title: A meta-analysis of the effects of Lactobacillus buchneri on the fermentation and aerobic stability of corn and grass and small-grain silages.
abstract: The results of adding Lactobacillus buchneri to silages from 43 experiments in 23 sources reporting standard errors were summarized using meta-analysis. The effects of inoculation were summarized by type of crop (corn or grass and small grains) and the treatments were classified into the following categories: 1) untreated silage with nothing applied (LB0), 2) silage treated with L. buchneri at < or = 100,000 cfu/g of fresh forage (LB1), and 3) silage treated with L. buchneri at > 100,000 cfu/g (LB2). In both types of crops, inoculation with L. buchneri decreased concentrations of lactic acid, and this response was dose-dependent in corn but not in grass and small-grain silages. Treatment with L. buchneri markedly increased the concentrations of acetic acid in both crops in a dose-dependent manner. The numbers of yeasts were lower in silages treated with LB1 and further decreased in silages treated with LB2 compared with untreated silages. Untreated corn silage spoiled after 25 h of exposure to air but corn silage treated with LB1 did not spoil until 35 h, and this stability was further enhanced to 503 h with LB2. In grass and small-grain silages, yeasts were nearly undetectable; however, inoculation improved aerobic stability in a dose-dependent manner (206, 226, and 245 h for LB0, LB1, and LB2, respectively). The recovery of DM after ensiling was lower for LB2 (94.5%) when compared with LB0 (95.5%) in corn silage and was lower for both LB1 (94.8%) and LB2 (95.3%) when compared with LB0 (96.6%) in grass and small-grain silages.
authors.affiliation: Department of Animal and Food Science, University of Delaware, Newark, Delaware 19716-2150, USA.
authors.forename: D H
authors.initials: DH
authors.lastname: Kleinschmit
authors.forename: L
authors.initials: L
authors.lastname: Kung
mesh_terms: D019342:Acetic Acid / Q000032:analysis; D002523:Edible Grain / Q000737:chemistry / Q000382:microbiology; D005285:Fermentation / Q000502:physiology*; D007778:Lactobacillus / Q000502:physiology*; D006109:Poaceae / Q000737:chemistry / Q000382:microbiology*; D012820:Silage / Q000032:analysis / Q000382:microbiology*; D015003:Yeasts / Q000302:isolation & purification / Q000502:physiology; D003313:Zea mays / Q000737:chemistry / Q000382:microbiology
chemical_list: D019342:Acetic Acid