Effects of clover silage salt and lactic acid bacteria inoculant on silage quality, fermentation profile and microbial properties

The effects of salt and lactic acid bacteria inoculant on silage quality, fermentation profile and microbial properties were investigated in this study. Salt and lactic acid bacteria were added to alfalfa hay seperately and together for this purpose. The four groups was formed no additive (control), salt, lactic acid bacteri (LAB), salt and lactic acid bacteria together. Each of 5 glass jars was prepared and opened on the 7th, 14th, 30th and 60th days of fermentation. Physical, chemical and microbiological analyzes were analyzed in silage samples. Total quality score and flieg score were significantly higher in the lactic acid group compared to the other groups. The dry matter ratio was increased, cellulose, acid detergent fiber and neutral detergent fiber content were decreased in the salt and lactic acid bacteria group added to silage. Fermentation of 60, the lowest pH value and ammonia nitrogen content of the silage were determined lactic acid and salt group. Acetic acid and lactic acid were increased and propionic acid and butyric acid were decreased in the salt and LAB group. It was determined that lactic acid bacteria increased and yeast mold count decreased in all groups. In terms of aerobic stability, the best result was detected in lactic acid group. In conclusion, the additive of salt and lactic acid bacteria seperately and together on silage quality, fermentation profile and microbial properties was positively influenced. Keywords: Fermentation Properties, lactic acid bacteria, salt, clover silage