Version 1
: Received: 13 May 2021 / Approved: 14 May 2021 / Online: 14 May 2021 (13:13:37 CEST)
How to cite:
Koç, F.; Özkan Ünal, E.; Okuyucu, B.; Esen, S.; IŞIK, R. Effect of Different Kefir Source on Fermentation, Aerobic Stability, and Microbial Community of Alfalfa Silage. Preprints2021, 2021050332. https://doi.org/10.20944/preprints202105.0332.v1
Koç, F.; Özkan Ünal, E.; Okuyucu, B.; Esen, S.; IŞIK, R. Effect of Different Kefir Source on Fermentation, Aerobic Stability, and Microbial Community of Alfalfa Silage. Preprints 2021, 2021050332. https://doi.org/10.20944/preprints202105.0332.v1
Koç, F.; Özkan Ünal, E.; Okuyucu, B.; Esen, S.; IŞIK, R. Effect of Different Kefir Source on Fermentation, Aerobic Stability, and Microbial Community of Alfalfa Silage. Preprints2021, 2021050332. https://doi.org/10.20944/preprints202105.0332.v1
APA Style
Koç, F., Özkan Ünal, E., Okuyucu, B., Esen, S., & IŞIK, R. (2021). Effect of Different Kefir Source on Fermentation, Aerobic Stability, and Microbial Community of Alfalfa Silage. Preprints. https://doi.org/10.20944/preprints202105.0332.v1
Chicago/Turabian Style
Koç, F., Selim Esen and Raziye IŞIK. 2021 "Effect of Different Kefir Source on Fermentation, Aerobic Stability, and Microbial Community of Alfalfa Silage" Preprints. https://doi.org/10.20944/preprints202105.0332.v1
Abstract
The present study has been one of the first attempts to thoroughly examine the effects of different kefir sources on fermentation characteristics, aerobic stability, and microbial communities of alfalfa silages. The effects of commercial kefir (CK) and homemade kefir culture (HK) applied with four different application doses (untreated control (CON), 5.0, 5.7, and 6.0 log cfu g-1) on wilted alfalfa and stored at an ambient temperature of 25-30 °C. After 45 days ensiling, fermentation characteristics and aerobic stability of silages were measured and bacterial diversity was investigated by 16S ribosomal RNA gene sequencing using GenomeLab™ GeXP platform. Both CK and HK accelerate more lactic acid production and reduced ammonia nitrogen concentration. Factor analysis of kefir sources suggest that the addition of kefir improves the aerobic stability of silages even the initial water soluble carbohydrate (WSC) content is inadequate via its antimicrobial effect on yeast and mould formation. Enterococcus faecium, Pediococcus pentosaceous, and Lactobacillus brevis were dominant bacterial species among the treated groups at silo opening while Lactobacillus plantarum and Lactobacillus brevis became dominant bacterial species after 7 days of aerobic exposure. In conclusion, application of kefir on alfalfa silages improves fermentation quality and aerobic stability even with low WSC content.
Biology and Life Sciences, Biochemistry and Molecular Biology
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
