Ensiling alfalfa with additives of lactic acid bacteria and enzymes

R. P. Tengerdy, Z. G. Weinberg, G. Szakacs, M. Wu, J. C. Linden, L. L. Henk, D. E. Johnson

Research output: Contribution to journalArticle

46 Citations (Scopus)

Abstract

Ensiling alfalfa with silage additives containing lactic acid bacteria and enzymes increased fiber digestibility of fresh but not wilted alfalfa in 90 day ensiling, and resulted in a rapid, controlled homolactic fermentation of both fresh and wilted alfalfa. The enzyme treatment was most effective in ensiling fresh cut alfalfa using a cocktail of cellulase, hemicellulase and pectinase enzymes with lactic acid bacteria inoculum containing Pediococcus, Lactobacillus and Streptococcus spp.

Original languageEnglish
Pages (from-to)215-228
Number of pages14
JournalJournal of the Science of Food and Agriculture
Volume55
Issue number2
DOIs
Publication statusPublished - 1991

Keywords

  • Alfalfa silage
  • lactic acid bacteria
  • plant cell wall degrading enzymes
  • silage additives

ASJC Scopus subject areas

  • Biotechnology
  • Food Science
  • Agronomy and Crop Science
  • Nutrition and Dietetics

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    Tengerdy, R. P., Weinberg, Z. G., Szakacs, G., Wu, M., Linden, J. C., Henk, L. L., & Johnson, D. E. (1991). Ensiling alfalfa with additives of lactic acid bacteria and enzymes. Journal of the Science of Food and Agriculture, 55(2), 215-228. https://doi.org/10.1002/jsfa.2740550207