The effects of the use of lactobacillus plantarum in wheat produced silage on silage quality and fermentation

This thesis was carried out to determine the effects of Lactobacillus plantarum (LP) inoculation into silages obtained from wheat forage plants on silage quality, fermentation, aerobic stability and microorganism growth. Research groups were formed as wheat control (KB), wheat+Lactobacillus plantarum 106 cfu/g (LP6B), wheat+ Lactobacillus plantarum 108 cfu/g (LP8B), wheat+ Lactobacillus plantarum 109 cfu/g (LP9B). Lactobacillus plantarum lactic acid bacteria were added to the silages at the rate of 1x106, 1x108 and 1x109 cfu/g. The research groups were formed with a total of 20 silages, 4 groups and 5 replications. The prepared silages were stored in a laboratory environment at 23 ± 2 ºC for 90 days. Chemical, physical and microbiological analyzes were made on the silages opened at the end of the ensiling period. When the silages were opened, they were subjected to a 5-day aerobic stability test. Looking at the analysis data of the study results, it was observed that the use of Lactobacillus plantarum lactic acid bacteria did not increase the lactobacilli density at the desired level, prevented the formation of yeast and mold, and suppressed the formation of unwanted microorganisms by reducing the pH values.