The effects of the use of Lactobacillus brevis in tritikale silage on silage quality

This thesis was carried out to investigate the effects of Lactobacillus brevis (LB) MF098783 lactic acid bacteria strain isolated from homemade pickle to triticale (Triticosecale wittmack) silage as inoculant, silage quality, aerobic stability and microorganism growth. Working groups; control (T), Lactobacillus brevis lactic acid bacteria strain groups LB 106 (TLAB6), LB 108 (TLAB8) and LB 109 (TLAB9) were formed as a total of 4 groups. The dough with triticale was harvested during the ripening period, vacuumed into 1 kg bags with 5 repetitions and left to ferment for 90 days. After fermentation, chemical, physical and microbiological analyzes were performed on silage samples. Among the chemical analysis results, nutrient content, aerobic stability, water-soluble carbohydrates, physical analysis pH1 (post-opening pH measurements), temperature, L, a, b, chroma, h values were found to be statistically significant only from physical analysis (P). <0.05). pH1 values were found as 5.60, 4.95, 4.99, 4.88, respectively. In microbiological analysis: lactic acid, yeast-mold and yeast-mold analyzes after aerobic stability were found to be statistically insignificant (P>0.05). The lactic acid bacteria counts were determined as 2.88, 0.00, 1.30 and 2.11 log10 cfu/g DM, respectively, and no mold was found in the silages in post-exposure and post-aerobic stability analyzes. As a result, the addition of LB in triticale silage contributed to the prevention of unwanted microorganism and yeast growth.