The effects of the use of Lactobacillus plantarum in oat silage on silage quality

This study was carried out to determine the effects of Lactobacillus plantarum lactic acid bacteria inoculation on silage prepared from oat (Avena sativa L.) plant on silage fermentation, microorganism growth and aerobic stability. In the study, silage materials were ensiled without adding additives or by adding L. plantarum MF098786 at different doses. Study groups were formed as pure oats (control, YK), oat + L. plantarum 106 cfu/g (LAB6), oat + L. plantarum 108 cfu/g (LAB8) and oat + L. plantarum 109 cfu/g (LAB9). A total of 20 silages were prepared, with 5 silages in each group. The silages kept at 20±2 ºC in laboratory conditions were opened on the 90th day and chemical and physical analyzes were carried out. According to the findings obtained because of the analyzes, it was observed that the pH, ADF, NDF levels, and the dry matter loss decreased in silages. The differences between the groups in the amount of total soluble matter (TSM) were found to be significant. It was observed that yeast and mold formation were significantly inhibited both after the aerobic stability test and in the post-starving silages compared to the control group, and it was determined that there was no significant increase in the lactobacilli density in the silages.