title: [Evaluation of the bacterial flora in natural corn silage].
abstract: Silage is the best method for forage conservation, keeping it in a fresh condition and with high nutrient content. In order to study the natural evolution of maize silage without additives during 50 days after sealed, pH, temperature changes, number and type of the indigenous bacteria were studied every 5 days. The initial pH decreased from 6.40 to 4.10 and temperature stabilized at 26 degrees C. The mesophilic aerobic bacteria were quickly reduced across time. Enterococci were descended gradually. Clostridia remained in a low quantity. The microorganisms most frequently isolated were Escherichia coli, Clostridium butyricum, Enterococcus faecalis and Lactobacillus plantarum; this acid lactic bacteria was the principal cause of the abundant production of anaerobic fermentation of sugars in the forage reaching the pH which maintained the silage in adequate conditions.
authors.affiliation: Centro de Estudios Bioquímicos, Avenida Colón 1388, 7000 Tandil, Argentina. ceb@satlink.com.ar
authors.forename: M D
authors.initials: MD
authors.lastname: Sparo
authors.forename: R A
authors.initials: RA
authors.lastname: Mallo
mesh_terms: D001419:Bacteria / Q000254:growth & development / Q000302:isolation & purification*; D015373:Bacterial Typing Techniques; D003013:Clostridium / Q000302:isolation & purification; D016983:Enterococcus / Q000302:isolation & purification; D004926:Escherichia coli / Q000302:isolation & purification; D005285:Fermentation; D006358:Hot Temperature; D006863:Hydrogen-Ion Concentration; D019344:Lactic Acid / Q000096:biosynthesis; D007778:Lactobacillus / Q000302:isolation & purification / Q000502:physiology; D012820:Silage / Q000382:microbiology*; D013045:Species Specificity; D003313:Zea mays / Q000382:microbiology*
chemical_list: D019344:Lactic Acid