experimental groups were formed with 6 groups, 5 replications and a total of 30 silages. The prepared silages were stored in a laboratory environment at 23±2 ºC for 90 days. Chemical, physical, and microbiological analyzes were applied to the silages opened at the end of the ensiling period. The silages, whose opening processes were completed, were subjected to a 5-day aerobic stability test. According to the findings obtained in the study, it was determined that the use of Lactobacillus brevis in Hungarian vetch and oat silages significantly inhibited the growth of unwanted microorganisms and was effective in increasing the aerobic stability of the silages by improving their fermentation properties. Keywords: Aerobic Stability, Lactobacillus brevis, Hungarian Vetch, Silage Fermentation, Oat