The effects of using homofermentative lactobacillus plantarum as a bacterial inoculant on the quality of rye (Secale cereale L.) silage

This thesis was carried out to determine the effects of Lactobacillus plantarum (LP) inoculation into silages obtained from rye fodder plant on silage quality, fermentation, aerobic stability and microorganism growth. Research groups were formed as rye control (RC), rye + LP 106 (ÇLP6), rye + LP 108 (ÇLP8) and rye + LP 109 (ÇLP9). LP lactic acid bacteria were added to the silages by spraying at the rate of 1×106, 1×108 and 1×109 cfu/g. The research groups were formed with 4 groups, 5 replications, a total of 20 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. When the findings obtained as a result of the research were examined, it was determined that the use of LP in silages, the use of lactic acid bacteria in silages, reduced the pH amount, and also reduced the growth of yeast and mold. When the groups were examined, yeast and mold formation did not occur in the rye+ LP 108 (ÇLP8) group. It was concluded that 1×108 dose of Lactobacillus plantarum MF098786 strain, which has probiotic properties, isolated from various home-made pickles with homofermentative lactic acid bacteria, inhibited yeast formation especially after starvation.